Campus Units

Apparel, Events and Hospitality Management

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

1-14-2016

Journal or Book Title

Journal of Quality Assurance in Hospitality & Tourism

Volume

17

Issue

2

First Page

89

Last Page

100

DOI

10.1080/1528008X.2015.1034399

Abstract

Oregon wineries have become increasingly reliant on tasting-room employees to increase wine distribution. Properly training tasting-room employees is essential to increasing sales of wine at wineries. In this study, the researchers explore the methods, techniques, and practices employed to train Oregon tasting-room employees. The results indicate managers perceive product knowledge as the most common form of training needed for tasting-room employees to succeed. Sales incentives were not consistent in the findings of the training programs. Three out of every four managers responded that job shadowing was the most popular form of training in their tasting rooms.

Comments

This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Quality Assurance in Hospitality & Tourism on 2016, available online: http://www.tandfonline.com/Doi: 10.1080/1528008X.2015.1034399. Posted with permission.

Copyright Owner

Taylor and Francis Online

Language

en

File Format

application/pdf

Available for download on Monday, November 12, 2018

Published Version

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