English Speaking Difficulties Faced by English Education Students from Rural Areas in Tadulako University
Abstract
The rapid expansion of the global hospitality industry, particularly in the food and beverage (F&B) sector, has increased the demand for English communicative competence that extends beyond general language proficiency to meet workplace-specific requirements. This study investigates the effectiveness of a reconstructed English Language Teaching (ELT) framework grounded in English for Specific Purposes (ESP) principles in developing hospitality service competence among vocational Food and Beverage students. A mixed-methods design with an embedded experimental approach was employed involving 62 second-year students at Palembang Polytechnic of Tourism over one academic semester. Participants were assigned to an experimental group (n = 31) receiving the ESP-based instructional framework and a control group (n = 31) following the conventional ELT curriculum. Quantitative data were analyzed using pre- and post-test scores, while qualitative data were obtained through interviews, classroom observations, and reflective journals. The findings revealed statistically significant improvements in the experimental group across all competency domains (p < 0.001), with a large practical effect (Cohen’s d = 1.84). Qualitative findings further indicated increased learner motivation, stronger professional identity, and greater workplace readiness. The study proposes a contextualized and replicable ESP framework that contributes to hospitality language education and vocational curriculum development.
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DOI: https://doi.org/10.31004/jele.v11i4.2885
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