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.

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.

基本資料

必修課，學分數：0-2
上課時間：二/3,4[M214]
修課班級：餐旅系1
修課年級：年級以上
選課備註：雙號學生班 不開放推廣部修課 M214教室上課

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