ESP - G6 - COURSE OBJECTIVE

Members: Ngo Thi Van Anh, Nguyen Le Ha Chau, Nguyen Huu Son - 2PG47.
I. Class profile:
1. Students
- Age: 22+
- Gender: both male and female
- Nationality: Vietnam
- Study or work specialism: service, hotel, catering
- Status/ role with respect to specialism: receptionist, chef, waiter, waitress
- English level: A2+
- Educational background: post-graduate.
2. Course
- Subject matter: hotel, catering, service,...
- Level: A2+, post-graduate
- Types of topic: industry, cross-cultural communication, dealing with customers’ requests &
complaints, job interviews,...
- Topic treatment: real-world language, practical communication strategies, friendly and polite.

II. Course Objectives: The aim of this course is to provide students with the English
communication skills necessary to become English-Speaking professionals in the hospitality and
restaurant industry, as well as those who might be interested in the hospitality industry.
Real-world language and practical strategies for communication will be stressed through
textbook readings, role-plays, and activities. The main component of this class is speaking and
friendly, polite interaction. Classroom participation is crucial to success in this class.

III. Suggested Materials: “English for the Hotel and Catering Industry” - Oxford

IV. Materials evaluation:

1. Define criteria (judging materials):
- Student-centered: “focusing on and giving priority to the interests and needs of the
student, especially as contrasted with more traditional forms of education” (Oxford)
- Authenticity: Do the topics given in the material fit the authentic context, or are these
topics just doctrinaire?
 => More important criteria: Authenticity, because the act of teaching and learning any
theories without practice/application is quite a waste of time for both sides.
2. Subjective, Objective analysis & Matching score

Matching score: 0-2

0: does not match the desired feature
1: partly match the desired feature
2: closely match the desired feature

No. Subjective Objective Score

AUDIENCE

1 1A. Who are your learners? 1B. Who is the material intended 2
-Age: 22+ for?
-Gender: both male and female People working in the hotel and
-Nationality: Vietnam catering industry
-Study or work specialism: service,
hotel, catering
-Status/ role with respect to
specialism: receptionist, chef, waiter,
waitress
- English level: A2+
-Educational background:
post-graduate.

AIMS

2 2A. What are the aims of your 2B. What are the aims of the 2
course? material?
- Provide English communication - Provide structures, vocabulary
skills necessary to become and situations which
 English-Speaking users in the frequently appear in hotel and
hospitality and restaurant industry, as catering industry
well as hospitality industry

CONTENT

3 3A. What kind of language 3B. What type(s) of linguistic 2

description do you require? description is/ are used in the
A combination of structural, material?
functional and discourse-based A combination of structural,
language is required for the course functional and situational language.

4 4A. What language points should be 4B. What language points do the
covered?
- Real-world language & practical
strategies for communication such as
dealing with customers’ requests &
complaints, job interviews
2
material cover?
- Taking phone calls, taking
reservations, taking bookings,
taking orders
- Giving instructions and polite
explanations
- Requesting information
- Offering help and advice
- Writing CV, job interview

5 5A. What proportion of work on 5B. What is the proportion of work 1

each macro-skill? on each skill?
The proportion of work on each speaking (10%), listening (75%),
macro-skill is desired to be roughly reading (15%), writing (0%)
equivalent. However, more class
hours will be spent on speaking and
some writing tasks can be done as
homework
6 6A. What micro-skills do you need? 6B. What micro-skills are covered 2
hotel-and-catering-related vocabulary, in the material?
grammar grammar, vocabulary relating to hotel
and catering industry

7 7A. What text-types should be 7B. What kinds of text are there in 1
included? the material?
dialogues, listening texts, reading listening texts, dialogues, visual texts,
texts, situations, letters, reports situations

8 8A. Course 8B. Material 2

- Subject matter: hotel, catering, - Subject matter: hotel, catering,
service,... service,...
- Level: A2+, post-graduate - Level: B1 (supposed, not included in
- Types of topic: industry, the book)
cross-cultural communication, dealing - Types of topic: industry,
with customers’ requests & cross-cultural communication, dealing
complaints, job interviews,... with customers’ requests &
- Topic treatment: real-world complaints, job interviews,...
language, practical communication - Topic treatment: real-world
strategies, friendly and polite. language, practical communication
strategies, friendly and polite.

9 9A. How should the content be 9B. How is the content organized? 2
organized within the course units (material)
organization (course) A combination of language points &
A combination of language points & subject matter. (situation-based)
subject matter. (situation-based)

10 10A. How should the content be 10A. How is the content organized 1
organized through Unit within the units? (material):
organization? (course) By a set pattern of components:
 By a set pattern of components: Listening, Language focus, Speaking
Listening, Grammar, Language focus, practice
Speaking practice

11 11A. How should the content be 11B. How is the content sequenced 1
sequenced throughout the course? throughout the book?
From easier to more difficult, creating Creating variety, no need to have
variety (various topics & situations obvious sequence.
are provided throughout the course). Week 1 : taking phone calls
Week 2 : giving information
Week 3. Taking room reservations
…..
Week 28 : the interview

12 12A. How should the content be 12A. How is the content sequenced 1
sequenced within a unit? (course) within a unit? (book)
Guided to free: Provide Guided to free: Provide
grammar/structure & vocabulary grammar/structure & vocabulary
passively through listening & reading, passively through listening, then give
then give students chances to practice students chances to practice what
what they’ve learnt through real they’ve learnt through real
communication. communication.

METHODOLOGY

13 13A. What Theories of learning 13A. What Theories of learning are 2

Cognitive code (learners as thinking the materials based on?
beings): problem-solving tasks are Cognitive code (learners as thinking
provided during the course. beings): problem-solving tasks are
provided during the course.

14 14A. What aspects of the learner’s 14A. What attitudes to/ expectations 2
attitudes to/ expectations about about learning English are the
 learning English should the course materials based on
take into account? - Provide students with the English
- Provide students with the English communication skills necessary to
communication skills necessary to become English-Speaking
become English-Speaking professionals in the hospitality and
professionals in the hospitality and restaurant industry, as well as those
restaurant industry, as well as those who might be interested in the
who might be interested in the hospitality industry.
hospitality industry. - Real-world language and practical
- Real-world language and practical strategies for communication will be
strategies for communication will be stressed through textbook readings,
stressed through textbook readings, role-plays, and activities.
role-plays, and activities. - Main component: friendly, polite
- Main component: friendly, polite interaction.
interaction. - Classroom participation: crucial to
- Classroom participation: crucial to success.
success.

15 15A. What kinds of exercises/tasks 15B What kinds of exercises/ tasks 2

are needed? included in the materials
- Guided/free ● Guided
- Comprehension ● Comprehension
- Language skills practice ● Production
- One right answer, many ● One right answer
possible answers
● Many possible answers
- Whole class, group, individual
● Individual work
● Pair work
● Group work
● Mechanical
● Problem solving
 ● Role-play

16 What teaching-learning techniques are What teaching- learning techniques 2

to be used ? can be used with the materials?
- Subject-matter materials are
translation,
most frequently used in the
Grouping, book, as the units are divided
by hotels topics.
Checking, - Small group work can hardly
be recognized, In the speaking
Listening to Music,
activities and tasks, pair-work
Discussion, interaction can be seen the
most.
Presentation,

Answering Question, - Listening practice can be use

individual and pair work in
Correcting,
each unit

Reading Aloud,

Drilling,

Questioning

Direct method

17 A. What aids are available for B. What aids do the material 2

use? require
- cassette recorders - Videos
- overhead projectors - Pictures
 - Audio files
- Speakers for listening task

18 What guidance/ support for teaching What guidance/ support for teaching 2
the course will be needed? the course will be needed?
- statements of aims
- lists of vocab and language - lists of new vocabulary

skills points (glossary)

- language guidance - introduction of language spots

- technical information (e.g. new grammar knowledge

- methodological directive or such as modal verb can/

hints could…, etc.)

- suggestions for further work - language guidance and

- tests suggestions for every speaking

and writing tasks
- checklists
- keywords of each unit
- answer keys to the exercises

19 How flexible do the materials need to In what ways are the materials 1
be flexible?
- They can be begun at different - They cannot be used in
points. different orders.
- They can be used without - They can be linked to other
some of their components materials.

OTHER CRITERIA

20 What price range is necessary? What is the price? 2

About $20 300,000- 400,000 VNĐ
21 When and in what quantities should When and how readily can the ?
the materials be available? materials be obtained?
It should be available all the time - Depend on the numbers of
student in the class
- It will be available throughout
the course in case more people
want to purchase