Bachelor of Hotel Management

Bachelor of Hotel Management

Bachelors
·
4 years

Bachelor of Hotel Management (BHM) course has been designed to prepare the students to enter the hotel and hospitality industry as middle management level employees and to serve in hotel, travel and tourism sectors. It is a four years full time semester system course designed to produce professional human resource for the dynamically growing hotel industry, travel and tourism sector of Nepal. This program explores the wide variety of services provided by today’s hospitality, travel and tourism industry while developing the business knowledge and skills required for success in the private and public sector of tourism.

Upon completion of Bachelor of Hotel Management (BHM) course the students will be able to:

  • Gain an understanding of hotel industry (national and international) and its operation both theoretically and practically;
  • Gain an understanding of hospitality, travel and tourism and its operation both theoretically and practically;
  • Gain knowledge about not just the fundamentals of hotel management but also about the more advanced concepts related to the field;
  • Gain knowledge about the policies related to hotel and hospitality industry;
  • Handle domestic and international hotel operations;
  • Understand cultural tourism in the light of Nepalese society;
  • Handle function of international tourist service operation including handling, managing and planning tours, treks, and rafting program;
  • Get employment in national as well as international market;
  • Develop an entrepreneurship skill in the hotel industry;
  • Join higher level course in hotel management.

Salient Features

Evaluation and Graduation

The evaluation of the students will be based on two components, internal evaluation - an ongoing evaluation by the concerning teachers and external examination -an annual examination at the end of the semester. The weight of evaluation 50 % internal and 50% external. The modalities of evolution shall be as per the following:

Type of Evaluation

Weight to Total Full Marks

Evaluation Methods

Internal

50%

Case  Studies,  Term  Papers, Assignments, Presentations, Tests, Seminars

External

50%

Written Test at the end of the Semester

The internal evaluation will jointly be conducted internally by the concerned teachers and the management of the college that will include the performance in assignments, seminars, presentations, case studies, term papers, pre-board exams, and so on. In order to qualify to appear in the annual examinations, students must meet the following requirements:

  • The Student must have a minimum of 80% attendance of the classes actually held;
  • The students must have a passing grade (50%) in the internal evaluation;
  • No students will be allowed to appear in the next semester's final examination without first appearing in the previous semester's final examination.

 The grading system in the Semester examination is as follows:

  • Pass
  • Second division
  • First division
  • Distinction

Eligibility

The students applying for admission BHM program must have:

  • Successfully completed 10+2 or equivalent in any academic stream recognized by Mid-Western University
  • Must have studied English at 10+2 level

Admission Criteria

Admission Procedure

Candidates seeking admission to BTTM courses 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 passport size photographs.

Admission Test

Mid-Western University shall conduct a admission test for BTTM level. The applicants will also be required to sit for an admission test designed to judge their abilities and aptitude for the program in the following areas

  • Group Discussion Presentation
  • Personal Interview

Prospect Careers

Curricular Structure

The BHM program is spread over a period of 8 semesters gaining 126 credit hours. The following is the course cycle for eight semesters with evaluation scheme:

Year 1 Semester I

Code No.

Subject

Credit Hours

Internal

Final

 

Total

       

Theory

Practical

 

BHM 311

Introduction to Tourism and Hospitality

3

50

50

0

100

BHM 312

English Communication

3

50

50

0

100

BHM 313

Principles of Management

3

50

50

0

100

BHM 314

Food Production and Patisserie I

3

25

25

50

100

BHM 315

Food and Beverage Service I

3

25

25

50

100

BHM 316

Housekeeping Operation I

3

25

25

50

100

Year 1 Semester II

Code No.

Subject

Credit Hours

Internal

Final

 

Total

       

Theory

Practical

 

BHM 321

Accounting for Financial Decision Making and Control

3

50

50

0

100

BHM 322

Tourism and Hospitality Information System

3

25

50

25

100

BHM 323

Tourism Economics

3

50

50

0

100

BHM 324

Food Production and Patisserie II

3

25

25

50

100

BHM 325

Food and Beverage Service II

3

25

25

50

100

BHM 326

Housekeeping Operation II

3

25

25

50

100

Year 2 Semester III

Code No.

Subject

Credit Hours

Internal

Final

 

Total

       

Theory

Practical

 

BHM 331

Human Resource Management and Organizational Behaviour

3

50

50

0

100

BHM 332

Food Production and Patisserie III

3

25

50

25

100

BHM 333

Food and Beverage Service III

3

25

50

25

100

BHM 334

Front Office Operation I

3

25

25

50

100

BHM 335

Food Science and Nutrition

3

50

50

0

100

Year 2 Semester IV

Code No.

Subject

Credit Hours

Internal

Final

 

Total

       

Theory

Practical

 

BHM 341

Tourism and Hospitality Law

3

50

50

0

100

BHM 342

Tourism and Hospitality Marketing

3

50

50

0

100

BHM 343

Food Production and Patisserie IV

3

25

50

25

100

BHM 344

Food and Beverage Service IV

3

25

50

25

100

BHM 345

Front Office Operation II

3

25

50

25

100

Year 3 Semester V

Code No.

Subject

Credit Hours

Internal

Final

 

Total

       

Theory

Practical

 

BHM 351

Casino Management

3

50

50

0

100

BHM 352

Meeting and Conference Management

3

50

50

0

100

BHM 353

Catering Management

3

50

50

0

100

BHM 354

Fast Food Chain Management

3

50

50

0

100

BHM 355

Food and Beverage Control

3

50

50

0

100

Year 3 Semester VI

Code No.

Subject

Credit Hours

Internal

Final

 

Total

       

Theory

Practical

 

BHM 361

Hospitality Facilities Management

3

50

50

0

100

BHM 362

Strategic Management for Hospitality

3

50

50

0

100

BHM 363

Statistics and Research Methodology

3

50

50

0

100

BHM 364

Entrepreneurship Development in Tourism and Hospitality

3

50

50

0

100

BHM 365

Environmental Management

3

50

50

0

100

Year 4 Semester VII

Course, Course Code, Credit Hours

Internal

 

Total

Organizational

College /

University

Internship/ Organizational Evaluation, 15

50

50

100

Year 4 Semester VIII

Course,

Course Code, Credit Hours

Organizational

Presentation

/Viva

Report

Evaluation by University

Total

Internship, BHM, 12

25

25

50

100

Project Report, BHM, 3

50

50

100