Bagmati University's Bachelor in Hotel Management (BHM) is an undergraduate program under the Faculty of Management & Law, offered to prepare students for careers in the hospitality and tourism sector.
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Bachelor in Hotel/Hospitality Management in Nepal
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The program runs across eight semesters and combines core management coursework with specialized hospitality training covering front office operations, housekeeping, culinary arts, food and beverage service, bakery, and event management. It blends classroom learning with hands-on components such as culinary labs, practical courses, and industry internships, with the stated aim of producing graduates ready to take on roles in hotels, resorts, restaurants, event management firms, and other hospitality-related businesses.
Salient Features
The site outlines several defining elements of the program: a grounding in management principles and organizational behavior tailored to hospitality; in-depth coverage of operational areas like front office, housekeeping, food production, and event management; a strong practical component through labs, culinary training, and internships; emphasis on business communication and interpersonal skills for multicultural guest service; encouragement of innovation, entrepreneurship, and research; instruction in professional ethics, legal awareness, and sustainable business practices; and overall preparation for supervisory/managerial roles or further study in global hospitality.
Curricular Structure
The 8-semester structure is as follows:
Semester 1 (24 credits) and Semester 2 (24 credits) cover foundational subjects, management concepts, hospitality and tourism introduction, business communication, housekeeping, culinary I & II, food and beverage service, bakery, economics, accounting, organizational behavior, front office operations, and personality development.
Semester 3 (7.5 credits) consists of a 20-week internship, an internship report, and a presentation.
Semester 4 (22.5 credits) adds statistics, financial management, marketing and sales, event management, room division operations, and Culinary III/F&B III/Bakery III.
Semester 5 (19.5 credits) includes entrepreneurship and its practicum, research methodology, legal environment and ethics, MIS and IT applications, and Culinary IV/F&B IV/Bakery IV.
Semester 6 (19.5 credits) covers business sustainability, HR management, strategic management, hotel facility planning, a capstone project, and two electives (chosen from advanced room division management or advanced food production and bakery; and revenue management or advanced mixology and barista).
Semester 7 (6 credits) and Semester 8 (9 credits) consist of internship and industry attachment, with Semester 8 also requiring a final internship report.