Bachelor of
Hotel Management
[BHM]
Program's Objectives
Upon completion of the Bachelor of Hotel management the students have become a service-minded specialist for hotel, restaurant and tourism industry. Graduates have developed an entrepreneurial spirit and are able to develop applicable problem solving methods in practical situations. Furthermore they will be able to process ideas on a theoretical level and apply this knowledge independently and creatively in different situations related to hotel business. The aim of the programme is that the graduates have the necessary qualifications for supervisory, managerial, consulting, planning and development positions in the international hotel industry.
Eligibility Condition for Admission
Successfully completed 10+2 or equivalent examination in any academic stream with a minimum of 45 percent aggregate marks from HSEB or any other board recognized by Tribhuvan University with English as a compulsory subject.
Admission Procedure
Candidates seeking admission to BHM course should apply in the prescribed form for entrance test within the stipulated time. The applicants should enclose with the application form, attested copies of:
- Certificate and testimonials of all examinations passed.
- Equivalency, Transfer and Character Certificates.
- Two recent passport size photographs.
- Must have secured 40% marks in CMAT conducted by T.U.
Graduation Requirements
The BHM program extends over eight semesters (4 Years). The BHM degree is awarded on its
successful completion. All candidates for the BHM degree must fulfill the following
requirements:
- Successful completion of 126 credit hours.
- Successful completion of industrial Release Programme and Project Work.
Course Cycle
| First Semester |
Credit Hours |
| English-I |
3 |
| Hotel French |
3 |
| Principles of Management |
3 |
| Food Production and Patisserie I |
3 |
| Food and Beverage Service I |
3 |
| Housekeeping Operations-I |
3 |
| Total |
18 |
| Second Semester |
Credit Hours |
| English-II |
3 |
| Economics |
3 |
| Financial Accounting |
3 |
| Food Production Patisserie II |
3 |
| Food and Beverage Service II |
3 |
| Housekeeping Operations-II |
3 |
| Total |
18 |
| Third Semester |
Credit Hours |
| Sales and Marketing |
3 |
| Cost and Management Accounting |
3 |
| Food Science and Nutrition |
3 |
| Food Production Operations |
3 |
| Bar and Beverage Service |
3 |
| Front Office Operations I |
3 |
| Total |
18 |
| Fourth Semester |
Credit Hours |
| Financial Management |
3 |
| Hotel Engineering |
3 |
| Nepalese Society and Politics |
3 |
| Food Production Managementt |
3 |
| Food and Beverage Management |
3 |
| Front Office Operations II |
3 |
| Total |
18 |
| Fifth Semester |
Credit Hours |
| Entrepreneurship |
3 |
| Statistics |
3 |
| Organizational Behavior and Human Resource Management |
3 |
| E-Commerce for Hospitality |
3 |
| Event Management |
3 |
| Total |
15 |
| Sixth Semester |
Credit Hours |
| Strategic Management |
3 |
| Legal Environment for Hospitality |
3 |
| Cultural Resources of Tourism in Nepal |
3 |
| Research Methodology and Project Report |
3 |
| Elective Course (Any One) |
|
| Barista and Bartending |
3 |
| Room Division Management |
3 |
| Advance Food Production |
13 |
| Total |
15 |
| Seventh Semester |
Credit Hours |
| Industry Exposure |
12 |
| Total |
12 |
| Eight Semester |
Credit Hours |
| Industrial Exposure |
9 |
| Internship Report |
3 |
| Total |
12 |
