Topics:

1. Work Schedules
2. Wages
3. Company Policies and Employer Expectations
4. Teamwork
5. Respecting Others

Description:
This multi-level Vocational English-as-a-Second Language (VESL) course is designed for the beginning to intermediate language level student whose first language is other than English. The course focuses on developing the communication skills student will need to function effectively in the hospitality industry. Student will improve fluency, accuracy, and SCANS competencies in order to communicate more effectively in the workplace. Listening, speaking, reading, writing skills for the workplace are integrated within controlled grammar and sentence structures. The course includes English vocabulary development related to equipment, supplies, common tasks, and safety procedures in the hospitality industry.

Course Content and Scope:
The basic language skills of speaking, listening, reading, writing, grammar, vocabulary, pronunciation, critical thinking, problem solving, and teamwork are taught within the context of life and employability skills. Basic skills will be developed and applied to tasks that are required of adults in order to benefit from on-the-job training and function more effectively in the workplace. Student will be instructed through a variety of techniques (cooperative learning language experience, information-gap, substitution drills) and grouping strategies.

1. Speaking and listening exercises with a focus on hospitality specific vocabulary to include occupational names, language for comparing and contrasting of situations in the hospitality industry, requesting information, apologizing, reporting problems, clarifying and repeating information.
2. Reading skills include comprehension of basic workplace passages with familiar content and language and using passages to write simple reports/telephone messages.
3. Writing skills include filling out workplace forms and simple reports.
4. Grammar skills include comprehension and usage of the present, past, and future forms of verbs; present forms of modals, prepositions of place, possessive nouns, and comparative adjectives in reading, writing and listening/speaking activities.

Course Objectives: (Expected Student Learning Outcomes)
The student will be able to:

1. Describe the concepts of wages, benefits, and overtime.
2. According to class presentations discuss training/skills needed to advance in hospitality careers.
3. Recognize employment classifications such as full time and part time.
4. Describe employer's expectations through re-statement or summary.
5. Compare non-verbal communication with rules of behavior.
6. Describe the concept of company dress code.
7. Discuss what constitutes sexual harassment and how to address sexual harassment complaints based on legal definition and company policy.
8. Describe procedures for calling in sick, calling in personal emergencies, and requesting schedule changes based on sample company policies presented in class.
9. Describe diversity in the workplace in relation to cross-cultural understanding, sensitivity and ability to work with people of different ethnic, religious, gender, and sexual preferences.
10. Read, interpret, and describe the contents of timecards and pay stubs.
11. Describe the purpose and function of performance reviews and identify appropriate responses to a job evaluation

Method of Instruction:
Audio/visual media, lectures, demonstrations, cooperative learning activities, and reading and writing process will be included. Method of instruction will take into consideration student's diverse learning styles and abilities providing assignments that include text-based learning, hands-on projects, team assignments, and role plays.