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The Bachelor's program in Hotel Management, affiliated with TU, is a four-year, 8-semester program designed to prepare students for leadership roles in the hospitality industry, specifically in Hotel and Catering operations.
The program has two primary goals: to provide students with a deep understanding of the hospitality sector and to enhance their management skills. Through a blend of theory and hands-on experience, it equips students with exceptional customer service abilities and a comprehensive knowledge of hotel and restaurant operations, including culinary arts, event planning, tourism, leadership, and teamwork. Emphasizing ethical awareness and cultural sensitivity, the program cultivates responsible and adaptable professionals who are ready to excel in the ever-evolving hospitality landscape. Graduates emerge as skilled individuals prepared to make significant contributions to this dynamic, global industry.
Eligibility:
Students who have passed 10+2 or PCL examinations from a recognized academic institute with second division (securing 45% and above) or 1.8 CGPA and minimum grade 'D+' in all the subjects of 11 and 12 are eligible to enroll in this program
Job Prospects
- Hotel Manager
- Front Office Manager
- Food and Beverage Manager
- Executive Chef
- Sous Chef
- Restaurant Manager
- Housekeeping Manager
- Event and Banquet Manager
- Cruise Line Hospitality Staff
- Resort Operations Manager
- Hospitality Consultant
- Travel and Tourism Officer
Bachelor of Hotel Management (BHM) Curriculum
| Semester | Course Code | Course Title | Credit Hours |
| First | BHM 301 | Food Production and Patisserie - I | 3 |
| BHM 311 | Food and Beverage Service – I | 3 | |
| BHM 321 | House Keeping Operations | 3 | |
| ENG 311 | English | 3 | |
| Total | 12 | ||
| Second | BHM 302 | Food Production and Patisserie – II | 3 |
| BHM 312 | Food and Beverage Service Operation - II | 3 | |
| BHM 322 | House Keeping Management | 3 | |
| BHM 324 | Hotel Accounting | 3 | |
| ENG 203 | Business Communication | 3 | |
| MGT 311 | Principles of Management | 3 | |
| Total | 18 | ||
| Third | Food Science and Nutrition | 3 | |
| Cost and Management Accountancy | 3 | ||
| Food Production and Patisserie III | 3 | ||
| Food and Beverage Service Operations III | 3 | ||
| Front office operations | 3 | ||
| Total | 15 | ||
| Fourth | Human Resources Management | 3 | |
| Financial Management | 3 | ||
| Food Production Management | 3 | ||
| Food and Beverage Management | 3 | ||
| Front Office Management | 3 | ||
| Total | 15 | ||
| Fifth | Hospitality Marketing and Sales | 3 | |
| Statistics | 3 | ||
| Economics | 3 | ||
| Fundamental of Tourism | 3 | ||
| Facility Planning and Management | 3 | ||
| Management Information System | 3 | ||
| Total | 18 | ||
| Sixth | Industrial Exposure | 15 | |
| Total | 15 | ||
| Seventh | Industrial Exposure | - | |
| Project Work | - | ||
| Internship Report | 15 | ||
| Total | 15 | ||
| Eighth | Legal Environment for Hospitality | 3 | |
| Organizational Behavior | 3 | ||
| Strategic Management | 3 | ||
| Entrepreneurship for Hospitality | 3 | ||
| Nepalese Society and Politics | 3 | ||
| Total | 15 |
