Course code Valo1061

Credit points 3

Professional English I

Total Hours in Course81

Number of hours for seminars and practical classes32

Independent study hours49

Date of course confirmation01.06.2020

Responsible UnitLanguage Centre

Course developer

author lect.

Baiba Pušinska

Mg. paed.

Replaced course

ValoP277 [GVALP277] Professional English I

Course abstract

The study course is aimed at the acquisition of knowledge and skills in the foreign language studies implementing students’ centered studies with the purpose of extending students’ professional qualification and improving communication skills with foreign students, specialists and in the academic environment. The course envisages the mastering of the English language skills in various forms and levels focusing on the terminology of
Tourism, Hospitality and Catering.

Learning outcomes and their assessment

Knowledge of terminology of the industry. Students know terms from the field of:
- hotel industry, kinds of accommodation; hotel facilities, services and staff; communication with the customer, guests’ needs, problem solving. (Test No 1);
- types of catering establishments, services provided, equipment, staff, employment in the catering and tourism industry. Kinds of food, wines and cheeses around the world; food safety, security at work; professional career. (Test No 2).
Knowledge of English professional language use:
the prepared report on the results of a course project.
Skills to apply professional terminology and communicative skills: in writing essays, business letters; orally in discussions, dialogues, role plays, giving a presentation, making presentation of the research results, participating in the scientific discussion on the research results.
Competence of professional foreign language in order to apply English creatively in spoken and written communication for professional and research activities, student mobility and in academic and professional environment.

Course Content(Calendar)

1. Latvia University of Life Sciences and Technologies. The Faculty of Food Technology. Introduction to the speciality, English for specific purposes. Types of accommodation. Customers welcoming. Related terminology.2h
2. Main hotel services, work places and jobs. General hotel facilities and services.2h
3. Room types. Hotel classifications.2h
4. The staff structure of a hotel, functions, responsibilities. Hotel reservations and sales.2h
5. Communication with the guest. Classification of hotel guests. Customer care, dealing with complaints.2h
6. Hotel entertainment facilities. Dealing with the hotel documentation. (Test No1).2h
7. Business travellers’ needs. Travellers with special needs.2h
8. Niche accommodations, their characteristics; eco hotels, their characteristics.2h
9. Students presentation, discussion.2h
10. Types of catering establishments. Restaurant ratings. Michelin restaurants.2h
11. The restaurant staff and functions. Restaurant and bar equipment. Food safety and security at work.2h
12. Employment in catering and tourism industry. Writing assignments – Letter of motivation, CV, Linkedin professional profile. Filling in a booking form; a questionnaire for a customers’ survey; a bill an activity programme.2h
13. Names of products, types of restaurant services. Restaurant menu. Communication with the guest. Test.2h
14. Wines around the world. Wine list. Wine pairing with food. Wine serving. Word wide known cheeses. Kinds of cheeses. (Test No2).2h
15. Starting a catering business. Business idea description. 2h
16. Students presentations, discussion.2h

Requirements for awarding credit points

Assessment: Test.
The test consists of:
a terminology test,
a presentation.
A student is tested if there are: successfully written 2 tests, the glossary of terms for each topic, timely completed home works, completed individual work (reading of professional texts, presentation on a selected topic, the glossary of terms, a report). Tests and home works are with a positive evaluation. The number of the missed classes shall not exceed 20%.

Description of the organization and tasks of students’ independent work

Individual work:
1. Reading of the independently chosen professional texts (the amount: 15,000 printed marks);
2. Prepared PPoint presentation and oral presentation (7-10 minutes) in front of the class;
3. Submitted glossary of terms (30 terms, 30 translations, 20 definitions).
Students are able to prepare a summary of the chosen text, present the summary, compare facts, express ideas, make conclusions and answer the questions, have a scientific discussion on the research results.

Criteria for Evaluating Learning Outcomes

Assessment: Test (pass / fail).
It is made up of cumulative assessment.
Requirements – 2 successfully written tests, students’ individual assignments (home reading ~15,000 printed marks, presentation, glossary), homework handed in on time. Class attendance 80%.

Compulsory reading

1.Stott T., Pohl A. Highly Recommended 2. Oxford: Oxford University Press, 2014. 111 p. ISBN 978-019-457463 -1
2.Evans V., Dooley J., Garza V. Hotels & Catering. Express Publishing, 2018. 130 p. ISBN 978-0-85777-608-2
3.Lillicrap D., Cousins J. Food and Beverage Service. 8th edition. Hodder Education, 2008. 452 p. ISBN 978 1444 11250 4.
4.Walker R., Harding K. Tourism 1. Oxford: Oxford University Press, 2009. 143 p. ISBN 978-019-455103-8. 5.Walker R., Harding K. Tourism 2. Oxford: Oxford: University Press, 2009. 143 p. ISBN 978-019-455103-8.

Further reading

1.Gairns R., Redman S. Oxford Word Skills. Intermediate. Oxford: Oxford University Press, 2012. 254 p. ISBN 978 -019-462004 8.
2.Pētersons R., Plinta R. Angļu – latviešu tūrisma terminu skaidrojošā vārdnīca. Rīga: Apgāds “Daugava”, 2002. 300 lpp. ISBN 9984-741-02-08.
3.Tūrisma un viesmīlības terminu skaidrojošā vārdnīca. Rīga: LR Ekonomikas ministrija, 2008. 460 lpp. ISBN 978-9984-9370-8-3.

Periodicals and other sources

1.Pasaules tūrisma organizācija [tiešsaiste] [skatīts 1.06.2020.] Pieejams: https://www.unwto.org/
2.Tūrisma informācija [tiešsaiste] [skatīts 1.06.2020.] Pieejams: https://www.tripadvisor.com/ ; http://www.elitetravelandtours.com/ ,
3.Viesnīcu rezervēšana [tiešsaiste] [skatīts 1.06.2020.] Pieejams: https://www.booking.com/
4. Restorānu un viesmīlības jomas apskate, kritika, analīze. Michelin zvaigžņu restorāni, to vēsture un attīstība. [tiešsaiste] [skatīts 1.06.2020.] Pieejams: https://www.andyhayler.com/

Notes

The study course is included in the compulsory part of the Bachelor’s degree study programme.