• TFFR2005
• French 3

In this module students will apply a more finely focused content-rich French vocabulary to that provided in module 2. The module will focus on hospitality, leisure and tourism sectors of the target countries.

To apply the linguistic competence acquired in modules 1and 2 to communicative situations of a professional nature. To familiarise students with the hospitality/leisure/tourism/event sectors of French-speaking countries To deepen students' understanding of the culture and society of French-speaking countries

A continuation of unit 4
A study of French society: education/training, work, leisure and social life.
Assessment
Gaining an understanding of the structure of the hotel/leisure/tourism industries in France e.g. .the French hotel grading system and the accompanying standards-oral and written communication.
Oral and written communication, Presenting the bill, Dealing with cash and credit cards, Taking leave of the customer.
Oral communication in the restaurant: Welcoming the Guest, Presenting the menu, Taking the Order.
Oral communication, greeting customers, describing facilities, accepting reservations. Revision of dates, times, prices.
Review and exam preparation.
Students will use part of this unit preparing an oral presentation of a chosen topic for assessment. To be delivered on conclusion of the unit.
Using the French Internet-revision of e-mails, tasks based on selected web-sites, design of a web-page.
Using the telephone and word-processor, giving information, dealing with reservations
Written communication-sending faxes and e-mails, routine letters of booking, confirmation etc.

Pre-requisite Modules