Apparel, Events and Hospitality Management
Journal or Book Title
Journal of Quality Assurance in Hospitality & Tourism
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.
Taylor and Francis Online
Marlowe, Byron; Brown, Eric Adam; and Zheng, Tianshu, "Winery Tasting-Room Employee Training: Putting Wine First in Oregon" (2016). Apparel, Events and Hospitality Management Publications. 100.