Bachelor of Hotel Management (BHM) - Tribhuvan University

  • Info
  • Eligibility
  • Job Prospects
  • Curriculum

Info

The Bachelor of Hotel Management (BHM) programme of Tribhuvan University has been designed to prepare the students to enter the hospitality industry at the supervisory level in area of hotel and catering operations. 

BHM program of Tribhuvan University is a four year, 8 semester program which is offered in Six Hotel Management colleges . Every year the total capacity of enrollment for BHM program in this university is 546.

Up on graduation the student of Bachelor of Hotel Management (BHM) will be able to:

  1. Occupy supervisory positions in the hotel and catering industry with adequate background of management functions;
  2. Acquire basic technical and social skills for professional handling of hotel and catering operations;
  3. Apply cost control measures for greater economy and success of business operations;
  4. Set standards for quality assurance of the services offered to customers;
  5. Develop positive attitudes towards the trade with greater initiative and self confidence in handling the operations: and
  6. Become a successful entrepreneur in a small/medium size enterprise.

Eligibility

Eligibility

The candidates applying for admission to the Bachelor of Hotel Management (BHM) programme must have:
  • Successfully completed 10+2 or equivalent examination in any academic stream with a minimum of 45 percent aggregate marks from a Higher Secondary Board or any other board recognized by Tribhuvan University.
  • Must have studied 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 passports size photographs.
  • Must have secure 40% marks in CMAT exarn conducted by T.U.
ADMISSIONS TEST
The applicants will be required to sit for an admission test designed to judge their abilities and aptitude for the programme in the following areas
  1. Group Discussion
  2. Personal Interview
Course Starts: 4th week of September each year

Merit List

Admissions of the students in BHM program of Tribhuvan University will be strictly on the basis of merit  list. Merit list is prepared on the basis of:

  1. 50% of CMAT Entrance examination 
  2. 30% of marks secured in percentage in plus two or equivalent 
  3. 10% Group Discussion 
  4. 10% Interview 

Admission Criteria

Scholarships 

BHM मा प्रत्येक क्याम्पस/ कलेजले तोकिएको संख्यामा प्रति सेक्सन विद्यार्थी भर्ना गर्दै आएकोमा प्रवेश परीक्षा  (CMAT) मा सम्मिलित भई भर्नाका लागि योग्य ठहरिएका विद्यार्थीहरुबाट अनिवार्य रुपमा आवेदन आव्हान गरि प्रति सेक्सन २ (दुई) जना विद्यार्थीहरुलाई क्याम्पस/कलेजले उठाउने कूल रकम (Total Amount) बाट पचास प्रतिशत छात्रवृत्ति उपलब्ध गराउनु पर्ने छ । छात्रवृत्ति कोटामा विद्यार्थी भर्ना देहायको प्राथमिकता क्रमको आधारमा योग्यताक्रम अनुसार छनौट गर्नु पर्नेछ ः– 

क) नेपालका सामुदायिक मा.वि. बाट प्रवेशिका र सामुदायिक उच्च मा.वि. बाट दश जोड दुई परीक्षा उत्तिर्ण गरेको ।

ख) नेपालको सामुदायिक उच्च मा.वि. बाट दश जोड दुई परीक्षा उत्तिर्ण गरेको ।

ग) नेपालका सामुदायिक मा.वि. बाट प्रवेशिका परीक्षा उत्तिर्ण गरेको ।

Job Prospects

Prospective Careers

Curriculum

Curriculum: BHM First Semester Syllabus.pdf

Model Questions: 

BHM and BTTM First Semester Model Questions.pdf

Model Question BTTM and BHM First Semester English.pdf 

Model Question BHM II Semester Hotel Accounting..pdf 

Model Question for BHM 2nd Semester Business Communication.pdf 

  • The BHM program recognizes the knowledge and skills required for various jobs in the hotel and catering industry. The programme course structure is classified into four main components; the compulsory courses, the core courses, industrial exposure and project work, and the elective courses.
  • The compulsory courses are designed to provide the students with sound background on English language, economics, statistics, principles of Management, Behavioral science, Legal Environment in Hotel, Human Resources Management and Managerial Accounting.
  • The Core Courses are focused on the functional areas of hotel operations and management. It includes courses on food production and patisseries, food and Beverage service operation, Front office operation, Housekeeping operation, Food science and hygiene, Nutrition, Hotel Engineering, Computer Application, Hotel French, and Hotel Accounting.
  • Students are required to acquire actual work experience through 10-12 weeks of structured practical training as industrial Exposure at the end of Second and Fourth Semester. The objective of the industrial Exposure is to bridge the gap between theoretical input and the real life work experiences. In the Sixth Semester of the course cycle, students are required to do a project work and write a project report.
  • Students are also required to study an elective in one of the allied areas of the Hospitality Management. The elective courses offered under the programme include tourism, History and Culture of Nepal, an Organizational Management.

THE COURSE CYCLE
The BHM programme is spread over a period of 8 semesters (4 year). The courses offered in various semesters and credit hours are as follows:  

First Semester   Second Semester
  1. BHM 301 : Food Production and Patisserie- I (Credit hours-3)
  2. BHM 311 : Food and Beverage Service –I  (Credit hours-3)
  3. BHM 321 : House Keeping Operations  (Credit Hours: 3)
  4. ENG 311 : English  (Credit Hours: 3)
  5. MGT 311 : Principles of Management  (Credit Hours: 3)
  1. BHM 302: Food Production and Patisserie – II Credits: 3
  2. BHM 312: Food and Beverage Service Operation-II Credit: 3
  3. BHM 322: House Keeping Management Credits: 3
  4. BHM 324 : Hotel Accounting Credits: 3
  5. ENG 203: Business Communication Credit Hours: 3
 
 3rd Semester    4th Semester 
 
  1. Food Science and Nutrition
  2. Cost and Management Accountancy
  3. Food Production and Patisserie III
  4. Food and Beverage Service Operations III
  5. Front office operations

  1. Human Resources Management
  2. Financial Management
  3. Food Production Management
  4. Food and Beverage Management
  5. Front office Management
 5th Semester    6th Semester 
 
  1. Hospitality Marketing and Sales
  2. Statistics
  3. Economics
  4. Fundamental of Tourism
  5. Facility Planning and Management
  6. Management Information System

  1. Industrial Exposure  (15 credits)
  7th Semester    8th Semester 
  1. Industrial Exposure
  2. Project Work
  3. Internship Report
  1. Legal Environment for Hospitality
  2. Organizational Behavior
  3. Strategic Management
  4. Entrepreneurship for Hospitality
  5. Nepalese Society and Politics
  6. Elective course
    1. Cultural Resource of Tourism in Nepal
    2. Quality Management
 

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