Entrance Exams
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The MBA Hospitality Management program seeks to develop theoretical soundness and professional competence with right attitude and behavior in students that is needed to lead organizations successfully in tourism and hospitality sector. This program strives both to deepen knowledge in applied business administration and to develop management and leadership skills relevant for careers particularly in hospitality industry.
The program offers a strong emphasis on empirical learning, which prepares students for real-world experience in the field. Therefore, graduates will be prepared for leadership positions in hospitality businesses such as star resorts, hotels, recreation, sports and leisure centers, restaurants etc. They develop competencies required for success in hospitality organizations at home and abroad.
The program is designed to equip students with the theoretical insights, analytical capabilities and problem solving skill to meet the challenges leaders face who seek to shape organizations in today's hospitality world, focusing on managing oneself and others, and increasing employee well-being and performance while working in dynamic and complex environments. This is a master's degree program of Janapriya Multiple Campus and the degree will be awarded to students by Tribhuvan University, upon the successful completion of the program.
The followings are the main objectives of the program:
Program Objectives:
- Prepare dedicated leaders for the tourism sector development of Nepal with global perspectives;
- Develop self-motivated and competent leaders equipped with capacity to construct balanced and sustainable development of the hospitality industry; and
- Inculcate creative and transformative leadership skills and attitude with problem solving capabilities.
Salient Features
Students Intake
The program is designed for a small size class of 35 students. Student's intake will be twice a year, spring and fall intake. The spring intake will begin form the month of January for the February-June semester, while the fall intake will begin from July for the August-December Semester.
Learning Outcomes
Upon completion of this program, graduates will be able to:
Develop an extensive and practical knowledge-base of theory, tools, skills, practices and researches related to hospitality industry and apply these to the problems and opportunities that are encountered in the global hospitality industry.
Appraise and select innovative and creative solutions to problems and gain from opportunities while upholding strong ethical values and behaviors by looking at the broader role, the business has in society and their own responsibilities as a member of the business community and citizen in society.
Work in industries that involve a high level of customer service, including as a manager of a five-star resort or of a conference center.
Class Modality
JMC will implement the regular courses, while the industry professionals will jointly conduct and supervise project-based class.
Class Timings
The regular class for the Program is arranged between 6am to 11am through Sunday to Friday.
Practicum Courses
Practicum courses provide students with planned and supervised hands-on experience in the hospitality and tourism industry work environment. These courses are designed to provide students with the opportunity to learn practical skills in communications and tourism planning.
In these courses, students will be required to develop practical skills by applying previously gained knowledge in the classroom. The instructors will, therefore, help students in planning their activities as stated in the particular practicum course. They will also be supervised with required guidelines and instruction for effective performance of activities.
The instructors will then evaluate the quality of students' outcomes (presentation of reports), together with the industry people whole grades to students in such courses.
Examination and Evaluation
The performance of students will be evaluated through ongoing in-semester evaluations and semester-end examinations. The Examinations Division of Campus shall have the final authority in conducting, evaluating and awarding grades in semester-end examinations. The courses facilitator (instructor) shall decide the grades in the in-semester evaluations.
In-semester Evaluations
The in-semester (internal) evaluation shall generally have a total weight of 50 % in class-room based course. The concerned faculty shall be responsible for the continuous in-semester evaluations. The in-semester evaluation shall be based on a student's performance in class presentations, case analysis and project assignments, class tests and others as required by the course. A student must secure a minimum Grade Point Average (GPA) of 2.7 of Grade B minus (B-) in a course in order to be eligible to appear in the semester-end examination of that course.
Assessment Methods
A range of assessment methods are used across the course, the choice of which reflects the needs and demands of different types of course module. Some course modules will assess the ability to work collaboratively in a team and others will assess individual capability. Types of assessment will range from examinations to group presentations including essays, reports, financial analyses, literature review and research-based projects.
The interactive nature of the taught sessions offers opportunities to gain feedback on students' performance before being formally assessed. Increasing use is made of e-learning to further support the feedback process.
Cultural issues are embedded both across the curriculum and within the teaching and learning strategy.
Student Attendance
This program is an intensive professional program. This program demands a very high level of commitment from students. Students are required to attend regularly all classes and presentations as required by the course. Students failing to attend 80% of classes shall not be allowed to appear in the semester-end examinations.
Normal and Maximum Duration of Study
The normal and the maximum duration for the completion of the requirements for the MBA Hospitality Management program are as follows:
Normal duration - 24 months (4 semesters)Maximum duration - 60 months (10 semesters)
Degree Requirements
To receive MBA Hospitality Management degree the student must have A 'B' minus or better grade in each of the courses as specified in the curricularstructure section;
Obtained an overall CGPA of 3.0 of better after combining the GPAs obtained in all courses and projects;
Completed all the courses requirements as specified in the curricular structure section within the maximum time period specified in the normal and maximum duration of the study.
Eligibility
A student must have a minimum of 15 years of formal education, 12 years of school and 3 years of university education.
A student holding a Bachelor’s degree in any discipline from a recognized university with a minimum CGPA score of 2.0 or 45 % in the annual system will be eligible to apply for admission to the program.
Student’s intake will be based on a highly competitive screening process with four stage evaluations:
- A written admission test in a GMAT format.
- Group discussions.
- Individual presentations on given topic.
- Personal interview by an expert panel.
Curricular Structure
| Semester I | ||
| Course Code | Course Title | Credits |
| HMGT 501 | Managerial Communications | 2 |
| HMGT 502 | Communications for Hospitality (Practicum) | 1 |
| STTH 503 | Statistics for Tourism and Hospitality | 3 |
| ECOT 504 | Economics for Tourism | 3 |
| HMGT 511 | Tourism Theory | 2 |
| HMGT 512 | Hospitality Management and Organization Behavior | 3 |
| HMGT 513 | Hospitality Marketing Management | 2 |
| Total | 16 | |
| Semester II | ||
| Course Code | Course Title | Credits |
| HMGT 521 | Tourism Service Management | 3 |
| HMGT 522 | Hospitality Management Accounting | 3 |
| HMGT 523 | Hospitality Human Resource Management | 2 |
| HMGT 524 | Hospitality Financial Management | 3 |
| HMGT 525 | Information and Communication System for Tourism | 2 |
| HMGT 526 | Hospitality Entrepreneurship and Small Business Management | 2 |
| Total | 15 | |
| Semester III | ||
| Course Code | Course Title | Credits |
| HMGT 531 | Research Methods for Tourism and Hospitality | 2 |
| HMGT 532 | New Product Development | 2 |
| HMGT 533 | Business and Legal Environment for Hospitality Industry | 2 |
| HMGT 534 | Hospitality Strategic Management | 3 |
| ----- | Elective I | 3 |
| HEXL 701 | Internship | 3 |
| Total | 15 | |
| Semester IV | ||
| Course Code | Course Title | Credits |
| HMGT 541 | Taxation and Tax Planning for Hospitality Industry | 3 |
| HMGT 542 | Managing Quality Service in Hospitality | 2 |
| HMGT 543 | International Hospitality Management | 2 |
| HMGT 544 | Tourism Planning (Practicum) | 1 |
| ----- | Elective II | 3 |
| HRSH 801 | Graduate Research Project | 3 |
| Total | 14 | |
| Elective Course Listing | |
| Course Code | Course Title |
| HMGT 601 | Contemporary Tourism and Hospitality Issues in China and India |
| HMGT 602 | Global Alliances in Tourism and Hospitality Management |
| HMGT 603 | Hospitality Knowledge Management |
| HMGT 604 | Hospitality Retail Management |
| HMGT 605 | Managing Tourism Crises |
| HMGT 606 | Food Supply Chain Management |
| HMGT 607 | Managing Events |
| HMGT 608 | Tourism Security and Safety |
| HMGT 609 | Tourism Branding |
| HMGT 610 | Strategic Sports Event Management |
| HMGT 611 | Aviation Management |