Bachelor of Hotel Management-MWU(BHM)
About the Degree
The Bachelor of Hotel Management (BHM) program at Mid-West University (MWU) is a comprehensive four-year undergraduate course designed to equip students with the necessary skills and knowledge for a successful career in the hospitality and tourism industry. Structured over eight semesters, the program integrates theoretical instruction with practical training, emphasizing areas such as hotel operations, food and beverage management, front office operations, housekeeping, hospitality marketing, and event management. A key component of the curriculum is a mandatory internship, providing students with real-world experience to bridge the gap between academic learning and industry practice.
As of now, Mid-West University offers the BHM program through its Mid-West University School of Management (MUSOM), located in Birendranagar, Surkhet. Additionally, the university has extended its affiliation to Global College International (GCI) in Mid-Baneshwor, Kathmandu, for the BHM program. Therefore, there are currently two colleges under MWU offering the BHM course.
Graduates of the BHM program from MWU are well-prepared to pursue diverse career opportunities in the hospitality sector, including roles in hotels, resorts, airlines, event management companies, and tourism departments, both within Nepal and internationally. The program aims to develop professionals who can contribute effectively to the growth and development of the hospitality and tourism industries.
Eligibility Criteria
For the grading system
Should have successfully completed Grade 11 and 12 (or equivalent) in any academic stream from a recognized board with a minimum final grade of 'C' in all subjects. The applicant must have studied English as a compulsory subject at the 10+2 level.
For the percentage system
Should have successfully passed 10+2 or equivalent from a recognized institution in any stream, securing at least 45% aggregate marks. English must have been studied as a compulsory subject at the 10+2 level.
Grading System
Mid-West University employs a comprehensive evaluation system for its BHM program, combining both internal and external assessments to ensure a holistic appraisal of student performance. Each course is evaluated with equal weightage: 50% from internal assessments and 50% from external examinations. Internal evaluations encompass assignments, presentations, case studies, term papers, tests, and seminars, conducted collaboratively by faculty members and college administration. External evaluations are standardized written examinations administered at the end of each semester. To be eligible for the semester-end examinations, students must fulfill the following criteria: Achieve a minimum of 80% attendance in all classes. Edusanjal Secure at least 50% marks in internal evaluations. Ensure completion of the previous semester's final examination before proceeding to the next.
Letter Grade | Grading Scale | Grade Point |
---|---|---|
Distinction | 90% and above | 4.0 |
First Division | 70% to 89.9% | 3.0 – 3.9 |
Second Division | 60% to 69.9% | 2.0 – 2.9 |
Pass | 50% to 59.9% | 1.0 – 1.9 |
Fail | Below 50% | 5: 0.0 |
Student performance is categorized based on the percentage achieved in the final evaluation. The university awards academic divisions accordingly: students who score 90% and above are placed in the Distinction category. Those obtaining between 70% and 89.9% fall under the First Division, while scores ranging from 60% to 69.9% are classified as Second Division. Students who achieve between 50% and 59.9% are considered to have passed. Any score below 50% results in a failing grade. This classification reflects the student's overall academic achievement during the course.
Course Structure
Semester I
Course Code | Course Title | Course Marks |
---|---|---|
BHM 311 | Introduction to Tourism and Hospitality | 100 |
BHM 312 | English Communication | 100 |
BHM 313 | Principles of Management | 100 |
BHM 314 | Food Production and Patisserie I | 100 |
BHM 315 | Food and Beverage Service I | 100 |
BHM 316 | Housekeeping Operation I | 100 |
Total | 600 |
Semester II
Course Code | Course Title | Course Marks |
---|---|---|
BHM 321 | Accounting for Financial Decision Making and Control | 100 |
BHM 322 | Tourism and Hospitality Information System | 100 |
BHM 323 | Tourism Economics | 100 |
BHM 324 | Food Production and Patisserie II | 100 |
BHM 325 | Food and Beverage Service II | 100 |
BHM 326 | Housekeeping Operation II | 100 |
Total | 600 |
Semester III
Course Code | Course Title | Course Marks |
---|---|---|
BHM 331 | Human Resource Management and Organizational Behaviour | 100 |
BHM 332 | Food Production and Patisserie III | 100 |
BHM 333 | Food and Beverage Service III | 100 |
BHM 334 | Front Office Operation I | 100 |
BHM 335 | Food Science and Nutrition | 100 |
Total | 500 |
Semester IV
Course Code | Course Title | Course Marks |
---|---|---|
BHM 341 | Tourism and Hospitality Law | 100 |
BHM 342 | Tourism and Hospitality Marketing | 100 |
BHM 343 | Food Production and Patisserie IV | 100 |
BHM 344 | Food and Beverage Service IV | 100 |
BHM 345 | Front Office Operation II | 100 |
Total | 500 |
Semester V
Course Code | Course Title | Course Marks |
---|---|---|
BHM 351 | Casino Management | 100 |
BHM 352 | Meeting and Conference Management | 100 |
BHM 353 | Catering Management | 100 |
BHM 354 | Fast Food Chain Management | 100 |
BHM 355 | Food and Beverage Control | 100 |
Total | 500 |
Semester VI
Course Code | Course Title | Course Marks |
---|---|---|
BHM 361 | Hospitality Facilities Management | 100 |
BHM 362 | Strategic Management for Hospitality | 100 |
BHM 363 | Statistics and Research Methodology | 100 |
BHM 364 | Entrepreneurship Development in Tourism and Hospitality | 100 |
BHM 365 | Environmental Management | 100 |
Total | 500 |
Semester VII
Course Code | Course Title | Course Marks |
---|---|---|
-- | Internship/ Organizational Evaluation | 100 |
Total | 100 |
Semester VIII
Course Code | Course Title | Course Marks |
---|---|---|
-- | Internship | 100 |
-- | Project Report | 100 |
Total | 200 |
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