French for Hospitality Studies A1
| Structure Type: | Study unit |
|---|---|
| Code: | RBP0329 |
| Type: | Optional obligatory / Basic Studies |
| Curriculum: | R-HB 2006 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2007-2008) |
| Credits: | 4 cr |
| Responsible Teacher: | Martin, Elina |
| Language of Instruction: | English |
Courses During the Academic Year 2007-2008
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 1 | 2007-10-29 – 2008-03-07 | Ulla Piltti | English | 2007-10-08 – 2007-11-02 |
Learning Outcomes
The students will learn the basic structures and vocabulary of the French language with emphasis on the French used in accommodation and catering business. They will be able to carry out basic routine business tasks in French both orally and in writing.
Contents
Pronunciation, basic vocabulary and grammatical structures, special vocabulary in the fields of accommodation and catering, customer service situations in accommodation and catering business.
Recommended or Required Reading and Other Learning Resources/Tools
Material supplied by the teacher.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Oral and written exercises based on the course material, pairwork, assignments.
Assessment Methods
Active class participation, completed assignments, oral and written examinations. Numeric scale (0-5).