ENGLISH FOR TOURISM AND HOSPITALITY: STUDENTS' PERSPECTIVES AND TEACHING PRACTICES

Hasrul, Hasrul and Salim, Muhammad Arfin Muhammad (2025) ENGLISH FOR TOURISM AND HOSPITALITY: STUDENTS' PERSPECTIVES AND TEACHING PRACTICES. PT. AGMA KREATIF INDONESIA, MAKASSAR. ISBN 978-634-7063-18-2

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Abstract

Based on the observation activities, it can be concluded that Lecturers properly carry out apperception by asking questions about student experiences in daily life to foster student motivation and understanding. Lecturers are good at forming groups; students are grouped into several heterogeneous groups. Lecturers are good at giving assignments to each individual and group so that students can understand them well. Lecturers are good at providing evaluations of the learning process to students, such as giving individual written tests to know the extent to which students understand the material studied. Another statement in this study is that lecturers have accomplished professionally with the proper scientific base. The achievement of Makassar Tourism Polytechnic student competence has been progressing according to the mechanism. Based on the findings and conclusions above, several suggestions are recommended for other studies in the present. First, in the developing and establishing teaching materials, developer, teachers, stake holder can consider the target perception. the implementation of using varied materials in English for Hospitality and Tourism classroom is beneficial for the students. Hence, lecturers should select suitable and or alter teaching materials considering students’ needs, interests, and language proficiency. Second, the difficulties faced by the lecturers can be manipulated by preparing a lot before teaching. Lecturers also can ask students to search or bringthe material before the lecturers delivering it into the class in order to get prior knowledge about the issues will be discussed in the class. And the last, the researcher can conduct similar research with different level of participantsconcerning this issue.

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