MAHARSHI DAYANAND UNIVERSITY, ROHTAK
(A State University established under Haryana Act No. XXV of 1975)
'A+' Grade University Accredited by NAAC
 
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Doc Name: Corporate social responsibility
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:8
UploadedBy:JYOTI
Remarks:This content is taken from e PG Path Shala MHRD Govt. of India
Date Created:3/24/2020
Doc Name: Formulation of Business plan
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:8
UploadedBy:JYOTI
Remarks:This content is taken from e PG Path Shala MHRD Govt. of India
Date Created:3/24/2020
Doc Name: Entreprenerial Competencies
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:8
UploadedBy:JYOTI
Remarks:This content is taken from e PG Path Shala MHRD Govt. of India
Date Created:3/24/2020
Doc Name: Entrepreneurship and its evolution in India
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:8
UploadedBy:JYOTI
Remarks:This content is taken from E-Path Shala MHRD Govt of India
Date Created:3/24/2020
Doc Name: Front office organization
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
UploadedBy:SANJEEV KUMAR
Remarks:For BHM and MHM 2nd semester
Date Created:3/23/2020
Doc Name: Classification of hotels
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
UploadedBy:SANJEEV KUMAR
Remarks:Useful for BHM/MHM and open elective courses.
Date Created:3/21/2020
Doc Name: Subject - Food Production Operation (Unit - 3, Topic - Sauce)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
UploadedBy:SANDEEP MALIK
Remarks:The referred material is taken from e-PG Pathshala. It will help students in understanding the topics of Unit - 3
Date Created:3/20/2020
Doc Name: Subject - Food Production Operation (Unit - 3, Topic - Soup)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
UploadedBy:SANDEEP MALIK
Remarks:The referred material is taken from e-PG Pathshala. It will help students in understanding the topics of Unit - 3
Date Created:3/20/2020
Doc Name: Subject - Food Production Operation (Unit - 3, Topic - Stock)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
UploadedBy:SANDEEP MALIK
Remarks:The referred material is taken from e-PG Pathshala. It will help students in understanding the topics of Unit - 3
Date Created:3/20/2020
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - Regional cuisines of India)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
UploadedBy:SANDEEP MALIK
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Date Created:3/20/2020
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - Regional cuisines of India)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
UploadedBy:SANDEEP MALIK
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Date Created:3/20/2020
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - cuisines)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
UploadedBy:SANDEEP MALIK
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Date Created:3/20/2020
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Doc Name: Subject - Food Production Operation (Unit - 3, Topic - Hotel Kitchen Sections)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 3
Doc Name: Subject - Food Production Foundation- II (Unit -2 Cooking Methods)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 2
Doc Name: Guest checkout procedure
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
Remarks:This topic is useful for the students of BHM & MHM both
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - cuisines)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - cuisines)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:2
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - Regional cuisines of India)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Doc Name: Subject - Food Production Operation (Unit - 4, Topic - Regional cuisines of India)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
Remarks:The referred material is taken from e-PG Pathshala and Uttarakhand Open University. It will help students in understanding the topics of Unit - 4
Doc Name: Subject - Food Production Operation (Unit - 3, Topic - Stock)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
Remarks:The referred material is taken from e-PG Pathshala. It will help students in understanding the topics of Unit - 3
Doc Name: Subject - Food Production Operation (Unit - 3, Topic - Soup)
Course:5 – Year Integrated Master of Hotel Management & Catering Technology: MHMCT 5 Yr (298)
Semester:4
Remarks:The referred material is taken from e-PG Pathshala. It will help students in understanding the topics of Unit - 3
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