College of Micronesia
PO Box 159
Pohnpei, FM 96941
Course Title: Basic Japanese for Hospitality & Tourism
Department & Number: FL 120
Course Description:
This course introduces and develops a basic understanding of the Japanese language as utilized
for Hospitality Management. Japanese language for the hospitality setting is introduced,
including the basics of Japanese pronunciation and Romanization, expressions commonly used in
the hospitality field and appropriate usage of situational Japanese language for hospitality
services.
Course Prepared by: Yoriko Tanigawa
Hours per week No. of week
Lecture
___3_____
Laboratory _________
Workshop _________
Purpose of Course:

x
x
x
State: Pohnpei, National Campus
Total Hours
Semester Credits
__16__ x __48__
______ x ______
______ x ______
Degree Requirement
Degree Elective
Certificate
Other
=
=
=
___3_______
___________
___________
___x______
___x______
__________
__________
This course also meets PLO #(s) 4.2 of General Education program.
Prerequisite Courses: None
________________________________________
__________________
Signature, Chairperson, Curriculum & Assessment
Committee
Date Approved
________________________________________
__________________
Signature, VPIA, COM-FSM
Date Approved
FL120 BASIC JAPANESE FOR HOSPITALITY
AND TOURISM
RECOMMENDED BY CAC: 1/18/12
APPROVED BY VPIA: 1/30/12
A. PROGRAM LEARNING OUTCOMES (PLOs):
The student will be able to:
1. Explain the interdependent components of the international hospitality and tourism industry
including transportation, customer service, food service, lodging, attraction management, roles of
national and state visitors’ authorities, marketing and sales.
2. Demonstrate professional lodging specific technical skills, supervisory techniques and
management skills.
3. Explain the types and elements of food service operations.
4. Demonstrate front of the house technical and supervision techniques.
5. Describe tourism attraction support services and related business opportunities.
6. Describe the importance of developing the FSM as a sustainable tourism destination.
7. Communicate in basic Japanese for lodging, food service and tourism provider guest services.
B. STUDENT LEARNING OUTCOMES (SLOs) - GENERAL:
The student will be able to:
1. Explain and demonstrate the basics of pronunciation and Romanization of the Japanese
words from the Hiragana writing system.
2. Demonstrate proper usage and understanding of the Japanese language as appropriate to
various situations within the Hospitality and Tourism industry.
SLO
PLO 1
PLO2
PLO3
PLO4
PLO5
PLO6
PLO7
1
ID
2
ID
I = Introduced
D = Demonstrated
C. STUDENT LEARNING OUTCOMES (SLOs)-SPECIFIC:
The student will be able to:
General SLO 1. Explain and demonstrate the basics of pronunciation and Romanization of
the Japanese words and phrases in the Hiragana writing system.
Student Learning Outcomes
Assessment Strategies
1.1. Identify and demonstrate the proper pronunciation and
Oral presentations assessed
Romanization of Japanese words and phrases in Hiragana.
with a checklist; quizzes
1.2. Demonstrate proper vowel pronunciation
Oral presentation as assessed
with a checklist; quizzes
1.3. Identify and demonstrate proper consonant
Oral presentations as assessed
pronunciation, with close attention to the N, M and NG
with a checklist; quizzes
FL120 BASIC JAPANESE FOR HOSPITALITY
AND TOURISM
RECOMMENDED BY CAC: 1/18/12
APPROVED BY VPIA: 1/30/12
consonant sounds.
General SLO 2. Demonstrate proper usage and understanding of the Japanese language as
appropriate to various situations within the Hospitality and Tourism industry.
Student Learning Outcomes
Assessment Strategies
2.1. Recite and use Japanese greetings and farewell expressions Oral presentations as
assessed by a checklist
2.2. Identify and recite useful expressions common to the field Oral presentation assessed
with a checklist and
quizzes
2.3. Identify, recite and use numbers and counting as
Oral presentation assessed
appropriate to the items and/or situation
with a rubric and quizzes
2.4. Demonstrate proper use of basic Japanese dialogue patterns Oral presentation as
assessed with a checklist
and quizzes
2.5. Recite/demonstrate specific situational dialogue exchanges Oral discussions as
assessed with a checklist
and quizzes
D. COURSE CONTENT
1. Pronunciation and Romanization of Japanese phrases in the Hiragana writing system.
2. Vowel and consonant pronunciation and usage.
3. Appropriate use of greetings and farewells.
5. Useful Expressions for Hospitality and Tourism fields
6. Numbers and counting as appropriate to specific items/situations.
7. Basic situational dialogue.
E. METHODS OF INSTRUCTION
Lectures, handouts, pattern practice, oral drills, presentations, role-play, group work
F. REQURIED TEXT(S) AND COURSE MATERIALS
Fuketa, Keiko. Basic Japanese for Hotel and Restaurant.
Campus HRM Division, 2008. (or most recent edition)
Pohnpei: COM-FSM Pohnpei
G. REFERENCE MATERIALS
JAL ACADEMY. Service Japanese-for Hotel staff. Tokyo: Bonjinsha, 2003. (or most
recent edition)
H. INSTRUCTIONAL COSTS
None
FL120 BASIC JAPANESE FOR HOSPITALITY
AND TOURISM
RECOMMENDED BY CAC: 1/18/12
APPROVED BY VPIA: 1/30/12
I. EVALUATION
None
J. CREDIT BY EXAMINATION
None
FL120 BASIC JAPANESE FOR HOSPITALITY
AND TOURISM
RECOMMENDED BY CAC: 1/18/12
APPROVED BY VPIA: 1/30/12