ホスピタリティ産業におけるプロフェッショナル人材の育成に関する研究

抄録

In recent years, it is said that the quality of service in Japan is high. However, there are not many studies referred to service employees and their careers. And it remains not to be elucidated how to foster service professionals and how his careers are formed in Bar which provide high added value. To determine how to acquire the three skills required of a bartender and how to influence from master and regular customer in his career, I conduct an interview survey on a man working for 4 years at the bar in Shinjuku. As the result, this paper pointed out that at the beginning of the career, the master emphasizes understanding of the norm rather than mastering basic skills, and regular customers contribute to promoting understanding of norms. Furthermore, it shows that there is a mechanism for training young personnel among peers.