Bachelor of Hotel Management

The candidates applying for admission to the Bachelor of Hotel Management (BHM) programme must have:

Students who have passed 10+2 or equivalent examinations from recognized academic institute with second division (securing 45% and above) or 1.8 CGPA are eligible to enroll in this program. 

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

Merit List

Admissions of the students in BHM program of Tribhuvan University will be strictly on the basis of merit  list. Merit list is prepared on the basis of:

1. 50% of CMAT Entrance examination 
2. 30% of marks secured in percentage in plus two or equivalent 
3. 10% Group Discussion 
4. 10% Interview 

Curriculum: BHM First Semester Syllabus.pdf

Model Questions: 

BHM and BTTM First Semester Model Questions.pdf

Model Question BTTM and BHM First Semester English.pdf 

Model Question BHM II Semester Hotel Accounting..pdf 

Model Question for BHM 2nd Semester Business Communication.pdf 

• 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 CYCLEThe BHM programme is spread over a period of 8 semesters (4 year). The courses offered in various semesters and credit hours are as follows:  

First Semester	Second Semester
BHM 301: Food Production and Patisserie- I (Credit hours-3) BHM 311: Food and Beverage Service –I  (Credit hours-3) BHM 321: House Keeping Operations  (Credit Hours: 3) ENG 311: English  (Credit Hours: 3) MGT 311: Principles of Management  (Credit Hours: 3)	BHM 302: Food Production and Patisserie – II Credits: 3 BHM 312: Food and Beverage Service Operation-II Credit: 3 BHM 322: House Keeping Management Credits: 3 BHM 324: Hotel Accounting Credits: 3 ENG 203: Business Communication Credit Hours: 3
3rd Semester	4th Semester
Food Science and Nutrition Cost and Management Accountancy Food Production and Patisserie III Food and Beverage Service Operations III Front office operations	Human Resources Management Financial Management Food Production Management Food and Beverage Management Front Office Management
5th Semester	6th Semester
Hospitality Marketing and Sales Statistics Economics Fundamental of Tourism Facility Planning and Management Management Information System	Industrial Exposure  (15 credits)
7th Semester	8th Semester
Industrial Exposure Project Work Internship Report	Legal Environment for Hospitality Organizational Behavior Strategic Management Entrepreneurship for Hospitality Nepalese Society and Politics Elective course Cultural Resource of Tourism in Nepal Quality Management