Bachelor of Hotel Management

Eligibility

To be eligible for admission into the BHM program, applicants must have completed Intermediate or Higher Secondary level (10+2), or Proficiency Certificate Level (PCL), or an equivalent qualification recognized by Pokhara University. The minimum eligibility criteria are:

• a CGPA of at least 1.80 and

• a minimum of D grade or 45% (second division) in each subject.

Additionally, candidates must pass the entrance examination administered by the respective college.

Documents Required

Applicants must submit the following documents along with the application form, which can be obtained from the respective college or school upon payment of a set fee:

• A completed and signed BHM application form

• Official transcripts from all previously attended academic institutions

All submitted academic certificates must be photocopied and properly attested. Admission will be finalized only after all admission steps are completed and the applicable fees are paid. Incomplete applications will not be accepted.

Admission Procedures

Admission announcements are made publicly. After paying the required fee, applicants can request the application forms and brochures. The college then reviews the applications. Eligible candidates are notified and required to take the entrance exam. The entrance test date and time are communicated by the college. In some cases, interviews may also be conducted for final selection.

Applicants admitted under provisional or special conditions must submit all required documents within one month after classes begin. Failure to do so will result in cancellation of admission.

The Bachelor of Hotel Management (BHM) program offered by the Faculty of Management Studies (FMS) at Pokhara University equips students with essential conceptual understanding, skills, and attitudes necessary for careers in business and hospitality management. This program focuses on enhancing students’ intellectual capacity, leadership qualities, executive personality, and managerial skills by combining business education with general courses in hospitality management.

It is designed to foster leadership skills required for effectively managing business operations and to encourage entrepreneurship in small-scale hotel and restaurant ventures. Upon successful completion of the four-year course, graduates will be able to:

• take up supervisory roles in the hotel and catering industry with a solid foundation in management functions;

• gain the technical and interpersonal skills needed for professional management of hotel and catering services;

• utilize management practices to achieve efficiency and successful business outcomes;

• establish quality standards for the services provided to customers;

• cultivate a proactive and confident mindset for handling operations in the trade;

• and emerge as successful entrepreneurs in small to medium-sized businesses.