TÜRKÇE
ENGLISH
Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| TOURISM AND HOTEL OPERATING PR. | |
| Code | TUR204 |
| Name | Vocational Foreign Language-II |
| Term | 2018-2019 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. ASLICAN DEĞERLİ |
| Course Instructor |
Öğr. Gör. KAMİLE KANDIRALI TEKGÜL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this lecture is, teaching foreign language at a level where you can communicate efficiently and effectively in the relevant industry
Course Content
A general approach to foreign language grammar listening , reading and writing, for comprehension and translation on relevant topic
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learning the field proffessional related terms |
| LO02 | Learning the field proffessional related concepts |
| LO03 | Making proffessional correspondence in foreign language |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field. | 2 |
| PLO02 | - | Giving information about the professional standards, regulations and practices in the field of tourism and hotel management. | 0 |
| PLO03 | - | Giving information about internal and external environmental factors of the tourism and hotel organizations. | 0 |
| PLO04 | - | Giving information about the service delivery process and procedures in the field of tourism and hotel management. | 0 |
| PLO05 | - | Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management. | 0 |
| PLO06 | - | Using the field related information in the business environment. | 3 |
| PLO07 | - | Using and recognizing the field related tools, technologies and physical environment. | 2 |
| PLO08 | - | Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs. | 5 |
| PLO09 | - | Having the basic computer knowledge as well as the ability to use the software about the information systems used in the hotel and restaurant business | 0 |
| PLO10 | - | Working as a team member and taking responsibility | 2 |
| PLO11 | - | Establishing effective interpersonal and intercultural communication | 4 |
| PLO12 | - | Making the health, safety and risk assessment regularly at the related field. | 0 |
| PLO13 | - | Adhering the ethical values and protecting the natural environment. | 0 |
| PLO14 | - | Being attentive about the hygiene, clothing and personal look | 0 |
| PLO15 | - | Constantly improving the knowledge, skills and competencies of the related field. | 2 |
| PLO16 | - | Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them | 0 |
| PLO17 | - | Having written and oral communication proficiencyBeing able to speak correct and effective,to convey information and ideas in speaking so others will understand,Having the ability to interpret and criticize,Having the high power of persuasion skill | 4 |
| PLO18 | - | Acting in accordance with social, scientific and professional ethical values. | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Reservation process. | Reading related chapter | |
| 2 | Check in and check out operations. | Reading related chapter | |
| 3 | Reservation varieties / cancellation / confirmation. | Reading related chapter | |
| 4 | Food and beverage operations | Reading related chapter | |
| 5 | Food and beverage operations | Reading related chapter | |
| 6 | Housekeeping operations. | Reading related chapter | |
| 7 | Housekeeping operations. | Reading related chapter | |
| 8 | Mid-Term Exam | Reading book and lecture notes | |
| 9 | Animation and recreation operations. | Reading related chapter | |
| 10 | Animation and recreation operations. | Reading related chapter | |
| 11 | Transfer operations. | Reading related chapter | |
| 12 | Transfer operations. | Reading related chapter | |
| 13 | Health services. | Reading related chapter | |
| 14 | Health services. | Reading related chapter | |
| 15 | Preparation for the final exam | Reading book and lecture notes | |
| 16 | Term Exams | Reading book and lecture notes | |
| 17 | Term Exams | Reading book and lecture notes |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||