Bsc (Hons) in Hospitality Management is a 4-year program of Lincoln University College. The program has a total of 132 credit hours and is taught throughout 8 colleges in Nepal.
The Bachelor of Science (Hons) in Hospitality Management program is affiliated with Lincoln University College, Malaysia and is designed to meet the knowledge and competencies required for those who have chosen a career in this service industry. Students may select either hotel or tourism specialization.
The experiential learning, project-based approach and practical training components will provide students with the necessary competencies to function effectively as leaders in the industry.
Eligibility
10+2 or equivalent in any field from a recognized board, with a minimum of 50% in aggregate.
Selected students will be notified of their final placement. The admission offer letter will be given to them, together with information regarding the registration procedure, which must be completed within two weeks after receiving the letter, otherwise the offer will be revoked.
Job Prospects
The graduates will continue their career development into middle and senior management positions in the following employment settings:
- Hotels, Resorts, Inns;
- Food & Beverage services; Restaurants, Dining Rooms, Pubs, Institutional Food services;
- Management Consulting Companies
- The employment opportunities are varied:
- Supervisory/Management which require advanced planning and leadership skills.
- Independent entrepreneurs, there are many business opportunities in the Hospitality sector which the graduate might pursue.
- Hospitality Business Development organizations which plan, develop and operate new business.
- Hospitality training organizations/Human Resources Management positions.
- Sales and Marketing.
Curricular Structure
| Year 1: SEMESTER-1 | Credit |
| Introduction to Hospitality & Tourism Management | 3 |
| Housekeeping Operation | 4 |
| Front Office Operation | 4 |
| Food and Beverages Service Skill | 4 |
| Fundamentals of Computers in Hotels: concept and application | 4 |
| English for Academics | 3 |
| Year 1: SEMESTER-2 | |
| Front Office Management | 4 |
| Housekeeping Management | 4 |
| Food Production Operations | 4 |
| Food and Beverages Service Operations | 4 |
| Hospitality English | 3 |
| Fundamentals of Management | 3 |
| Year 2: SEMESTER-3 | |
| Food Science and Nutrition | 4 |
| Accounting for Hospitality | 3 |
| Food Production Management | 4 |
| Beverage Study | 4 |
| Hospitality HRM | 3 |
| Hotel French | 3 |
| Year 2: SEMESTER-4 | |
| Food and Catering Management | 4 |
| Introduction to Economics | 3 |
| Beverage Behavior | 3 |
| Entrepreneurship | 3 |
| Restaurant Business Operation/ Analysis | 4 |
| Hospitality Service Marketing | 3 |
| Year3: SEMESTER-5 | |
| Revenue Management | 3 |
| Purchasing and Cost Control | 3 |
| Statistics | 3 |
| Public Relation | 3 |
| Hospitality Training and Development | 3 |
| Hospitality Law | 3 |
| Year3: SEMESTER-6 | |
| Hotel Maintenance | 4 |
| Event Management | 4 |
| Tourist Behavioral Science | 3 |
| Research Methodology | 3 |
| Year 4: SEMESTER-7 | |
| Industrial Training/ Internship | 6 |
| Year 4: SEMESTER- 8 | |
| Industrial Training/ Internship | 6 |
| Internship Report | 3 |