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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3076 BUSINESS ENGLISH II COMPULSORY 4 0 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To provide the students with competences on using their foreign language effectively in proposed sales, upselling, dealing with complaints of guests, communicating with other companies (foreign tour operators, travel companies etc.) to improve the quality of service.

Learning Outcomes of the Course Unit

1   Being able to give the necessary information to the guests and to the operators in a foreign language in all of the services. 2   Being able to solve the complaints of the guests by communicating in a foreign language. 3   Being able to communicate in a foreign language effectively with the tour operators and agencies. 4   Being able to deal with the complaints of the guests and foreign companies by communicating in a foreign language. 5   Being able to solve the problems by verbal and written communication in a foreign language.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Informing guests about operations, environment and Türkiye in a foreign language 2 Informing foreign companies by verbal and written communication in a foreign language. 3 Communicate verbally with guests in a foreign language effectively. 4 Communicate in written with guests in a foreign language effectively. 5 Dealing with the complaints of the guests and taking their offers in a foreign language. 6 Solving the problems by communicating verbally and in written in a foreign language. 7 Mid-term Exam / Solving the problems by communicating verbally and in written in a foreign language. 8 Dealing with the complaints of the operators and taking their offers in a foreign language. 9 Solving the problems by communicating verbally and in written in a foreign language. 10 Preparing, assessing and reporting the guest questionnaire in a foreign language 11 Definition and usage of the machines and equipments that are instructed in a foreign language. 12 Obtaining information from the printed and digital sources related business and sector in a foreign language. 13 Preparing advertisement brochure in a foreign language that belongs to the hotel operations and departments. 14 Preparing advertisement brochure in a foreign language that belongs to the hotel operations and departments. 15 final exam 16 final exam

Recomended or Required Reading

To be announced.

Planned Learning Activities and Teaching Methods

Lecturing.

Assessment Methods

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

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 106

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 1 1 1 1 1 1 LO.2 1 1 1 5 1 1 LO.3 1 1 1 5 1 4 LO.4 1 1 1 5 1 1 LO.5 1 1 1 5 1 1