• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS TUR 3051 BUSINESS ENGLISH I ELECTIVE 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR CEYLAN ALKAN

Offered to

Tourism and Hotel Management Tourism Management

Course Objective

The course aims to increase knowledge and competences of students concerning spoken and written communication.

Learning Outcomes of the Course Unit

1   Increasing vocabulary related to different fields of tourism sector (accomodation, travel etc.) 2   Ability to read and understand basic documents related to work life 3   Ability to know and apply fundamental expressions related to daily life and professional life 4   Ability to use terms specific to tourism in oral and written communication 5   Ability to know and use fundamental grammar rules

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction 2 Question forms- Professions in tourism sector and their duties 3 Tenses in English: Simple Present Tense and Present Continous Tense 4 Tourism sector: Fundamental concepts and words 5 Hospitality sector: Fundamental concepts and words (Description of a hotel, facilities at a hotel, activities at a hotel etc.) 6 Hospitality sector: Fundamental concepts and words (Making reservation) 7 Midterm exam 8 Midterm exam 9 Speaking on the phone, taking notes 10 CV preparation, application for a job 11 Past Tense 12 Tour operators and travel agencies: Fundamental concepts and words 13 Giving and taking destination information 14 Destinations: reading exercices

Recomended or Required Reading

Rod Revell & Trish Stott, English for Hotel and Catering Industry, Oxford University Press. BBC Learn English, http://www.bbc.co.uk/worldservice/learningenglish/

Planned Learning Activities and Teaching Methods

Lecture and assignment

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)

ilkay.tas@deu.edu.tr

Office Hours

Tuesday, 16.00-17.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 1 14 Preparation for midterm exam 1 15 15 Preparation for final exam 1 20 20 Preparing assignments 2 10 20 Midterm 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 113

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 LO.1 5 5 LO.2 5 LO.3 5 5 LO.4 5 LO.5 5 5