FL-160 Japanese for Hospitality Management

Course Description: This course is designed to help the student develop conversational Japanese language skills utilizing the phraseology of the Hotel and Restaurant setting. Proper sentence structure as well as situational Japanese language applications germane to the Hospitality setting will be covered.  Knowledge of basic Japanese is required for this course.

• This course also meets PLO #(s) ___2___ of ___Liberal Arts__ program.
• Prerequisite Courses: FL 120

A.  PROGRAM LEARNING OUTCOMES (PLOs): 
 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.

B.  STUDENT LEARNING OUTCOMES (SLOs)- GENERAL: 
The student will be able to:

1. Understand, explain and demonstrate Japanese language structure for the Restaurant setting
2. Understand, explain and demonstrate Japanese language structure for the Hotel setting

I = Introduced
D = Demonstrated
M = Mastered

C.  STUDENT LEARNING OUTCOMES (SLOs)-SPECIFIC: 
The student will be able to: 

General SLO 1. Understand, explain and demonstrate Japanese language structure for the Restaurant setting. 

General SLO 2.  Understand, explain and demonstrate Japanese language structure for the Hotel setting.

D.  COURSE CONTENT
1. Key Phrases used for the Restaurant setting
2. Language for the telephone Operator, Reservation clerks and service workers.
3. Meeting and assisting guests at the airport.
4. Language for the concierge (doorman) and bellboy.
6. Language used for assistance at: Information desk and front desk.

E.  METHODS OF INSTRUCTION
Lectures, handouts, pattern practice, oral drills, presentations, role-play, group work

F.  REQURIED TEXT(S) AND COURSE MATERIALS
Fuketa. Keiko. ?Situational Japanese Language for HRM.  Pohnpei : COM-FSM Pohnpei Campus HRM Division, 2008 (or most recent edition).

G.  REFERENCE MATERIALS
1. JAL ACADEMY.  Service Japanese-for Hotel staff.  Tokyo: Bonjinsha, 2003 (or most recent edition).
2. Kawano, Kiriko.  Tadashiku Kakeru Katakanago Surasura 1-nichi 10-pun  Japan: 3A network, 2009 (or most recent edition).

H.  INSTRUCTIONAL COSTS
None

I.   EVALUATION
None

J.   CREDIT BY EXAMINATION
None