學分數 |
2
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修課時數 |
2
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開課班級 |
日間部四年制3年級 A班
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本課程培養學生下列知識: |
Students practice English vocabulary and conversations that are commonly used in hotels, restaurants, and the tourism industry; related western culture is also introduced.1.Making reservations2.Proper dress for fine and casual dining3.Understanding menus, and placing orders4.Using cutlery and napkins5.Buffet-dining etiquette6.Proper table behavior and deportment with guestsStudents practice English vocabulary and conversations that are commonly used in hotels, restaurants, and the tourism industry; related western culture is also introduced.
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每週授課主題 |
第01週:Course Introduction第02週:Restaurant Customer Service 第03週:Cooking Recipe第04週:Field Trip第05週:Spring Break第06週:Cooking Recipe第07週:Professional Table Service 第08週:Professional Table Service 第09週:Mid-term Presenation第10週:Food & Culture- Film Watching第11週:Write a restaurant review第12週:Write a restaurant review第13週:Food & Culture- Film Watching第14週:Guest Service第15週:Guest Service第16週:Guest Service第17週:Final Presentation第18週:Final Presentation
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成績及評量方式 |
出席:20%上課態度與參與:10%口頭報告/ 平時小考:15%期中報告:25%期末報告:30%
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證照、國家考試及競賽關係 |
本課程無證照、國家考試及競賽資料。
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主要教材 |
1.Highly Recommended 2Stott, T & Revell R.Oxford 978-0-19-457750-22015 (教科書)
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教師資料 |
教師網頁:http://www.cyut.edu.tw/~hhsu/
E-Mail: hhsu@cyut.edu.tw
Office Hour:
星期二,第3~4節,地點:L-716; 星期三,第3~4節,地點:L-716; 分機:4606、4606
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