000			04100nam a22003257a 4500
003			OSt
005			20250604113412.0
008			250603b |||||||| |||| 00| 0 eng d
020			_a9786210442922 [paperback]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aGalinato-Tomas, Maria Gladys, _eauthor.
245			_aForeign language I : _bbasic French for hospitality management and tourism I / _cMaria Gladys Galinato-Tomas.
250			_aFirst edition.
260			_aManila, Philippines : _bRex Book Store, Inc., _cc2022.
300			_axxiv, 224 pages : _billustrations (black and white) ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
520			_a"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
521			_aAdult
541			_yCollege of Tourism Management _zTourism
546			_aFrench and English
650			_aFrench language _xGrammar.
650			_aFrench language _vTextbooks for foreign speakers _xEnglish.
942			_2ddc _cBK
998			_cadryann[new] _d06/03/2025
998			_cJanna [edited] _d06/04/2025
999			_c13651 _d13651