BHM 101

Hotel French

TU BHM · Semester 1 · Recent BHM syllabus series

Requirement
required
Credits
3
Past papers
0 papers

Syllabus

What this course covers and how the teaching time is divided.

Hotel French Syllabus

Official TU PDF

Tribhuvan University

Faculty of Management

Office of the Dean

Bachelor of Hotel Management (BHM)

Course Title: Hotel French

Course Code: BHM 101

Semester: Semester 1

Nature of Course: required

Full Marks: 100

Pass Marks: 50

Credit Hours: 3 Cr.

Curriculum: Recent BHM syllabus series

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

4 hours
  • 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{<.-"-