000			01877nam a22002777a 4500
003			OSt
005			20250923172011.0
008			250923b |||||||| |||| 00| 0 eng d
020			_a9786210441017
040			_aFoundation University _bEnglish _cFoundation University _erda
050			_aPC 2065 _b.2022 G35
100			_aGalinato-Tomas, Maria Gladys _eauthor _912256
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, _c2022.
300			_axxiv, 224 pages : _billustrations, photogs ; _c25 cm.
490			_aHRM-Tourism series
500			_aOBE : Outcomes-Based Education -- Front cover
504			_aIncludes bibliographical references and index.
520			_aDuring food demonstration activities, most Hospitality Management students will request their professors to give them time to do a"mise en place" where they can setup the things they need for their presentation. It is noticeable that they can pronounce this word properly and understand its meaning. Other words like maître d'hôtel, valetde 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.
650			_aLanguage and languages _vStudy and teaching _99806
651			_aFrench language _xHospitality management. _912257
658			_aForeign Language 1 _cFRL 300
856			_uhttps://drive.google.com/file/d/1nE73rionQF02HJQ_u1k_PpCxZBi0nt__/view?usp=sharing _yClick here to view the table of contents
942			_2lcc _cBK _eFirst edition _hPC 2065 _i.2022 G35 _k(CHM) _n0
999			_c5000 _d5000