LANGUAGES

ENGLISH PORTUGUES FRANCAIS ITALIANO ESPANOL

OPARA BRASIL LTDA

AH OUI ! JE PARLE FRANCAIS !

Hospitality and good sales results begin with a “Bonjour”.

We help improve the quality of service for foreign clients with interactive, engaging language courses to boost sales for restaurants, hotels, and tourism businesses.

French, English, Spanish, Italian

We offer practical, intensive language courses that fit into the daily work environment for professionals in the tourism, hotel, and restaurant sectors.

We also offer interactive communicative competence training with Champagne tastings, or training related to a product, ingredient, or recipe. These experiences are for tourism professionals, but also for companies seeking team-building events, gatherings with friends, or social events.

Our vision is to deliver an efficient methodology for daily use, improving employee working conditions within the legal framework of NR1 (overload, mental health, burnout, stress, pressure for exhausting work schedules).

TO SAY “OUI, JE PARLE FRANCAIS” (yes, I speak French):

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LE MENU

OF THE COURSES AND EXPERIENCES

Teaching French, English, Spanish, and Italian, aiming to increase the efficiency and sales scale of the professional tourism sector.

Our vision is to deliver an efficient methodology for daily use, adapted to Brazilian realities, in order to also improve the working conditions of employees within the legal framework of NR1 (overload, mental health, burnout, stress, pressure for exhausting speed).

LE MENU : the course topics

“Bienvenue”

The basics of quality customer service at all levels of the company.

“BON SEJOUR”

The basics of quality service at hotel receptions.

“Au MENU AUJOURD’HUI”

The basics of quality service for waiters in restaurants, snack bars, …

“L’addition, s’il vous plait”

The basics of customer service are essential to building trust with the client at the time of payment. Customers are always afraid of being victim of scams.

“VOTRE VOL EST A L’heure”

The basics of providing quality service at the airport, such as how to give directions and help.

“LES BONS VIVANTS” : Interactive training in communicative competence

“LES BONS VIVANTS” : These experiences are for tourism professionals, but also for companies that want a team-building event, events among friends, or for “bon vivants” (traditional Brazilian socialites).

LE CHAMPAGNE N’EST PAS UN “ESPUMANTE”

“How to drink champagne, how to serve it, how to talk about it with clients.”

An interactive, fun, and educational exploration of champagne in French to understand the difference between champagne and sparkling wines.

“UN PAIN, UNE BAGUETTE S’IL VOUS PLAIT”

“Breads of Yesterday and Today from the Regions of France.”
An interactive, fun, and educational exploration of bread in French to understand the difference between Brazilian and French bread.

“EN FAIRE TOUT UN FROMAGE”

“In France, cheese is much more than just cheese.”

An interactive, fun, and educational exploration of cheese in French to understand this French passion found in sandwiches, snacks, but especially at the end of every meal.

“LE PAIN D’EPICES”

“Legends and flavors of a French product little known in Brazil”

An interactive, fun, and educational exploration of pain d’épices.

“DU PIANO AU RECHAUD, LES RECETTES et la VIE DE NATHALIE GEORGE”

“A passion for the product and a love for good things,”
said Yannick Alleno about Nathalie George.

An interactive, fun, and educational exploration of a Parisian icon of French cuisine, with or without money.

Poor, yes! But being chic and eating well,
always!

“UN CAFE, S’il VOUS PLAIT”

“du train à la tasse”

An interactive, fun and educational exploration about coffee.

“UN VERRE DE VIN, S’il VOUS PLAIT”

“blanc, rouge ou rosé”

An interactive, fun, and educational exploration about wine consumption in France.

“LES CREPES”

“de la Bretagne à la chandeleur”

An interactive, fun, and educational exploration about the French pancake.

“LA GALETTE DES ROIS”

“A French tradition for Epiphany”

An interactive, fun, and educational exploration of this tradition that has also become a social event in the month of January.

“LES BANANES FLAMBEE DE NATHALIE GEORGE”

“How a dish becomes a spectacle”

An interactive, fun, and educational exploration of this dish.

“LE PARFUM”

An interactive, fun, and educational exploration about perfume.

TO SAY “OUI, JE PARLE FRANCAIS” (yes, I speak French):

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WHY IT’S A PRIORITY

“When I first started out, it bothered me a little because I worked with people who didn’t speak any languages.”
Christ the Redeemer employee
who speaks English, Spanish, and French
“When I first started out, it bothered me a little because I worked with people who didn’t speak any languages.”

R. Employee of Christ the Redeemer
who speaks English, Spanish, and French.

“When I worked in Leblon, it was like this. There were so many people coming from everywhere, and we didn’t know how to handle it.
We didn’t know how to speak English.
And the owner didn’t care about paying for a course or even hiring just one person to do it. I don’t know, like, really.
We had to turn ourselves upside down so she could try to understand, or sometimes someone in line knew how to speak English and would explain to the person what we were saying, and then explain to us what the person was saying.
It was crazy.”

D. Employee of a restaurant in Leblon

Tu es un
bon professeur.
Très communicatif.”

You are a good teacher.
Very communicative.

Nous n’arrivons pas à communiquer et échanger, personne ne parles français, ni meme un peu d’anglais..”

We can’t communicate or exchange information; nobody speaks French, not even a little English.

A. French tourist from Nice – France in Santa Teresa

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THE TEAM

One + one = more

International and local team with concrete experience in serving foreign clients.

OLIVIER GAEL

For cultural and tourism projects in France, Italy, Thailand, Cuba, the United States, and Switzerland, he needed to learn to adapt and use languages as professional tools to achieve the desired results and integration. From this experience, the idea for his unique and interactive courses was born.
As a child, he attended classes with a family friend who spoke English. The classes took place at McDonald’s, a place where service was provided in English. These were valuable communication experiences.
That’s how you can find this type of experience on the menu.

LUIS

Luis became a point of reference for the Italians at the bank where he was a manager, simply because he spoke Italian and French.

PAULO CESAR

Paulo Cesar, with his experience in France and Italy, can explain the differences in social behaviors in daily customer service.

TO SAY “OUI, JE PARLE FRANCAIS” (yes, I speak French):

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