This study is to prevent the applicants who apply for the test from being confused by finding problems in the practical test of the bartender certificate and to detect the best way to find out the scoring factors and allotting marks. The goal of this study is to give the direction of proposing the alternative plans of the qualification test for the bartender by the expert group. The questionaries of the survey were sent and collected from June 20 though 30, 2005. After removing some questionaries that have a problem, the survey was conducted for 20 days from August 5, 2005. The samples of the expert group was set up as 50 persons, but 43 samples were available for the final analysis. Also, 7 selected experts proposed the improvements of the marking lists in the practical test for the bartender certificate throughout 2 in-depth studies from September 15 through 25, 2005. According to the analysis, marking lists of the practical test need to be improved. For the detail categories of the practical test, priority appears as follows : sanitation, service and cocktail mixing. For the proper score in the marking lists of the practical test, 25 points is more proper than existing 33 points for selecting ingredients and stools, 10 points is more suitable than existing 9 points for pouring main ingredients, 30 points is more appropriate than existing 42 points for cocktail mixing, 20 points is more proper than existing 10 points for sanitation and 15 points is more suitable than existing 6 points for service.