Study programme competencies |
Code
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Study programme competences
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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 be familiar with and use grammar structures and verb forms and tenses that guarantee correct, understandable communication that is appropriate for the professional environment.
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.
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A1 A6 A13 A15 A16 A17
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B1 B2 B3 B4 B5 B6 B7
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C1 C2 C3 C4 C5 C6 C7 C8
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Contents |
Topic |
Sub-topic |
Hotel branding |
Types of hotels: descriptions, locations, facilities and services, etc.
Current and future hotel trends.
Use of English: Review of common errors (grammar, syntax, spelling etc.)
Intonation
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Effective business communications in the hotel and tourism industry
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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.
Punctuation. |
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 |
0 |
15 |
15 |
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 |
36 |
69 |
105 |
|
Personalized attention |
|
1 |
0 |
1 |
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(*)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 |
Methodologies
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Seminar |
Directed discussion |
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Description |
The lessons are of an essentially practical nature, and in this sense students' participation is essential. This includes consulting with the lecturer if any sections of the course are unclear to the students, or if they encounter difficulties with the course contents. Students are encouraged to raise these issues during lesson times as well as in tutorial hours. They may also use electronic means including email, the Moodle forum and Teams. |
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Assessment |
Methodologies
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Competencies |
Description
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Qualification
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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 |
A written test consisting of all or any of the following: reading comprehension, summaries, compositions, exercises on the use of English and all other topics covered during the lessons. |
50 |
Directed discussion |
A1 A6 A13 A15 B1 B3 B4 B5 B6 B7 C2 C3 C7 |
Students will take part in various group debates. Their communication skills and ability to maintain a conversation will be assessed through questions and answers. Those students that do not obtain a passing grade or who wish to improve their grade may sit a final oral exam. They must be able to speak with a degree of fluency, gramatical and syntactical correction in accordance with the level set for this subject (C1). The use of sector terminology, and pronunciation/intonation will also be taken into consideration. |
30 |
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Assessment comments |
In order to pass this subject, students are required to obtain a passing grade (50%) in ALL THREE assessment sections (written test, oral and continuous assessment. Students will only be awarded ABSENT if they have not taken part in any of the activities that form part of the assessment system. The same assessment method applies for the second opportunity. Students will therefore be required to retake those sections of the subject in which they did not obtain a passing grade or that they did not undertake. Students who are unable to comply with the 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%). In the case of the early examination session, assessment will consist of a written exam (70%) and an oral test (30%). Alternative forms of assessment may be considered for special cases (written proof required). Academic integrity Students are reminded that the use of all aids or devices in the final exam is strictly forbidden. The use of any unauthorised aids will automatically result in a failing grade (0). All dishonest practices (including, but not limited to, plagiarism, cheating in exams, etc.) will be penalised pursuant to article 14 of the University of A Coruña’s academic regulations ( Normas de avaliación, revisión e reclamación dás cualificacións dos estudos de grao e mestrado universitario ). Attention to Diversity The subject may be adapted for students that require the adoption of measures aimed at supporting diversity (physical, visual, hearing, cognitive, learning or related to mental health). In such cases, students should contact the services available at the University of A Coruña / their centre/faculty within the official periods stipulated to this effect prior to the start of each semester, or alternatively the Tutor for Attention to Diversity at the following email address: sarah.moss@udc.es.
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Sources of information |
Basic
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M. McCarthy (2008). Academic Vocabulary in Use. Cambridge
P. Emmerson (2002). Business Grammar Builder. Macmillan
M. Hewings (2012). Cambridge Academic English . Cambridge University Press
P.Strutt (2013). English for International Tourism Upper Intermediate. Pearson
H. Mol (2008). English for Tourism and Hospitality in Higher Education Studies. Reading. Garnet
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 |
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Complementary
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D. Zemach (2005). Academic Writing - from paragraph to essay. Oxford. Macmillan
M. Hewings (2005). Advanced Grammar in Use. Cambridge
J. Sinclair et al. (2004). English Usage for Learners. Glasgow. Collins
R. Murphy (2003). Grammar in Use (Intermediate). Cambridge
M. Vaughan-Rees (2002). Test Your Pronunciation . London. Penguin English Publications |
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Recommendations |
Subjects that it is recommended to have taken before |
Modern Language: English/662G01006 | First Modern Language I: English/662G01015 |
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Subjects that are recommended to be taken simultaneously |
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Subjects that continue the syllabus |
English in the Workplace/662G01045 |
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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.
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