ECTS credits ECTS credits: 4
ECTS Hours Rules/Memories Hours of tutorials: 10 Expository Class: 12 Interactive Classroom: 68 Total: 90
Use languages Spanish, Galician, English
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Campus Sur
Areas: Centro Superior de Hostelaría
Call: Annual
Teaching: With teaching
Enrolment: Enrollable
The objective of the English for Hospitality II subject is to achieve, at least, a degree of communicative competence of English specific to the hospitality industry that would mean an introductory level of B2 according to the descriptors of the Common European Framework of Reference for Languages (CEFR). Likewise, it is intended that those who study this subject reach, at least, a degree of introductory communicative competence at level B2 in general English. Students will improve their level of communicative competence through reception, production, interaction and mediation activities.
Specifically:
• Manage communication techniques: Through the writing of written texts and oral presentations, students will learn to handle different communication techniques, both written and oral.
• Work in English as a foreign language: Knowledge and use of the English language in different professional fields, and especially in the tourist-hotel and gastronomy environments, both in its oral and written form.
• Know and apply the operating procedure of the areas of catering, gastronomy and accommodation (according to mentions). English II introduces the specific knowledge of these areas, with special emphasis on lexical specialization and working with grammatical aspects useful for situations that will be recurrent in their future jobs in the hotel and gastronomy fields.
The student will learn linguistic aspects relevant to each of the following contents:
Common contents:
• Job search in English, CVs, cover letters and interviews.
• Give general information and about the establishment to customers.
• Complaint management.
Specific contents of the Hotel Management Mention:
• Types of hotels, areas and jobs.
• Facilities and services in a hotel.
• Reception procedures: reservations, check-in, check-out.
• Analysis of hotel chain websites and trends (big data, robots, ...)
• Emails confirming reservations and answering requests for information or complaints.
Specific contents of the Gastronomy Mention:
• Daily work in the culinary career: tasks, obligations and problem solving.
• Culinary styles: by specialty, origin, sustainable cuisine, vegan... etc
• The restaurant industry: restaurants and their chefs, culinary awards.
• Gastronomy in the media.
Basic bibliography
Most of the contents of the subject are included in the notes which are organized in three manuals that will be available to students on the CSHG Online Campus. The specific English for Hospitality Industry contents are collected in the English for Hospitality II manual, while the general English content is distributed in two other manuals: Manual 2.1 (Grammar Workbook III) will be worked on during the first semester while manual 2.2 (Grammar Workbook IV) will be worked on during the second semester.
It is essential that they regularly access this campus because there will be shared other teaching materials, links to useful resources for students and information on the organization of the subject.
Students must have a good dictionary. We recommend Longman Dictionary of Contemporary English (monolingual general English) or Collins Masters Dictionary (bilingual Spanish-English).
Likewise, students can consult other online dictionaries such as:
www.wordreference.com
http://www.thefreedictionary.com/
www.dictionary.reference.com
www.m-w.com
www.dictionary.cambridge.org
http://www.macmillandictionary.com/
Pronunciation:
http://www.howjsay.com/
https://www.oddcast.com/ttsdemo/index.php
Grammar: It is also advisable to have a reference grammar with explanations and exercises for consultations and practice of aspects that are complicated for the student.
We recommend:
English Grammar in Use by Raymond Murphy (Cambridge)
The Heinemann English Grammar by Digby Beaumont and Colin Granger
Advanced Language Practice by Michael Vince (Heinemann).
On the internet there are also many resources that facilitate the learning of grammar such as:
http://www.bbc.co.uk/worldservice/learningenglish/
www.grammar-quizzes.com
http://perso.wanadoo.es/autoenglish/index.html
http://www.englishgrammarsecrets.com/
http://webingles.com/ Or www.englishclub.com
Further reading
Listening practice:
http://learnenglish.britishcouncil.org/listening
http://vaughanradio.com/
Reading Practice:
http://www.guardian.co.uk/
http://www.independent.co.uk/
http://www.nytimes.com/
Adamson, Donald. 1992. Be Our Guest. Prentice Hall International.
Bradshaw, Michael. 1984. Restaurant Employees. Macmillan.
Braham, Bruce. 1993. Hotel Front Office. Stanley Thornes Publishers Ltd.
Carrier, Robert. 1999. Great Dishes of Spain. Boxtree
Collin, P.H. 1994. Dictionary of Hotels, Tourism and Catering Management. Peter Collin Publishing.
Dictionary of tourism and leisure terms. 2006. Editorial Ariel.
Dictionary of Contemporary English for Advanced Learners. 2009 Pearson Education Ltd.
English Dictionary, Cobuild Series. 1995. Harper Collins Publishers.
Fayet Michelle and Mann, Alison. 2000. Business correspondence in English. Management Editions.
Hall, Eugene J. 1977. The Language of Restaurants and Catering in English. Prentice Hall Regents.
Hotel Correspondence. 1991. Ecole Hôtelière Lausanne.
Iborra Gómez, Sonia. 1999. Commercial Correspondence. Editorial Ágata.
Kasavana, Michael y Brooks, Richard. 1995. Managing Front Office Operations. Educational Institute.
Mendel, Janet. 1997. Cooking in Spain. Santana Books.
Nitschke, Aleta A. y Frye, William D. 2008. Managing Housekeeping Operations (Revised Third Edition). American Hotel & Lodging Educational Institute.
Simon & Schuster’s International Dictionary, 1997. Macmillan.
Sinclair, Charles (ed.). 1998. International Dictionary of Food and Cooking. Routledge.
Werle , Loukie and Jill Cox. 2006. Ingredients. Könemann.
Basic and General
B4 That students can transmit information, ideas, methodologies, problems and solutions to both specialized and non-specialized audiences, both through oral and written communication in their field of study.
G1 Train professionals who are capable of performing management and directive tasks in hospitality business organizations, developing leadership skills, with a clear orientation to customer service, high capacity for permanent adaptation and innovation and orientation to results in the different areas of the sector, favoring sustainable development and respecting diversity and multiculturalism: Organize and analyze information, identify opportunities, define objectives and strategies, plan, design and allocate resources, direct and motivate people, solve problems and make decisions, achieve objectives and evaluate results.
Transferable
Common
T4- Computer and ICT skills related to the field of study
T5- Problem solving and decision making
T9- Recognition of diversity and multiculturalism
T11- Lifelong autonomous learning and adaptation to new situations
AV3- Respect, tolerance and personal and professional responsibility
Specific
Common
E9- Managing communication techniques.
E11- Communicating orally and in writing in English or a second foreign language.
Mention in Hotel Management
E12- Know and apply the operating procedure of the accommodation field.
E16- Understand the functioning of destinations, tourism structures and their business sectors worldwide.
Mention in Gastronomy
E13- Knowing and applying the operating procedure in the field of restoration and gastronomy.
E17- Working in different sociocultural environments linked to the hospitality activity.
The methodology applied to the teaching of the subject is based on a multilingual approach whose objective is to ensure that students communicate effectively in contexts of their professional activity in which several linguistic codes and speakers of different languages coexist. It is therefore convenient that students know and know how to use mediation strategies between different codes and speakers as a communicative skill. These mediation strategies will be personal or textual (in oral or written language) linked to the production, interaction or reception activities that are developed. Mediation may be carried out interlinguistically or intralinguistically, depending on the languages involved in the development of each activity.
Autonomous work will be necessary either individually or in a small group for the preparation of assigned tasks and mandatory readings. It will also be necessary for students to work autonomously using online resources that allow them to progress in their knowledge of general English. The student will also monitor their learning process and will have to work according to their needs to achieve the objectives of the subject.
The subject English for Hospitality II will be taught in the whole class groups in weeks of Management studies and in smaller groups in weeks of Accommodation (practice classes). There will be three weekly sessions of 50 minutes.
The subject will be taught in English, and all communication either between students or between students and the teacher will be conducted in English as well. The subject has a transversal character with other subjects.
Mention in Hotel Management: Transversality with the subject of Operational Organization and Practices of the Department of Accommodation (OOPDA), where students will have to learn the procedure of taking reservations in English. There will be practices during the hours of the subject (OOPDA) that will be carried out in English followed by a joint graded oral exercise with the teacher of this subject. This exercise involves two marks, one for the subject of English for Hospitality II and another for that of (OOPDA).
Mention in Gastronomy: Transversal activities will be carried out with the subjects of Physicochemical Fundamentals in Culinary Processes, and Raw Materials and Transformation Processes.
Given the applied and practical nature of this subject, it is mandatory to have the notes printed for the class. In some sessions the students will have to go to class with an electronic device (computer or tablet) for a correct follow-up of the activities to be carried out in the classroom. Its use will be expressly authorized by the teacher.
For the development of the subject, the following teaching-learning methods will be used:
1. Work in the classroom with the teacher. Since our main goal is to put the English language into practice, an active method is essential. Students must use English to the fullest and participate in all tasks. The sessions will be subdivided into:
- Active work guided by the teacher in the full class group: These sessions, in which the participation of students will also be encouraged, will be dedicated to giving general and introductory explanations. The basic subject, vocabulary, concepts, exercises, etc. will be worked on.
- Oral practice in small groups: In these sessions there will be more practical opportunities for students to use English in the most effective way at each moment of the course. In these sessions we will work mainly in pairs doing activities such as role-plays and simulations.
- Work in the multimedia classroom. We will use the computers of the multimedia classroom to be able to work on the listening skills. Students will answer questionnaires individually on the virtual campus about various listenings related to the content of some of the units. The work with these listening practices in a timely manner as well as its result for the evaluation of the subject will be taken into account. Afterwards, difficulties, mistakes, new vocabulary and/or other points of interest will be discussed in class.
2. Autonomous individual work.
Students must carry out the grammar activities of the Grammar Workbook III and Grammar Wokbook IV autonomously. The objective is to consolidate the grammatical knowledge that is assumed and acquire the necessary solidity to assimilate the specific concepts of the subject successfully. There will be a graded written exercise on grammar.
During the second semester, the student must read some articles related to the current situation of the hospitality industry and perform certain tasks to prepare and participate in debates on these contents. This is an evaluable task under the heading of 'Oral Production'.
3. Group work. Students must work in groups autonomously (with the possibility of supervision by the teacher) in a project of analysis of aspects of the hospitality industry that they will then have to present orally to the class.
4. Additional English activities. Depending on the number of English language assistants available, conversation and/or grammar reinforcement classes may be required.
5. Tutorials. Teachers are available for tutorials always by appointment. The teacher may also summon a student to give individualized feedback on their work. These sessions will be mandatory.
It is highly recommended to review graded assignments, especially if the objectives set have not been achieved.
The evaluation system to pass the subject will take into account all the activities carried out by the students that are indicated in the section corresponding to each opportunity detailed below. Students who do not pass the subject in the first opportunity will be entitled to a second chance, which will be the one that appears in the academic record in the event that the qualification achieved is higher.
First Ordinary Opportunity:
The evaluation system will be continuous and will include several assignments to evaluate the student's progress. The autonomous work and the responsibility of the student towards their learning will also be evaluated.
The course is divided into two semesters and the average of the two constitutes the grade of the continuous evaluation. Those students who obtain an average grade equal to or greater than 5 in each of the four skills worked on in the subject (specific written competence, grammatical competence, oral comprehension and oral production) and a continuous evaluation grade equal to or greater than 6 will not need to take the final exam. In this case, the grade of the continuous evaluation will constitute 100% of the grade of the subject.
The student who does not meet the criteria specified above to pass the continuous evaluation will have to take a final exam. In the 1st opportunity the grade of the final exam will count 40% and the note of the continuous evaluation of the subject 60%.
For those students who must take the final exam, it will cover all the subject of the course and it will consist of three tests that will evaluate the four skills: a written exam -specific written competence and grammatical competence- (45%), an oral production exam (40%) and an oral comprehension exam (15%). To pass the subject, the weighted average between the ongoing evaluation and the final exam must be 5 or higher.
Aspects to be evaluated and weightings:
1st SEMESTER
• General English grammatical proficiency (skill): 10%
• Specific English written proficiency (skill): 40%
• Listening comprehension (skill): 15%
• Oral production (skill): 35%
2nd SEMESTER
• General English grammatical proficiency (skill): 10%
• Specific English written proficiency (skill): 35%
• Listening comprehension (skill): 15%
• Oral production (skill): 40%
Deadline dates will be established for the review of tests (14 days from the publication of the results of the said tests).
A self-assessment rubric will be used by the student and another by the teacher to manage and monitor classroom work, oral practice, autonomous individual work and other aspects related to the student's responsibility in relation to the subject. This includes the demonstrated learning process (attendance, participation, effort and results). The student must demonstrate having completed all the tasks and processes in a timely manner, otherwise the grade of the corresponding semester will be penalized by up to 10%.
Those students exempt from taking the final exam and who, however, want to improve their grade, may sit the final exam in this first opportunity. They will be tested on the four skills (written: grammatical competence and specific content, oral comprehension and oral production) and their grade will be calculated as described in the previous paragraphs. In this case the ongoing evaluation grades will be cancelled.
In the CSHG, punctual class attendance is mandatory and an important part of the student's training, so repeated absences from face-to-face activities will be considered a lack of performance and therefore will affect the grade of the subject, as follows:
• Total calculation of face-to-face hours (90 hours): 30% of absences and penalty of -1 point (27 hours); 60% of absences and penalty of -2 points (54 hours).
• If the student reaches 80% of absences on the total of the face-to-face hours, the subject will be considered failed with a grade of 0.
Extraordinary Second Opportunity:
In this opportunity, all the contents of the subject will be evaluated. An exam with the same sections and percentages as in the 1st opportunity [three tests that will evaluate the four skills: a written exam-specific written competence and grammatical competence- (45%), an oral production exam (40%) and an exam of oral comprehension (15%)] will be the only evaluation tool, so that it will no longer average with the ongoing evaluation. To pass it and thus pass the subject, they must obtain a weighted average grade of 5 or higher according to the percentages indicated above.
Second and subsequent calls:
Students who must pass the subject in 2nd, 3rd or 4th call (both in 1st and 2nd opportunity) will be evaluated only through a final exam with the sections and percentages indicated for the final exam in the 1st opportunity of 1st call.
To pass it and thus pass the subject, they must obtain a weighted average grade of 5 or higher according to the percentages indicated above.
The training activities and their dedication in hours will be the following:
• Lectures (12 hours), interactive classes (38 hours), multimedia classroom sessions (14 hours), small group work (15 hours), oral presentations (1 hour), exams and tutorials (10 hours), and autonomous student work (30 hours).
It is assumed that students have achieved in the first year a minimum level of proficiency at level B1 of General English according to the CEFR.
The student would improve his academic performance if he had made a previous stay in an English-speaking country.
Students must get the most out of the classes, so an active method and participatory attitude are essential. You must use English to the maximum and actively participate in all tasks, since it is a fundamental part of the course methodology to acquire the necessary fluency to work in that language.
Mobile phones or other devices (computer or tablet) must remain switched off in the classroom. Any use of mobile phones or other electronic devices must be expressly authorized by the teacher. In the event that a student does not meet these conditions necessary for the proper development of their learning, the teacher may deny their attendance at the class session. All these issues will have an impact on the student's grade.
What has been learned in our subject can be put into practice in academic internships in companies or stages, either in an English-speaking country or in Spain, using the English language in real situations to communicate. Likewise, the stage makes it easier for the student to become aware of their needs, limitations and competences. It will also allow them to reinforce their communication skills and motivate themselves to continue learning and improve their level.
Paula López Durán
Coordinador/a- Department
- Campus Sur
- Area
- Centro Superior de Hostelaría
- paulalopez.duran [at] usc.es
- Category
- Not Applicable
Iria Pastor Gomez
- Department
- Campus Sur
- Area
- Centro Superior de Hostelaría
- iria.pastor.gomez [at] usc.es
- Category
- Not Applicable