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 |
| ENG 311 - English |
3 |
| MGT 311 - Principles of Management |
3 |
| BHM 301 - Food Production and Patisserie I |
3 |
| BHM 311 - Food and Beverage Service I |
3 |
| BHM 321 - Housekeeping Operation |
3 |
| Total |
15 |
| Second Semester |
Credit Hours |
| ENG 203 - Business Communication |
3 |
| BHM 324 - Hotel Accounting |
3 |
| BHM 302 - Food Production and Patisserie ll |
3 |
| BHM 312 - Food and Beverage Service ll |
3 |
| BHM 322 - Housekeeping Management |
3 |
| Total |
15 |
| Third Semester |
Credit Hours |
| BHM 323 - Food Science and Nutrition |
3 |
| ACC 311 - Cost and Management Accountancy |
3 |
| BHM 303 - Food Production and Patisserie lll |
3 |
| BHM 313 - Food and Beverage Service lll |
3 |
| BHM 319 - Front Office Operations I |
3 |
| Total |
15 |
| Fourth Semester |
Credit Hours |
| MGT 314 - Human Resources Management |
3 |
| FIM 311 - Financial Management |
3 |
| BHM 325 - Food Production Management |
3 |
| BHM 326 - Food and Beverage Management |
3 |
| BHM 320 - Front Office Management |
3 |
| Total |
15 |
| Fifth Semester |
Credit Hours |
| BHM 330 - Hospitality Marketing and Sales |
3 |
| STT 311 - Statistics |
3 |
| ECO 311 - Economics |
3 |
| BHM 331 - Fundamentals of Tourism |
3 |
| BHM 327 - Facility Planning and Management |
3 |
| MIS 311 - Management Information System |
3 |
| Total |
18 |
| Sixth Semester |
Credit Hours |
| BHM 401 - Industry Exposure |
15 |
| Total |
15 |
| Seventh Semester |
Credit Hours |
| BHM 402 - Industry Exposure |
9 |
| BHM 403 - Project Work |
3 |
| BHM 404 - Internship Report |
3 |
| Total |
15 |
| Eight Semester |
Credit Hours |
| BHM 328 - Legal Environment for Hospitality |
3 |
| MGT 313 - Organization Behavior |
3 |
| MGT 312 - Strategic Management |
3 |
| BHM 329 - Entrepreneurship for Hospitality |
3 |
| SOC 202 - Nepalese Society & Politics |
|
| Elective Course ( Any one of the following) |
3 |
| BHM 450 - Cultural Resources of Tourism in Nepal |
|
| BHM 451 - Quality Management |
|
| Total |
18 |
