| # | Course Code | Course Title | Author | Date | E-content |
|---|---|---|---|---|---|
| 1 | 20UHM1AC1 | FRONT OFFICE OPERATIONS | DR.ALAN VIJAY | 16/11/22 | Download |
| 2 | 20BTH1CC4P | HOSPITALITY IN TOURISM | DR.ALAN VIJAY | 16/11/22 | Download |
| 3 | 20UHM1AC1 | FRONT OFFICE OPERATIONS | Dr.A.Alan Vijay | 03/04/23 | Download |
| 4 | 21UHM1AC1 | FRONT OFFICE OPERATIONS | Dr. A. Alan Vijay | 03/04/23 | Download |
| 5 | 21UHM1AC1 | HOTEL RESERVATION-FRONT OFFICE OPERATIONS | Dr. A.Alan Vijay | 03/04/23 | Download |
| 6 | 20UHM5SE2 | EVOLUTION OF TOURISM | Dr.M.P.SENTHIL KUMAR | 03/04/23 | Download |
| 7 | 20UHM5SE3 | Entrepreneurship Essential in Hospitality and Tourism Industry | Mr. S . YOGANAND | 03/04/23 | Download |
| 8 | 20UHM3AC5 | ROOM DIVISION MANAGEMENT | Mr. S . YOGANAND | 03/04/23 | Download |
| 9 | 20UHM5CC10 | TOUR COSTING | Mr. S . YOGANAND | 03/04/23 | Download |
| 10 | 20UHM1CC1 | TYPES OF VEGETABLES | Mr. S . YOGANAND | 03/04/23 | Download |
| 11 | 20UHM3CC5 | Asian Cookery | Mr. S . YOGANAND | 03/04/23 | Download |
| 12 | 20BTH3CC13 | TOUR PACKAGING | Mr. S . YOGANAND | 03/04/23 | Download |
| 13 | 20BTH4CC20P | FOOD ADDITIVES | Mr. S . YOGANAND | 03/04/23 | Download |
| 14 | 20BTH3CC13 | Tour Packaging | Mr. S . YOGANAND | 03/04/23 | Download |
| 15 | 20UHM1CC1 | COOKING MATERIALS | K.KARTHIKEYAN | 03/04/23 | Download |
| 16 | 20BTH1CC1 | EGG | K.KARTHIKEYAN | 03/04/23 | Download |
| 17 | 20UHM5CC10 | Attractions Water based tourism Products | C.THIYAGARAJAN | 03/04/23 | Download |
| 18 | 20UHM1CC2 | Attributes of Food and Beverage Service Personnel | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 19 | 20UHM1AC1 | Career Opportunities in Hotel Management Course | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 20 | 20UHM4AC7 | Food and Beverage Service Methods | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 21 | 20UHM1CC2 | Introduction to Food Service Industry | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 22 | 20UHM1CC2 | Non Alcoholic Beverages | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 23 | 20UHM4AC7 | Types of Food Service Operations | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 24 | 20UHM1AC | Types of Rooms | S.SAMUEL ANAND KUMAR | 03/04/23 | Download |
| 25 | 20BTH4CC19 | TOUR GUIDING AND ESCORTING | Dr. A. ALAN VIJAY | 03/04/23 | Download |
| 26 | 20UHM6DE2B | food preservation | Mr. K.KARTHIKEYAN | 04/04/23 | Download |
| 27 | 20UHM1CC1 | FATS AND OILS | K.KARTHIKEYAN | 04/04/23 | Download |
| 28 | 20UHM1CC1 | combining and mixing | K.KARTHIKEYAN | 04/04/23 | Download |
| 29 | 20UHM2CC3 | FUNCTIONS OF HOUSEKEEPING | K.KARTHIKEYAN | 04/04/23 | Download |
| 30 | 20UHM5CC10 | INDIAN TOURISM PRODUCTS | K.KARTHIKEYAN | 04/04/23 | Download |
| 31 | 20UHM2AC3P | TYPES OF ROOMS | K.KARTHIKEYAN | 04/04/23 | Download |
| 32 | 20UHM2CC3 | DAILY CLEANING OF OCCUPIED ROOMS | K.KARTHIKEYAN | 04/04/23 | Download |
| 33 | 20UHM6DE2B | FOOD PRESERVATION | K.KARTHIKEYAN | 04/04/23 | Download |
| 34 | 20UHM4CC7 | PESTO SAUCE | Mr. K.G.Rajan | 05/04/23 | Download |
| 35 | 20UHM4CC7 | CREAMY GARLIC ALFREDO SAUCE | Mr. K.G.Rajan | 05/04/23 | Download |
| 36 | 20UHM4CC7 | ARRABIATTA SAUCE | Mr. K.G.Rajan | 05/04/23 | Download |
| 37 | 20UHM5CC10 | SEA TRANSPORT | Mr. C.THIYAGARAJAN | 05/04/23 | Download |
| 38 | 20UHM4CC8P | HOLLANDAISE SAUCE | Mr. K.G.Rajan | 05/04/23 | Download |
| 39 | 20UHM4CC7 | FRENCH MOTHER SAUCE ESPAGNOLE | Mr. K.G.Rajan | 05/04/23 | Download |
| 40 | 20UHM1AC1 | Hospitality Marketing | Dr.A.Alan Vijay | 05/04/23 | Download |
| 41 | 20UHM5DE1A | HOSPITALITY MARKETING | Dr. A. ALAN VIJAY | 05/04/23 | Download |
| 42 | 20UHM5CC10 | Travel Tourism | Mr. C.Thiyagarajan | 06/04/23 | Download |
| 43 | 20UHM4CC7 | COOKING HERBS | Mr. K.KARTHIKEYAN | 07/04/23 | Download |
| 44 | 20UHM4CC7 | CHEESE AND SALADS | Mr. C.THIYAGARAJAN | 07/04/23 | Download |
| 45 | 20UHM4CC7 | Basic Mother Sauce | Mr. K.G. RAJAN | 07/04/23 | Download |
| 46 | 20UHM2CC3 | Responsibilities of Housekeeping Department | Mr. C. Thiyagarajan | 10/04/23 | Download |
| 47 | 20UHM3AC5 | Advantages of Alternate Current (AC) | C. THIYAGARAJAN | 10/04/23 | Download |
| 48 | 20UHM5CC11 | BASIC BAKING | C.THIYAGARAJAN | 10/04/23 | Download |
| 49 | 20UHM5CC10 | TRAVEL AND TOURISM | C.THIYAGARAJAN | 10/04/23 | Download |
| 50 | 20UHM2CC4P | Responsibilities of food and beverage manager | C.THIYAGARAJAN | 10/04/23 | Download |
| 51 | 20UHM6DE2B | Introduction to Hospitality Management | S. Samuel Anand Kumar | 22/05/23 | Download |
| 52 | 20UHM5DE1 | Hospitality Marketing | Dr. D. Gunaseelan | 23/05/23 | Download |
| 53 | 20UHM6CC13 | Facilities Under the scope of maintenance department | C.THIYAGARAJAN | 07/09/23 | Download |