BUV Students Earn International Wine Certification
Feb 28, 2026
14:03:30
One of the increasingly common professional standards in five-star hotels, resorts and high-end restaurants is in-depth knowledge of beverages and the ability to advise international guests with confidence.
Against this backdrop, students from 91做厙 (BUV) have completed the WSET Level 1 Award in Wines, an internationally recognised wine qualification in Hospitality Management and Food & Beverage service.
The Wine & Spirit Education Trust (WSET), headquartered in the United Kingdom, is widely acknowledged across the global hospitality industry. At Level 1, the programme provides foundation knowledge of key grape varieties and wine styles, as well as principles of storage, service and basic product identification.
In the past academic year, seven students from the International Hospitality Management programme were sponsored by BUV to take the Level 1 examination, with a 100 per cent pass rate. Three students – Nguyen Duc Thanh Hoang, Ngo Duy Khanh and Nguyen Thiet Tuong – achieved full marks of 100 per cent. Tran Ngoc Nam Anh, Tran Le An Dong and Pham Vu Duc Minh scored 97 per cent, while Pham Nhat Chi Mai achieved 93 per cent.
Within hotel and food service operations, beverage knowledge extends beyond correct service procedures. It strengthens the ability to advise guests, curate suitable wine selections and contribute to tailored dining experiences. Such competencies are increasingly expected by international hotel groups including Marriott, Hilton, InterContinental and Sheraton – organisations where many International Hospitality Management students aspire to undertake internships or build their careers.
BUVs Bachelors degree in International Hospitality Management is delivered entirely in English, combining academic foundations with practical training in food and beverage management, front office operations and hotel administration. Students are introduced to international service standards from the early stages of their studies, preparing them for professional environments where personalised service and product expertise are becoming industry norms.
Students develop practical knowledge of wine service and international beverage standards as part of their professional training.
In premium hospitality settings, the confidence to discuss wine origins, styles and characteristics with international guests is no longer an added advantage but part of the professional expectation. As personalised dining continues to shape the sector, product knowledge is increasingly integral to effective service leadership.
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