French for Hospitality
Price: 495.00 INR
ISBN:
9780190124809
Publication date:
06/08/2021
Paperback
128 pages
Price: 495.00 INR
ISBN:
9780190124809
Publication date:
06/08/2021
Paperback
128 pages
First Edition
R. Sudha & P. Ranjith Kumar & Rahul I
- Theory supported with audio files linked to dialogues, pronunciation and recapitulation to help improving vocabulary and pronunciation skills of a student.
- Descriptive grammar for Anglophones included with exercises to practice.
- Easy presentation for gradual and steady progression of the LSRW skills in French
- French culinary terms & French recipes add to the flavor of the textbook.
Rights: World Rights
First Edition
R. Sudha & P. Ranjith Kumar & Rahul I
Description
French for Hospitality is a textbook which follows the NCHMCT syllabus. The textbook is tailored to meet the requirements of the graduate students of Hotel Management. Developed as a beginner’s manual, its simple and effective pedagogy will help learners to become competent in communicating in French.
Divided into 10 lessons, the book covers the essentials of the French language and in particular French for Hospitality, along with grammar, phonics, vocabulary, and exercises for practice. Written in a student friendly manner to make learning easy, all the lessons open with dialogues on different situations: check-ins, check-outs, enquiry at the reception, reservations, ordering food and check-out.
About the authors
The textbook is a team work of the 4 faculty in the Department of French, School of English & Foreign Languages, Madurai Kamaraj University, Madurai.
R. Sudha is Professor & Head. With 33 years of experience in the university, her expertise includes Translation, Didactics of Teaching French as a Foreign Language and French Literature.
Jayanthi Balan is Assistant Professor. With 23 years of experience, her specialization is French Literature, Teaching French for Hotel and Tourism Management and Teaching French as a Foreign Language.
P. Ranjith Kumar is Assistant Professor. With 13 years of experience in the university, his areas of expertise are Translation, Linguistics and Cinema.
I. Rahul is Assistant Professor. With 10 years of experience in the university, his areas of interest are History and Literature of France, with special focus on gender and culture studies.
First Edition
R. Sudha & P. Ranjith Kumar & Rahul I
Description
French for Hospitality is a textbook which follows the NCHMCT syllabus. The textbook is tailored to meet the requirements of the graduate students of Hotel Management. Developed as a beginner’s manual, its simple and effective pedagogy will help learners to become competent in communicating in French.
Divided into 10 lessons, the book covers the essentials of the French language and in particular French for Hospitality, along with grammar, phonics, vocabulary, and exercises for practice. Written in a student friendly manner to make learning easy, all the lessons open with dialogues on different situations: check-ins, check-outs, enquiry at the reception, reservations, ordering food and check-out.
About the authors
The textbook is a team work of the 4 faculty in the Department of French, School of English & Foreign Languages, Madurai Kamaraj University, Madurai.
R. Sudha is Professor & Head. With 33 years of experience in the university, her expertise includes Translation, Didactics of Teaching French as a Foreign Language and French Literature.
Jayanthi Balan is Assistant Professor. With 23 years of experience, her specialization is French Literature, Teaching French for Hotel and Tourism Management and Teaching French as a Foreign Language.
P. Ranjith Kumar is Assistant Professor. With 13 years of experience in the university, his areas of expertise are Translation, Linguistics and Cinema.
I. Rahul is Assistant Professor. With 10 years of experience in the university, his areas of interest are History and Literature of France, with special focus on gender and culture studies.
Food Science and Nutrition - Fourth Edition
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Food and Beverage Service - Third Edition
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Food Production Operations - Fourth Edition
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Hotel Front Office - Third Edition
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Food Science and Nutrition - Third Edition
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