Government of Nepal
Ministry of Culture, Tourism & Civil Aviation
Nepal Academy of Tourism and Hotel Management
(NATHM)

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Bachelor in Hotel
   Management (BHM)
Bachelor in Travel and
   Tourism Management (BTTM)
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BACHELOR IN HOTEL MANAGEMENT (BHM)

Objectives

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

  1. occupy supervisory positions in the hotels and catering industry with adequate background of management functions;
  2. acquire basic technical and social skills required for professional 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 imitative and self confidence in handling the operations ; and
  6. become a successful entrepreneur in a small/ medium size enterprise.


We achieve this:

By providing the knowledge, skill and most essentially the attitude required for the overall self-development in the hospitality culture.

Eligibility for Admission

The candidates applying for admission to the BHM programme must have:

  • Successfully completed 10+2 or equivalent examination in any academic stream with a minimum of 45 percent aggregate marks from a Higher Secondary Board or any other board or any other board recognized by Tribhuvan University.
  • Must have studied English as a compulsory subject.

Admission Procedure: Candidates seeking admission to BHM course should apply in the prescribed form for entrance test within the stipulated time. The applicants should enclose with the application form, attested copies of:

  • Certificate and testimonials of all examinations passed.
  • Equivalency, Transfer and Character Certificates
  • Two recent passport size photographs.

Must have secured 35% marks in CMAT Conducted by T.U.

Admission Test:The applicants will be required to sit for an admission test designed to judge their abilities and aptitude for the programme in the following areas

  • Group Discussion
  • Personal Interview

Course Starts: 3rd week of september each year

Attendance: Students are required to have a minimum of 80% attendance in each subject to appear in the semester examination.

Students are also required to have a minimum of 80% attendance during industrial Release at fifth Semester.

Graduation Requirements

After completion of six semesters (Three Years), students must fulfill the following requirements to be eligible for a BHM degree

  • Successful completion of 120 credit hours of 2000 marks with passing grades in each of them.
  • Successful completion of industrial Release Programme and Project Work.
  • Completion of courses for the fulfillment of BHM programme must occur within twelve semesters from the date of admission.

The Course Cycle

The BHM programme is spread over a period of 6 semesters.

1st SEMESTER

Compulsory Courses
S. No. Course No. Course Credit Hours Theory
Internal		 Theory
Annual		 Practical
Annual		 Marks
1 BHM 201 English I 3 20 80   100
2. BHM 203 Principles of Management 3 20 80   100
3. BHM 204 Principles of Accounting 3 20 80   100
4. BHM 301 Food Production &
Patisserie I 		3 20 30 50 100 
5. BHM 311 Food & Beverage Service
Operation I 		3 20 30 50 100
6. BHM 321 Housekeeping Operation I 3 20 30 50 100 
7. BHM 351 Hotel French 3 20 80   100 
TOTAL 21 700

2nd SEMESTER

S. No. Course No. Course Credit Hours Theory
Internal		 Theory
Annual		 Practical
Annual		 Marks
1 BHM 202 English II 3 20 80   100
2. BHM 205 Cost and Managerial Accounting 3 20 80   100 
3. BHM 302 Food production and Patisserie- II 3 20 30 50 100 
4. BHM 312 Food and Beverage Service Operation II 3 20 30 50 100
5. BHM 322 Housekeeping Operation-II 3 20 30 50 100 
6. BHM 341 Computer Application I 3 20 30 50 100 
7. BHM 350 Nutrition 3  20 80   100
TOTAL 21 700

3rd SEMESTER

S. No. Course No. Course Credit Hours Theory
Internal		 Theory
Annual		 Practical
Annual		 Marks
1 BHM 206 Hotel Accounting & Inventory Managemnet 3 20 80   100
2. BHM 207 Statistics 3 20 80   100
3. BHM 303 Food Production and Patisserie III 3 20 30 50 100
4. BHM 313 Food and Beverage Service Operation III 3 20 30 50 100
5. BHM 331 Front Office Operation-I 3 20 30 50 100
6. BHM 342 Computer Application II 3 20 30 50 100
7. BHM 353 Food Science and Hygine 3 20 80   100
TOTAL 21 700

4 th SEMESTER

S. No. Course No. Course Credit Hours Theory
Internal		 Theory
Annual		 Practical
Annual		 Marks
1 BHM 209 Economics 3 20 80   100
2. BHM 210 Behaviourial Science 3 20 80   100 
3. BHM 211 Human Resource Management 3 20 80   100
4. BHM 304 Food & Production &
Patisserie - VI 		3 20 30 50 100 
5. BHM 314 Food & Beverage Service
Operation- VI 		3 20 30 50 100 
6. BHM 332 Front Office Operation II 3 20 30 50 100
7. BHM 354 Hotel Engineering 6 20 30 50 100
TOTAL 21 700

5th SEMESTER

S. No. Course No. Course Credit Hours Theory
Internal		 Theory
Annual		 Marks
1 BHM 263 Project Work 6     200
2. BHM 361/362 Industrial Exposure 12     400 
TOTAL 18  600 

6th SEMESTER

S. No. Course No. Course Credit Hours Theory
Internal		 Theory
Annual		 Marks
1. BHM 208 Hospitality Law 3 20 80 100
2. BHM 211 Behavioural Science in Hospitality 3 20 80 100
3. BHM 315 Catering Management 3 20 80 100 
4. BHM 355 Hospitality Marketing 3 20 80 100
5. BHM 401 Tourism 3 20 80 100
Elective Course (Any One)
6. BHM 402 Cultural Resource of Tourism in Nepal 3 20 80 100
7. BHM 403 Quality Management          
8. BHM 404 Material Management        
TOTAL 18 600
In total 120 credit Hours

Fee Structure

S.N Particular

First
Semester

Second
Semester

Third
Semester

Fourth
Semester

Fifth
Semester

Sixth
Semester

1 Admission & Registration 6000/- - - - - -
2 Security Deposit 5000/- -        
3 Practical Examination charge (NATHM) 9000/- -        
4 Maintenance 3000/- -        
5 Tuition Fee (includes expenses of practicals and T. U. annual service charge) 40000/- 40000/- 40000/- 40000/- 40000/- 40000/-
 
Total
63000/- 40000/- 40000/- 40000/- 40000/- 40000/-
 
GRAND TOTAL
263,000/-
All amounts are in Nepalese Rs.. The above-mentioned course fees are subject to change.

The first installment of Rs. 63,000/- should be paid at the time of admission. All other installments should be paid within two weeks of each semester.

Tribhuvan University Examination Fee:

All applicable examination fees, to be determined by Tribhuvan University , should be paid before each semester examinations.

Other charges:

Cost for field trips, sport events, cultural function etc. shall be calculated and collected on a prorata basis from the students at the time of event.

Uniform

General White Shirt / Blouse, Navy Blue Trousers / Skirt, Blue Blazer, Tie, Black Shoes, White Socks
Kitchen White Chef Coat, Checked Trousers, White Apron, White Scarf
House Keeping White Long Coat
Restaurant White Shirt / Blouse, Black Trousers / Skirt, Black Shoes, White Socks, Black Bow Tie, White Coat (Third Year)

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Nepal Academy of Tourism and Hotel Management