Description:

In this basic course, students will be introduced to terminology related to the hospitality industry, basic Spanish grammar and phrases related to work. 2 hrs./wk.

Supplies: Refer to the instructor’s course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Express oneself orally in basic sentences and memorized phrases related to the hospitality industry.
2. Demonstrate the ability to manage simple conversations related in hotels, restaurants and kitchens.
3. Give instructions related to daily tasks.
4. Master vocabulary related to hospitality management.

Content Outline & Competencies:

I. Express Oneself Orally in Basic Sentences and Memorized Phrases
Related to the Hospitality Industry
   A. Use common courtesy expressions appropriately.
   B. Introduce oneself and his or her position in the business.
   C. Create sentences relating to personal information and job
junctions.
   D. Reproduce personal pronouns.

II. Demonstrate the Ability to Manage Simple Conversations Related to Work
in Hotels, Restaurants and Kitchens
   A. Use memorized questions to learn personal information related to the
field.
   B. Create sentences relating to work procedures and immediate needs.
   C. Inform employees about procedures related to food preparation, room
maintenance and restaurant service.
   D. Answer questions about locations of related objects.
   E. Conjugate verbs related to the work environment.
   F. Use memorized phrases to create questions to check if tasks were
done.

III. Give Instructions Related to Daily Tasks
   A. Produce the command form of verbs derived from the infinitive form.
   B. Use verbs that imply an order or request for action.
   C. List a series of requests or commands in sequence using sentence
connectors, e.g., cooking recipes.

IV. Master Vocabulary Related to Hospitality Management
   A. Use topical vocabulary in simple sentences.
   B. Read simple text dealing with learned materials, such as hotel and
restaurant ads.
   C. Recite lists of vocabulary related to hotel rooms, restaurants, food
preparation and kitchen furnishings.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Written quizzes on vocabulary 
and grammar topics            20% of grade
Class participation           40% of grade
Midterm (oral)	            20% of grade
Final (oral)	            20% of grade
		           100%

Grading Criteria

90 - 100%  A
80 - 89%   B
70 - 79%   C
60 - 69%   D
 0 - 59%   F

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.