Bachelor of Hotel Management (BHM)
Basic Information
Bachelor of Hotel Management (BHM) is a 4-year (semester-based) course run by Tribhuvan University (TU)’s Faculty of Management (FOM).
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, Communication and 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.
Eligibility for Admission
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.
Curricular Structure / Syllabus
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 |
Total Credit Hours: 126 Credits