Bachelor in Hospitality Management(BHM)
About the Degree
Kathmandu University (KU) has created a tough Bachelor in Hospitality Management (BHM) program that prepares students to be successful in the hospitality and tourism fields. Following worldwide standards, the college offers all undergraduate students a course that teaches theory along with practical experience to help them become managers in the global hospitality sector. This program is currently delivered by four colleges in Nepal, all following the standards created by KU.
The curriculum is focused on building important skills in hospitality management, including great customer service, running food and beverage services, managing hotels and resorts, front desk roles and coordinating events. Thanks to a varied curriculum and practice of the concepts, BHM alumni are ready to do and lead important tasks in service-focused fields also outside Nepal.
Students study the BHM curriculum over eight semesters and earn a total of 132 credits. The program consists of 26 foundation courses, 30 hours on core management subjects, 70 hours in hospitality training and 6 intensive internship and reporting hours.
Among the program’s best features is the opportunity for students to complete an internship at a hotel, restaurant or a different type of hospitality business. It brings together the ideas studied in the classroom and the things required in the industry.
Graduates of the program find diverse career opportunities in areas such as hotel and resort management, food and beverage service, travel and tour operations, event planning, cruise line services, and front office management. The program also prepares students for entrepreneurship in the hospitality sector and provides a solid academic foundation for those wishing to pursue higher studies in hospitality or related fields. By combining academic rigor with hands-on experience, Kathmandu University's BHM program aims to produce professionals who can lead and innovate within the growing global and national hospitality industry.
Eligibility Criteria
For Grading System
Applicants must have successfully completed Grade 12 or equivalent with a minimum Grade ‘C’ in all subjects, including English, under the National Examination Board (NEB) or any recognized board. They should have studied under the Science, Management, or any other stream that fulfills the university’s entry requirement, and must demonstrate academic competence through an entrance test administered by KU or its affiliated colleges.
For Percentage System
Applicants must have passed Grade 12 or equivalent with at least 45% aggregate marks, including English as a compulsory subject, from a recognized board. Candidates from any stream (Science, Management, Humanities) who meet this academic threshold are eligible to apply, provided they also pass the entrance test conducted by Kathmandu University or its affiliated colleges.
Grading System
All assessments at Kathmandu University are rated with letter grades, according to a 4.0 grade point scale. Each course grade is the result of regular internal testing and a final test. Students are evaluated by taking part in class, doing their assignments, completing practical work, making presentations, working on projects and sitting final exams. The system is put in place to measure knowledge and practical ability together.
| Letter Grade | Grading Scale | Grade Point |
|---|---|---|
| A | 90-100 | 4 |
| A- | 80-89 | 3.7 |
| B+ | 75-79 | 3.3 |
| B | 70-74 | 3.0 |
| B- | 65-69 | 2.7 |
| C+ | 56-64 | 2.3 |
| C | 50-55 | 2.0 |
| F | <50 | 0 |
To successfully pass a course, a student must earn at least a 'C' grade (2.0 Grade Point). A cumulative GPA of 2.0 or above is also required for graduation.
Course Structure
Semester I
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 101 | The Contemporary Hospitality and Tourism Industry | 100 |
| BHM 131 | Room Division Operation I | 100 |
| BHM 121 | Food & Beverage Service Operation & Mgmt I | 100 |
| GEM 233 | Fundamental of Hospitality Mgmt & Leadership | 100 |
| BHM 123 | Food Production Operation & Mgmt I | 100 |
| ENG 105 | English for Hospitality | 100 |
| Total | 600 |
Semester II
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 122 | Food & Beverage Service Operation & Mgmt II | 100 |
| BHM 202 | Travel and Tourism Service Operation | 100 |
| BHM 124 | Food Production Operation & Mgmt II | 100 |
| BHM 201 | Food Science, Nutrition and Sanitation | 100 |
| BHM 132 | Room Division Operation II | 100 |
| GEM 220 | Success Skill (Professionalism in Hospitality) | 100 |
| Total | 600 |
Semester III
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 125 | Food Production Operation & Mgmt III | 100 |
| FIN 312 | Financial Management in Hospitality Industry | 100 |
| MAS 122 | Hospitality Business Software Applications | 100 |
| GEM 204 | Business Communication & Writing Skills | 100 |
| BHM 221 | Oenology & Beverage Knowledge | 100 |
| FRN 102 | International Foreign Language (Chinese/German/French/Spanish) | 100 |
| Total | 600 |
Semester IV
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 301 | Sustainable Hospitality Environment | 100 |
| SOS 125 | Ethics and Fair Society | 100 |
| BHM 302 | Property, Safety and Security Management | 100 |
| ACC 314 | Managerial Accounting for Hospitality Industry | 100 |
| -- | Elective I | 100 |
| -- | Elective II | 100 |
| Total | 600 |
List of Electives :
- Food and Beverage Operation and Mgmt Advanced(BHM 320)
- Room Division Operation and Management (BHM 330)
- Management of Function & Events(BHM 340)
- Tourism Product Development(BHM 350)
- Airlines Operation and Management(BHM 350)
- Adventure Tourism(BHM 470)
Semester V
| Course Code | Course Title | Course Marks |
|---|---|---|
| GEM 414 | Hospitality Industry Law | 100 |
| ECO 302 | Behavioural Economic | 100 |
| HRM 213 | Organizational Behavior and Productivity Mgmt | 100 |
| RSH 405 | Research Methodology, Statistics | 100 |
| MKT 325 | Marketing & Sales for Hospitality Businesses | 100 |
| Total | 500 |
Semester VI
| Course Code | Course Title | Course Marks |
|---|---|---|
| RSH 406 | Research Project and Diploma Paper | 100 |
| ENT 414 | Entrepreneurship for Hospitality | 100 |
| BHM 404 | Tourism Destination Management | 100 |
| HRM 223 | Managing Productivity through People | 100 |
| -- | Elective I | 100 |
| Total | 500 |
List of Electives :
- Customer Relationship Management(MKT 405)
- Service Quality Management(GEM 410)
- E-Marketing and Distribution(MKT 432)
- Hospitality & Tourism Development Seminar(BHM 455)
- Information Technology in Hospitality(MAS 202)
- Hospitality Brand Management(MKT 473)
- Social Media in Hospitality(MKT 440)
Semester VII
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 206 | Industrial Experience (Internship One) | 400 |
| -- | Internship Report I | 100 |
| Total | 500 |
Semester VIII
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 207 | Industrial Experience (Internship Two) | 400 |
| -- | Internship Report II | 100 |
| Total | 500 |
Frequently Asked Questions