Stepping Up the English Speaking Proficiency of Hospitality Students through Video Blogs (Vlogs)
- https://doi.org/10.2991/icla-17.2018.11How to use a DOI?
- Teaching English, Communication skills, Vlog, TeacherStudent Collaboration
Nowadays, there is a greater trend in EFL teaching where technology is integrated in the classroom to improve communicative environment during language learning which trigger English instructors who work in ESP language teaching to create a teaching technique that can improve the communication skills of their students. Hence, the idea of using Vlog in classroom as one of task-based language teaching concept is proposed to help students to practice English independently outside of classroom, particularly for speaking skill that they find difficult to learn. Thus, the aim of this paper is to show how Vlog, a fusion of video and blog,is used in EFL teaching and learning in classroom to develop students' spoken skills and public communication. This paper also intended to discuss how teachers and students can very easily use Vlog by integrating smartphone, camera and computer mechanism. The samples of this research were students of Culinary and Food & Beverage Management of Batam Tourism Polytechnic. The research was a qualitative study where the data obtained from case analysis on strategies implemented by researcher to integrate Vlog in teaching and learning process.
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Siska Amelia MALDIN AU - Syailendra Reza Irwansyah REZEKI PY - 2017/10 DA - 2017/10 TI - Stepping Up the English Speaking Proficiency of Hospitality Students through Video Blogs (Vlogs) BT - Proceedings of the Sixth International Conference on Languages and Arts (ICLA 2017) PB - Atlantis Press SP - 58 EP - 63 SN - 2352-5398 UR - https://doi.org/10.2991/icla-17.2018.11 DO - https://doi.org/10.2991/icla-17.2018.11 ID - MALDIN2017/10 ER -