English for Hospitality Studies II
| Structure Type: | Study unit |
|---|---|
| Code: | RBS1303 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-TRB 2010 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2011-2012) |
| Credits: | 2 cr |
| Responsible Teacher: | Martin, Elina |
| Language of Instruction: | English |
Courses During the Academic Year 2011-2012
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 2 | 2011-08-29 – 2011-12-30 | Camilla Harald | English | 2011-08-19 – 2011-09-04 |
Learning Outcomes
The student will achieve sufficient English language skills and communication skills needed for the studies and for the future career. The student is familiar with the characteristics of the different modes of communication and gets acquainted with the skills required for successful communication in professional life.
The student has a positive attitude towards improving his/her English skills and communication skills and realises that this improvement is a continuous process for which the individual himself /herself is ultimately responsible. The student has the motivation for developing the communication skills and understands the importance of having good communication skills in working life.
The student masters situations in which good skills in both oral and written communication are required.
Prerequisites / Recommended Optional Courses
English of higher secondary school or Preparatory English
Contents
Writing skills: accurate and appropriate language usage in essays, reports and formal letters, special features of academic writing. Speaking skills: effective oral communication in different situations e.g. presentations, conversations and debates.
Recommended or Required Reading and Other Learning Resources/Tools
Current texts and articles, listening comprehensions/radio programmes, dictionaries.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Class meetings and individual assignments
Assessment Criteria
5= Excellent skills and working habits
3 = Good skills and good working habits
1= Satisfactory skills and working habits
Assessment Methods
Active participation in class, completed oral and written exercises, review examination. Continuous process assessment. Numeric scale (0-5).