Programs »  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 handling 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 handling the operations;
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 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 passports size photographs.
• Must have secure 40% marks in CMAT exarn conducted by T.U.

ADMISSIONS 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

1. Group Discussion
2. Personal Interview

Course Starts: 4th 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 in 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.

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

1st SEMESTERI

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
6	BHM 351	Hotel French	3	2O	80		100
		Total	21				700

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	2O	80		100
3-	BHM 302	Food Production and Patisserie II	3	20	30	5	100
4-	BHM 312	Food and Beverage Service operation	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.	Courses 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				100

4th SEMESTER

S.No.	Courses No.	Course	Credit Hours	Theory Internal	Theory Annual	Practical Annual	Total
I	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.	Courses No.	Course	Credit Hours	Theory Internal	Theory Annual	Total
1	BHM 263	Project Work	6			200
2	BHM 361	Industrial Exposure	12			400
		Total	18			600

6th SEMESTER

S.No.	Courses 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	2O	80	100
4	BHM 355	Hospitality Marketing	3	20	80	100
5	BHM 401	Tourism	3	2O	80	100
6	BHM 402	Cultural Resource of Tourism in Nepal	3	2O	80	100
7	BHM 403	Quality Management
8	BHM 404	Material Management
		Total	18			600

FEE STRUCTURE

S.N.	Particular	First Semester	Second Semester	Third Semester	Fourth Semester	Spmpstpr	strong>Sixth
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)	61,000/-	61,000/-	61,000/-	61,000/-	31,000/-	31,000/-
		84,000/-	61,000/-	61,000/-	61,000/-	31,000/-	31,000/-
Total							3,29,000/-

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

TRIBHUVAN 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)