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Professional English in hospitality

Course developer

Course abstract

The study course is aimed at the acquisition of knowledge and skills in the foreign language studies implementing student’s 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, facilities and services; professional career in the field of hospitality and catering (Test No 1);
- operation of catering establishments and restaurants; Michelin star restaurants; food and beverage services; communication with customers, problem solving; world’s popular wines and cheeses, European cuisines; aspects of cross-cultural communication (Test No 2).
Knowledge of English academic 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. The Latvia University of Life Sciences and Technologies. The Faculty of Food Technology. Introduction to the speciality, English for specific purposes.2h
2. Hotels. Kinds of accommodations. Guest reception at the hotel.2h
3. Hotel services provided to the customer / guest.2h
4. Hotel classification and description. Hotel staff and responsibilities.2h
5. Working life. Job applications. Covering letters. CV, Linkedin profile. Documentation, customer satisfaction survey.2h
6. Characteristics and operation of catering companies. (Test No 1).2h
7. Menu formation. Types of menus. Kinds of food, food names, meal courses.2h
8. Restaurant classification, Michelin Star restaurants.2h
9. Restaurant equipment and devices. Cutlery and tableware.2h
10. Safety at work. Food safety. Hygiene.2h
11. Catering or hotel business. Staff and management functions.2h
12. Table services. Communication with the customer, problem solving. Bar management operations. Food and beverage service.2h
13. Wines around the world. Wine list. Wine pairing with food. Wine serving. Word wide known cheeses. Kinds of cheeses, production.2h
14. European and world cuisines.2h
15. Aspects of cross-cultural communication in hospitality (Test No 2).2h
16. Students presentations, discussion. 2h

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 ~5,000 printed marks, presentation), homework handed in on time. Class attendance 80%.

Description of the organization and tasks of students’ independent work

Individual work:
1. Reading of the independently chosen professional texts (the amount: 5,000 characters);
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

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. Stott T., Revell R. Highly Recommended 1. Oxford: Oxford University Press, 2014. 111 p. ISBN 978-019-4574655
2.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.Walker R., Harding K. Tourism 1. Oxford: Oxford University Press, 2009. 143 p. ISBN 978-019-455103 -8. 4.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 study programme.