prikaz prve stranice dokumenta Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing
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undergraduate thesis
Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing
2023. urn:nbn:hr:229:835443
Grozdanić, Teodora
RIT Croatia

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Grozdanić, T. (2023). Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing (Undergraduate thesis). Dubrovnik: RIT Croatia. Retrieved from https://urn.nsk.hr/urn:nbn:hr:229:835443

Grozdanić, Teodora. "Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing." Undergraduate thesis, RIT Croatia, 2023. https://urn.nsk.hr/urn:nbn:hr:229:835443

Grozdanić, Teodora. "Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing." Undergraduate thesis, RIT Croatia, 2023. https://urn.nsk.hr/urn:nbn:hr:229:835443

Grozdanić, T. (2023). 'Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing', Undergraduate thesis, RIT Croatia, accessed 03 June 2023, https://urn.nsk.hr/urn:nbn:hr:229:835443

Grozdanić T. Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing [Undergraduate thesis]. Dubrovnik: RIT Croatia; 2023 [cited 2023 June 03] Available at: https://urn.nsk.hr/urn:nbn:hr:229:835443

T. Grozdanić, "Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing", Undergraduate thesis, RIT Croatia, Dubrovnik, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:229:835443

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Metadata
TitleSommeliers' Creativity vs. Basic Rules in Food and Wine Pairing
AuthorTeodora Grozdanić
MentorAna Bitanga (mentor)
GranterRIT Croatia
Dubrovnik
Defense date and country2023-04-28, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Various rules, guidelines, and strategies can be found for food and wine pairing, which nowadays have become a norm in modern hospitality. This paper investigates those principles and evaluates sommeliers' creativity in pairing decision-making. A survey was distributed to ten sommeliers asking them to do pairings for ten listed wines. The answers were put in two categories: strictly following the rules and using a creative approach. Results suggest that most sommeliers stick to the basic rules and principles, while a significant difference was noticed among red and white wines. White wines give more space for creativity, while red wines require following the rules and being more attentive. Implications for sommeliers involve adhering to the structure of the wine and not letting food overpower the wine if the wine is in focus.
Keywords
Languageenglish
URN:NBNurn:nbn:hr:229:835443
Study programmeTitle: Service Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-05-22 09:44:24