BTEC HND in Hospitality Management leading to BHM

Hospitality Management

3 year(s)

The BHM at ISMT is delivered through BTEC HND in the first two years and final year from the University. The curriculum covers both fundamental and governing principles/theories of hospitality industry and engages students in range of practical lessons related to customer service, planning and managing an event, food and beverage production, hospitality service delivery, and accommodation & front office operations etc.

The contents are tailored specifically to contemporary needs of the hospitality related businesses. The students are provides with ample opportunities to enhance their understanding about the hospitality industry and develop hands on skills so that on completing the course the graduates are able to find jobs in the relevant hospitality related businesses. Importantly, students who have completed two years from ISMT can have their credits transferred to many universities in Australia, USA, UK and many more and complete their final year or they can complete the complete degree from Nepal.


To be eligible for BTEC HND course the student must have:

  • Completed higher secondary (10+2)/ A level or equivalent; 
  • A good command in English Language.

Curricular structure

FIRST YEAR - 120 Credit

Semester I

  • The contemporary Hospitality Industry
  • Managing Customer Experience
  • Managing Accommodation Services
  • Leadership and Management for Service Industry (Pearson Set)

Semester II

  • Professional Identity and Practice
  • The Hospitality Business Toolkit
  • Food and Beverage Operation Management
  • Front Office Operations

Second YEAR - 120 Credit

Semester III

  • Research Project
  • Menu Development, Planning and Design
  • Food Service Management
  • Revenue Management

Semester IV

  • Hospitality Consumer behavior and Insight
  • Managing and Planning an Event
  • Integrated Hospitality Marketing Essentials
  • Organizational Behavior

Third YEAR - 120 Credit

Semester V

  • Managing Hospitality Enterprises
  • Sustainable Hospitality and Tourism Management
  • Strategic Management
  • Dissertation, Enterprise Project or Independent Study

Semester VI

  • Contemporary Food and Drink
  • International Marketing
  • Integrated Resort Management

Note: Due to the vocational and industry orientated nature of this BHM programme certain modules may be withdrawn and others introduced to maintain vocational currency. In each semester, semester I-IV, there will be Practical Classes (Housekeeping, F&B Service, Front Office and F&B Kitchen) and the Course units are subject to change.