Tribhuvan University
Faculty of Management
Office of the Dean
Bachelor of Hotel Management (BHM)
Course Description
:This course is an elementary course in which students will learn the basic conversational skills in French. This course is designed for those students who wish to understand basic gesture, culinary terms and other basic terminologies used in hotel industry.
Course Objective
:After the completion of this course, the students will: develop basic listening, sfeaking, reading and wdting skills in French: Understand French pronunciation and intonation system, formation and meaning of French characters and recognize andwrite basic French characters. Course Description This course is an elementary course in which students will learn the basic conversational skills in French. This course is designed for those students who wish to understand basic gesture, culinary terms and other basic terminologies used in hotel industry.
Course Contents:
Lecture hours show the approximate classroom time allocated to each unit.
Unit 1. General French
- 1.1 Introduction to French Language
- 1.2. Alphabet
- 1.3. Accents
- 1.4 Cardinal Numbers (0 to 100)
- 1.5 Time (24 hours)
- 1.6 Days, Months and Date
- 1.7 Basic Greetings, Expressions and Etiquettes
- 1.8 Family Members
- 1.9 Few Professions
- 1.10 Name of four Seasons l.1l Weights & Measurements
Unit 2. Grammar
- 2.1 Subject Pronouns
- Z.2Basic Verbs in Present Tense
- 2.3 Indefinite and Definite Articles
- 2.4Partitive Articles
- 2.5 Possessive Adjectives
- 2.6 Basic Prepositions
- 2.7 Simple Negation
- 2.8 Colours
- 2.9 Interrogation
Unit 3. Basic Conversation
- 3.1 Formation of Some Diaiogues
- 14 LHs
- 12 LHs
- 1OLHs
- ^ffi*acutty olu:f,"
- Meeting a Friend
- 3.2 Formation of Some Dialogues on Meeting a Stranger 3.3 Formation of Some Dialogues ofi Meeting on the Road Asking for Direction 3.4 Formation of Some Dialogues while receiving clients in a Restaurant 3.5 Formation of Some Dialogues while receiving Clients at Front Office in a Hotel 3.6 Formation of Some Dialogues while receiving a Phone Call
- 3.7 Self Introduction in Simple Way
Unit 4. Food & Beverage Service
- 4.1 Restaurant Brigade lTeam
- 4.2 Essential Restaurant Vocabularies
- 4.3 The French Classical Menu
- 4.4 Vocabularies related to Coffee
Unit 5. Food Production
- 8 LHs
- 5.1 The Kitchen Brigade lTeam 5.2Dairy Products, Herbs and Spices with Some Essential Ingredients used in Kitchen
- 5.3 Vegetables and Fruits 5.4 Vegetable Cuts
- 5.5 Fish, Poultry and Meat
- 5.6 Modem Types’of Menus and Few Dishes in French
- 5.7 Culinary Terms in French
Suggested Readings:
Dhoju, K. Hotel French, Rdgine Merieux & Yves Dhoju Publication nnexions Part lPublisher: Didier Publications Loiseau, do &.*fu. ra"u\t][or{<.-"-