Francais de l’hotellerie et du tourisme

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;

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

Vocabulary & situational dialogue pertaining to accountancy, finance and management

Pertinent  chapters/exercises from the manuals and books prescribed

Project  on tourism in Jaipur / Rajasthan