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 FOR ADMISSION FOR BHM
The candidates applying for admission to the 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

• 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 6 semesters 

1st SEMESTERI

S.No.	Course No.	Course	Credit Hours	Theory Internal	Theory Annual	Practical Annual	Total
1	BHM 201	English I	3	20	80		100
2	BHM 203	Principles of Management	3	20	80		100
3	BHM 204	Principles of Accounting	3	20	80		100
4	BHM 301	Food Production and Patisserie I	3	20	30	50	100
5	BHM 311	Food and Beverage Service Operation I	3	20	30	50	100
6	BHM 321	Housekeeping Operation I	3	20	30	50	100
6	BHM 351	Hotel French	3	2O	80		100
		Total	21				700

2nd: SEMESTER

S.No.	Course No.	Course	Credit Hours	Theory Internal	Theory Annual	Practical Annual	Total
1	BHM 202	English II	3	20	80		100
2.	BHM 205	Cost and Managerial Accounting	3	2O	80		100
3-	BHM 302	Food Production and Patisserie II	3	20	30	5	100
4-	BHM 312	Food and Beverage Service operation	3	20	30	50	100
5-	BHM 322	Housekeeping Operation II	3	20	30	50	100
6.	BHM 341	Computer Application I	3	20	30	50	100
7-	BHM 352	Nutrition	3	20	80		100
		Total	21				700

3rd SEMESTER

S.No.	Courses No.	Course	Credit Hours	Theory Internal	Theory Annual	Practical Annual	Total
1	BHM 206	Hotel Accounting & Inventory Management	3	20	80		100
2	BHM 207	Statistics	3	20	80		100
3	BHM 303	Food Production and Patisserie III	3	20	30	50	100
4	BHM 313	Food and Beverage Service Operation III	3	20	30	50	100
5	BHM 331	Front Office Operation I	3	20	30	50	100
6	BHM 342	Computer Application II	3	20	30	50	100
7	BHM 353	Food Science and Hygiene	3	20	80		100
		Total	21				100

4th SEMESTER

S.No.	Courses No.	Course	Credit Hours	Theory Internal	Theory Annual	Practical Annual	Total
I	BHM 209	Economics	3	20	80		100
2.	BHM 210	Behavioural Science	3	20	80		100
3	BHM 211	Human Resource Management	3	20	80		100
4	BHM 304	Food Production and Patisserie IV	3	20	30	50	100
5	BHM 314	Food & Beverage Service Operation IV	3	20	30	50	100
6	BHM 332	Front Office Operation II	3	20	30	50	100
7	BHM 354	Hotel Engineering	3	20	30	50	100
		Total	21				700

  
5th SEMESTER

S.No.	Courses No.	Course	Credit Hours	Theory Internal	Theory Annual	Total
1	BHM 263	Project Work	6			200
2	BHM 361	Industrial Exposure	12			400
		Total	18			600

6th SEMESTER

S.No.	Courses No.	Course	Credit Hours	Theory Internal	Theory Annual	Total
1	BHM 208	Hospitality Law	3	20	80	100
2	BHM 211	Behavioural Science in Hospitality	3	20	80	100
3	BHM 315	Catering Management	3	2O	80	100
4	BHM 355	Hospitality Marketing	3	20	80	100
5	BHM 401	Tourism	3	2O	80	100
6	BHM 402	Cultural Resource of Tourism in Nepal	3	2O	80	100
7	BHM 403	Quality Management
8	BHM 404	Material Management
		Total	18			600

 

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