FRANCAIS DE L’HOTTELERIE ET DU TOURISME

Paper Code: 
FRN 321
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Outcomes

Learning & Teaching Strategies

Assessment Strategies

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

 

 

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 frequently used 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 restaurant, 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

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: 
2022-2023
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