FL-120 Basic Japanese Language for HTM

GENERAL INFORMATION:

Course Title:
FL120 Basic Japanese for Hopitality and Tourism

Campus: Pohnpei Campus Initiator: Akiko Kamikubo Date:10/31/2016
Course Description: This course introduces and develops a basic understanding of the Japanese language as utilized in Hospitality and Tourism. Japanese Language for the hospitality setting is introduced, including the basics of Japanese pronounciation and Romanization, expressions commonly used in the hospitality field and appropriate usage of situational Japanese language for hospitality services.

Course Hours/Credits:

  Hours per Week No. of Weeks Total Hours Semester Credits
Lecture 3 16 48 3
Workshop        
Internship        
      Total Semester Credits: 3

 

Purpose of Course:

  • [X] Degree Requirement
  • [X] Degree Elective

PREREQUISITES: None

PSLOS OF OTHER PROGAMS THIS COURSE MEETS:

PSLO # Program
4.2 Demonstrate knowledge of the major cultural issues of a person's own culture and other culture. General Education Program

Institutional Student Learning Outcome:

[X]
  • Effective oral communication:  capacity to deliver prepared,  purposeful  presentations
    designed  to increase knowledge, to foster understanding, or to promote  change  in the listeners' attitudes, values,  beliefs, or behaviors.
[ ]
  • Effective written  communication: development and expression of ideas in writing
     through  work in many genres  and styles,  utilizing different writing  technologies, and mixing texts, data, and images through  iterative experiences across the curriculum.
[ ]
  • . Critical  thinking:  a habit of mind characterized by the comprehensive exploration of issues,  ideas, artifacts,  and events  before accepting  or formulating an opinion  or conclusion.
[ ]
  • Problem  solving:  capacity  to design,  evaluate, and implement a strategy  to answer an open-ended question  or achieve  a desired goal.
[X]
  • Intercultural knowledge and competence: a set of cognitive,  affective, and behavioral
    skills and characteristics that support  effective and appropriate interaction in a variety of cultural  contexts.
[ ]
  • Information literacy:  the ability  to know when there is a need for information, to be able
     to identify, locate, evaluate, and effectively and responsibly use and share that information for the problem  at hand.
[X]
  • .Foundations and skills  for life-long  learning:  purposeful  learning activity,  undertaken on an ongoing  basis with the aim of improving knowledge, skills, and competence.
[ ]
  • Quantitative Reasoning:  ability to reason and solve quantitative problems  from a wide
     array of authentic  contexts and everyday  life situations;  comprehends and can create sophisticated arguments supported  by quantitative evidence  and can clearly communicate those arguments in a variety of formats.

 

PROGRAM STUDENT LEARNING OUTCOMES (PSLOs): The student will be able to:

1. Explain the interdependent components of the international  hospitality and tourism  industry including transportation, customer service,  food service,  lodging, attraction  management, roles of national  and state visitors'  authorities,  marketing  and sales.
2.  Demonstrate professional lodging specific  technical skills, supervisory techniques and management skills.
3.  Explain  the types and elements  of food service operations.
4.  Demonstrate front of the house technical  and supervision techniques.
5.  Describe  tourism attraction support  services  and related business  opportunities.
6.  Describe  the importance of developing the FSM as a sustainable tourism destination.
7.  Communicate in basic Japanese  for lodging, food service and tourism provider  guest services.

COURSE STUDENT LEARNING OUTCOMES (CSLOs) (General): The student will be able to

  1. Identify and demonstrate the basics of pronounciation and Romanization of the Japanese words in hotels and restaurants.
  2. Demonstrate through writing proper usage and understanding of the japanese language as appropriate to various situations within the Hospitality and Tourism Industry.
  3.  Demonstrate specific situational dialogue exchange with hospitality manners in order to serve Japanese-speaking customers.

COURSE STUDENT LEARNING OUTCOMES (CSLOs) (Specific): The student will be able to:

CSLO (General)  1: Identify and demonstrate the basics of pronounciation and Romanization of the Japanese words in hotels and restaurants.

Student Learning Outcome(specific) ISLO PSLO Assessment Strategies
1.1 Identify and demonstrate the proper pronunciation and Romanization of Japanese words and phrase #5, 7 #7 Quiz ancl/or Exam in the form of short answer questions, multiple choice, and translating phrases; and
1.2 Identify and demonstrate the appropriate pronunciation of English loanwords in writing #5, 7 #7  

CSLO (General)  2: Demonstrate through writing proper usage and understanding of the Japanese language as appropriate to various situations within the hospitality and tourism industry.

Student Learning Outcome(specific) ISLO PSLO Assessment Strategies
2.1 Identify through writing and reciting common expressions in the hospita field. #5, 7 #7 Class Exercise, Quiz, and/or Exam in form of drill practice, short answer questions, and matching or translating phrases. A grading rubri will be used for all oral exercises/demonstrations.
2.2 Identify through writing and reciting basic sentence patterns such as assertive sentence and question sentence, and demonstrate simple sentences using proper counters for numbers #5, 7 #7 Class Exercise, Quiz, and/or Exam in form of short answer questions, multiple choice, and matching or translating phrases. A grading mbric will be used for omldemonsations.
2.3 Demonstrate through writing and reciting expressions that workers use in the hospitality held, such as how to tell information and how to ask #5, 7 #7 Class Exercise and/or Pair Practice based on a model dialogue; and/or Quiz and Exam in form of short answer questions, multiple choice, and matching or translating phrases. A grading rubric will be used for the model dialogue.
2.4 Identify through writing and reciting expressions that Japanese-speaking customers use in the hospitality field, such as requests and inquiries from customers #5, 7 #7 Class Exercise and/or Pair Practice based on a model dialogue; and/or Quiz and Exam in form of short answer questions, multiple choice, and matching or translating phrases. A grading rubric will be used for the model dialogue.

CSLO (General)  3: Demonstrate specific situational dialogue exchanges with hospitauty
manners in order to serve Ja anese s eakustomers.

Student Learning Outcome(specific) ISLO PSLO Assessment Strategies
3.1 Recite and demonstrate exchange phrases in brief dialogues at hotel and restaurant settings. #1 #7

Class Exercise, Demonstration, and/or Exam. Suggested: A grading rubric will be used to assess students performance of exchange phrases at specific settings in a restaurant or a hotel.

3.2 Explain and Demonstrate hospitality manners when workers serve Japanese-speaking customers in the hospitality field. #1 #7

 

COURSE CONTENT

  • Using key expressions and simple sentences in Japanese
  • Asking Japanese-speaking customers about preferences or information
  • Providing information to Japanese-speaking customers
  • Properly responding to Japanese-speaking customers inquiries
  • Demonstrating appropriate manners in serving Japanese-speaking customers.

METHOD(S) OF INSTRUCTION:

  • Lecture
  • Cooperative learning groups
  • In-class exercises
  • Demonstrations

 

Required Textbook and course materials:

Fuketa, Reiko. Basic Japanese for Hotel and Restaurant. Pohnpei: COM-FSM Pohnpei  Campus
HTM Division, 2008. (or latest edition)

Reference Material: NONE

INSTRUCTIONAL  COSTS: NONE

EVALUATION:

  • Student must achieve  a C or better to pass the course based on class exercises, demonstrations, quizzes, and exams (oral and written).

CREDIT BY EXAMINATION:

NONE

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