About the Degree
Tribhuvan University (TU) offers the Bachelor of Hotel Management (BHM) as a four-year, eight-semester undergraduate degree through its Faculty of Management. This curriculum is intended to develop talented, knowledgeable, and professional graduates capable of taking on leadership roles in Nepal's rapidly growing hospitality and tourism industries, as well as those worldwide.
BHM emphasizes theoretical understanding and hands-on training in a variety of hotel operations areas, such as food and beverage management, housekeeping, front office operations, hospitality marketing, hotel accounting, and business communications. The program includes industrial training and internships in reputable hotels or hospitality firms, giving students real-world experience.
The program intends to train experts in hospitality operations, customer service, and entrepreneurship. Graduates of BHM can work in hotels, resorts, airlines, cruise lines, restaurants, travel agencies, or start their own hospitality businesses.
The BHM curriculum is presently available in several TU-affiliated universities in Nepal, including NATHM (Nepal Academy of Tourism and Hotel Management) and others that maintain good hospitality education standards.
In a country like Nepal, where tourism is a major economic engine, BHM is an important and future-oriented subject for students interested in service, travel, and worldwide prospects.
Course Structure
Semester I
Course Code | Course Title | Course Marks |
---|---|---|
ENG311 | English | 100 |
BHM311 | Food and Beverage Service I | 100 |
BHM301 | Food Production & Patisserie I | 100 |
BHM301 | Housekeeping Operation | 100 |
MGT311 | Principles of Management | 100 |
Total | 500 |
Semster II
Course Code | Course Title | Course Marks |
---|---|---|
ENG203 | Business Communication | 100 |
BHM312 | Food and Beverage Service Operation II | 100 |
BHM302 | Food Production & Patisserie II | 100 |
BHM324 | Hotel Accounting | 100 |
BHM322 | House Keeping Management | 100 |
Total | 500 |
Semester III
Course Code | Course Title | Course Marks |
---|---|---|
ACC311 | Cost and Management Accountancy | 100 |
BHM313 | Food and Beverage Service Operation III | 100 |
BHM303 | Food Production & Patisserie III | 100 |
BHM323 | Food Science & Nutrition | 100 |
BHM319 | Front Office Operations I | 100 |
Total | 500 |
Semester IV
Course Code | Course Title | Course Marks |
---|---|---|
FIM311 | Financial Management | 100 |
BHM 326 | Food and Beverage Management | 100 |
BHM325 | Food Production Management | 100 |
BHM320 | Front Office Management | 100 |
MGT314 | Human Resources Management | 100 |
Total | 500 |
Semester V
Course Code | Course Title | Course Marks |
---|---|---|
ECO311 | Economics | 100 |
BHM327 | Facility Planning and Management | 100 |
BHM331 | Fundamentals of Tourism | 100 |
BHM330 | Hospitality Marketing and Sales | 100 |
MIS311 | Management Information Systems | 100 |
Total | 500 |
Semester VI
Course Code | Course Title | Course Marks |
---|---|---|
BHM 263 | Industrial Exposure | 500 |
Total | 500 |
Frequently Asked Questions