English Essay Writing (When a Culture is Being Taught in Other Countries)

When a Culture is Being Taught in Other Countries

Lintang Puspitasari (STKIP PGRI PASURUAN)

What effects of the existence of foreign culture in foreign countries would possibly bring?. That seems to be an interesting discussion to put into the surface when a discussion of culture is held. Meanwhile, there would always be more than one definition for culture. According to Edward Sapir (1956), culture is a system of behaviors and modes that depend on unconsciousness. There are bunch of cultures in all across the globe, as in the culture of Indonesia. Indonesian culture is known for its richness from the beliefs, attitudes even to its music instruments. Regardless of the fact that the culture has been shaped from time to time it still remains as what it originally is. Apparently this has attracted foreigners who have ever come to Indonesia to learn the culture. Apparently, this is all where it all begun for the existence of Indonesian culture in foreign countries, as in the University Of Ohio in the U.S. That, the writer would like to analyze what effects could this bring into the surface not only for those foreign students but also for those Indonesians and whether this costs any harm to the both of them or not.

The University of Ohio provides the study of Indonesian culture with respect to the Indonesians for they are amazed for its culture. They provide music class for Indonesian traditional music instruments and a class for Indonesian language. The university claimed that even if they have just provided two studies did not mean the study range would just stop there. There are still the possibilities of adding new studies in the near future. Based on the report shown in BBC online article (2015), this university has sent their people to Indonesia and they found themselves being amazed that it has dragged them into studying the Indonesian culture. In fact, there are tons of students who would take the study for their very own liking. Those students, just like its university, find themselves liking the culture easily. While they found it unique about angklung, a traditional music instrument from a suspended wooden bamboo played by shaking the instrument, they found it just as unique and challenging to study the language. In addition, these students also get the knowledge that moving out to Indonesia to work would be a good chance for them as foreigners. Indonesia is known to be very welcoming towards foreigners. Not to mention, they most likely to seek an English course from the native speaker of its language when there is the option of being taught by foreigners or pure Indonesian in learning English, takes place.

In this very case, there would not be any harm being carried out to those foreigners who study Indonesian culture. Instead, they would be expanded in knowledge for they have the knowledge of new culture and that would only bring them nothing but a good chance in the future. As of for the Indonesian people, if they are fully aware of the fact that university students from a huge country like the U.S. would willingly learn their culture, the courage of learning their culture would be brought out of those Indonesian people. On the other hand, the worst possibility of the case would be about stealing. Because culture is like a house, if foreigners know our language meaning they have the key to the front door, to all the rooms inside. But then again, knowing that this is foreign students that are being discussed, they would most likely be given the knowledge of respecting other countries and their cultures while learning them. For this very matter, the Indonesians would be more watchful of the case that they would really take it into consideration. They would have themselves to learn more about their culture while, at the same time, keeping what is theirs.

To sum it up, there would always be the good and bad effects in anything even in the existence of a culture in foreign countries. There would always be the cost to pay for other countries having our cultures being taught in their countries. While the effects of this case could most likely only bring the good ones for the foreign students, as in stated above, the Indonesians would get the both of them. However, there would lay a good courage to fight for what is theirs. Therefore, both the foreigners and Indonesians should know where to put themselves wisely in the situation.

References

Russo, 2014. Other Cultures in Foreign Countries. January, 2014. (Online)

https://en.m.blogspot.com/Other_Cultures_In_Foreign_Countries. Accessed on October 25, 2015.

Steele, 2015.Culture Of Indonesia. Saturday, october 23, 2015 (Online).

https://en.m.wikipedia.org/wiki/Culture_Of_Indonesia. Accesed on October 25, 2015.

 

English Essay Writing (When Non-NESTs Serve Better in ELT)

LINTANG PUSPITASARI

A/2013.

When Non-NESTs Serve Better in ELT

Studying the Lingua Franca of the world that goes by the name of English in which it happens to be a foreign language would not be no sweat to the learners and so would the teachers as the tools. Stating the obvious, English is now undeniably a recognized international language which is widespread across the world to the point where there is no country on earth that does not speak or attempt and or study the language. Therefore, when one wants to study the language, they want to have the best source and guide they can manage to have. For that, the majority of people would still think that it is best to do it with the native speaker who is traditionally defined as someone who speaks English as his or her native language as known as mother tongue, first language (F1) but there would come a question to mind, “what qualifies someone as a native speaker?” once in 1991, Davies said that it is the one who is birth to and it is the criteria for “native speakerhood”. That is to say, a native speaker of English is an individual who was born in an English speaking country but the thing here is that birth does not always determine language identity. In that case, native or non native are considered to be useless for a comparison when both can have the same possibility of being the best source or the otherwise. That is to say, one should not feel the need to study with NESTs (Native English Speaking Teachers) when there are still Non NESTs ( Non Native English Speaking Teachers) who can serve better in ELT where the students have a big deal of something in common, the same mother tongue in which it is pretty beneficial as a mean to help understand things. But that is not it, there is more to the bright sides of Non NESTs compared to NESTs.

Speaking of what has been revealed before that there is a problem about what is so called as “native speaker” that birth does not always determine language identity. Let us just say, a child can be born in the United States but that child can move to Austria at such a young age let us say, at 1, and since she never learned to speak English then it would be odd to say that child is a native speaker. That was just one of a very simple example knowing there are tons of examples out there for this case. That is why there was this controversy between native and non native speaker in the 1980s and early 1990s that it happened to become particularly acrimonious to the point where a number of resources claimed that there is no such creature as the native and non native speaker, an opinion well rendered by the title of seminal book, “the native speaker is dead!” ( Paikeday 1985 ). Ferguson formulated this radical approach as follows : “the whole mystique of the native speaker and the mother tongue should probably quietly dropped from the linguist’s set of professional myths about language” (1982).

NNESTs are in possession of certain unique features that NESTs lack and those unique features of theirs are enough to make NNESTs on a step ahead from the NESTs when it comes to ELT. Those bright sides of being a NNEST are they can provide a better learner model, teach language learning strategies more effectively, supply more information about the English language, better anticipate and prevent language difficulties, be more sensitive to their students, and the last but could not really say that it is the least is that the benefit from their ability to use the students’ mother tongue being one of those bright sides a NNEST has.

Peter Medgyes claimed in his writing about “When The Teacher is a Non Native Speaker” that while NESTs make better language  models, non NESTs can provide better learner models. In terms of a language model, non NESTs are relatively hindered, since they are learners of English just like their students, albeit at a higher level. So that is to say it safe that NNESTs can provide a better learner models. NNESTs are also claimed that they can teach language learning strategies more effectively since they are successful learners of English that are supposed to be conscious strategy users, able to tell which strategies have worked for them and which have not. On the other hand, NNESTs supply more information about the English language than NESTs do. As in a research that has been done before that is shown in the writing of Medgyes, the research shows that Non NESTs were found to be more insightful than NESTs were because of the differences both have in between for the process of mastering the English language. Stating the obvious, Non NESTs must have amassed a wealth of knowledge about the English language during their own learning process to the point where they have deeper insights into what is easy and difficult in the learning process.  

Looking on the other part of the bright sides of being a NNEST is that they tend to better anticipate and prevent language difficulties knowing of the fact that they have once ever in the same springboard as the students, that is to say non NESTs are intrinsically more perceptive about language difficulties than NEST are. They have what can be called as a “sixth sense” when it comes to ELT. Therefore, non NESTs stand a good chance of preventing linguistic problems than the NESTs do. On the other side, NNESTs are more sensitive to their students while NESTs need to learn the language of the host country first to have this one bright side as a teacher. NNESTs can be more responsive to the students’ real needs and they have that realistic set aims for the students.

The other thing is the benefit from NNESTs ability to use the students’ mother tongue being one of those bright sides a NNEST has in which it becomes the most genuine vehicle of communication between NNESTs and their students. That is to say, NNESTs stand a great chance when it comes to ELT when they can serve better in the teaching process with the bright sides of theirs.

ENGLISH FOR HOTEL (RESTAURANT)

ENGLISH FOR HOTEL

A 2013

RESTAURANT

1)      DEFINITION

A restaurant (/ˈrɛstərənt/ or /ˈrɛstərɒnt/; French: [ʀɛs.to.ʁɑ̃]) is a business which prepares and serves food and drinks to customers in exchange for money, either paid before the meal, after the meal, or with an open account.

2)      TYPES

Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (vegetarian,seafood,steak) , the cuisie (Italian, Chinese, Japanese etc), and/or the style of offering (tapas bar, sushi train etc). Beyond this restaurants may differentiate themselves on factors including speed, formality, location, cost, service, or novelty themes. There also emerges terms about types of restaurants in its development which are hotel restaurants, chain, franchise and independent restaurants. Regardless of whether the restaurant will be an independent, chain, franchise or hotel restaurant, is in general driven by a combination of five factors, namely, the restaurant concept; the market demand for the restaurant concept under consideration; the restaurant location under consideration; available funding; and the quality and experience of the management team. It has always been said that location is one of the key factors, if not the main factor, for the success of a restaurant.

3)      THINGS IN RESTAURANTS

a)      Welcoming Guests

The way one welcomes a guest influences the sales. It is as important at the arrival of the customer, as it is during his(her) meal, or as when he goes away. The dress, the behaviour, the attitude of the staff but also the cleanliness of the premises, are going to be important elements to successfully welcome a guest.

STEP 1 :

Get in touch with the customers

How ?

 Open the door

 Walk towards them

 Welcome them

« welcome in our restaurant

Madam, Sir »

What to pay attention to ?

It is the very first contact with the customer, the first impression that we are going to give him(her) and which will condition the meal. It is necessary to stop any activities , as possible, to get in touch with the customers.

STEP 2 :

Take care of the customers

How ?

 Ask them if they have a reservation

“ do you have a reservation ? “

If they have not reserved :

- Make them wait and check the availaility.

- if possible, offer the customers the choice between the tables availables

If they have reserved :

- under what name ?

- For how many guests ?

STEP 3 :

Go on taking care of the customers

How ?

 Suggest him(her) taking his(her,) clothes “Shall I take your coat ? »

 Help him(her) to get rid of it

 Give him(her) a ticket « Here is your ticket «

What to pay attention to ?

The ticket will make it easer to find the customer’s clothes. The restaurant owner is responsible for the cloakroom.

STEP 4 :

Take leave of the customers

How ?

 Accompany them to their table « this way, please »

 Help them to sit down

 Wish them a pleasant meal « I wish you a pleasant meal »

What to pay attention to ?

- observe where the customers are going to sit down to be able to help first and foremost the women to sit down

- Pull the chair

- Push it away

- help the second customer

b)      Taking Orders

Taking an order is a very skillful art which refelcts efficiency and standart of both waiter and the establishment.

Food and Beverage Order Taking

1)      Give time to guests after his arrival to feel comfortable with the environment.

2)      Present the menu and stand away to give guests some time to decide what to order.

3)      When the waiter feels the guest wants to order then approach towards him and courteously ask this way “may I take your order,sir?” or “would you like to order now?”

4)      Before taking order first ensure that you are fully ready. You have to have a notepad, a pencil or a pen and an eraser to take note.

5)      Although ordering depends on guest but try to maintain sequence that means first convince the guest to give beverage order and then food.

6)      Don’t lean too close to the guest and especially the host is lady guest and also don’t keep one hand in your back.

7)      Always focus on what guest order.

8)      It is must for a waiter or server to have full command on the menu item.

9)      Many times it maybe happened that guest are uncertain what to order. In that case it is your time to show some expertise.

10)   Keep sequence while you present food.

11)   Repeat the food items.

c)      Dealing with Orders for Dessert and Coffee ; Payment

A course in the menu must have the logical sequence of a classical menu. Of course, the sequence is according to what range the establishment offers. The normal sequence would be : Appetizer, Soup, Main Dish, Sweet Dish, and Coffee. Normally the dessert and coffee order is taken after the main meal is completed. Some establishments have separate Dessert Menu Cards, which offer a range of hot and cold desserts : ice creams and coffee. In this case, the waiter could also suggest the most popular desserts in the restaurant. When it comes to dealing with orders for dessert and coffee, sometimes the guests would directly order them since the very beginning when they are ordering the starter, main course or drink or they would order them later after they are done with the main course. That is to say, the waiter should keep an eye to the guests when they have not ordered the dessert menu so when the guets need them, they do not need to look and call for the waiter, the waiter himself would approach them instead.

In smaller establishments, an order may be taken on an order paid and later transcribed on to a check or bill. In larger restaurants the order is taken on a Kitchen Order Ticket (K.O.T), which has copies, the number depending upon the establishments control system. Usually the original copy of the KOT goes to the kitchen or bar while the second copy goes to the cashier for the preparation of the check or bill, while the third copy is retained by the waiter to aid him to give a proper service.

4)EXAMPLES OF RESTAURANT (HOTEL-RESTAURANT)

            Hotels fulfill a variety of roles in our society. For many travelers and vacationers, a hotel is a home away from home. A wide range of social and meeting activities are held in a hotel such as weddings, meetings, tradeshows, conventions and family reunions. Various facilities and services can be offered or housed in a hotel such as guestrooms, meeting rooms, spa and fitness facilities, restaurants, bars, casinos, parking facilities and business centers.

A hotel restaurant will be defined as any restaurant located in a hotel, regardless of the operating structure of the restaurant and possible brand/chain affiliation. The term ‘non-hotel restaurant’ or ‘independent restaurant’ is all those restaurants which are not located in hotels. Just like hotel restaurants, non-hotel or independent restaurants can have a variety of operating structures and brand affiliations. The term independent refers in the definition to the location of the restaurant, not to the possible chain or ownership affiliation and operating structure.

Hotel-Restaurants in BJ Perdana, Pasuauan

The restaurant which is located in BJ Perdana, Pasuruan, is an indoor restaurant of the hotel itself. The owner is from the hotel, for that matter, there are the shared advantages between the hotel and the restaurant or the other way around. The restaurant can get the advantages of having customers not only from the outside but also from the inside of the restaurant too. On the other hand, the hotel can serve food for their guests in every booked room from the restaurant. In this very case, BJ Perdana provides the guests breakfast from the restaurant itself which would be directly delivered to the guests’ rooms (without exception).

Hotel-Restaurant in Tampiarto, Probolinggo

            The restaurant which is located in Tampiarto, Probolinggo, is an indoor restaurant of the hotel itself. The owner is from the hotel, for that matter, just like BJ Perdana, there are the shared advantages between the hotel and the restaurant or the other way around. The restaurant can get the advantages of having customers not only from the outside but also from the inside of the restaurant too. On the other hand, the hotel can serve food for their guests in every booked room from the restaurant. In this very case, Tampiarto Hotel provides the guests of the hotel breakfast from the restaurant itself which would be directly delivered to the guests’ deluxe rooms. That is to say, only those who book deluxe rooms would get the free breakfast service. Not only they get the free breakfast service but also they get 3 additional menu for bonus. As of those who book ordinary rooms, they are also served with free breakfast, the only difference is they need to go to the restaurant to have them. And they can’t have another menu without paying for it because they do not have a bonus for the additional menu. This restaurant is an indoor restaurant in which the the restaurant is devided into 2 rooms, the small and the big one. The small one is for those who smoke while the big one is for the usual usage of a restaurant. That is, the restaurant separates the rooms for the passive and active smokers for it is one of their concern for the customers’ health.

Hotel-Restaurant in Surya Hotel Group, Prigen

The restaurant which is located in Surya Hotel Group, Prigen, is an indoor and outdoor restaurant of the hotel itself. The indoor can be used for meetings and there is also a billyard area in the outdoor restaurant. The owner of the restaurant is from the hotel, for that matter, just like any other hotel restaurant, there are the shared advantages between the hotel and the restaurant or the other way around. The restaurant can get the advantages of having customers not only from the outside but also from the inside of the restaurant too. On the other hand, the hotel can serve food for their guests in every booked room from the restaurant. In this very case, Surya Hotel Group provides the guests of the hotel breakfast from the restaurant itself and the guests can go to the restaurant to have them for it is not directly delivered to their rooms.

     REFERENCES

https://en.m.wikipedia.org/wiki/Restaurant

https://restaurantblogspot.com/free.hotel.management