- E-mail Address : bumocol@gmail.com
- Contact Number : 017-429193,429192
TIn the context of Nepal, if you want to pursue your career in hotel management or hospitality development. BHM or Business in Hotel Management is a very prestigious undergraduate course having a duration of 4 years with 8 semesters with a minimum fee structure.
BHM can be one of the best courses you can seek forward for. It provides not only theoretical knowledge to the student but forms practical reliability with skilled-filled to meet the needs of people looking for employment in management positions in the Hotel industry.
This course covers the fundamentals of Hotel engineering, the Principal of Food and Beverages production, Hospitality, Office operation, and Housekeeping administration along with acquainting the student with the multidimensional Hotels and hospitality industry.
Entry requirement for a new student in BHM program will be 10+2 orequivalent from any discipline. An entrance examination will be helId for allapplicants to be selected for admission. A notice applications for admission ispublicly announced. Applications are scrutinized and the eligible candidatehas to attend entrance examination on the designated date and venue. Awritten examination followed by an interview will be arranged for selection ofstudents.A combined score of entrance examination, interview and academicrecords will be derived for result and merit list of admission.
| Module Code | Course Description | Credit Hours |
|---|---|---|
| THS 161 | Fundamentals of Tourism and Hospitality | 3 |
| FNB 171 | Food Production and Patisserie I (Theory) | 3 |
| FNB 191 | Food Production and Patisserie I (Practical) | 1.5 |
| FNB 172 | Food and Beverage Service I (Theory) | 3 |
| FNB 192 | Food and Beverage Service I (Practical) | 1.5 |
| RDM 181 | Accommodation Operations I(Theory) | 3 |
| RDM 191 | Accommodation Operations I(Practical) | 1.5 |
| ENG 101 | English I | 3 |
| MGT 111 | Principles of Management | 3 |
| Module Code | Course Description | Credit Hours |
|---|---|---|
| FNB 174 | Food Production and Patisserie II (Theory) | 3 |
| FNB 194 | Food Production and Patisserie II (Practical) | 1.5 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 183 | Accommodation Operations II(Theory) | 3 |
| RDM 193 | Accommodation Operations II(Practical) | 1.5 |
| MTH 105 | Basic Mathematics | 3 |
| ENG 102 | English II | 3 |
| FNH | Food and Hygiene & Nutrition | 3 |
| Module Code | Course Description | Credit Hours |
|---|---|---|
| FNB 271 | Food Production and Patisserie III (Theory) | 3 |
| FNB 291 | Food Production and Patisserie III (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service III (Theory) | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 |
| RDM 281 | Room Division Management I (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1.5 |
| ACC 125 | Hospitality accounting I | 3 |
| MIS 201 | Introduction to Management Information Systems | 3 |
| SOC 101 | Fundamentals of Sociology | 3 |
| Module Code | Course Description | Credit Hours |
|---|---|---|
| FNB 274 | Food Production and Patisserie IV (Theory) | 3 |
| FNB 294 | Food Production and Patisserie IV (Practical) | 1.5 |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 295 | Food and Beverage Service IV (Practical) | 1.5 |
| RDM 283 | Room Division Management II (Theory) | 3 |
| RDM 293 | Room Division Management II (Practical) | 1.5 |
| ACC 126 | Hospitality Accounting II | 3 |
| PSY 101 | General Psychology | 3 |
| ENG 204 | Business Communication for the Hotel Industry | 3 |
| Module Code | Course Description | Credit Hours |
|---|---|---|
| HRM 153 | Hospitality human Resource Management | 3 |
| STT 101 | Business Statistics | 3 |
| RCH 311 | Business Research Methods | 3 |
| FIN 133 | Fundamentals of Financial Management | 3 |
| MKT 143 | Hospital Marketing | 3 |
| SPECIALIZATION 1 (CHOOSE 1) | ||
| FNB 371 | Advanced Food & Beverage Management | 3 |
| RDM 381 | Advanced Accommodation Operations Management | 3 |
| Module Code | Course Description | Credit Hours |
|---|---|---|
| MGT 312 | Fundamenrtals of Entrepreneurship | 3 |
| MGT 216 | Tourism Business Environment | 3 |
| ECO 105 | Tourism Economics | 3 |
| MGT 412 | Strategic Management | 3 |
| PRJ 494 | Project Work | 3 |
| SPECIALIZATION 2 (CHOOSE 1) | ||
| FNB 372 | Advanced Food & Beverage Management | 3 |
| RDM 382 | Advanced Accommodation Operations Management | 3 |
| Module Code | Course Description | Credit Hours |
|---|---|---|
| INT 392 | Internship | 6 |
| Module Code | Module Title | Credit Hours |
|---|---|---|
| INT 397 | Internship | 6 |
