Bachelor of Hotel Management

Overview

Duration

Discipline

Level

Affiliation

Last Updated

Eligibility Criteria

Candidates applying for admission to the BHM program must have the following qualifications:

Successfully completed twelve-year schooling or its equivalent from any university, board, or institution recognized by Tribhuvan University;
Minimum D grade in each subject of Grade 11 and 12 with CGPA 1.80 or more / Minimum D+ grade in each subject of Grade 11 and 12 with CGPA 1.80 or more who passed in 2078 or before 2078 / Secured at least second division in the 10+2, PCL, or equivalent program;
Completed all application procedures.

Admission Criteria

Written test: Eligible applicants must take the admission exam administered by the Central Department of Public Administration, Faculty of Management, Tribhuvan University. The exam will adhere to worldwide testing protocols and standards. It covers the following topics:

Verbal Ability
Quantitative Ability
Logical Reasoning
General Awareness

There will be 100 (one hundred) objective questions in total, with 25 (twenty-five) questions in each part and a total weightage of 100 marks. To be eligible for the interview, students must score at least 40% on the written test.
Short-listed applicants will be those who scored above the cut-off point in the written test.

Top Colleges Offering BHM under Tribhuvan University (TU)

GoldenGate International College

National Examinations Board (NEB) +1Old Baneshwor, Kathmandu

Aarambha College

Tribhuvan University (TU)Bharatpur, Chitwan

National College of Computer Studies

Tribhuvan University (TU)Paknajol, Kathmandu

Nesfield International College

Tribhuvan University (TU)Lagankhel, Lalitpur

Morgan International College

Purbanchal University +2Basundhara, Kathmandu

Itahari Namuna College

Tribhuvan University (TU)Itahari, Sunsari

Curriculum Structure

The BHM Program requires completing 126 credits. The curricular structure of the program
comprises of the following four separate course components:
A. Compulsory Courses 42 Credit
B. Core Courses 57 Credit
C. Industrial Exposure and Internship Report 24 Credit
D. Elective Course (Any One) 3 Credit

First Semester

S.N	Course No.	Subjects	Credit	Internal	Theory	Practical	Total
1	ENG 101	English-I	3	40	60	–	100
2	MGT 101	Principles of Management	3	40	60	–	100
3	BHM 101	Hotel French	3	40	60	–	100
4	BHM 102	Food Production and Patisserie I	3	20	30	50	100
5	BHM 103	Food and Beverage Service I	3	20	30	50	100
6	BHM 104	Housekeeping Operations I	3	20	30	50	100
Total			18	–	–	–	600

Second Semester

S.N	Course No.	Subjects	Credit	Internal	Theory	Practical	Total
1	ENG 151	English-II	3	40	60	–	100
2	MGT 151	Organizational Behavior and Human Resource Management	3	40	60	–	100
3	ACC 151	Financial Accounting	3	40	60	–	100
4	BHM 151	Food Production and Patisserie II	3	20	30	50	100
5	BHM 152	Food and Beverage Service II	3	20	30	50	100
6	BHM 153	Housekeeping Operations II	3	20	30	50	100
Total			18	–	–	–	600

Third Semester

S.N	Course No.	Subjects	Credit	Internal	Theory	Practical	Total
1	MKT 201	Sales and Marketing	3	40	60	–	100
2	ACC 201	Cost and Management Accountancy	3	40	60	–	100
3	BHM 201	Food Science and Nutrition	3	40	60	–	100
4	BHM 202	Food Production Operations	3	20	30	50	100
5	BHM 203	Bar and Beverage Service	3	20	30	50	100
6	BHM 204	Front Office Operations I	3	20	30	50	100
Total			18	–	–	–	600

Fourth Semester

S.N	Course No.	Subjects	Credit	Internal	Theory	Practical	Total
1	FIN 251	Financial Management	3	40	60	–	100
2	SOC 251	Nepalese Society and Politics	3	40	60	–	100
3	BHM 251	Hotel Engineering	3	40	60	–	100
4	BHM 252	Food Production Management	3	20	30	50	100
5	BHM 253	Food and Beverage Management	3	20	30	50	100
6	BHM 254	Front Office Operations II	3	20	30	50	100
Total			18	–	–	–	600

Fifth Semester

S.N	Course No.	Subjects	Credit	Internal	Theory	Practical	Total
1	MGT 301	Entrepreneurship	3	40	60	–	100
2	STT 301	Statistics	3	40	60	–	100
3	ECO 30	Economics	3	40	60	–	100
4	BHM 301	E-Commerce for Hospitality	3	20	30	50	100
5	BHM 302	Event Management for Tourism and Hospitality	3	20	30	50	100
Total			15	–	–	–	500

Sixth Semester

S.N	Course No.	Subjects	Credit	Internal	Theory	Practical	Total
1	MGT 351	Strategic Management	3	40	60	–	100
2	RCH 351	Research Methodology and Project Report	3	40	60	–	100
3	BHM 351	Legal Environment for Hospitality	3	40	60	–	100
4	BHM	Cultural Resources of Tourism in Nepal	3	40	60	–	100

Elective Courses (Any One)

5	ELH 385	Barista and Bartending	3	20	30	50	100
6	ELH 386	Room Division Management	3	20	30	50	100
7	ELH 387	Advance Food Production	3	20	30	50	100
Total			15	–	–	–	500

Seventh Semester

S.N	Course No.	Subjects	Credit	Total
1	BHM 449	Industrial Exposure	12	400
Total			12	400

Eighth Semester

S.N	Course No.	Subjects	Credit	Total
1	BHM 491	Industrial Exposure	9	300
2	BHM 492	Internship Report	3	100
Total			12	400

Course Outcome

Hotel Manager
Front Office Manager
Food and Beverage Manager
Housekeeping Manager
Executive Chef / Kitchen Manager
Restaurant Manager
Banquet Manager
Guest Relations Manager
Cruise Line Staff / Manager
Resort Manager
Event Manager
Hospitality Consultant
Airline Cabin Crew or Ground Staff
Entrepreneur in Hospitality Industry
Lecturer / Trainer (after higher studies)

More About This Program

It is a professional and unique curriculum designed by academicians and industry professionals that includes foundational courses in management, hospitality, tourism, and entrepreneurship. BHM intends to prepare qualified hospitality professionals, service sector practitioners, and business and event planners for global market demands.

BHM is a professional skill-oriented course that combines hospitality aptitudes, national and international industry exposures, business expertise, and an entrepreneurial mindset to lead and transform the hospitality industry while managing operations and guest service facilitations.

Objectives

The BHM program is intended to prepare students to enter the hospitality and tourism industries with conceptual knowledge, practical intuitions, professional soft skills, entrepreneurial approaches, Information and Communication Technology (ICT), and Artificial Intelligence (AI) orientations for the implementation of traditional yet modern standards and bringing transformations to the industry by overcoming challenges and projecting the industry’s sustainable future. The following are the goals of the BHM Program:

To provide a comprehensive understanding of management, hospitality, tourism, leadership, and entrepreneurship;
To prepare skilled hospitality professionals, service industry practitioners, and business and event planners suitable for global market demands;
To train students with the necessary skills and practical insights required for various positions in the hospitality and tourism industry;
locales;
To create professional aptitudes and hospitality etiquette for the development of the hospitality business in the age of ICT and AI through creative and critical insights.