101年第2學期-2117 餐旅專業英語(二) 課程資訊

評分方式

評分項目 配分比例 說明
Class Participation and Attendance 10 The learning process for this course will be primarily driven by class discussion.
Mid Term 30 Cheating will not be tolerated during testing.
Video Presentation 25 Group video presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their video presentation.
Menu design 25 English menu is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project.
Pop exams/Homework Assignment 10 Group Homework Assignments will be given throughout the semester; they are short exercises to help you understand and apply the concepts and theories discussed in class.

選課分析

本課程名額為 40人,已有30 人選讀,尚餘名額10人。


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授課教師

張亦騏

教育目標

•To improve student’s oral and communication skill. •To obtain the basic understanding of different job descriptions at restaurant •To familiarize with and use terms and jargons in restaurant profession, •To enhance English communication ability, and to be able to deal with a restaurant’s daily operations in English

課程概述

1. To understand different jobs and departments in a hotel Student will have a basic understanding of different hotel job descriptions and the issues and problems they might encounter. 2. To familiarize with and use terms and jargons in hotel profession, to enhance English communication ability, and to be able to deal with a hotel’s daily operations in English.

課程資訊

參考書目

•David Katz、Victoria Chen (2009) Hospitality English 智勝出版社 02-2388-6368 or 0930981108 簡文亮
•林玥秀and 朱淑儀(2008) English for food and beverages services,華立圖書 02-2221-7375
•A. Baude, M. Iglesias and A. Inesta ( 2009) Ready to order, Longman

開課紀錄

您可查詢過去本課程開課紀錄。 餐旅專業英語(二)歷史開課紀錄查詢