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 |
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