Professional Documents
Culture Documents
Candidate's Signature
S.No Paper Code Paper Name Category Marks Obtained Credits (C) Grade Credit Grade
Point Point
(C*GP)
IA TH PR GC Total
1 BHM -201 Hotel Housekeeping II M.O 29 41 18 0.00 88 4 9.0 36.0 O++
M.P.M. 12 20 8 40
M.M. 30 50 20 100
2 BHM -202 Fundamental of Tourism & M.O 29 45 - 0.00 74 4 7.5 30.0 A++
Tourism Products
M.P.M. 12 28 - 40
M.M. 30 70 - 100
3 BHM -204 Food & Beverage Production -I M.O 29 27 18 0.00 74 4 7.5 30.0 A++
M.P.M. 12 20 8 40
M.M. 30 50 20 100
4 BHM-203 Food & Beverage Servoce M.O 29 34 18 0.00 81 4 8.5 34.0 O+
Operation-I
M.P.M. 12 20 8 40
M.M. 30 50 20 100
5 BHM-205 Hotel Engineering M.O 29 33 - 0.00 62 4 6.5 26.0 A
M.P.M. 12 28 - 40
M.M. 30 70 - 100
6 BHM-206 Basics of Computers M.O 29 26 19 0.00 74 4 7.5 30.0 A++
M.P.M. 12 20 8 40
M.M. 30 50 20 100
7 BHM-207 Practical M.O 29 - 66 0.00 95 2 10.0 20.0 S+
M.P.M. 12 - 28 40
M.M. 30 - 70 100
8 ENVS2AECC02 Environment Studies M.O - 45 - 0.00 45 0 5.0 0.0 P
M.P.M. - 40 - 40
M.M. - 100 - 100
Total - - - 548
- - - 700 26 - 206.00 -
Semester Grade Point Average(SGPA): 7.92 CGPA : - Semester Grade: O
Percent Marks Grade Letter Percent Marks Grade Letter Percent Marks Grade Letter
Point Grade Point Grade Point Grade
95% and above 10.0 S+ 70 to less than 75% Marks 7.5 A++ 40 to less than 50% Marks 5.0 C
90 to less than 95% Marks 9.5 S 65 to less than 70% Marks 7.0 A+ less than 40% Marks 0.0 F
85 to less than 90% Marks 9.0 O++ 60 to less than 65% Marks 6.5 A Audit Pas P
80 to less than 85% Marks 8.5 O+ 55 to less than 60% Marks 6.0 B+ Audit Fail X
75 to less than 80% Marks 8.0 O 50 to less than 55% Marks 5.5 B
TH - Thoery MPM - Minimum Passing Marks A,Abs - Absent
PR - Practical MM - Maximum Marks UMC - Unfair Means Case
IA - Internal Assessment GC-Grace
MO-Marks Obtained
R - Reappear * - Pass with Grace RLIA : Result Late Due to Internal Assessment
In case of any discrepancy in grades,SGPA,CGPA, the Cummulative Grade Card (CMC) provided at completion of Course by the University will be considered final.