| CODE | TTC1401 | ||||||||||||
| TITLE | Communication, Writing and Research Skills | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Tourism Management | ||||||||||||
| DESCRIPTION | Lectures will introduce students to topics related to fundamentals of communication, writing and research skills. The study-unit will also cover topics such as media and journalism that are closely related to the catering business. As part of this module, lectures will be supplemented by students undertaking an assignment and presentation to their peers on specific research topics using electronic tools. Students will be expected to access appropriate literature and analyze media products throughout the module using their skills to relate theory content to a practical experience. Study-unit Aims: - To develop a comprehensive understanding of the principal methods of communication covering the personal social level in client environment and the main media; - To form critical analysis and analytical criticism of marketing, branding and advertising in relation to the catering industry; - To teach appropriate writing skills as well as research methods acquiring access to competitive levels of communication related to the industry. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Demonstrate a sound knowledge of the principles of communication especially those required to balance the - Demonstrate the critical use of a range of secondary research media sources such as journals, literature and the internet; - Apply research methods using both primary and secondary methodologies and reference these according to the University of Malta鈥檚 standards; - Understand the importance of corroborating the message to the medium and the design (on screen or on paper); - Articulate competently subject to audience and the required format of the text. 2. Skills: By the end of the study-unit the student will be able to: - Build a critical knowledge of crucial semiotic and linguistic concepts; - Identify and evaluate particular aspects related to cultural differences and inter-cultural translations of gastronomic heritage; - Master voice development and self-branding (to help differentiate one writer, or one organization, from the crowd); - Able to use different forms of media as a language to interact and inform the needs of an audience. Main Text/s and any supplementary readings: - Communication with Clients by Joyce Weinberg http://www.netplaces.com/starting-catering-business/being-a-personal-or-private-chef/communication-with-clients.htm - The Everything Guide to Starting and Running a Catering Business by Joyce Weinberg, Published by Adams Media, USA, 2007. Extracts to be taken from Chapters 12-15. - Culinary Linguistics Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley Saarland University, John Benjamins Publishing Company, 2013. - Business Writing for Hospitality by Vivienne J. Wildes and Peter Nyheim, Pearson Education Ltd., London, 2008. - The Essential Guide to doing Research by Zina O'Leary (2004), Sage Publications Ltd,UK. |
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| STUDY-UNIT TYPE | Lectures, Practicum & Project | ||||||||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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