The Bachelor in Hospitality Management is offered by the International Teaching University of Georgia (Tiblisi Teaching University Gorgasali) which the program is flourished through the University Institute for International and European Studies, Netherland.
The four year program equips trainee with the required skills, knowledge and attitude to efficiently discharge supervisory as well as managerial responsibilities in the Hospitality Sector. The Bachelor of Hospitality Management program comprise in-depth Laboratory work for students to acquire the required knowledge and skill standards in the operational areas of Food production, Food and Beverage Service, Front office operation and Housekeeping. It also imparts substantial Managerial inputs in subject such as Sales and Marketing, Financial Management, Human resource Management, Entrepreneurship Development and other related Subjects.
After completion of BHM, Students have an opportunity to get Euro pass which help students to go abroad to study and work.
Curricular Structure
1st SEMESTER
|
S.N. |
SUBJECTS |
semester |
credit |
ECTS |
|
1 |
ENGLISH |
I |
3 |
6 |
|
2 |
INTRODUCTION TO HOSPITALITY |
I |
3 |
6 |
|
3 |
PRINCIPLE OF MANAGEMENT |
I |
3 |
6 |
|
4 |
FOOD PRODUCTION &PATISSERIE(THEORY & PRACTICAL) –I |
I |
3 |
6 |
|
5 |
FOOD & BEVERAGE SERVICE(THEORY & PRACTICAL)-I |
I |
3 |
6 |
|
6 |
HOUSE KEEPING OPERATION (THEORY & PRACTICAL)-I |
I |
3 |
6 |
|
TOTAL |
18 |
36 |
2nd SEMESTER
|
S.N. |
SUBJECTS |
semester |
credit |
ECTS |
|
1 |
BUSINESS COMMUNICATION |
II |
3 |
6 |
|
2 |
HOTEL ACCOUNTING |
II |
3 |
6 |
|
3 |
FOOD PRODUCTION & PATISSERIE(THEORY & PRACTICAL)-II |
II |
3 |
6 |
|
4 |
FOOD & BEVERAGE SERVICE(THEORY & PRACTICAL)-II |
II |
3 |
6 |
|
5 |
HOUSE KEEPING OPERATION (THEORY & PRACTICAL)-II |
II |
3 |
6 |
|
6 |
INTERNATIONAL LANGUAGE –I(FRENCH) |
II |
3 |
6 |
|
TOTAL |
18 |
36 |
3rd SEMESTER
|
S.N. |
SUBJECTS |
semester |
credit |
ECTS |
|
1 |
FOOD SCIENCE &NUTRITION |
III |
3 |
6 |
|
2 |
COST &MANAGEMENT ACCOUNTING |
III |
3 |
6 |
|
3 |
FOOD PRODUCTION & PATISSERIE(THEORY & PRACTICAL)-III |
III |
3 |
6 |
|
4 |
FOOD & BEVERAGE SERVICE(THEORY & PRACTICAL)-III |
III |
3 |
6 |
|
5 |
FRONT OFFICE OPERATION (THEORY & PRACTICAL)-I |
III |
3 |
6 |
|
6 |
INTERNATIONAL LANGUAGE –II (CHINESE) |
III |
3 |
6 |
|
TOTAL |
18 |
36 |
4th SEMESTER
|
S.N. |
SUBJECTS |
semester |
credit |
ECTS |
|
1 |
HUMAN RESOURCE MANAGEMENT |
IV |
3 |
6 |
|
2 |
FININCIAL MANAGEMENT |
IV |
3 |
6 |
|
3 |
HOSPITALITY MARKETING &SALES |
IV |
3 |
6 |
|
4 |
FOOD PRODUCTION MANAGEMENT(THEORY & PRACTICAL)-IV |
IV |
3 |
6 |
|
5 |
FOOD N & BEVERAGE SERVICE(THEORY & PRACTICAL)-IV |
IV |
3 |
6 |
|
6 |
FRONT OFFICE OPERATION (THEORY & PRACTICAL)-II |
IV |
3 |
6 |
|
TOTAL |
18 |
36 |
5th SEMESTER
|
S.N. |
SUBJECTS |
semester |
credit |
ECTS |
|
1 |
STATISTICS |
V |
3 |
6 |
|
2 |
ECONOMICS |
V |
3 |
6 |
|
3 |
FUNDAMENTAL OF TOURISM |
V |
3 |
6 |
|
4 |
FACILITY PLANNING &MANAGEMENT |
V |
3 |
6 |
|
5 |
MANAGEMENT INFORMATION SYSTEM |
V |
3 |
6 |
|
TOTAL |
15 |
30 |
6th SEMESTER
|
S.N. |
SUBJECTS |
semester |
credit |
ECTS |
|
1 |
LEGAL ENVIRONMENT FOR HOSPITALITY INDUSTRY |
VI |
3 |
6 |
|
2 |
ORGANAZATIONAL BEHAVIOUR |
VI |
3 |
6 |
|
3 |
STRATEGIC MANAGEMENT |
VI |
3 |
6 |
|
4 |
ENTREPRENEURSHIP FOR THE HOSPITALITY INDUSTRY |
VI |
3 |
6 |
|
5 |
CULTURAL RESOURCES OF TOURISM IN NEPAL |
VI |
3 |
6 |
|
TOTAL |
15 |
30 |
7th SEMESTER
|
S.N. |
SUBJECTS |
Semester |
credit |
ECTS |
|
1. |
INTERNSHIP I |
VII |
9 |
18 |
|
2. |
INTERNSHIP REPORT |
VII |
3 |
6 |
|
TOTAL |
12 |
24 |
8th SEMESTER
|
S.N. |
SUBJECTS |
Semester |
credit |
ECTS |
|
1. |
INTERNSHIP I |
VIII |
9 |
18 |
|
2. |
INTERNSHIP REPORT |
VIII |
3 |
6 |
|
TOTAL |
12 |
24 |