Professional German I

Total Hours in Course60

Number of hours for seminars and practical classes24

Date of course confirmation18.10.2011

Responsible UnitLanguage Centre

Course developers

Sociālo un humanitāro zinātņu institūts

Ina Gode

Dr. paed.

lect.

Oksana Mališeva

Mg. philol.

Course abstract

The study course includes coverage of the knowledge and skills needed for future specialists to succeed in their professional careers, whilst working in the field of catering and hotel entrepreneurship and developing business communication in German with foreign clients, colleagues and cooperation partners. It focuses on professional vocabulary building related to the operational activities of enterprises, characteristics of cross-cultural communication, the national cuisines of diverse countries etc. The study process is based on the content and language integrated learning (CLIL) approach.

Learning outcomes and their assessment

Students know terms from the field of catering and hotel entrepreneurship:
(Test No 1);
Students are able to apply professional terminology and skills: in writing essays, business letters; orally in discussions, dialogues, role plays, giving a presentation.
The assessment according to the 10 point scale.

Course Content(Calendar)

1. Introduction to the hospitality, types of accommodation. Customers welcoming. Related terminology.
2. Main hotel services, work places and jobs. General hotel facilities.
3. Room types. Hotel classifications.
4. The staff structure of a hotel, functions, responsibilities. Hotel reservations and sales.
5. Communication with the guest. Classification of hotel guests. Customer care, dealing with complaints. Test.
6. Hotel entertainment facilities. Dealing with the hotel documentation.
7. Business travelers needs. Travellers with special needs
8. Niche accommodations, their characteristics; eco hotels, their characteristics.
9. Students presentation, discussion
10. Types of eatery. Restaurant ratings. Michelin restaurants.
11. The restaurant staff. Restaurant equipment, supplies, furniture.
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
13. Names of products, types of restaurant services. Restaurant menu. Communication with the guest. Test.
14. Wines around the world. Wine list. Wine pairing with food. Wine serving. Word wide known cheeses. Kinds of cheeses.
15. Starting a catering business. Health, safety, security. Business idea description.
16. Students presentation, discussion.

Requirements for awarding credit points

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), homework handed in on time. Class attendance 80%.

Description of the organization and tasks of students’ independent work

1. 2 terminology tests - to evaluate students’ knowledge on the terminology used in catering and tourism industry
2. Individual assignment – independently chosen professional text – 15,000 printed marks, a written summary- translation of 20 terms, definitions of 20 terms, an oral translation of some parts of the text, a presentation ~ 8 minutes long.
3. Pair or group work presentations on a topic related to the study course.

Criteria for Evaluating Learning Outcomes

Cumulated assessment (pass / fail) is composed of the grades in the following: tests (40%) + individual assignment (20%) + independent reading (40%). The grade in tests is successful if at least 70% of answers are correct.

Compulsory reading

1. Freyer, W. Tourismus. Lehr- und Handbücher zu Tourismus, Verkehr und Freizeit. 1. Aufl. Oldenbourg Wissenschaftsverlag. 2010. 578 Seiten, ISBN-10:3-486-59673-X.
2. Lüttich, H. Hotellerie in Deutschland. 1. Aufl. Verlag Books on Demand. 2008. 196 Seiten, ISBN-10:3-8370-4012-7.
3. Brunner-Sperdin, A. Erlebnisprodukte in Hotellerie und Tourismus. Management und Wirtschaft Studien, Band 67. 1.Aufl. Erich Schmidt Verlag. 2008. 199 Seiten, ISBN-10:3-503-11006-2.
4. Glinsky, M. Dienstleistungsqualität als strategischer Einflussfaktor auf den Erfolg einer Hotelunternehmung. 1. Aufl. GRIN Verlag. 2007. 108 Seiten, ISBN-10:3-638-70982-5.

Periodicals and other sources

1. Hotel&Technik. Das Magazin fuer Hoteliers, Planer und Investoren. [tiešsaiste] www.hotel-und-technik.de 14.09.2011
2. FIZZZ - das Fachmagazin fuer die Trend- und Szenen-Gastronomie. [tiešsaiste] www.fizzz.de 14.09.2011
3. Top Hotel. Fachzeitschrift fuer das Hotelmanagement. [tiešsaiste] www.tophotel.de 14.09.2011

Notes

The study course is included in the compulsory part of the study programme.

Atsauksmes