| Study programme competencies |
| Code | Study programme competences |
| A1 | Comprender os principios do turismo: a súa dimensión espacial, social, cultural, política, laboral e económica. |
| A6 | Ter unha marcada orientación de servizo ao cliente. |
| A13 | Manexar técnicas de comunicación. |
| A15 | Traballar en inglés como lingua estranxeira. |
| A16 | Comunicarse de forma oral e escrita nunha segunda lingua estranxeira. |
| A17 | Comunicarse de forma oral e escrita nunha terceira lingua estranxeira. |
| B1 | Capacidade de análise e síntese. |
| B2 | Comunicación oral e escrita en lingua nativa. |
| B3 | Resolución de problemas. |
| B4 | Razoamento crítico. |
| B5 | Compromiso ético. |
| B6 | Aprendizaxe autónoma. |
| B7 | Adaptación a novas situacións. |
| C1 | Expresarse correctamente, tanto de forma oral coma escrita, nas linguas oficiais da comunidade autónoma. |
| C2 | Dominar a expresión e a comprensión de forma oral e escrita dun idioma estranxeiro. |
| C3 | Utilizar as ferramentas básicas das tecnoloxías da información e as comunicacións (TIC) necesarias para o exercicio da súa profesión e para a aprendizaxe ao longo da súa vida. |
| C4 | Desenvolverse para o exercicio dunha cidadanía aberta, culta, crítica, comprometida, democrática e solidaria, capaz de analizar a realidade, diagnosticar problemas, formular e implantar solucións baseadas no coñecemento e orientadas ao ben común. |
| C5 | Entender a importancia da cultura emprendedora e coñecer os medios ao alcance das persoas emprendedoras. |
| C6 | Valorar criticamente o coñecemento, a tecnoloxía e a información dispoñible para resolver os problemas cos que deben enfrontarse. |
| C7 | Asumir como profesional e cidadán a importancia da aprendizaxe ao longo da vida. |
| C8 | Valorar a importancia que ten a investigación, a innovación e o desenvolvemento tecnolóxico no avance socioeconómico e cultural da sociedade. |
| Learning aims | |||
| Learning outcomes | Study programme competences | ||
| To use the specialised language of the travel and tourism industry, with particular emphasis on the hospitality industry. To obtain an insight into the similarities and differences between English and Spanish through contrastive analysis. To resolve grammatical difficulties that may prevent effective communication. To discuss and present information and opinions orally. To read, understand and use basic academic English. To read, comprehend, summarise and answer questions both orally and in writing on autentic tourism industry related texts of a certain complexity. To distinguish between and use formal and informal registers. To produce business and tourism related communications of a standard that would be acceptable in an authentic working environment. | A1 A6 A13 A15 A16 A17 |
B1 B2 B3 B4 B5 B6 B7 |
C1 C2 C3 C4 C5 C6 C7 C8 |
| Contents |
| Topic | Sub-topic |
| Hotel branding | Types of hotels: descriptions, locations, facilities and services, etc. Current and future hotel trends Language skills: speaking, listening, writing, reading and translation. |
| Effective business communications in the hotel and tourism industry |
Customer service and guest satisfaction: responding to comments and complaints. Written internal and external communications: business plans and reports, stakeholder relations, customer relations. 1. Layout 2. Informal and formal language 3. Structure and organisation. 4. Communicative impact |
| Running a tourism business | 1. Discussion of previous/future work experiences and/or internships. 2. Organising a hotel - talking about departments, employees, renovation, etc. 4. Discussion of workplace situations and work ethics issues. Language skills: speaking reading and listening. |
| Academic English | An introduction to the language of academic English. Writing an abstract in English. |
| Planning | ||||
| Methodologies / tests | Competencies | Ordinary class hours | Student’s personal work hours | Total hours |
| Objective test | A1 A6 A13 A15 B4 B6 B7 C2 C3 C7 | 3 | 20 | 23 |
| Workbook | A1 A6 A13 A15 B4 B6 B7 C2 C3 C7 | 5 | 15 | 20 |
| Directed discussion | A1 A6 A13 A15 B1 B3 B4 B5 B6 B7 C2 C3 C7 | 6 | 0 | 6 |
| Seminar | A1 A6 A13 A15 A16 A17 B2 B4 B6 B7 C1 C2 C4 C5 C6 C7 C8 | 40 | 60 | 100 |
| Personalized attention | 1 | 0 | 1 | |
| (*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | ||||
| Methodologies |
| Methodologies | Description |
| Objective test | Written exercises. Oral tests. Final examination |
| Workbook | Reading exercises of authentic tourism materials of certain complexity, based on comprehension and vocabulary, summarising, paraphrasing, etc. |
| Directed discussion | In-class discussions and oral exercises. |
| Seminar | Lessons and practical exercises. |
| Personalized attention |
|
|
| Assessment | |||
| Methodologies | Competencies | Description | Qualification |
| Seminar | A1 A6 A13 A15 A16 A17 B2 B4 B6 B7 C1 C2 C4 C5 C6 C7 C8 | Submission of written work for correction as required. This includes work completed both in class and in students' personal study time. | 20 |
| Objective test | A1 A6 A13 A15 B4 B6 B7 C2 C3 C7 | Written test consisting of any or all of the following: formal business communication or report; reading comprehension; summary and composition; use of English exercises. | 50 |
| Directed discussion | A1 A6 A13 A15 B1 B3 B4 B5 B6 B7 C2 C3 C7 | Students will be required to present a topic for discussion and debate with the rest of the class. Marks will be awarded for presentation skills and capacity to maintain a conversation through questions and answers. This will be assessed during the course. Students failing to obtain a passing grade or who wish to improve their grade will be able to take a final oral examination at the end of the semester. |
30 |
| Assessment comments | |||
|
In order to pass this subject, students are required to obtain a passing grade (50%) in ALL THREE areas of assessment (written test, oral and continuous assessment. Attendance is considered essential, as oral work will be assessed throughout the semester and students may be required to submit written tasks completed in class. The same assessment method applies for the second opportunity. Students will be therefore be required to make up any continuous assessment tasks that they have not completed. Students who are unable to comply with the 80% attendance requirements due to exemption from attendance as stipulated in regulations to this effect published by the University of A Coruña (Art. 3.b e 4.5 Normas de availación, revisión e reclamación das cualificacións dos estudos de grao e mestrado universitario (Art 3 e 8b), will be required to complete all continuous assessment tasks (20%), complete the final test (50%) and take an oral exam (30%). |
|||
| Sources of information |
| Basic |
M. McCarthy (2008). Academic Vocabulary in Use. Cambridge
P. Emmerson (2002). Business Grammar Builder. Macmillan
P.Strutt (2013). English for International Tourism Upper Intermediate. Pearson
P. Leggott (2010). LCCI English for Business Testbuilder. Macmillan
A.Pohl (2002). Professional English: Hotel and Catering. Penguin English Guides
C. Talcott (2007). Target Score. Cambridge Professional English
R. Walker (2009). Tourism 3 Oxford English for Careers. Oxford University Press
A. Rowe (2002). Travel and Tourism . Cambridge International Examinations |
|
|
|
| Complementary | |
|
|
| Recommendations | ||
| Subjects that it is recommended to have taken before | ||
|
| Subjects that are recommended to be taken simultaneously |
| Subjects that continue the syllabus | |
|
| Other comments | |
|
Students are reminded that this is a subject covering English for Specific Purposes, and is NOT a General English course. Likewise, they are reminded that the study of a language requires preseverance and continuity over time. |