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

Citirajte ovaj rad

Grozdanić, T. (2023). Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing (Završni rad). Dubrovnik: RIT Croatia. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:229:835443

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

Grozdanić, Teodora. "Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing." Završni rad, 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', Završni rad, RIT Croatia, citirano: 06.12.2024., https://urn.nsk.hr/urn:nbn:hr:229:835443

Grozdanić T. Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing [Završni rad]. Dubrovnik: RIT Croatia; 2023 [pristupljeno 06.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:835443

T. Grozdanić, "Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing", Završni rad, RIT Croatia, Dubrovnik, 2023. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:835443

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Podaci o radu
NaslovSommeliers' Creativity vs. Basic Rules in Food and Wine Pairing
AutorTeodora Grozdanić
MentorAna Bitanga (mentor)
Ustanova koja je dodijelila
akademski / stručni stupanj		RIT Croatia
Dubrovnik
Datum i država obrane2023-04-28, Hrvatska
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Ekonomija
Sažetak
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.
Ključne riječi
Jezikengleski
URN:NBNurn:nbn:hr:229:835443
Studijski programNaziv: Service Management
Vrsta studija: stručni
Stupanj studija: preddiplomski
Akademski / stručni naziv: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (bacc. oec.)
Vrsta resursaTekst
Način izrade datotekeIzvorno digitalna
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2023-05-22 09:44:24