{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-AXV4T4G5/6f40d72a-f115-495e-9dfb-91af5352732c/PDF","dcterms:extent":"256 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-AXV4T4G5/405570d3-0988-4144-af87-573d797a78e1/TEXT","dcterms:extent":"60 KB"}],"edm:TimeSpan":{"@rdf:about":"2009-2025","edm:begin":{"@xml:lang":"en","#text":"2009"},"edm:end":{"@xml:lang":"en","#text":"2025"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-AXV4T4G5","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/URN:NBN:SI:spr-GMZ1HMBU"},{"@xml:lang":"sl","#text":"Vestnik za tuje jezike"}],"dcterms:issued":"2017","dc:creator":"Ukmar, Amina","dc:format":[{"@xml:lang":"sl","#text":"številka:1"},{"@xml:lang":"sl","#text":"letnik:9"},{"@xml:lang":"sl","#text":"str. 235-253"}],"dc:identifier":["ISSN:1855-8453","COBISSID_HOST:66001506","URN:URN:NBN:SI:doc-AXV4T4G5"],"dc:language":"sl","dc:publisher":{"@xml:lang":"sl","#text":"Znanstvena založba Filozofske fakultete"},"dc:subject":[{"@xml:lang":"en","#text":"authentic materials"},{"@xml:lang":"sl","#text":"avtentična gradiva"},{"@xml:lang":"en","#text":"catering and tourism"},{"@xml:lang":"en","#text":"exercices"},{"@xml:lang":"en","#text":"foreign languages"},{"@xml:lang":"sl","#text":"gostinstvo in turizem"},{"@xml:lang":"sl","#text":"govorno sporazumevanje"},{"@xml:lang":"en","#text":"Italian"},{"@xml:lang":"sl","#text":"italijanščina"},{"@xml:lang":"sl","#text":"jezik stroke"},{"@xml:lang":"en","#text":"language for specific purposes"},{"@xml:lang":"sl","#text":"naloge"},{"@xml:lang":"en","#text":"oral communication"},{"@xml:lang":"en","#text":"task types"},{"@xml:lang":"en","#text":"textbooks"},{"@xml:lang":"sl","#text":"tipologija nalog"},{"@xml:lang":"sl","#text":"tuji jeziki"},{"@xml:lang":"sl","#text":"učna gradiva"},{"@rdf:resource":"http://www.wikidata.org/entity/Q83790"}],"dcterms:temporal":{"@rdf:resource":"2009-2025"},"dc:title":{"@xml:lang":"sl","#text":"Italijanščina kot tuji jezik na področju gostinsko-turistične stroke| preučitev ustreznosti besedil in nalog v učnih gradivih ter predlogi|"},"dc:description":[{"@xml:lang":"sl","#text":"The article analyses the linguistic content and typology of exercises or activities designed to develop students' (verbal) communication skills in the available textbooks for Hospitality and Tourism published in Slovenia in the recent years. The presented research aimed at establishing to what extent and with the help of what type of exercises and activities a student can develop oral communication and, in particular, to analyse the content of these exercises. The study is focused on the presence of authentic materials and tasks intended for practicing productive and receptive skills in the selected textbooks as well as on the extent to which the professional terminology is integrated in the interpretation together with the examples. Last but not least, focus is placed on the consolidation of the most important grammatical structures. Of special interest, therefore, is the extent to which the student is guided and prepared for independent communication in various professional situations with the help of textbook exercises. The study revealed that the analysed learning material is mainly based on the communicative approach and that the students are encouraged to use oral expression. However, the share of exercises with which the students practice using the communicative patterns and language structures in the context of catering and tourism is too low. Our proposal is, therefore, that the teaching content should focus more on the communicative situations in which the professionals of tourism and hospitality find themselves, and should not primarily be oriented towards the guests or the users of tourism and hospitality services. In addition, the textbooks should contain more authentic material, since this is the best starting point for learning, understanding, and practising independent use of key professional terminology. Furthermore, even the grammatical exercises mostly include general language rather than the language and content that is intrinsically linked with catering and tourism"},{"@xml:lang":"sl","#text":"V prispevku analiziramo jezikovne vsebine in tipologijo nalog oziroma dejavnosti za razvijanje učenčeve (ustne) komunikacijske spretnosti v razpoložljivih strokovnih učbeniških gradivih za gostinstvo in turizem, ki so nastali v slovenskem prostoru v zadnjih nekaj letih. Sprašujemo se, v kolikšni meri in s pomočjo kakšnih nalog in dejavnosti lahko učenec razvija ustno sporazumevanje, predvsem pa, kakšna je njihova vsebina. Preučujemo tudi, kolikšna je prisotnost avtentičnega gradiva in nalog za urjenje produktivnih in receptivnih zmožnosti, ter v kolikšni meri je v gradivih strokovna terminologija integrirana v razlago s primeri in v utrjevanje najpomembnejših slovničnih struktur. Zanima nas torej, v kolikšni meri naloge v gradivih učenca usmerjajo in pripravljajo na samostojno komuniciranje v različnih poklicnih situacijah. V raziskavi ugotavljamo, da so analizirana učna gradiva večinoma osnovana na komunikacijskem pristopu in da učence spodbujajo k ustnemu izražanju, hkrati pa ugotavljamo tudi, da je delež nalog, ob katerih učenci vadijo uporabo sporazumevalnih vzorcev in jezikovnih struktur v kontekstu zaposlenega v gostinsko turistični stroki, prenizek. Zato predlagamo, da se v učnih gradivih posveti več pozornosti sporočanjskim položajem zaposlenega v turistično-gostinski stroki in ne predvsem gostu oz. uporabniku turistično-gostinskih storitev. Ugotavljamo tudi, da bi se v učbenike moralo umestiti več avtentičnega gradiva, saj je najboljše izhodišče za spoznavanje, razumevanje in urjenje samostojne rabe ključne strokovne terminologije. Nenazadnje: tudi slovnične vaje vsebujejo predvsem splošni jezik, namesto da bi v urjenje slovnice vključili vsebine, ki so dejansko povezane z gostinsko in turistično stroko"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-AXV4T4G5","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-AXV4T4G5"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-AXV4T4G5/6f40d72a-f115-495e-9dfb-91af5352732c/PDF"},"edm:rights":{"@rdf:resource":"http://creativecommons.org/licenses/by-sa/4.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Znanstvena založba Filozofske fakultete"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-AXV4T4G5/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-AXV4T4G5"}}}}