| 000 -LEADER |
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| fixed length control field |
04100nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250604113412.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250603b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9786210442922 [paperback] |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Galinato-Tomas, Maria Gladys, |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
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| Title |
Foreign language I : |
| Remainder of title |
basic French for hospitality management and tourism I / |
| Statement of responsibility, etc |
Maria Gladys Galinato-Tomas. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Manila, Philippines : |
| Name of publisher, distributor, etc |
Rex Book Store, Inc., |
| Date of publication, distribution, etc |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiv, 224 pages : |
| Other physical details |
illustrations (black and white) ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"During food demonstration activities, most Hospitality Management students will request their professors to give them time to do a "mise en place" where they can set up the things they need for their presentation. It is noticeable that they can pronounce this word properly and understand its meaning. Other words like maitre d'hôtel, valet de chambre, garde-manger, and sous-chef are familiar to them. However, they pronounce them as they read in English, and they are not familiar with the French pronunciation. This is one reason why they're having difficulties when they interact with French speakers during their on-the-job training or in the actual workforce<br/><br/>The French language is highly useful in the field of tourism and hospitality management. Various culinary jargons (gastronomy and beverages) and cruise ship vocabularies are of French origin. Furthermore, there are some French words and expressions that are commonly used in the English language. Among them are "crème de la crème," referring to the best person, "mettre du beurre dans les épinards," which expresses to top up your income, and "gagne-pain," referring to the breadwinner. This shows that French gastronomical terminologies are rich because they can also be associated with figurative expressions.<br/><br/>Foreign Language 1 - Basic French for Hospitality Management and Tourism will cater to the foreign language needs of students enrolled in this discipline. This book is the first of two parts of Foreign Languages - French. It is designed as French for Specific Purpose where it focuses on the two domains of tourism-hôtellerie et restauration (hotel and restaurant). Every chapter will begin with a spiel, followed by monologues and dialogues, vocabulary words based on situational contents, grammatical guide, and cultural notes. Dialogues feature actual scenarios that happen in an actual workforce. Cultural notes describe the lifestyle of French people. At the end of every chapter, there will be oral and written activities as part of the formative assessment. After every five chapters, there will be a chapter test known as "Bilan" that serves as a summative assessment.<br/><br/>The first two supplementary chapters are a guide to French pronunciation and a list of some useful greetings and expressions.<br/><br/>The last four chapters of this book deal with gastronomy, where French cuisine is tackled because it is believed that French cuisine plays a pivotal role in culinary arts. One chapter in this book deals with Filipino cuisine. Knowledge of the French language will enable our future restaurateurs to promote our local dishes to international tourists not only in our country but also in other French-speaking countries<br/><br/>Toward the end, the author wishes that every student will confidently pronounce the words well, speak the language with ease, and promote our products and services to foreign tourists." --Preface |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Department |
College of Tourism Management |
| Subject Category |
Tourism |
| 546 ## - LANGUAGE NOTE |
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| Language note |
French and English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
French language |
| General subdivision |
Grammar. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
French language |
| Form subdivision |
Textbooks for foreign speakers |
| General subdivision |
English. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
adryann[new] |
| Date encoded |
06/03/2025 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Janna [edited] |
| Date encoded |
06/04/2025 |
