Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 216PROFESSIONAL ENGLISH II5 + 04th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective FOOD AND BEVERAGE MANAGEMENT AND CUSTOMER RELATIONS Operations FRONT OFFICE USE OF LANGUAGE TEACHING IN WRITTEN AND VERBAL.
Course Content FOOD AND BEVERAGE MANAGEMENT AND FRONT OFFICE Operations CUSTOMER RELATIONS OF LANGUAGE IN WRITTEN AND ORAL use only.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1to order meals in the restaurant and customers can be found on the warning and advice.
2Account and can control the cost of the restaurant.
3English can make the food tariffs.
4Knows the names of the kitchen tool materials in English.
5English knows the name of all drinks and meals.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
LO 00112222222222222
Sub Total12222222222222
Contribution00000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Assignments21836
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2018-2019 Spring2PINAR TUŞ ERDEM
Details 2016-2017 Spring1ALEV ÖZKARDEŞ DÖĞÜŞ
Details 2015-2016 Spring2PINAR TUŞ ERDEM
Details 2014-2015 Spring2PINAR TUŞ ERDEM
Details 2013-2014 Spring2PINAR TUŞ ERDEM
Details 2012-2013 Spring1ALİ ERARSLAN
Details 2011-2012 Spring1MİNE ESENLİK


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 216 PROFESSIONAL ENGLISH II 5 + 0 2 Turkish 2018-2019 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer PINAR TUŞ ERDEM ptus@pau.edu.tr Course location is not specified. %85
Goals FOOD AND BEVERAGE MANAGEMENT AND CUSTOMER RELATIONS Operations FRONT OFFICE USE OF LANGUAGE TEACHING IN WRITTEN AND VERBAL.
Content FOOD AND BEVERAGE MANAGEMENT AND FRONT OFFICE Operations CUSTOMER RELATIONS OF LANGUAGE IN WRITTEN AND ORAL use only.
Topics
WeeksTopics
1 Writing a CV, a cover letter. Attending an interview. Applying for a job.
2 Preparing and giving a presantation.
3 Comparing hotels and writing a hotel description.
4 Dealing with a complaint. Writing a letter of apology.
5 Solving an overbooking problem.
6 Taking a telephone booking. Replying an enquiry.
7 Taking messages.Sending text messages. Writing a formal letter.
8 Recommending sights. Describing an exhibition.
9 Writing an e-mail.
10 Giving advice on eating out.
11 Describing dishes. Taking an order.
12 Describing and recommending festival.
13 Exchanging hobbies.
14 Organising a three-day cruise.
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes