Resumo

PEREZ DORTA, Francisco Daniel; MARTIN SAURI, Lizney  e  URBAY RODRIGUEZ, Marilin. The impact of COVID-19 and the training of the sommelier. Considerations. Rev. Mendive [online]. 2022, vol.20, n.4, pp. 1387-1402.  Epub 02-Dez-2022. ISSN 1815-7696.

COVID-19 evolved during the year 2020 until it reached the category of a pandemic, ranking as the greatest threat suffered by humanity in decades. The disease caused the beginning of a global economic recession with effects on all areas of society. Tourist gastronomy and teaching have been among the most impacted activities, which has generated changes and measures in them to reduce the levels of contagion and maintain the vitality of their processes. The objective of this work was to analyze criteria on the impact of COVID-19 in the field of tourist gastronomy, with emphasis on its consequences for the performance of the sommelier and their training needs. An exhaustive bibliographic review on the subject was carried out. The analysis of this confirmed the unfavorable impacts of the pandemic in the economic and social spheres; which allowed the identification of measures and action protocols for its mitigation within the gastronomy associated with tourism, which constitute criteria to consider for the improvement of the sommelier `s performance and the process of its training in the current context.

Palavras-chave : professional competence; training; pandemic; restaurant; sommelier; came.

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