How to Describe Students Whose First Language Isn’t English. Speaking and Listening Skills as an example

Q4 Business, Management and Accounting
Shivan Khuder Ridha, Robinson Paulmony, Hunar M.Hussein M.Raouf
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引用次数: 1

Abstract

This survey is a part of a project to determine what the language needs of students whose first language isn't English. We ask that students fill out this form to know what can be done better for the students and English department. The participants are undergraduate students from (American University in Iraq - Sulimani) - AUIS. The course is general English. The students are prepared for their faculties. The students are not good at English, they face problems in English such as communication problems, and they don't understand teacher's speech sometimes. The course book is English File Elementary, third edition (A1-A2 level) as combine material, Oxford Practice Grammar Basic is used. Duration of the course is 9 weeks; the survey is carried out in week 7.
如何描述母语不是英语的学生。以口语和听力技能为例
这项调查是一个项目的一部分,目的是确定母语不是英语的学生的语言需求。我们要求学生填写这张表格,以了解如何为学生和英语系做得更好。参与者是来自伊拉克美国大学苏莱曼尼分校的本科生。这门课是普通英语。学生们为他们的学业做好了准备。学生英语不太好,他们面临着英语方面的问题,比如交流问题,他们有时听不懂老师的话。本课程教材为《English File Elementary》第三版(A1-A2级),结合教材使用牛津语法基础练习。课程时长为9周;调查在第7周进行。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Restaurant Business
Restaurant Business Business, Management and Accounting-Tourism, Leisure and Hospitality Management
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期刊介绍: Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth. Restaurant Business understands the new state of media like no other, recognizing the importance and nuances of each, and helping you retrieve the information you need, wherever, whenever. Each product of Restaurant Business concisely shows growth-minded restaurateurs how to capitalize on trends, new concepts, changes in consumer tastes, new purchasing strategies and peers’ best practices. Our editors track ideas and trends as they develop within key channel segments including high-volume independents, multiunit operators, emerging chains and the top 100 chains, plus their top franchisees.
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