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The aim of this study is to develop a training program for a hotel bartender using DACUM method. Key findings from this study were as follows; First, 5 functional areas were extracted such operational preparation(mise en place), customer service, service area preparation, operational management, self competence. Second, seven task performances were identified under operational preparation, twelve under customer service, six under service area preparation, four under operational management, and eleven under self competence. Amongst various task performances, guest encounter, guest interaction, supplement order, closing the operation for a day, filling in a daily journal, checking daily stock, ordering stocks in need, improving guest contact skill, learning a foreign language, improving knowledge in wine were considered specially important. Suggestions from this study are as follows; First, a training focusing especially on operation preparation, customer service, service area preparation, operational management and self competence needs to be implemented. Second, among task performance, those regarded specially important should be highlighted and reinforced training should take place.
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