FPF:KLJNEJ11 German I Intermediate - Course Information
KLJNEJ11 German I Intermediate
Faculty of Philosophy and Science in OpavaWinter 2022
- Extent and Intensity
- 0/3/0. 3 credit(s). Type of Completion: z (credit).
- Guaranteed by
- PhDr. Zdenka Jirásková
Institute of Foreign Languages – Faculty of Philosophy and Science in Opava - Prerequisites (in Czech)
- ! ULGATLP082 German I Intermediate
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Spa Management and Tourism (programme FPF, B6503GAHOT)
- Course objectives
- The aim of the course is to review and deepen the acquired knowledge of grammatical and lexical system of the German language, to develop both oral and written forms of the language, listening as well as reading. Communication skills will be oriented towards the common situations in professional life. The students will be informed of the facts, life and institutions of the German-speaking countries. Emphasis will be put on active speaking and prompt reactions when dealing with German clientele. As the main aim of a foreign language course is mastering the language and communication skills the students will need when working in spa and tourism establishments, the students will learn basic special terminology in the area of tourism, hospitality, gastronomy and spas as well as selected special topics.
- Syllabus (in Czech)
- 1. Úvod do předmětu, terminologie, literatura a informační zdroje
2. 1.L. - préteritum, perfektum
3. Gastronomie - odborná terminologie
4. 1.L. - pořádek slov, souvětí souř. a podř.
5. V restauraci - fráze, dialogy
6. 2.L. - skloňování podstatných jmen
7. Jídelní a nápojový lístek - typy a rozdělení
8. 2.L. - skloňování přídavných jmen a zájmen
9. Stravovací zařízení - charakteristika a rozdělení
10. 3.L. - skloňování zájmen neurčitých
11. Personál v hotelnictví
12. 3.L. - zápor, číslovky
13. Shrnutí a zopakování učiva
- 1. Úvod do předmětu, terminologie, literatura a informační zdroje
- Literature
- required literature
- DUSILOVÁ, D. Sprechen Sie Deutsch? 1. a 2. díl. Praha, 2000. info
- recommended literature
- JIRÁSKOVÁ, Z. Deutsch in Kurwesen, Management und Marketing. Opava, 2013. info
- JIRÁSKOVÁ, Z. Deutsch in Gastronomie, Hotelwesen und Tourismus. Opava, 2012. ISBN 978-80-7248-717-2. info
- NEKOVÁŘOVÁ, A. - FLIEGLER, D. Alltagssprache Deutsch. Plzeň: Fraus, 2003. ISBN 80-7238-143-1. info
- BALCAR, B. Slovník cestovního ruchu. Domažlice: Resonance, 2001. ISBN 80-902812-0-6. info
- FORMANOVÁ, ŽMUDOVÁ. Němčina v gastronomii. Praha: Informatorium, 1996. ISBN 80-85427-77-X. info
- Language of instruction
- German
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
- Teacher's information
- - 75% attendance in seminars, active participation
- presentation in front of the group - topic assigned by the lecturer
- written test in the extent of the given literature and the content of seminars - success rate 70 %
- Enrolment Statistics (Winter 2022, recent)
- Permalink: https://is.slu.cz/course/fpf/winter2022/KLJNEJ11