國立暨南國際大學

學年

學期

開課號

課號

課程名稱

英文課名

學院

開課系所

班級

任課教師

學分

授課時數

授課類型

課程類別

修別

排課時間

排課地點

全英語授課

任課教師電子郵件信箱

核心能力

職涯類別

教學內涵

程式設計

性別平等

品德教育

人權教育

永續環境

一、課程目標Course objectives

Objective: This course is designed to create a supportive and comfortable learning environment that fosters students' confidence and proficiency in speaking English for the tourism and hospitality industry. This course covers the four major domains of “Food and Beverage”, “Hotel”, “Tourism”, and “Transportation” services. By the end of the course, students will be able to:
1.	Build speaking confidence: Cultivate a positive and encouraging classroom atmosphere where students feel comfortable expressing themselves in English. Through engaging activities, discussions, and supportive feedback, students will gain the confidence to communicate effectively in professional contexts within the tourism and hospitality industry. 
2.	Enhance listening skills: Develop active listening skills through interactive exercises and authentic materials, allowing students to become more attentive to spoken English. By providing a comfortable environment, students will be encouraged to actively engage in listening activities, thereby improving their comprehension and understanding of various accents and speech patterns. 
3.	Practice spoken English: Provide ample opportunities for students to practice speaking English through role-plays, pair work, group discussions, and presentations. In a supportive setting, students will have the chance to express their ideas, opinions, and experiences related to tourism and hospitality, thereby gaining fluency and accuracy in spoken English. 
4.	Receive constructive feedback: Offer constructive feedback on students' speaking skills, focusing on areas for improvement while acknowledging their strengths. By providing a safe space for feedback, students will feel empowered to take risks, make progress, and refine their speaking abilities with confidence. 
5.	Encourage peer interaction: Facilitate collaborative learning activities and encourage students to engage in peer-to-peer interactions. Through structured tasks and cooperative projects, students will have the opportunity to practice speaking English with their classmates, fostering a supportive and interactive learning environment. 
6.	Promote cultural understanding: Foster an environment that celebrates diversity and promotes cultural understanding within the tourism and hospitality industry. By encouraging open discussions about cultural differences, customs, and etiquette, students will develop greater sensitivity and adaptability when communicating with people from different cultural backgrounds. 
7.	Foster a positive learning community: Establish a sense of belonging and companionship within the classroom, encouraging students to support and learn from one another. By creating a friendly and inclusive environment, students will feel more comfortable taking risks, making mistakes, and actively engaging in the learning process. 

By prioritizing a comfortable and supportive environment, this course aims to create a space where students can build their confidence, overcome language barriers, and develop their speaking and listening skills in English for the specific context of tourism and hospitality.

二、師生晤談時間及地點Instructor office hours

時間

Wednesday 12:00-13:00@ College of Management Room 5038 or by appointment

地點

電話

三、授課方式Teaching approach

1.	Communicative Approach: The course will adopt a communicative approach, focusing on meaningful interactions and real-life situations. Students will engage in communicative activities such as role-plays, simulations, and discussions that replicate common scenarios encountered in the tourism and hospitality industry. This approach encourages students to actively use English to solve problems, express ideas, and negotiate meaning, thereby enhancing their speaking and listening skills. 
2.	Pair and Group Work: Collaborative learning will be emphasized through pair and group work activities. Students will work together in pairs or small groups to practice speaking and listening skills. This approach promotes active participation, peer-to-peer interaction, and the exchange of ideas, allowing students to learn from one another and build their confidence in using English. 
3.	Authentic Materials: Authentic materials, including audio recordings, videos, and texts related to the tourism and hospitality industry, will be incorporated into the lessons. These materials expose students to realistic language use, diverse accents, and real-world situations, providing opportunities for students to develop their listening skills and familiarize themselves with industry-specific vocabulary and expressions. 
4.	Role-plays and Simulations: Role-plays and simulations will be used to recreate authentic scenarios encountered in the tourism and hospitality industry. Students will take on different roles, such as hotel staff, tour guides, or customers, and engage in interactive role-plays that require them to use English for various purposes, including providing information, making reservations, and handling customer inquiries. These activities help students practice their speaking and listening skills in a practical and immersive way.

四、評量方式Grading criteria:

1.	Attendance: 10%
	Regular Attendance: Attending classes punctually and consistently.
	Active Participation: Actively engaging in class activities, discussions, and exercises.

2.	Quizzes: 30%
	Knowledge and Understanding: Demonstrating comprehension of course materials, including vocabulary, grammar, and concepts related to speaking and listening in the tourism and hospitality context.

3.	Video Creation: 20%
	Content and Relevance: Developing a video project that reflects the specific language needs and communication situations in the tourism and hospitality industry.
	Language Use: Utilizing accurate and appropriate vocabulary, grammar, and pronunciation in the video.
	Creativity and Presentation: Exhibiting creativity in video creation, including engaging visuals, effective communication, and clear delivery of information.

4.	Group Teaching: 40%
	Preparation and Organization: Demonstrating effective planning and organization of teaching materials and activities for the assigned topic.
	Collaboration and Contribution: Collaborating with group members, actively contributing to the teaching process, and fostering a positive learning environment.

五、參考書目Textbook & references:

六、教學進度Course schedule

七、彈性教學

Video project preparation

八、TA協助事項Teaching Assistant tasks

九、備註Remarks

十、本課程可培養學生之核心能力與教學活動、核心能力與評量方法之對應表

◎請同學們遵守智慧財產權及不得不法影印。
Course participants should respect intellectual property rights. Illegal copying of copyrighted course materials is strictly prohibited.
◎請任課教師在教學過程中適當引導學生使用正版教科書，並適時提醒或制止學生使用非法影印教科書，或通報學校予以輔導。
Instructors should ensure that students purchase licensed textbooks and preventstudents from using illegally copied texts.

學年

學期

開課號

課號