Informations sur le cours
Nom du cours : Français pour le Tourisme et l’Hôtellerie
Code du cours : BLTH 1102
Programme : Tourisme et Hôtellerie / Programmes connexes
Année académique : 2025–2026
Enseignant : Nelson
Crédits : 10
Niveau / Semestre : Première année, Semestre I
Mode d’enseignement : Cours en présentiel, séances pratiques et soutien en ligne (Moodle)
Présentation du cours
Le cours de Français pour le Tourisme et l’Hôtellerie est conçu pour permettre aux étudiants d’acquérir les compétences linguistiques essentielles en français utilisées dans les secteurs du tourisme et de l’hôtellerie. Le cours met l’accent sur les compétences de communication orale et écrite, notamment l’expression orale, la compréhension orale, la lecture et la rédaction. Les étudiants apprendront à communiquer efficacement dans des situations professionnelles telles que les hôtels, les restaurants, les agences de voyages, les aéroports et les services d’accueil de la clientèle. Une attention particulière sera accordée au vocabulaire professionnel, aux expressions de politesse et à la qualité du service à la clientèle.
Objectifs du cours
- Développer des compétences de communication efficaces en français dans le domaine de l’hôtellerie et du tourisme.
- Acquérir le vocabulaire spécifique aux activités touristiques et hôtelières.
- Améliorer les compétences de compréhension et d’expression orales dans les situations de service à la clientèle.
- Développer les compétences de rédaction professionnelle en français.
- Renforcer la confiance des étudiants dans leurs échanges avec des clients francophones.
Résultats d’apprentissage
À la fin de ce cours, les étudiants seront capables de :
- Communiquer efficacement avec les clients francophones.
- Gérer des conversations professionnelles liées à l’hôtellerie et au tourisme.
- Rédiger des documents professionnels simples tels que des courriels, des demandes d’information, des confirmations de réservation et de courts rapports.
- Utiliser un langage poli et professionnel dans les situations de service à la clientèle.
- Démontrer une meilleure compréhension orale et une plus grande aisance à l’oral dans des situations réelles.
Prérequis
- Connaissances de base en français.
- Intérêt pour les secteurs du tourisme et de l’hôtellerie.
Ressources pédagogiques
- Notes de cours et documents distribués.
- Manuels de français pour le tourisme et l’hôtellerie.
- Supports audio et vidéo.
- Ressources pédagogiques en ligne et sites web spécialisés dans le tourisme.
- Dialogues et jeux de rôle.
Activités d’apprentissage
- Jeux de rôle (réception d’hôtel, service en restaurant, communication à l’aéroport, accueil des touristes).
- Discussions en groupe.
- Exercices de compréhension orale.
- Activités de développement du vocabulaire.
- Exercices de rédaction (courriels, formulaires de réservation, traitement des réclamations).
- Simulations de situations de service à la clientèle.
Méthodes d’évaluation
- Travaux et devoirs
- Quiz
- Contrôles continus (CAT)
- Présentations orales
- Examen de mi-semestre
- Examen final
Durée du cours
15 semaines
Informations sur l’enseignant
Nom : Nelson
E-mail : ____________________
- Teacher: Yves mumararungu
Course Information
- Course Name: Leisure Theories and Recreational Facilities Management
- Course Code: BLTH1203
- Programme: Hospitality and Tourism Management / Recreation and Leisure Management
- Academic Year: 2025–2026
- Course Lecturer: Dominique
- Credits: 15
- Level/Semester: (Year I & Semester II)
- Delivery Mode: Face-to-face lectures, practical sessions, field visits, and Moodle support
Course Overview
Leisure Theories and Recreational Facilities Management introduces learners to the concepts, theories, and practices of leisure and recreation management. The course examines the social, cultural, economic, and psychological significance of leisure while exploring the planning, operation, maintenance, and management of recreational facilities. Students will gain practical knowledge of managing parks, sports and fitness centers, resorts, community recreation facilities, and other leisure venues, with an emphasis on customer satisfaction, sustainability, safety, and quality service.
Learning Objectives
- Understand the concepts and theories of leisure and recreation.
- Explain the importance of leisure in personal and community development.
- Identify different types of recreational facilities and services.
- Develop skills in planning and managing recreational facilities.
- Apply health, safety, and sustainability principles in recreation management.
Learning Outcomes
By the end of the course, learners will be able to:
- Explain major leisure and recreation theories.
- Classify different types of recreational facilities and their functions.
- Plan and manage recreational programs and facilities effectively.
- Apply safety, maintenance, and risk management practices.
- Evaluate the quality and effectiveness of recreational services.
- Demonstrate professional and ethical practices in recreation management.
Prerequisites
- Introduction to Hospitality and Tourism Industry
- Basic English communication skills
Learning Resources
- Lecture notes and handouts
- Leisure and recreation management textbooks
- Academic journals and case studies
- Videos on recreation and facility management
- Industry reports and online resources
Learning Activities
- Interactive lectures
- Group discussions
- Case study analysis
- Field visits to recreational facilities
- Practical facility management exercises
- Student presentations and projects
Assessment Methods
| Assessment Method | Weight (%) |
|---|---|
| Assignments | 10% |
| Quizzes | 10% |
| Midterm Examination | 40% |
| Final Examination | 40% |
| Total | 100% |
Course Duration
15 Weeks
Lecturer Information
Name: Dominique
Email: nzadove85@gmail.com
- Teacher: Dominique NZABANDORA
Course Overview
The Quality Sanitation and Hygiene course provides learners with a comprehensive understanding of the principles and practices required to maintain high standards of cleanliness, sanitation, and hygiene in the hospitality and tourism industry. The course focuses on ensuring safe, healthy, and quality service environments in hotels, restaurants, catering establishments, and other hospitality operations.
Learners are introduced to hygiene standards, food safety principles, waste management, cleaning procedures, pest control, and occupational health and safety practices. The course also emphasizes quality assurance systems, risk prevention, and compliance with national and international sanitation regulations.
By the end of the course, learners will be able to apply hygiene and sanitation standards to ensure customer safety, prevent contamination, and improve service quality in hospitality operations.
Course Purpose
This module aims to equip learners with knowledge and skills in:
- Maintaining hygiene and sanitation in hospitality establishments
- Understanding quality assurance systems in food and beverage operations
- Applying food safety principles to prevent contamination and foodborne illnesses
- Implementing cleaning and disinfection procedures
- Managing waste disposal and environmental sanitation
- Applying occupational health and safety standards in workplaces
Course Objectives
By the end of this course, learners should be able to:
- Define hygiene, sanitation, and quality assurance in hospitality contexts.
- Explain the importance of hygiene and sanitation in food service operations.
- Identify sources of contamination and methods of prevention.
- Apply cleaning, sanitizing, and disinfecting procedures correctly.
- Demonstrate understanding of food safety regulations and standards.
- Manage waste disposal and environmental cleanliness in hospitality settings.
- Apply pest control and preventive hygiene measures.
- Observe occupational health and safety practices in the workplace.
- Understand quality control systems in hospitality operations.
- Promote a culture of hygiene and safety in service delivery.
Course Learning Outcomes
Upon successful completion of this course, learners will be able to:
- Explain key concepts of sanitation, hygiene, and quality assurance.
- Apply proper cleaning and sanitation procedures in hospitality environments.
- Identify risks related to poor hygiene and food contamination.
- Implement food safety standards in handling and storage of food and beverages.
- Demonstrate proper waste management and environmental hygiene practices.
- Use appropriate personal hygiene practices in hospitality workplaces.
- Apply pest control measures to maintain clean environments.
- Follow occupational health and safety guidelines in daily operations.
- Evaluate hygiene standards in hospitality establishments.
- Contribute to improving quality service delivery through sanitation practices.
Course Credit:10
Academic Year:2025-2026
- Teacher: Edison ISHIMWE