University of Cebu-Banilad Library

Includes bibliographical references and index.

"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

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.

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.

The first two supplementary chapters are a guide to French pronunciation and a list of some useful greetings and expressions.

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

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

Adult

College of Tourism Management Tourism

French and English