Reconstructing English Language Teaching through an English for Specific Purposes (ESP) Approach: Developing Hospitality Service Competence

Raty Rusmiana, Andhika Chandra Lesmana, Samuel Hamonangan, Bayu Setiawan

Abstract


The rapid growth of the global hospitality industry has increased the demand for English communicative competence tailored to professional Food and Beverage (F&B) contexts. This study investigated the effectiveness of an English for Specific Purposes (ESP)-based English Language Teaching framework in developing hospitality service competence among vocational F&B students. A mixed-methods design with an embedded experimental approach was employed involving 62 second-year students at Palembang Polytechnic of Tourism. Participants were assigned to an experimental group receiving ESP-based instruction integrating needs analysis, Task-Based Language Teaching (TBLT), authentic materials, and role-play simulations, and a control group following a conventional ELT curriculum. Quantitative data were obtained through pre- and post-tests assessing professional communication, menu literacy, guest complaint management, and cross-cultural interaction, while qualitative data were collected through interviews, classroom observations, and reflective journals. The results demonstrated significantly greater competency gains in the experimental group (p < 0.001; Cohen’s d = 1.84). Qualitative findings also revealed increased learner motivation, stronger professional identity, and improved workplace communication readiness. These findings support the effectiveness of ESP-based instruction and provide a practical framework for enhancing vocational hospitality education.

Keywords


English for Specific Purposes (ESP); Food and Beverage Education; Hospitality Service Competence; Task-Based Language Teaching (TBLT); Needs Analysis; Vocational English; Communicative Competence

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DOI: https://doi.org/10.31004/jele.v11i3.2883

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