Bachelor in Hotel Management (BHM)

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Program Info [ edit/improve ]

Program Name:
Bachelor in Hotel Management (BHM)
Level:
Bachelor Level
Affiliated To:
Tribhuvan University
Categories:
Hotel Management
Program Duration:
36 Months
Academic Year:
Semester
Evaluation Method:
GPA
Cost Range:
NA

Detail Inforamation

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The BHM programme has been designed to prepare the students to enter the hospitality industry at the supervisory level in area of hotel and catering operations. Up on graduation the student will be able to:

  1. Occupy supervisory positions in the hotel and catering industry with adequate background of management functions;
  2. Acquire basic technical and social skills for professional handling of hotel and catering operations;
  3. Apply cost control measures for greater economy and success of business operations;
  4. Set standards for quality assurance of the services offered to customers;
  5. Develop positive attitudes towards the trade with greater initiative and self confidence in handling the operations: and
  6. Become a successful entrepreneur in a small/medium size enterprise.

 

Attendance

  1. Students will be required to have a minimum of 80 percent attendance in each subject to appear in the semester examination.
  2. Students are also required to have a minimum of 80 percent attendance during industrial release of 10-12 weeks each at the end of second and fourth semester.

Evaluation System

  1. Evaluation of students is conducted internally as well as externally. The internal evaluation shall be conducted by the institution running the programme. The external evaluation shall be conducted by the faculty of management, Tribhuvan University.
  2. The internal evaluation is conducted through a continuous monitoring of the student's progress and periodic assessments. The external evaluation is conducted through written and practical tests at the end of the semester.
  3. The evaluation of the industrial release programme will be both internal and external. The internal evaluation shall have the weight of 20 percent while the external evaluation shall have the weight of 80 percent. The external evaluation shall be made by an external expert based on the job performance in the hotel industry.
  4. The evaluation of the project report under the project work will be external. Students have to undertake a viva-voce examination to be conducted jointly by the supervisor and the designated external examiner. The weight of written report is 60 percent and for viva-voce is 40 percent.
  5. Evaluation of the practical examination shall be conducted jointly by the internal and external evaluators. Students must secure a graded point of 1.5 (45%) in order to pass in the practical examination.

 

 

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Eligibility for Admission

The candidates applying for admission to BHM programme must have:

  1. Successfully completed 10+2 or equivalent in any academic stream with a minimum of 50 percent aggregate marks from a higher secondary Board or any other Board recognized by Tribhuvan University.
  2. Must have studied English of at least 100 marks.

Admission Procedure
Candidates seeking admission to BHM course should apply in the prescribed form for Entrance Test within the stipulated time with non-refundable prescribed fee. The applicant should enclose with the application form, attested copies of:
- Certificates testimonials of all examinations passed.
- Equivalency, Transfer and character certificates.
- Two recent passport size photographs.

 

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Course structure:
The BHM program recognizes the knowledge and skills required for various jobs in the hotel and catering industry. The programme course structure is classified into four main components; the compulsory courses, the core courses, industrial exposure and project work, and the elective courses.

  1. The compulsory courses are designed to provide the students with sound background on English language, economics, statistics, principles of Management, Behavioral science, Legal Environment in Hotel, Human Resources Management and Managerial Accounting.
  2. The Core Courses are focused on the functional areas of hotel operations and management. It includes courses on food production and patisseries, food and Beverage service operation, Front office operation, Housekeeping operation, Food science and hygiene, Nutrition, Hotel Engineering, Computer Application, Hotel French, and Hotel Accounting.
  3. Students are required to acquire actual work experience through 10-12 weeks of structured practical training as industrial Exposure at the end of Second and Fourth Semester. The objective of the industrial Exposure is to bridge the gap between theoretical input and the real life work experiences. In the Sixth Semester of the course cycle, students are required to do a project work and write a project report.
  4. Students are also required to study an elective in one of the allied areas of the Hospitality Management. The elective courses offered under the programme include tourism, History and Culture of Nepal, an Organizational Management.

Course Composition
The BHM programme requires the students to cover 120 credit hours. Including Industrial Exposure programme and project work. The course composition is as follows:

 

A. Compulsory Courses 30 Credit Hours

1. English 6 credit hours
2. Economics 3 credit hours
3. Statistics 3 credit hours
4. Principles of accounting 3 credit hours
5. Principle of Management 3 credit hours
6. Behavioral Science 3 credit hours
7. Legal Environment in Hotel 3 credit hours
8. Human Resource Management 3 credit hours
9. Managerial Accounting 3 credit hours

 

B. Core Courses 75 Credit Hours

1. Food Production and 18 credit hours
    Patisseries (six semesters) (practical 12 credit hours)
2. Food and Beverage Service 18 credit hours
    Operation (six semesters) (practical 12 credit hours)
3. Front Office Operation 6 credit hours
    (Two semesters) (Practical 4 credit hours)
4. Housekeeping Operation 6 credit hours
    (Two semester) (Practical 4 credit hours)
5. Food Science and Hygiene 3 credit hours
6. Nutrition 3 credit hours
7. Hotel Accounting 3 credit hours
8. Hospitality Marketing 3 credit hours
9. Computer Application 6 credit hours
    (Two semester) (Practical 4 credit hours)
10. Hotel French 3 credit hours
11. Hotel Engineering 3 credit hours
    (Practical 15 credit hours)

 

C. Industrial Exposure and Project Work 15 Credit Hours

1. Industrial Exposure 12 credit hours
    (after second and fourth semester)
2. Project Work 3 credit hours

 

D. Elective Course (Any one) 3 Credit Hours
1. Tourism
2. History and Culture of Nepal
3. Organizational Management

Note:- 3 credit hours equals to 50 marks and 6 credit hours equals to 100 marks.

 

The Course Cycle
The BHM programme is spread over a period of 6 semesters. The following is the course cycle for the six semester:

 

1st Semester
Compulsory Courses:

Sno.

Course No.

Course

Credit hours

Marks

1

BHM 201

English I 

3

50

2

BHM 203

Principles of Management

3

50

3

BHM 204

Principles of Accounting

3

50

Core Courses:

Sno.

Course No.

Course

Credit hours

Marks

4

BHM 301

Food Production &  Patisserie I

3

50

5

BHM 311

Food and Beverage Service Operation I

3

50

6

BHM 321

Housekeeping Operation I

3

50

7

BHM 351

Hotel French

3

50

 

 

Total 

  21 

350

 

2nd semester

Sno.

Course No.

Course

Credit hours

Marks

1

BHM 202

English II

3

50

2

BHM 302

Food Production & Patisserie II

3

50

3

BHM 312

Food and Beverage Service Operation II

3

50

4

BHM 331

Front Office Operation I

3

50

5

BHM 352

Nutrition

3

50

6

BHM 341

Computer Application I

3

50

7

BHM 361

Industrial Exposure I

6

100

 

 

Total 

  24

400


3rd semester

Sno.

Course No.

Course

Credit hours

Marks

1

BHM 207

Statistics

3

50

2

BHM 303

Food Production & Patisserie III

3

50

3

BHM 313

Food and Beverage Service Operation III

3

50

4

BHM 322

Housekeeping Operation II

3

50

5

BHM 205

Managerial Accounting

3

50

6

BHM 353

Food Science and Hygiene

3

50

7

BHM 342

Computer Application II

3

50

 

 

Total 

21

350

 

4th semester

Sno.

Course No.

Course

Credit hours

Marks

1

BHM 208

Legal Environment of Hotel

3

50

2

BHM 304

Food Production & Patisserie IV

3

50

3

BHM 314

Food and Beverage Service Operation IV

3

50

4

BHM 332

Front Office Operation II

3

50

5

BHM 206

Hotel Accounting

3

50

6

BHM 354

Hotel Engineering

3

50

7

BHM 362

Industrial Exposure

6

100

 

 

Total 

24

400

 

5th semester

Sno.

Course No.

Course

Credit hours

Marks

1

BHM 209

Economics

3

50

2

BHM 305

Food Production & Patisserie V

3

50

3

BHM 315

Food and Beverage Service Operation V

3

50

4

BHM 210

Behavioral Science

3

50

5

BHM 211

Human Resource Management

3

50

 

 

Total 

15

250

 

6th semester

Sno.

Course No.

Course

Credit hours

Marks

1

BHM 306

Food Production & Patisserie VI

3

50

2

BHM 316

Food and Beverage Service Operation VI

3

50

3

BHM 355

Hospitality Marketing

3

50

4

BHM 363

Project Work

3

50


Elective Course (Any one)

 

 

5

BHM 401

Tourism

3

50

6

BHM 402

History & Culture of Nepal

 

 

7

BHM 403

Organizational Management

 

 

 

 

Total 

15

250

 

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