| Course Name | English for Tourism II |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| ING 260 | Spring | 3 | 0 | 3 | 2 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The course aims to develop the communication skills in English necessary for Tourism sector to carry out their occupational requirements. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course is consisted of teaching English within a content by using the topics related to tourism and hotel management such as phone conversations, types of restaurant, lodging, airports, cruise ships, train and bus travel and renting a car. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course | |
| 2 | Food and Beverage | English for International Tourism 2nd Edition / 9781447923879 / p:52-53 |
| 3 | Big Events | English for International Tourism 2nd Edition / 9781447923879 / p:54-55 |
| 4 | Meeting Customers’ Needs | English for International Tourism 2nd Edition / 9781447923879 / p:56-57 |
| 5 | Review of the Semester | |
| 6 | Nature Tourism | English for International Tourism 2nd Edition / 9781447923879 / p:60-61 |
| 7 | Kenya | English for International Tourism 2nd Edition / 9781447923879 / p:62-63 |
| 8 | Air Travel | English for International Tourism 2nd Edition / 9781447923879 / p:68-69 |
| 9 | Flight Safety | English for International Tourism 2nd Edition / 9781447923879 / p:70-71 |
| 10 | Dealing with Difficult Passengers | English for International Tourism 2nd Edition / 9781447923879 / p:72-73 |
| 11 | Hotel Operation | English for International Tourism 2nd Edition / 9781447923879 / p:76-77 |
| 12 | Refurbishment | English for International Tourism 2nd Edition / 9781447923879 / p:78-81 |
| 13 | Marketing | English for International Tourism 2nd Edition / 9781447923879 / p:84-85 |
| 14 | Trends | English for International Tourism 2nd Edition / 9781447923879 / p:86-87 |
| 15 | Review | English for International Tourism 2nd Edition / 9781447923879 / p:92-95 |
| 16 | Final Exam |
| Course Notes/Textbooks | English for International Tourism 2nd Edition/ Iwonna Dubicka and Margaret O'Keeffe / 9781447923879 |
| Suggested Readings/Materials | English for International Tourism 2nd Edition Workbook / Iwonna Dubicka and Margaret O'Keeffe / 9781447923893 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 20 |
| Portfolio | ||
| Homework / Assignments | 2 | 30 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 15 | 1 | 15 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 5 | |
| Portfolio | |||
| Homework / Assignments | 2 | 5 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 10 | |
| Total | 88 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management | |||||
| 2 | To be able to use the knowledge gained in the field of tourism in the field of application. | |||||
| 3 | To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field. | |||||
| 4 | To be able to develop sales marketing strategies of enterprises in tourism sector. | |||||
| 5 | To be able to interpret the relationship between the economy of the country and tourism economy. | |||||
| 6 | To be able to develop himself/herself socially and academically by following the developments in and out of the field. | |||||
| 7 | To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language. | |||||
| 8 | To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures. | |||||
| 9 | To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management. | |||||
| 10 | To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach. | |||||
| 11 | To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business. | |||||
| 12 | To be able to plan and organize meetings, congresses, conferences and fairs. | |||||
| 13 | To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design. | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
