In this course video, Mr. Prajwal Rajbhandari, HoD (BHM) of Liberty College, shares about the BHM program and its significance for Nepalese students. He goes on to share valuable insights on curriculum, scholarship opportunities, class timings, and career prospects.
The Bachelor of Hotel Management (BHM) at Liberty College provides students with sound conceptual knowledge, skills, and attitudes required for various areas of hospitality management. The program aims to develop students’ intellectual ability, executive personality, and managerial skills through an appropriate blend of business and general education with courses related to, but not limited to, hospitality. The program is delivered in an experimental design blending practical sessions and theory learning at a 70-30 ratio upon their significance to enhance students’ competence in managing business functions, especially in the hospitality industry. The program also prepares entrepreneurs who can initiate small-scale hotels and/or restaurant businesses. BHM is a four-year program comprising eight semesters of six months each. The first four semesters are full of theory as well as practical. Students will have to do internships in the seventh and eighth semesters. BHM, in total, is 138 credit hours course. Besides, our BHM Students at Liberty College are engaged in a repertoire of hands-on activities for first-hand knowledge of the industry, particularly in food production, confectionary, food & beverage service, front office, accommodation operations, and room division etc. Taking into consideration the changing trends and competitions, Liberty College offers value-added programs, a mentoring and coaching system, and a well-established industry-academic interaction that is in place to fuel the rise academically.
Course Structure
Year 1 Semester I
| Course Description | Credits Hours |
|---|---|
| Business Communication for the Hospitality Industry | 3 |
| Food Production and Patisserie I (Theory) | 3 |
| Food Production and Patisserie I (Practical) | 1.5 |
| Food and Beverage Service I (Theory) | 3 |
| Food and Beverage Service I (Practical) | 1.5 |
| Accommodation Operations I (Theory) | 3 |
| Accommodation Operations I (Practical) | 1.5 |
| Fundamentals of Tourism and Hospitality | 3 |
| Total | 19.5 |
Year 1 Semester II
| Course Description | Credits Hours |
|---|---|
| Food Hygiene & Nutrition | 3 |
| Food Productions and Patisserie II (Theory) | 3 |
| Food Productions and Patisserie II (Practical) | 1.5 |
| Food and Beverage Service II (Theory) | 3 |
| Food and Beverage Service II (Practical) | 1.5 |
| Accommodation Operations II (Theory) | 3 |
| Accommodation Operations II (Practical) | 1.5 |
| Foundation of Management | 3 |
| Total | 19.5 |
Year 2 Semester III
| Course Description | Credits Hours |
|---|---|
| Hospitality Statistics | 3 |
| Food Productions and Patisserie III (Theory) | 3 |
| Food Productions and Patisserie III (Practical) | 1.5 |
| Food and Beverage Service III (Theory) | 3 |
| Food and Beverage Service III (Practical) | 1.5 |
| Room Division Management I (Theory) | 3 |
| Room Division Management I (Practical) | 1.5 |
| Introduction to Management Information System | 3 |
| Total | 19.5 |
Year 2 Semester IV
| Course Description | Credits Hours |
|---|---|
| Hospitality Accounting and Costing | 3 |
| Food Productions and Patisserie IV (Theory) | 3 |
| Food Productions and Patisserie IV (Practical) | 1.5 |
| Food and Beverage Service IV (Theory) | 3 |
| Food and Beverage Service IV (Practical) | 1.5 |
| Room Division Management II (Theory) | 3 |
| Room Division Management II (Practical) | 1.5 |
| Hospitality Marketing | 3 |
| Total | 19.5 |
Year 3 Semester V
| Course Description | Credits Hours |
|---|---|
| Fundamentals of Financial Management | 3 |
| Hospitality Human Resources Management | 3 |
| Fundamentals of Entrepreneurship | 3 |
| Research Methodology | 3 |
| Behavioral Science in Hospitality Management | 3 |
| Total | 15 |
Year 3 Semester VI
| Course Description | Credits Hours |
|---|---|
| Project Work | 3 |
| Specialization I (Any One) | 3 |
| Advanced Food and Beverage Management | |
| Advanced Accommodation Operation | |
| Specialization II (Any One) | 3 |
| Advanced Food Production Management | |
| Advanced Room Division Management | |
| Elective I (Any One) | 3 |
| Strategic Management | |
| Tourism Business Environment | |
| Elective II (Any One) | 3 |
| Hotel Engineering and Management | |
| Event Management | |
| Casino Management and Inflight Catering | |
| Bakery and Confectionery | |
| Total | 15 |
Year 4 Semester VII
| Course Description | Credits Hours |
|---|---|
| Internship | 6 |
Year 4 Semester VIII
| Course Description | Credits Hours |
|---|---|
| Internship | 6 |