![](\"\/wp-content\/uploads\/204737dcc5d30e3c5d69f139d9feb3fa.jpg\")
<\/p>\nHapur \u00e7do list\u00ebn e m\u00eb t\u00eb rralla, t\u00eb profesioneve dhe pothuajse n\u00eb \u00e7do profesion do t\u00eb gjeni nj\u00eb shijues vere. Kjo prirje \u00ebsht\u00eb shoq\u00ebruar jo vet\u00ebm me munges\u00ebn e ve\u00e7anta t\u00eb institucioneve arsimore, p\u00ebrgatitja e aft\u00eb t\u00eb shijoni, por me t\u00eb lart\u00eb k\u00ebrkesat e nj\u00eb specialist i till\u00eb.<\/p>\n
<\/p>\n
N\u00ebse nj\u00eb sommelier ose Kavita mund t\u00eb b\u00ebhet gati askujt, sepse kryesore, k\u00ebto profesione jan\u00eb njohuri p\u00ebr ver\u00ebn dhe aft\u00ebsin\u00eb p\u00ebr t\u00eb komunikuar me klient\u00ebt (t\u00eb jet\u00eb kjo nj\u00eb restorant apo boutique), p\u00ebr shijues nj\u00eb prag m\u00eb i lart\u00eb i ndjeshm\u00ebris\u00eb s\u00eb tij t\u00eb organeve t\u00eb t\u00eb nuhaturit, t\u00eb t\u00eb parit dhe e shijimit, dhe gjithashtu nj\u00eb e madhe t\u00eb ndjesh\u00ebm t\u00eb kujtes\u00ebs. Kjo \u00ebsht\u00eb n\u00eb baz\u00eb t\u00eb analiz\u00ebs krahasuese t\u00eb shijes.<\/p>\n
Q\u00ebllimi i prov\u00eb \u00ebsht\u00eb q\u00eb t\u00eb vler\u00ebsoj\u00eb gjendjen e tanishme t\u00eb ver\u00ebs. Nj\u00eb ekspert shpesh nuk ka informacion n\u00eb lidhje me koston e ver\u00ebs, prov\u00eb e ver\u00ebs, ose n\u00eb lidhje me p\u00ebrputhshm\u00ebrin\u00eb e tij me produktet e saj, detyra kryesore \u00ebsht\u00eb q\u00eb t\u00eb identifikohen problemet (defekte, malformations, s\u00ebmundjeve) pini n\u00eb disa pika. Nj\u00eb kualifikuar teknik e di ins dhe largimet e ndryshimeve n\u00eb shijen e ver\u00ebs n\u00eb \u00e7do faz\u00eb t\u00eb prodhimit dhe n\u00eb t\u00eb gjitha operacionet e prodhimit.<\/p>\n
Procesi i shijes s\u00eb \u00ebsht\u00eb mbajtur n\u00eb nj\u00eb dhom\u00eb t\u00eb ve\u00e7ant\u00eb, t\u00eb fshehura nga pa lidhje tingujt q\u00eb mund t\u00eb shk\u00ebpusin shijues, arom\u00eb dhe zhurm\u00eb. P\u00ebrve\u00e7 “organizativ” kushtet nuk \u00ebsht\u00eb nj\u00eb k\u00ebrkes\u00eb p\u00ebr t\u00eb specialistit: dit\u00eb m\u00eb par\u00eb vler\u00ebsimit rast ai nuk mund t\u00eb hani djeg\u00ebse, t\u00eb yndyrsh\u00ebm, i lag\u00ebsht, e \u00ebmb\u00ebl, dhe p\u00ebr t\u00eb pir\u00eb duhan dhe p\u00ebrdorin parfum. E gjith\u00eb kjo mund t\u00eb ndikoj\u00eb n\u00eb pun\u00ebn e saj receptor\u00ebt dhe, si rrjedhoj\u00eb, rezultati prov\u00eb e p\u00ebrfundimit.<\/p>\n
P\u00ebr caviston dhe sommeliers kan\u00eb nj\u00eb t\u00eb rrept\u00eb rrobash n\u00eb vendin e pun\u00ebs, t\u00eb shijues nuk \u00ebsht\u00eb e nevojshme. Ajo mund t\u00eb mbaj\u00eb nj\u00eb prov\u00eb n\u00eb nj\u00eb punishte, dhe pastaj menj\u00ebher\u00eb t\u00eb shkoni n\u00eb nj\u00eb faqe tjet\u00ebr.<\/p>\n
Edhe pse shijoni nuk kan\u00eb gjithmon\u00eb nj\u00eb t\u00eb mir\u00eb njohurit\u00eb teorike baz\u00eb (n\u00eb dat\u00ebn e derdhjes, t\u00eb jepnin, etj.), sot ata jan\u00eb nj\u00eb nga m\u00eb t\u00eb kompetente vler\u00ebsimit t\u00eb ekspert\u00ebve t\u00eb industris\u00eb s\u00eb ver\u00ebs: rezultatet e tyre tastings t\u00eb reflektojn\u00eb sakt\u00ebsisht cil\u00ebsi dhe potencial t\u00eb studiuar t\u00eb ver\u00ebrave. Klubi i Rrushit mban prov\u00eb e ver\u00ebs ngjarjet n\u00eb Kazakistan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hapur \u00e7do list\u00ebn e m\u00eb t\u00eb rralla, t\u00eb profesioneve dhe pothuajse n\u00eb \u00e7do profesion do t\u00eb gjeni nj\u00eb shijues vere. Kjo prirje \u00ebsht\u00eb shoq\u00ebruar jo vet\u00ebm me munges\u00ebn e ve\u00e7anta t\u00eb institucioneve arsimore, p\u00ebrgatitja e aft\u00eb t\u00eb shijoni, por me t\u00eb lart\u00eb k\u00ebrkesat e nj\u00eb specialist i till\u00eb. Tasters ver\u00eb N\u00ebse nj\u00eb sommelier ose Kavita<\/p>\n