Date of Submission 10.09.2014
Late Fee Per Day Rs. 200/- up to 20/09/2014
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 - November 2014 (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
BHM 301
BHM 302
BHM 303
BHM 304
BHM 305
6.
7.
8.
9.
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.
5.
French
Hotel Marketing
Cultural Heritage of India
Banqueting Management
Stores & Purchasing Mgt.
D:\533578443.doc
BHM 501
BHM 502
BHM 503
BHM 504
BHM 505
6.
7.
8
Project & Case Study
Industrial Training
Environment Science
BHM 601
BHM 602
BHM 603
P
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.
MHM 101
MHM 102
MHM 103
MHM 104
T
P Sr.No. Name of the Course
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
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
4. Food & Beverage Mgt.
6. Human Resource Mgt.
8. Environment Science
1. Chemistry of Foods
BFP 101
2. Introduction to Food Processing
& Preservation
BFP 102
3. Business Communication Skill
BFP 103
4. Computer Application
BFP 104
3.
4.
5.
6.
7.
8.
D:\533578443.doc
BHC 302
BHC 304
BHC 306
BHC 309
B.Sc. FPP First Year (T 75)
5. Bio Chemistry & Nutrition
BFP 201
6. Principles of Management
BFP 202
7. Technologies of Milk &
Milk Products
BFP 203
8. Intro. to Food Microbiology BFP 204
B.Sc. FPP Second Year (T75)
1.
2.
MHM 401
MHM 402
MHM 403
MHM 404
MHM 405
Processing & Preservation of Fruits & Vegetables BFP 301
Processing Technology of Meal & Meat
BFP 302
Products
Patiss & Breakfast cereals
BFP 303
Food Packaging
BFP 304
Cereals & Legumes processing
BFP 401
Food Additives
BFP 402
Processing Technology of Beverages
BFP 403
Preservatives
BFP 404
B.Sc. FPP Third Year ( T 75)
Theory Practical
P
1.
2.
3.
4.
5.
6.
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
MFP 101
MFP 102
MFP 103
MFP 104
MFP 105
6.
7.
8.
9.
10.
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.400/- per theory & Rs. 400/- per practical by way of Bank of
Maharashtra Challan. Attach a attested copy of the mark sheet along with examination form.
I enclose herewith examination fee Rs
as a Challan No..
date :
Bank of Maharashtra
(Signature and name of student)
Exam Fee:
D:\533578443.doc
Receipt No.:
For Office Use Only
Date: / / 20
Signature: