Upgrading the wine hospitality training in Hungary

Abstract

The knowledge and skills required in wine evaluation, information and serving vary depending on the nature of profession where work with wine is involved. Although the waiter, the cook and the chef, the bartender and the sommelier have different approaches to wine due to their duties, there are a number of overlapping areas of knowledge and practical skills, which must be included in training programmes. We suggest that in Hungary the Portuguese model should be followed as an education technique in the HORECA industry. Thus, the theoretical and practical training should take place in regional centers, with student dormitories, and public restaurants. The vocational may be part-time, partly paid, and partly with state support.