Last date of Submission 08.03.2016
YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY
Dnyangangotri, Near Gangapur Dam, Nashik- 422 222
Telephone: (0253) 2230111, 2230095, Fax: (91)0253-2230013, 2231716
B.Sc.HTM / M.Sc.HTM / B.Sc.HMCO / B.Sc.FPP / M.Sc.FPP
Examination Form - May-2016 (Only for repeater students)
IMP : Note that contents of books (2008 edition) be used as syllabus.
Programme Code:
PRN:
1. Name (In Full) : Shri/Smt.
:
Surname
(IN CAPITAL LETTER)
First Name
Father’s/Mother’s/Husband’s Name
2. Correspondance Address :
3. Study Center (SC) Name
Dist :
Pin:
:
S.C.Code:
4. Mobile No. ( if Any) :
4. Subject elected for examination please tick () infront of requisite course.
B.Sc. HTM First Year (T74 )
Sr.No. Name of the Course
Course Code T
1. Introduction to Hospitality Mgt. BHM 101
2. Business Communication Skill BHM 102
3. Principles of Management
BHM 103
4. Computer Application
BHM 104
5. Principles & Practices of
Tourism Management
BHM 105
P Sr.No. Name of the Course Course Code T
6. Basics of Accounting
BHM 201
7. Front office Operation-I
BHM 202
8. Principles of Cookery
BHM 203
9. Hotel Housekeeping
BHM 204
10. Food & Beverage Service-I BHM 205
B.Sc. HTM Second Year (T74)
1.
2.
3.
4.
5.
Corporate Communication
Food Production
Food & Beverage Service-II
Bar Management
Tourist Guide & Tour
Operation
6.
7.
8.
9.
BHM 301
BHM 302
BHM 303
BHM 304
BHM 305
10.
Eco Tourism
Hotel Accountancy
Food & Beverage Mgt.
Food Processing &
Preservation Techniques
BHM 401
BHM 402
BHM 403
Front Office Operation II
BHM 405
BHM 404
B.Sc. HTM Third Year ( T74)
1.
2.
3.
4.
French
Hotel Marketing
Cultural Heritage of India
Banqueting Management
BHM 501
BHM 502
BHM 503
BHM 504
6.
7.
8
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Project & Case Study
Industrial Training
Environment Science
BHM 601
BHM 602
BHM 603
P
5. Stores & Purchasing Mgt.
BHM 505
M.Sc. HTM First Year ( T77)
Sr.No. Name of the Course
1.
2.
3.
4.
Course Code
Corporate Communication
Front Office & Public Relations
Cultural Tourism Mgt.
Accomodation & Leisure Mgt.
T
P Sr.No. Name of the Course
MHM 101
MHM 102
MHM 103
MHM 104
5.
6.
7.
8.
Course Code
T
Travel Agencies Operations MHM 201
Supervision in Hospitality
MHM 202
Food & Beve. Oper.& Control MHM203
Food Production Technique MHM 204
M.Sc.HTM Second Year ( T77)
1.
2.
3.
4.
German
Air Travel Management
Bakery & Confectionary
Advanced Food Production
MHM 301
MHM 302
MHM 303
MHM 304
5. Tourism Economics
6. Team Management
7. Alcoholic Beverages
8. Project & Case Study
9. Industrial Training
B.Sc. HMCO First Year (T76)
1. Basic Food Production
2. Food & Beverage Services - I
3. Basic Housekeeping
4. Catering Science
5. Front Office Operations – I
6. Communication Skill
7. Basic Accounts
8. Bakery & Confectionary
9. Principles of Management
BHC 101
BHC 102
BHC 103
BHC 104
BHC 105
BHC 106
BHC 107
BHC 108
BHC 109
1.
2.
3.
4.
5.
6.
7.
1.
3.
5.
7.
BHC 301
BHC 303
BHC 305
BHC 307
Specialized Food Production
Marketing Services
Food & Beve. Inventory Control
Project Report
MHM 401
MHM 402
MHM 403
MHM 404
MHM 405
B.Sc. HMCO Second Year (T76)
Quantity Food Production
BHC 201
Food & Beverage Operations I BHC 202
Hotel Housekeeping
BHC 203
Hotel Engineering Services
BHC 204
Front Office Operations – II BHC 205
Computer Application
BHC 206
Hotel Accountancy
BHC 209
8. Industrial Training
BHC 208
B.Sc. HMCO Third Year (T76)
2. Accommodation Operations BHC 302
4. Food & Beverage Mgt.
BHC 304
6. Human Resource Mgt.
BHC 306
8. Environment Science
BHC 309
B.Sc. FPP First Year (T 75)
1. Chemistry of Foods
BFP 101
5. Bio Chemistry & Nutrition BFP 201
2. Introduction to Food Processing
6. Principles of Management
BFP 202
& Preservation
BFP 102
7. Technologies of Milk &
3. Business Communication Skill BFP 103
Milk Products
BFP 203
4. Computer Application
BFP 104
8. Intro. to Food Microbiology BFP 204
B.Sc. FPP Second Year (T75)
1.
2.
3.
4.
5.
6.
7.
8.
Processing & Preservation of Fruits & Vegetables
Processing Technology of Meal & Meat
Products BFP 302
Patiss & Breakfast cereals
Food Packaging
Cereals & Legumes processing
Food Additives
Processing Technology of Beverages
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BFP 301
BFP 303
BFP 304
BFP 401
BFP 402
BFP 403
Theory Practical
P
9.
1.
2.
3.
4.
5.
6.
Preservatives
BFP 404
B.Sc. FPP Third Year ( T 75)
Marketing Management
Jam, Jellies & Marmalade
Fermentation & Unfermented Products
Food Adulteration
Project & Case Study
Industrial Training
BFP 501
BFP 502
BFP 503
BFP 504
BFP 505
BFP 506
M.Sc. FPP First Year (T 78)
1.
2.
3.
4.
5.
Food Chemistry
Food Preservation
Microbiology of Food
Food Packaging
Principles of Management
6.
7.
8.
9.
10.
MFP 101
MFP 102
MFP 103
MFP 104
MFP 105
Food Processing I
Food Packaging Materials
Food Proce. & Preservation
Dairy Technology
Fermentation Technology
MFP 201
MFP 202
MFP 203
MFP 204
MFP 205
M.Sc. FPP (T78) Second Year
1.
2.
3.
4.
5.
6.
7.
Food Processing II
Bakery and Confectionary
Marketing Management
Sensory Evaluation
Rules & Regulations of Food
Project & Case Study
Industrial Training
MFP 301
MFP 302
MFP 303
MFP 304
MFP 305
MFP 306
MFP 307
Examination Fee : Examination fees is Rs.500/- by way of State Bank of India’s Demand Draft Attach a
attested copy of the mark sheet along with examination form.
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as a Challan No..
date :
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Maharashtra
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