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FRANCAIS DE L’HOTTELERIE ET DU TOURISME
Course Outcomes (COs):
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Course Outcomes |
Learning & Teaching Strategies |
Assessment Strategies |
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On completion of this course, the students will be able to; CO61: Master classified culinary vocabulary CO62: Describe, prepare & order from a variety of French regional menus CO63: Play roles in a hospitality/ restaurant/airport set-up CO64: Interact/act as per etiquette in the domain of gastronomy, hospitality, tourism and aviation CO65: Acquire the requisite language skills |
Interactive lectures Demonstrations Reading & Listening exercises Assignments Effective questions |
Class tests Assessments on the basis of simulated role playing
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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 frequently used in writing recipes.
Verbs most frequently used in writing recipes; French regional dishes; The syntax of a French menu; personnel in a hotel and restaurant, situational dialogue for hospitality industry
Pertinent chapters from the manuals and books prescribed
Vocabulary & situational dialogue for tourism 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
1) Le Français du tourisme et de l’hôtellerie : K. Madanagobalane ; Samhitha Publications, Chennai)
2) French for management & tourism Industry : B.Bhattacharya
3) Français commercial : 350 exercices : Corado, Sanchez : Hachette 4) Le français de l’hôtellerie et du tourisme, Dany, Laloy ; Hachette
