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Lecturer(s)
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Tichý Tomáš, Mgr.
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Líblová Catherine, Mgr.
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Lingvista4 Barbora, Mgr.
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Course content
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Week1 Course Information Introduction to Travel and Tourism Week 2 Holiday Representative Week 3 On Tour Week 4 Specialized Tourism Effective Presentation - rules and structure Week 5 Rural Tourism Week 6 Food Tourism Week 7 Business Travel Week 8 Hotel Management Week 9 Events Management Week 10 Sustainable Tourism Week 11 Social Tourism Week 12 Tourism Today Week 13 Final evaluation
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Learning activities and teaching methods
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E-learning, Multimedia supported teaching, Students' portfolio, Skills demonstration, Individual study, Practicum
- Contact hours
- 26 hours per semester
- Presentation preparation (report in a foreign language) (10-15)
- 16 hours per semester
- Team project (50/number of students)
- 10 hours per semester
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| prerequisite |
|---|
| Knowledge |
|---|
| - to utilize language skills at the level of the UJP/AC8B course or at the B2 level according to the Common European Framework of Reference for Languages, primarily: |
| - to distinguish between grammatical structures used in basic formal and informal social conversation and comprehension |
| - to distinguish between vocabulary and phraseology used in basic formal and informal social conversation and comprehension |
| Skills |
|---|
| - summarize and analyze information from reading news regarding general topics |
| - summarize and analyze information from listenings regarding general topics |
| - talk about general topics fluently |
| - express oneself on a wide range of issues related to general topics |
| - write texts on general topics |
| Competences |
|---|
| N/A |
| N/A |
| learning outcomes |
|---|
| Knowledge |
|---|
| - distinguish between different types of tour guides/local representatives in the tourism industry |
| - differentiate between the terms tour guide and tour manager in the tourism industry |
| - to distinguish between different types of specialized tourism |
| - distinguish between different sources of rural tourism |
| - distinguish the basic terms used in Business travel |
| - distinguish between different job opportunities in the field of Events Management |
| - distinguish between vocabulary related to sustainable and social tourism |
| Skills |
|---|
| - prepare and present the welcome speech of the delegate/local tourism representative |
| - prepare and present a travel guide commentary on a destination |
| - explain the principles of effective presentation and present on a given topic in the field of tourism |
| - prepare and present a programme for a highly specialised tour |
| - explain the concept and individual components of rural tourism |
| - explain the basic principles of effective hotel management |
| - prepare and present information on gastronomy typical of a particular country/region |
| - explain the basic principles of sustainable tourism |
| - propose sustainable solutions for the selected hotel/travel agency |
| - summarise and analyse the information obtained by listening to a tourism text |
| - summarise and analyse the information obtained by watching a tourism video |
| - summarise and analyse information obtained by reading a text on tourism |
| Competences |
|---|
| N/A |
| N/A |
| teaching methods |
|---|
| Knowledge |
|---|
| Practicum |
| Multimedia supported teaching |
| Individual study |
| Textual studies |
| Lecture |
| Skills |
|---|
| Practicum |
| Collaborative instruction |
| Discussion |
| Individual study |
| Competences |
|---|
| Practicum |
| Multimedia supported teaching |
| Individual study |
| Textual studies |
| Collaborative instruction |
| Discussion |
| assessment methods |
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| Knowledge |
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| Continuous assessment |
| Skills |
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| Skills demonstration during practicum |
| Continuous assessment |
| Group presentation at a seminar |
| Individual presentation at a seminar |
| Competences |
|---|
| Skills demonstration during practicum |
| Continuous assessment |
| Group presentation at a seminar |
| Individual presentation at a seminar |
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Recommended literature
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Smith, John D.; Warburton, Fiona. Travel and tourism. 1st pub. Cambridge : Cambridge University Press, 2012. ISBN 978-0-521-14922-8.
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STOTT, T.; POHL, A. Highly Recommended 2 (English for the hotel and catering industry). Oxford: Oxfordu University Press, 2010. ISBN 978-0-19-457750-2.
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STRUTT, P. English for International Tourism upper intermediate (new edition). Pearson, 2013. ISBN 9781447923916.
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WALKER, R.; HARDING, K. Tourism 2. Oxford: Oxfordu University Press, 2007. ISBN 978-0-19-4551038.
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WALKER, R.; HARDING, K. Tourism 3. Oxford: Oxfordu University Press, 2009. ISBN 978-0-19-4551069.
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