開課班級Class：	授課教師Teacher：	學分數Credits：
	彭瓊慧	2

課程大綱Course Description：

本課程分為語言學習與文化理解兩部分。 語言學習指導學生熟悉餐飲日文用語，學習在餐飲服務領域常用場景之表達方式，以理解日籍人士在用餐相關場景時之溝通能力。日語表達之教學內容，使用自製教材、日文影片等輔助教學，並鼓勵學生於課後反覆加強練習 文化理解則探討日本人飲食習慣、飲食店用餐問題等，同時比較台日異同點。

English Outline：

This course is to improve the ability of Japanese conversation for the students in the scenes of the catering field. Students will learn how to introduce food or drinks during prepares and serves food, drink and dessert to customers in Japanese. The contents will include how to use tourism words品詞? in three categories and learning and practicing in sentence pattern. The self-made materials and video in Japanese will be provided. Not only do students learn the Japanese but they also have the knowledge of the communication and etiquette in the field of catering or to eat a meal. The goal of this course is to provide the students the exact expression ability of Japanese, the knowledge of the catering, and the most important thing “the international outlook”. In coordination with the contents of the elementary Japanese, grammar, sentence patterns are introduced to students in a planned way and selected reading materials for the better understanding of this language. In addition, tests in Japanese such as listening comprehension and writing are offered regularly for the object of improving their ability to know Japanese.

本科目教學目標Course Objectives：

本課程除了語言之學習，並透過案例帶領學生探討日本餐飲業界現況及所發生的問題。此外，也討論政府與企業在【飲食】方面的永續發展所做的努力。 課程內容包含餐飲服務領域溝通表達以及餐飲禮儀，並比較台日兩國人民的飲食習慣以及在餐飲服務的工作態度，期使學生擁有正確日語表達能力外也兼具餐飲知識及國際觀。

教學型態Teaching Models：	成績考核方式Grading：
課堂教學+實習 (校內、校外)+遠距輔助教學(同步、非同步)	平時成績General Performance：50% 期中考Midterm Exam：25% 期末考Final exam：25% 其它 Other：出席與上課態度、參與情形列入加分參考，學期成績將視學習狀況調整

參考書目Textbooks/References：

自製教材

SDGs指標：

課程匯入時間Import Time：2023-01-31 09:33:59

最後更新時間Last Modified：2023-02-22 13:11:37，更新人modified by：彭瓊慧