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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.





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

1.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.
2.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:

1. Certificate and testimonials of all examinations passed.
2. Equivalency, Transfer and Character Certificates.
3. Two recent passport size photographs.
4. 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
    • Written Examination

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:

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


                                            State Banquet Simulation

THE COURSE CYCLE
The BHM programme is spread over a period of 6 semesters:

1st Semester

S.No Course No. Course Credit Hours Theory Internal Theory Annual Practical Annual Total
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 and Patisserie I 3 20 30 50 100
5 BHM 311 Food and 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 70


2nd SEMESTER
S.No Course No. Course Credit Hours Theory Internal Theory Annual Practical Annual Total
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 352 Nutrition 3 20 80 100
Total 21 700


3rd SEMESTER
S.No Course No. Course Credit Hours Theory Internal Theory Annual Practical Annual Total
1 BHM 206 Hotel Accounting & Inventory Management 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 Hygiene 3 20 80 100
Total 21 700


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


5th SEMESTER
S.No Course No. Course Credit Hours Theory Internal Theory Annual Total
1 BHM 263 Project Work 200
2 BHM 361 Industrial Exposure 12 400
Total 18 600


6th SEMESTER
S.No Course No. Course Credit Hours Theory Internal Theory Annual Total
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 18 100


Fee Structure
S.No Particular First Semester Second Semester Third Semester Fourth Semester Fifth Semester Sixth Semester
1 Admission & Registration 6,000/- - - - - -
2 Security Deposit 5,000/- - - - - -
3 Examination Charge (NATHM) 9,000/- - - - - -
4 Maintenance 3,000/- - - - - -
5 Tuition Fee (includes expenses of practicals and T.U. annual service charge) 56,000/- 56,000/- 56,000/- 56,000/- 26,000/- 26,000/-
Total 79,000/- 56,000/- 56,000/- 56,000/- 26,000/- 26,000/-
Grand Total 299,000/-

All amounts are in Nepalese rupees. The above mentioned course fees are subject to change The first installment of Rs.73000/- should be paid at the time of admission. All other installments should be paid within twenty one days of eachsemester commencement. (Failing which a late fee of Rs. 10/- per day will be charged).

TRIBHUVAN UNIVERSITY EXAMINATION FEE
All applicable examination fees, to be determined by Tribhuvan University, must be paid before each semester examinations.

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

Note: Incase of accidents and injuries inflicted upon the students, the academy will provide First Aid treatment as available at the academy.

UNIFORM
General : White Shirt / Blouse, Navy Blue Trousers / Skirt, Blue Blazer,
Tie, Black Shoes, Black 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)