The paper is offered with a view to strengthening the students’ skills in conducting themselves and executing language tasksin the said fields through study, simulation and enacting of modules besides the acquisition of the specialized vocabulary, terminology and some domain knowledge of gastronomy, hospitality, tourism and aviation.
* (The final content of this particular paper is likely to be both more voluminous than and slightly different from the syllabi given in the boxes below - depending on the choice of manual(s) under consideration).
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
Vocabulary & situational dialogue pertaining to accountancy, finance and management
Pertinent chapters/exercises from the manuals and books prescribed
Project on tourism in Jaipur / Rajasthan
Links:
[1] https://french.iisuniv.ac.in/courses/subjects/francais-de-l%E2%80%99hotellerie-et-du-tourisme
[2] https://french.iisuniv.ac.in/academic-year/2018-2019