ОСОБЕННОСТИ ОРГАНИЗАЦИИ ДЕГУСТАЦИОННОГО ЗАЛА ДЛЯ ПОВЫШЕНИЯ КУЛЬТУРЫ УПОТРЕБЛЕНИЯ АЛКОГОЛЯ

ОСОБЕННОСТИ ОРГАНИЗАЦИИ ДЕГУСТАЦИОННОГО ЗАЛА ДЛЯ ПОВЫШЕНИЯ КУЛЬТУРЫ УПОТРЕБЛЕНИЯ АЛКОГОЛЯ

FEATURES OF THE ORGANIZATION OF THE TASTING ROOM TO INCREASE THE CULTURE OF ALCOHOL CONSUMPTION

Худавердян А.А., магистрант 1

курса кафедры департамента

агротехнологий Севастопольского

государственного университета

Khudaverdyan A. A., master's student 1

course of the Department

agricultural technologies

of Sevastopol state University

Аннотация: в данной статье рассмотрены вопросы особенностей организации дегустационного зала для повышения культуры потребления алкогольной продукции.

Abstract: this article discusses the features of the organization of the tasting room to improve the culture of alcohol consumption.

Ключевые слова:организация дегустации, культура употребления алкоголя, дегустационный зал, проблемы потребления алкоголя.

Keywords:organization of tasting, culture of alcohol consumption, tasting room, problems of alcohol consumption.

A study of the literature revealed that the consumption of alcoholic beverages always leads to a further decline in alcohol, drunkenness, and alcoholism. Therefore, it becomes necessary to identify the attitude of young people to alcohol, alcoholism, alcoholism [3].

As the ancient Greek physician Hippocrates said [2] "For a healthy and sick person, wine and honey are the best means if they are natural and if taken correctly," however, by attracting people to tastings, you can increase the culture of alcohol consumption.

An indispensable factor is the atmosphere suitable for tasting: soft light, pleasant music. Properly selected glasses - I think this is the issue that is not even worth separate discussion when talking about the perfect tasting. In addition to wine, a variety of snacks should be present on the table. Particular attention should be paid to cheeses: they also represent in all their cheese variety. Moreover, the most important link in tasting, as a means of solving the problem of alcohol consumption, is the sommelier [1].

Unfavorable trends in the health of today's youth, which are caused, among other things, by their alcoholization, can complicate young people getting general and professional education, limit their suitability for service in the armed forces, create problems in realizing their further reproductive opportunities, etc.

Based on the above factors, we can conclude that the study of the organization of the tasting room is necessary, since today the urgency of the problem of improving the culture of alcohol consumption is acute.

Therefore, all kinds of organization of alcoholic tastings is necessary, with all the ensuing features, from finding the tasting room, its location, furniture, utensils, ending with the competent work of the sommelier, polite staff, as well as providing snacks during the alcohol tasting.

Литература

1. Егорова Е.Ю., Школьникова М.Н. Дегустационный анализ: Методические рекомендации по изучению дисциплины и выполнению контрольных работ для студентов факультета безотрывных и дистанционных форм обучения специальности 351100 - «Товароведение и экспертиза товаров» - Бийск: Изд-во Алт. гос. техн. ун-та, 2004 - 27 с.

2. Пилипенко Е.В. Модели потребления спиртных напитков среди учащейся молодежи // Социологический альманах. 2015. № 6. С.526-533

3. Чухрова М.Г., Савицкая Н.И. Мотивации потребления алкоголя молодыми людьми в гендерном аспекте // МНКО. 2012. №4. С.44