Last date of Submission 30.03.

2012 YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY Dnyangangotri, Near Gangapur Dam, Nashik- 422 222 Telephone: (0253) 2230013, 2231714, 2231715, Fax: (91)0253-2230013, 2231716

B.Sc.HTM / M.Sc.HTM / B.Sc.HMCO / B.Sc.FPP / M.Sc.FPP Examination Form - May / November 20 (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.
(IN CAPITAL LETTER)

:
Surname First Name Fathers/Mothers/Husbands Name

2. Correspondance Address :

Dist : 3. Study Center (SC) Name :

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 P

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.

Eco Tourism Hotel Accountancy Food & Beverage Mgt. Food Processing & Preservation Techniques Front Office Operation II

BHM 401 BHM 402 BHM 403 BHM 404 BHM 405

10.

B.Sc. HTM Third Year ( T74)

1. 2. 3. 4. 5. French Hotel Marketing Cultural Heritage of India Banqueting Management Stores & Purchasing Mgt.
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

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Sr.No. Name of the Course 1. 2. 3. 4.

M.Sc. HTM First Year ( T77) Course Code T P Sr.No. Name of the Course
MHM 101 MHM 102 MHM 103 MHM 104

Course Code

Corporate Communication Front Office & Public Relations Cultural Tourism Mgt. Accomodation & Leisure Mgt.

5. 6. 7. 8.

Travel Agencies Operations MHM 201 Supervision in Hospitality MHM 202 Food & Beve. Oper.& Control MHM203 Food Production Technique MHM 204

1. 2. 3. 4.

German Air Travel Management Bakery & Confectionary Advanced Food Production

MHM 301 MHM 302 MHM 303 MHM 304

M.Sc.HTM Second Year ( T77) 5. Tourism Economics 6. Team Management 7. Alcoholic Beverages 8. Project & Case Study 9. Industrial Training

MHM 401 MHM 402 MHM 403 MHM 404 MHM 405

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.

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

1. 3. 5. 7.

Specialized Food Production Marketing Services Food & Beve. Inventory Control Project Report

BHC 301 BHC 303 BHC 305 BHC 307

B.Sc. HMCO Third Year (T76) 2. Accommodation Operations 4. Food & Beverage Mgt. 6. Human Resource Mgt. 8. Environment Science

BHC 302 BHC 304 BHC 306

BHC 309

1. Chemistry of Foods 2. Introduction to Food Processing & Preservation 3. Business Communication Skill 4. Computer Application

B.Sc. FPP First Year (T 75) 5. Bio Chemistry & Nutrition 6. Principles of Management BFP 102 7. Technologies of Milk & BFP 103 Milk Products BFP 104 8. Intro. to Food Microbiology
BFP 101

BFP 201 BFP 202 BFP 203 BFP 204

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

M.Sc. FPP First Year (T 78) 6. Food Processing I 7. Food Packaging Materials 8. Food Proce. & Preservation 9. Dairy Technology 10. Fermentation Technology

MFP 201 MFP 202 MFP 203 MFP 204 MFP 205

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 o Maharashtra

(Signature and name of student)

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Exam Fee:

Receipt No.:

For Office Use Only Date: /

/ 20

Signature:

B.Sc. FPP Second Year (T75) Theory Practical 1. 2. 3. 4. 5. 6. 7. 8. Processing & Preservation of Fruits & Vegetables Processing Technology of Meas & Meat Products Patiss & Breakfast cereals Food Packaging Cereals & Legumes processing Food Additives Processing Technology of Beverages Preservatives BFP 301 BFP 302 BFP 303 BFP 304 BFP 401 BFP 402 BFP 403 BFP 404

B.Sc. FPP Third Year ( T 75) 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 (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

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