Francais de l’hotellerie et du tourisme

Paper Code: 
FRN-321
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
12.00
Unit I: 

Detailed knowledge of gastronomical & culinary terms of all  kinds : of every type of food group and of cutlery, crockery, furniture, equipments and accessories used in the production of food,verbs most frequentlyused in writing recipes;

 

 

12.00
Unit II: 

verbs most frequently used in writing recipes; French regional dishes; The syntax of a French menu; personnel

in a hotel and restauranmt, situational dialogue for hospitality industry

Pertinent  chapters  from the manuals and books prescribed

 

12.00
Unit III: 

Vocabulary & situational dialogue for tourism industry

Pertinent  chapters from the manuals and books prescribed

 

 

12.00
Unit IV: 

Vocabulary & situational dialogue pertaining to accountancy, finance and management

Pertinent  chapters/exercises from the manuals and books prescribed

 

 

 

 

 

12.00
Unit V: 

Project  on tourism in Jaipur / Rajasthan

 

 

Essential Readings: 

 

 

 

References: 
  1. Le francais de l’hotellerie et du tourisme, Dany, Laloy ; Hachette
  2. French for management & tourism Industry : B.Bhattacharya
  3. Francais commercial : 350 exercices Corado, Sanchez : Hachette 

 

 

 

 

Academic Year: 
2017-2018
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