English Language II

Category: Discipline
  • Não
  • Objective of the UC: To develop English language skills focused on the hospitality context, enabling students to communicate effectively with clients, suppliers, and international colleagues. Target Audience: Students of Hospitality Management who are interested in improving their English for practical situations in the sector.
  • Semestral

  • Descrição dos instrumentos de avaliação (individuais e de grupo) ¿ testes, trabalhos práticos, relatórios, projetos... respetivas datas de entrega/apresentação... e ponderação na nota final.

    Exemplo:

    Descrição

    Data limite

    Ponderação

    Reading comprehension assessment

    25-03-2026

    25%

    Listning assessment and writing argumentative assessment

    22-04-2026

    25% + 25%

     Speaking project assessment

    13-05-26

    25%

     

    Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...

     
  • Syllabus / Course Contents Module 1 - English for Front Office Operations Greeting and welcoming guests Check-in and check-out procedures Handling reservations Telephone communication Module 2 - English for Restaurant and Bar Service Presenting menus Describing dishes and beverages Taking orders Making recommendations Module 3 - Customer Service and Complaints Handling Dealing with complaints Problem-solving situations Writing formal emails Module 4 - Tourism and Local Information Providing tourist information Giving directions Promoting hotel and restaurant services
  • Learning Objectives At the end of this course unit, students should be able to: Communicate effectively in English in hospitality and restaurant contexts. Use specific technical vocabulary related to hotel and restaurant operations. Interact professionally with international guests and clients. Handle reservations, check-in and check-out procedures. Manage customer complaints appropriately. Understand and produce simple professional documents (emails, menus, service information).
  • Mandatory
  • Expository and Interactive Classes Combination of theoretical explanations with active student participation. Presentation of vocabulary, expressions, and linguistic structures relevant to hospitality. Communicative Practice (Role-plays and Simulations) Simulations of real hotel and restaurant situations (check-in, service, complaint resolution). Development of oral fluency, confidence, and social skills in English. Group Work and Projects Collaborative activities such as creating menus, service presentations, and reports in English. Encouragement of teamwork, organization, and practical application of the language. Case Studies and Analysis of Real Situations Discussion of problems and solutions in the international hospitality sector. Understanding of professional practices and industry standards.
  • Português
  • Complementary Bibliography (APA Reference Style) O'Dell, F., & McCarthy, M. (2017). English Vocabulary in Use: Upper-Intermediate (4th ed.). Cambridge: Cambridge University Press. Lansford, L. (2014). Essential Business Grammar and Practice. London: Macmillan Education. Authentic materials from hospitality websites, international hotel chains, and tourism organizations.  
  • 4
  • 0
  • 5
  • 1
  • IPLUSO3572-3133
  • English Language II
  • 3133
  • 3572
  • Hotel and Restaurant Management

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