COURSE UNIT TITLE

: PROFESSIONAL FOREIGN LANGUAGE 2

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 4229 PROFESSIONAL FOREIGN LANGUAGE 2 COMPULSORY 3 0 0 4

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ÇIĞDEM MUTLU

Offered to

TOURISM AND HOSPITALITY MANAGEMENT
TOURISM AND HOSPITALITY MANAGEMENT (Evening)

Course Objective

Improving English skills of Tourism and Hospitality Management students in general and professional terms and ensuring that students who will work in the tourism industry in the future can use English easily.

Learning Outcomes of the Course Unit

1   Being able to use the communication tools in foreign language effectively.
2   Being able to explain the terms of hotel management in foreign language.
3   Being able to establish verbal communication in foreign language effectively.
4   Being able to establish written communication in foreign language effectively.
5   Being able to follow up the developments in tourism sector, in foreign language.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Communicating by E-mail
2 Taking a Message
3 Taking Reservations
4 Changing a Reservation
5 Problems with Reservations
6 Difficult Customers
7 Difficult Customers
8 MIDTERM EXAM
9 Farewell
10 Methods of Transportation
11 Local Attractions
12 On a Tour
13 Job Advertisements
14 Preparing your Curriculum Vitae (CV)
15 Preparing your Curriculum Vitae (CV)

Recomended or Required Reading

Main Source: Evans, Virginia. Dooley, Jenny. Garza, Veronica, Tourism, Express Publishing, Berkshire, 2011
Study Aid: English Grammer in Use / Raymond Murphy / 3.rd Edition / Cambridge University Press 2004
Other Course Materials: Presentations, short videos prepared by the lecturer of the course, published articles about the topics, printed and electronic sources (our rich DEU Libraries and www.kutuphane.deu.edu.tr link are highly recommended)

Planned Learning Activities and Teaching Methods

Lecture and practice,
Verbal participation in the course,
Individual study and teamwork,
Research and presentation,
Discussion or interpretation (as sharing of ideas) supported by video and visual tools.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FN Final
3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

%40 Midterm Exam % 60 Final

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

Lectutrer: Asst. Prof. Ozlem GULERYUZ
DOKUZ EYLUL UNIVERSITY - IZMIR MULTIDICIPLINARY VOCATIONAL SCHOOL
Hotel, Restaurant and Catering Services Department
Tourism and Hospitality Management Program
E-MAIL: ozlem.guleryuz@deu.edu.tr
OFFICE NUMBER: +90 232 301 2559

Office Hours

The consultation will be in my office at the address shown as the Location below, between the hours of THURSDAY (15:00 p.m.-16:00 p.m.)
LOCATION: DOKUZ EYLUL UNIVERSITY - IZMIR MULTIDICIPLINARY VOCATIONAL SCHOOL
(IN THE "FACULITY OF EDUCATION" CAMPUS)
B BLOCK - 2nd FLOOR - ROOM NUMBER: 222
ADDRESS: Ugur Mumcu Avenue, 135 Str. No: 5 (35160) Buca/IZMIR

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 12 3 36
Preparation for midterm exam 1 6 6
Preparation for final exam 1 8 8
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 94

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18
LO.11
LO.21
LO.31
LO.41
LO.51

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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