HRME6 Soph PE Syllabus

Course Syllabus
Course Type:  Sophomore Practical English		Class Code: 2				Class Location: Woosong Tower               Room 914
Professor: James Greig Office: Woosong Tower Room 904 Tel: 010-6662-2219/042-630-9231 Email: jamesgreig@woosong.org			­   Stott, Trish and Rod Revell, Highly Recommended 1. English for the hotel and catering industry. Oxford, 2010. ­  Supplementary Materials
Semester & Day(s):  Fall 2017; Tuesdays/Thursdays				Time(s): 10:30-12:00
Course Description/Objective: The aim of this class is designed to improve the job-related English of people who are training for, or who have already started, careers in the hotel and catering industry. Functional aspects of this course include the work routine of receptionists, porters, room attendants, waiters, waitresses, and bar and kitchen staff. The course covers a variety of different situations where employees have to use English with both customers and other members of staff. Students will be constantly encouraged to engage themselves, offer valuable input, and participate regularly. This course will demand much effort, commitment, and work in order to fully benefit from its content. The instructor will use the textbook and additional supplementary materials to provide an exciting and fulfilling environment. Finally, it is important for students to complete the regularly assigned homework and come prepared to each lesson.
The Syllabus
Week	Text				Topics
1	Introductions Review
2	Unit 12: Dealing with requests				Customer service Dealing with requests
3	Unit 13: Describing dishes				Explaining what type of dish it is Explaining ingredients
4	Unit 14: Dealing with complaints				Accepting and apologizing for complaints                 Taking action to help customers
5	Unit 16: Explaining and instructing				Explaining how to do things                 Talking about food preparation
6	Unit 19: Health and safety at work				Awareness of health and safety precautions
7	Review for Midterm Exam Units 20/21: Giving directions indoors/outdoors				Directing guests around the hotel Giving directions
8	MIDTERM EXAM				Midterm Exam
9	Unit 23: Offering help and advice				Giving advice
10	Unit 24: Dealing with problems				Giving explanations Providing solutions
11	Unit 25; Paying bills				Handling different forms of payment                 Explaining the bill to customers
12	Unit 27: Applying for a job				Writing your CV
13	Unit 28: The interview				Talking about future plans                 Responding to interview questions
14	Review for Final Exam				Review for final exam
15	FINAL EXAM				- Final Exam

Course Policy

You are expected to behave appropriately in your class.  This means: ·         Turn off your cellular phone except for educational purposes.  ·         Pay attention in class. ·         Do no talk when your teacher or your classmates are talking. ·         Participate in class. ·         Bring your book, pencil, paper, and other materials like a dictionary to class everyday.

Attendance: It is university policy that you attend every class.  Failure to attend class will lower your final grade.  You cannot expect to improve your English if you do not come to class.  If you are late for class 3 times, it will count as 1 absence.  If you are absent, you MUST talk to your teacher or the Dept. Assistant.

Grading:  Attendance = 20% Homework/Participation/Quizzes = 20% Midterm = 20% Final Exam = 40% Grading Distribution Scale (Curving) This class will be using the grade distribution scale in accordance with university policy. It is to be used for all freshman, sophomore, and junior classes offered by the Dept. of General English regardless of class size. A+ ~ A: B+ ~ B: C+ ~ C D+ ~ D: F: Class teacher’s discretion

Exams: There are two scheduled exams for this course, the midterm exam and the final exam.  Your instructor may also choose to give tests and/or quizzes at other times during the semester, to be counted as part of your homework/participation grade.