B.Sc. Hotel Management & Catering Science    << Go Back

# 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