高爾夫經(jīng)營管理方向《英語口語》教學大綱 (4)

1、高爾夫經(jīng)營管理方向口語（4）課程簡介課程編號1242111014課程名稱口語（4）課程性質選修學 時32 學 分 2學時分配授課：32   實驗： 上機：    實踐：    實踐（周）：考核方式口試，平時成績占70%,期末考試占30%開課學院TUC-FIU合作學院更新時間2012-9適用專業(yè)旅游管理專業(yè)(高爾夫經(jīng)營管理方向)先修課程口語（1），口語（2），口語（3）課程內(nèi)容：Term 4 is within the post-TOFEL period for most Ss since they have already

2、got the qualified TOFEL scores. But getting the qualified TOFEL scores doesnt mean their English is satisfying and in fact their writing and speaking skills are limited and far from being perfect. Meanwhile some Ss think passing the TOFEL examination is their final target in learning English so they

3、 might become less serious and should be further motivated as far as English learning and acquisition is concerned. In order to further enhance Ss English proficiency and guarantee a better and successful major study, to activate the Ss desire to further improve their spoken communication skills in

4、English and give a valuable boost for their self-confidence is still a tough job for our teachers. And besides since their major academic studies will start next term the speaking class should be professional and try to develop Ss academic English ability so as to make them better prepared for their

5、 major academic studies. To some extent, the class will be run as if it were a professional workplace, exploring the conventions of speaking in their specific discipline and assignment topics are based largely on their major field of study or their career goals and interests; texts should be better

6、connected with hospitality, their major. Anyway we hope in this term we could use one stone to kill two birds i.e. in addition to developing Ss speaking skills, this course could also provide some collaborative working experience and practice for our Ss. Brief Introduction  Code1242111014TitleS

7、peaking Course (4)Course natureOptional courseSemester Hours32Credits2Semester Hour StructureLecture：32  Experiment：  Computer Lab：     Practice：Practice (Week)：AssessmentDay-to-day performance accounted for 70%, the final exam grade accounted for 30%.Offered byTUC-FIU Coope

8、rative SchoolDate2012-9forGolfPrerequisiteSpeaking Course (1), Speaking Course (2), Speaking Course (3)Course Description: Term 4 is within the post-TOFEL period for most Ss since they have already got the qualified TOFEL scores. But getting the qualified TOFEL scores doesnt mean their English is sa

9、tisfying and in fact their writing and speaking skills are limited and far from being perfect. Meanwhile some Ss think passing the TOFEL examination is their final target in learning English so they might become less serious and should be further motivated as far as English learning and acquisition

10、is concerned. In order to further enhance Ss English proficiency and guarantee a better and successful major study, to activate the Ss desire to further improve their spoken communication skills in English and give a valuable boost for their self-confidence is still a tough job for our teachers. And

11、 besides since their major academic studies will start next term the speaking class should be professional and try to develop Ss academic English ability so as to make them better prepared for their major academic studies. To some extent, the class will be run as if it were a professional workplace,

12、 exploring the conventions of speaking in their specific discipline and assignment topics are based largely on their major field of study or their career goals and interests; texts should be better connected with hospitality, their major. Anyway we hope in this term we could use one stone to kill tw

13、o birds i.e. in addition to developing Ss speaking skills, this course could also provide some collaborative working experience and practice for our Ss. 高爾夫經(jīng)營管理方向口語（4）課程教學大綱課程編號1242111014 課程名稱口語（4）課程性質選修學 時32學 分2學時分配授課：32   實驗： 上機：    實踐：    實踐（周）：考核方式口試，平時成績占70%,期

14、末考試占30%開課學院TUC-FIU合作學院更新時間2012-9適用專業(yè)旅游管理專業(yè)(高爾夫經(jīng)營管理方向)先修課程口語（1），口語（2），口語（3）一、教學內(nèi)容1. Course Objectives & Learning OutcomesThe most important goal in this course is still to further activate the spoken English language. By the end of the semester, Ss will continue to improve their speaking ability

15、and be able to§ polish their oral skills and further enhance their oral skills through class discussions, presentations and speeches;§ use English to express their ideas fluently and accurately; § develop Ss academic English ability so as to make them better prepared for their major a

16、cademic studies;§ vocabulary essential for academic success.2. Content: The content is generally based on the oral textbook English for the Hotel and Catering Industry book 2 Oxford University Press, including some relevant academic introduction given by teachers themselves. The lessons will in

17、volve discussions, learning and introduction around a range of topics. The main focus for teachers in the classroom teaching should be put on the speaking with the reference of relevant information, listening materials, pictures, models, exercises, questions, pair work and readings or themed article

18、s for discussion provided by the text book or some relevant reference or teachers personal experience. Of course they are optional depending on the need and activities. And some associated exercises should or could be used as homework. The checked homework and feedbacks should be given to the Ss tim

19、ely.3. The main Talking Topics & Vocabulary:o Dealing with incoming calls, check-in problems (complaints, ), customers information or need, (reservation, booking, food, drinking, direction, )o Correspondence, serving and how things working in the hotels, (advice, assistance, )o Travel options, h

20、andling payment, o Housekeeping, safety, security, o Exploring different cultures, Cultural content (only for reference, generally given by teachers):Online Courses provide a consistent training program for hospitality employees. They cover the following areas:o Hotels & Hotel Operations (typica

21、l organization for a hotel operation, reservation system, Hospitality Employees Skills, club Management, Financial Management, etc.) o Restaurants & Food & Beverage Management (Restaurant Server, etc.)o Service Quality (job knowledge, tasks lists, Front Desk Representative, Guestroom Attenda

22、nt, housekeeping positions, Guest Service, etc.)o Travel agencies 二、教學基本要求1. Course Requirements and Grading During the semester, Ss will complete several assignments. Theyll also be graded on attendance and class participation, which will be based on intelligent discussion in class. Since one year

23、later all the Ss will be assessed by TOFEL, well work at an accelerated pace. Keep up with them. If you begin to fall behind, it will affect your final grades. If you work consistently, youll enjoy the work more, youll learn more, and youll speak better. I will accept not excuses for skipping the pr

24、esentation and assignments.2. Assessment schemeDescription:Students are expected to attend class regularly and participate actively. In addition to regular, active participation and doing homework, students must engage in some more formal oral activities such as oral presentation of assignment, deli

25、vering spontaneous speeches etc. Students will normally complete three assignments. And there will be after class practice or homework. At the end of the term Ss will receive a final oral examination. 3. Assignments: 3 assignmentsTask nature of each assignment:Each assignment is presented as an oral

26、 report with the aid of ppt and written work, in which PPT 20%, Written work 20%, Oral work 60%.4. Grading: Grading weights are as follows, represented as percentage of total grade. Assignment #1:15%Assignment #2:15% Assignment #3:15%Final oral exam:30%Participation, peer work, in-class discussion,

27、homework: 25% The Ss work is evaluated by using a 100 points grading system: So well use this scale for all your assignments in this course. Assignments, oral practice, homework etc. will be evaluated according to the following criteria.Excellent90 100 Good80 90 OK70 80 Acceptable 60 70 Unacceptable605. Attendance Think of this in terms of your career or your overall study: how many unexplained absences would you be able to afford before being disciplined or fired form your job? Also remember t