1.To familiarize students with Japanese usage in the tou rism industry.
2.To help students to develop reading, listening, and speaking skills th rough dealing with reading
passages for information, authentic brochures and documents and reality-based dialogues.
3.To provide the students with a non-threatening learning environment. The students incre ase their
confidence in using Japanese and improve their ability to apply the knowledge of the Japanese language
they have acquired.
4.To encourage lear ners to get involved in learning process and to become active learners. Moreover, to
promote individualized and cooperative learning.1.To familiarize students with Japanese usage in the tou rism industry.
2.To help students to develop reading, listening, and speaking skills th rough dealing with reading
passages for information, authentic brochures and documents and reality-based dialogs.
3.To provide the students with a non-threatening learning environment. The students increase as their
confidence in using Japanese and improve their ability to apply the knowledge of the Japanese language
They have acquired.
4.To encourage learn ners to get involved in learning process and to become active learners. Moreover, to
promote individualized and cooperative learning.
餐飲服務日語 Yuko Huang/堀尾友紀/葉平亭, 寂天出版社
觀光旅館日本語 呂青華編著 大新書局
餐旅日語会話 黄招憲・紙矢健治共著 致良出版社
自作教材
※教材についてはオリエンテーションの時に話します。
Dining service Japanese Yuko Huang/Hoeo Yoshino/Ye Pingting, Shanteng Publishing House
Japanese language from the tourist hotel by Lu Qinghua Daxin Bookstore
Japanese meetings for restaurants and tourism, written by Huang Zhaoying and Kenji, Zhiliang Publishing House
Self-made textbook
※教材についてはオリエンテーションの時に話します。
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常點;（小考含）平常點;（小考含） Normal points; (included in the small test) |
60 | 出欠席・クイズ・宿題など |
| 期中考期中考 Midterm exam |
20 | |
| 期末考期末考 Final exam |
20 |
