114年第2學期-2223 餐飲專業英語 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	20	If you are absent THREE times throughout the semester without a legitimate reason, you will be penalized with FIVE point deduction off your final grade.
Mid Term	20	Oral and Written Test
Final Exam	20	Oral and Written Test
Homework Assignment	20	Every Week
Group Presentation	20	2 Times

教育目標

Course Description (課程內涵) This course is designed to bridge the gap between practical hospitality communication and academic proficiency. Moving beyond standard textbook instruction, the curriculum employs an Experiential Learning approach, immersing students in dynamic restaurant scenarios to build confidence in daily operations. Additionally, the course incorporates Academic Literacy, guiding students to analyze hospitality management journals. This dual approach ensures students not only master service terminology and conflict resolution but also develop the critical thinking skills necessary for professional career advancement. Course Highlights (課程特色) Immersive Role-Play Simulations: A hands-on approach simulating authentic restaurant environments to practice spontaneous speaking and service delivery. Academic Insight & Critical Thinking: Integration of academic journals to elevate students' understanding of formal writing styles and complex industry trends.

課程概述

This course is to help you to open up and start speaking English!! I believe that you have learned English for a long time and you already store lots of vocabulary. Now it’s time for you to learn how to EXPRESS your thoughts in English using limited words. In addition, this course will introduce you to some basic dialog happening in a restaurant environment everyday. These dialogs are simple but practical. It is my goal to make you to be familiar with these dialogs and can use English to handle foreign guest’s requests. .

基本資料

必修課，學分數：0-2
上課時間：四/3,4[M215]
修課班級：餐旅系1
修課年級：2年級以上
選課備註：限單號學生修課

參考書目

書名：Restaurant English
作者：David Goodman, 王美蓉、林小瑩編著
書局/出版者：Live ABC
出版日期：2008