TRIBHUVAN UNIVERSITY

Faculty of Management
Office of the Dean

Bachelor of Hotel Management (BHM)

Curriculum

(Four Years Program)

Effective from 2023 Intake

 TRIBHUVAN UNIVERSITY
Faculty of Management

INTRODUCTION TO FACULTY OF MANAGEMENT

The Faculty of Management (FoM), Tribhuvan University, has its ultimate objective of
educating students for professional pursuits in business, industry and government. It is further
dedicated to contributing to an increase in the knowledge and understanding of business and
public administration. FoM aims at developing networks with management institutes across
the globe to exchange new knowledge, technology. It continuously brings innovation to
promote cost-effective, socially relevant and technology-based educational programs in
Nepal.

Similarly, the FoM offers bachelor level programs— Bachelor of Business Studies (BBS),
Bachelor of Travel and Tourism Management (BTTM), Bachelor of Hotel Management
(BHM), Bachelor of Information Management (BIM), Bachelor of Business Administration
(BBA), Bachelor of Public Administration (BPA), Bachelor of Mountaineering Studies
(BMS), Bachelor of Business Administration - Finance (BBA-F). It also has Post Graduate
Diploma in Police Sciences (PGDPS).

Likewise, the FoM offers master level programs— Master of Business Management (MBM),
Master of Business Studies (MBS), Master of Public Administration (MPA), Master of
Travel and Tourism Management (MTTM), Master of Hospitality Management (MHM),
Master of Finance and Control (MFC), Master of Business Administration (MBA) and
Master of Business Administration in Global Leadership and Management (MBA-GLM),
Master of Business Administration in Information Technology (MBA-IT), Master of
Business Administration - Finance (MBA-F), Master of Business Administration in
Corporate Leadership (MBA-CL), Master of Business Administration in Marketing (MBA-
M) and Master of Adventure Tourism Studies (MATS).

Furthermore, the FoM offers Master of Philosophy (M. Phil.) in Management and Master of
Philosophy (M.Phil.) in Public Administration leading to Doctor of Philosophy (Ph.D).

GOALS

 Prepare professional managers capable of handling business in a dynamic global

environment.
 Produce socially responsible and creative entrepreneurs capable of promoting
business and industry for the socio-economic development of Nepal.
 Conduct research and management development programs for updating the
knowledge and skills in academia and corporate world.
 Innovate and promote management programs catering to the needs of various social
and economic sectors of Nepal.
 Establish linkages with leading universities and management institutes abroad and
collaborate with them in development programs and their implementation in the work
place.

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BACHELOR OF HOTEL MANAGEMENT (BHM) PROGRAM
Program Overview:
Bachelor of Hotel Management (BHM) program, under the Faculty of Management (FoM),
Tribhuvan University (TU), is an academic degree course offering professional and innovative
curriculum prepared by academicians and industry professionals incorporating foundational courses
on management, hospitality, tourism and entrepreneurship. BHM envisions preparing skilled
hospitality professionals, service industry practitioners, business and event planners suitable for the
market demands of the world. BHM is a professional skill oriented course blending hospitality
aptitudes, national and international industry exposures, business expertise, and entrepreneurial
mindset to lead and bring transformation in the hospitality industry while managing the hospitality
industry operations and guest service facilitations.

Program Objectives:
The BHM program has been designed to prepare the students to enter the hospitality and tourism
industry with conceptual knowledge, practical intuitions, professional soft skills, entrepreneurial
approaches, Information, Communication and Technology (ICT) and Artificial Intelligence (AI)
orientations for the implementation of classical yet modern standards and bringing transformations to
the industry by overcoming the challenges and projecting the sustainable future of the industry. The
BHM Program envisages the following objectives:
 To provide comprehensive understanding of management, hospitality, tourism, leadership
and entrepreneurship;
 To prepare skilled hospitality professionals, service industry practitioners, business and event
planners suitable for the global market demands;
 To train students with necessary skills and practical insights required for various positions of
hospitality and tourism industry;
 To offer managerial skills required for professional operation of hospitality and tourism
industry;
 To develop global experience through internships and industry exposures in the intercultural
locations;
 To develop professional aptitudes and hospitality etiquettes for the transformation of the
hospitality industry with creative and critical insights in the age of ICT and AI.

Course Structure:
The BHM program recognizes the knowledge and skills required for various jobs in the hotel
and catering industry. The program course structure is classified into four main components:
the compulsory courses; the core courses; industrial exposure and project work; and the
elective courses.
 The Compulsory Courses are designed to provide the students with sound background
for English, Principles of Management, Economics, Financial Accounting, Sales and
Marketing, Cost and Management Accounting, Financial Management, Nepalese
Society and Politics, Entrepreneurship, Statistics, Organizational Behavior and
Human Resource Management, Strategic Management, and Research Methodology
and Project Report.
 The Core Courses are focused on the functional areas of hotel operations and
management. It includes courses of Food Production and Patisserie, Food Production
Operations, Food Production Management, Food and Beverage Service, Bar and
Beverage Service, Food and Beverage Management, Housekeeping Operations, Front
Office Operations, Hotel French, Food Science and Nutrition, Hotel Engineering, E-
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 Commerce for Hospitality, Event Management for Tourism and Hospitality, Legal
Environment for Hospitality, and Cultural Resources of Tourism in Nepal.
 Students are also required to study an Elective Specialized Course in one of the allied
areas of the Hospitality Management. The Elective course offered under the program
includes Barista and Bartending, Room Division Management, and Advance Food
Production.
 Students are required to acquire actual work experience through two semesters of
structured practical training as Industrial Exposure in 7th and 8th semesters. The
objective of the industrial exposure is to bridge the gap between theoretical input and
the real-life work experiences. In the seventh semester, students have to engage in
industrial exposure. Finally, in the eighth semester, students are required to engage in
industrial exposure and prepare an internship report and defend through Viva-voce for
graduation.

Curricular Structure:
The BHM Program requires completing 126 credits. The curricular structure of the program
comprises of the following four separate course components:

A. Compulsory Courses 42 Credit

B. Core Courses 57 Credit
C. Industrial Exposure and Internship Report 24 Credit
D. Elective Course (Any One) 3 Credit

Course Composition:
A. Compulsory Courses 42 Credit
ENG 101 English I 3 Credit
MGT 101 Principles of Management 3 Credit
ENG 151 English II 3 Credit
ACC 151 Financial Accounting 3 Credit
MGT 151 Organizational Behavior and Human Resource Management 3 Credit
MKT 201Sales and Marketing 3 Credit
ACC 201 Cost and Management Accountancy 3 Credit
FIN 251 Financial Management 3 Credit
SOC 251 Nepalese Society and Politics 3 Credit
MGT 301Entrepreneurship 3 Credit
STT 301 Statistics 3 Credit
ECO 301 Economics 3 Credit
MGT 351 Strategic Management 3 Credit
RCH 351 Research Methodology and Project Report 3 Credit
B. Core Courses 57 Credit
BHM 101 Hotel French 3 Credit
BHM 102 Food Production and Patisserie I 3 Credit
BHM 103 Food and Beverage Service I 3 Credit
BHM 104 Housekeeping Operations I 3 Credit
BHM 151 Food Production and Patisserie II 3 Credit
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 BHM 152 Food and Beverage Service II 3 Credit
BHM 153 Housekeeping Operations II 3 Credit
BHM 201 Food Science and Nutrition 3 Credit
BHM 202 Food Production Operations 3 Credit
BHM 203 Bar and Beverage Service 3 Credit
BHM 204 Front Office Operations I 3 Credit
BHM 251 Hotel Engineering 3 Credit
BHM 252 Food Production Management 3 Credit
BHM 253 Food and Beverage Management 3 Credit
BHM 254 Front Office Operations II 3 Credit
BHM 301 E-Commerce for Hospitality 3 Credit
BHM 302 Event Management for Tourism and Hospitality 3 Credit
BHM 351 Legal Environment for Hospitality 3 Credit
BHM 352 Cultural Resources of Tourism in Nepal 3 Credit

C. Industrial Exposure and Internship Report 24 Credit

BHM 449/ 491 Industrial Exposure 21 Credit
BHM 492 Internship Report 3 Credit
D. Elective Course (Any One) 3 Credit
ELH 385 Barista and Bartending
ELH 386 Room Division Management
ELH 387 Advance Food Production

Eligibility for Admission:

The candidates applying for admission to BTTM program must have:
 Successfully completed twelve-year schooling or its equivalent from any university,
board or institution recognized by Tribhuvan University;
 Minimum D grade in each subject of Grade 11 and 12 with CGPA 1.80 or more /
Minimum D+ grade in each subject of grade 11 and 12 with CGPA 1.80 or more who
passed in 2078 or before 2078 / Secured at least second division in the 10+2, PCL or
equivalent program;
 Complied with all the application procedures.
Admission Criteria:
Written Test:
Applicants are required to appear in the entrance test commonly known as Central
Management Admission Test (CMAT) conducted by the Faculty of Management. The test
will follow the international testing pattern and standards. It includes the areas like:
 Verbal Ability
 Quantitative Ability
 Logical Reasoning
 General Awareness

There shall be altogether one hundred (100) objective questions in the CMAT containing
twenty (25) questions in each section with a total weight of 100 marks. Student must secure a
minimum of 40% in the CMAT in order to qualify for the interview.
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Interview:
Only short-listed candidates from the written test will be interviewed and selected for
admission. Candidates selected for admission will have to produce original certificates
/testimonials for all examinations passed at the time of admission.

Examination, Evaluation and Grading System

The BHM program will be executed through the semester system. There will be altogether
eight semesters required to complete the regular program. The internal (ongoing) evaluation
and the external end-semester examination shall carry 40% and 60% weightage respectively
for theory-based courses. The internal (ongoing) evaluation, the external end-semester
examination and external practical examination shall carry 20%, 30% and 50% weightage
respectively for practical-based courses. The final grade of the student shall be determined
on the overall performance in the internal and external examinations.

The internal (ongoing) evaluation shall be conducted by the Campus/College. The internal
(ongoing) evaluation is conducted through continuous monitoring of the student’s periodic
assessments and progress reports. Classroom assignments, home assignments, unit tests, mid-
terminal tests, end-semester tests etc. are the tools to measure student knowledge, skill, and
ability. Similarly, attendance, punctuality, discipline, grooming and overall behavior of the
students are also used to assess the learners' achievement.

The external end-semester examination is conducted through written tests at the end of each
semester and shall be conducted by the Faculty of Management, Tribhuvan University.

Evaluation of the external practical examination shall be conducted jointly by the internal
examiners (concerned subject faculty of college) and external examiners (appointed by FoM,
TU). Students must secure a grade point of 3.0 with Letter grade 'B' in order to pass in the
practical examination.

Passing Grade and Grading System

The final evaluation of students is done through the examination conducted by Tribhuvan
University. Students must secure a minimum of grade ‘B’ or Grade Point Average (GPA) of
3.00 in the internal evaluation in order to qualify to appear in the semester examination. In
order to pass the semester examination the student must secure a minimum of grade ‘B’ or
the Cumulative Grade Point Average (CGPA) of 3.00. The grading system shall be as
follows:

Cumulative Grade
Letter Marks Obtained in
Point Average Divisions / Remarks
Grade Percent
(CGPA)
A 4.00 90 - 100 Distinction
A- 3.70 - 3.99 80 - 89.9 Very Good
B+ 3.30 - 3.69 70 - 79.9 First Division
B 3.00 - 3.29 60 - 69.9 Second Division
B- 2.70 - 2.99 50 - 59.9 Pass in Individual Subject
F Below 2.70 Below 50 Fail

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Failing in a Course:
In case of failure in one or more courses at the end-semester examinations, students can
appear in a make-up/chance examination to be arranged in subsequent semester.

Attendance Requirement:
 Students are required to have a minimum of 80% attendance in Theory and Practical
classes of each subject to qualify for end-semester examination.
 Students are also required to have a minimum 80% attendance during Industrial
Exposure in Seventh and Eighth semester.

Industrial Exposure and Internship Report

The students are required to complete their Industrial Exposure and Internship during the
seventh and eighth semesters for minimum of 44 weeks. The internship placement allows the
students to access the future prospective employment opportunities through trainings and
professional exposures at the global level at the hospitality partner industries located in Nepal
and abroad.
During the industrial exposure, the students would be attached to acclaimed hotels or
hospitality and tourism industry. The students should maintain a weekly logbook in the
prescribed format of Tribhuvan University. The logbook has to be duly signed and stamped
by the authority of the respective department of the attached hospitality industry. The
students must prepare and submit an internship report upon the completion of industrial
exposure and attend viva voce for the fulfillment of the BHM degree.

Credit Transfers and Withdrawal:

 The program allows students to transfer the credits earned by them in similar program
of other universities recognized by Tribhuvan University.
 A student who has partially completed the BHM program and would like to
discontinue his / her studies shall also be allowed to withdraw from the program. In
such cases, a certificate specifying the credit earned by the student in the program
shall be provided.

Graduation Requirements:
The BHM Program extends over eight semesters (four academic years). The BHM degree is
awarded upon the successful completion of all the following requirements specified by the
curriculum:

 Successful completion of 126 credit hours as prescribed by the course with minimum
passing grade in all subject with GPA 3.
 Successful completion of Industrial Exposure with minimum of grade 'B'.
 Completion of courses for the fulfillment of BHM Program must occur within seven
years from the date of initial registration to the program.

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 Course Cycle for Bachelor of Hotel Management (BHM)
First Semester
S. Course Subjects Credit Internal Theory Practical Total
N. No.
1 ENG 101 English-I 3 40 60 - 100
2 MGT 101 Principles of Management 3 40 60 - 100
3 BHM 101 Hotel French 3 40 60 - 100
4 BHM 102 Food Production and Patisserie I 3 20 30 50 100
5 BHM 103 Food and Beverage Service I 3 20 30 50 100
6 BHM 104 Housekeeping Operations I 3 20 30 50 100
Total 18 - - - 600

Second Semester
S.N Course Subjects Credit Internal Theory Practical Total
. No.
1 ENG 151 English II 3 40 60 - 100
2 MGT 151 Organizational Behavior and 3 40 60 - 100
Human Resource Management
3 ACC 151 Financial Accounting 3 40 60 - 100
4 BHM 151 Food Production Patisserie II 3 20 30 50 100
5 BHM 152 Food and Beverage Service II 3 20 30 50 100
6 BHM 153 Housekeeping Operations II 3 20 30 50 100
Total 18 - - - 600

Third Semester
S.N Course Subjects Credit Internal Theory Practical Total
. No.
1 MKT 201 Sales and Marketing 3 40 60 - 100
2 ACC 201 Cost and Management 3 40 60 - 100
Accountancy
3 BHM 201 Food Science and Nutrition 3 40 60 - 100
4 BHM 202 Food Production Operations 3 20 30 50 100
5 BHM 203 Bar and Beverage Service 3 20 30 50 100
6 BHM 204 Front Office Operations I 3 20 30 50 100
Total 18 - - - 600

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 Fourth Semester
S.N Course Subjects Credit Internal Theory Practical Total
. No.
1 FIN 251 Financial Management 3 40 60 - 100
2 SOC 251 Nepalese Society and Politics 3 40 60 - 100
3 BHM 251 Hotel Engineering 3 40 60 - 100
4 BHM 252 Food Production Management 3 20 30 50 100
5 BHM 253 Food and Beverage Management 3 20 30 50 100
6 BHM 254 Front Office Operations II 3 20 30 50 100
Total 18 - - - 600

Fifth Semester
S.N Course Subjects Credit Internal Theory Practical Total
. No.
1 MGT 301 Entrepreneurship 3 40 60 - 100
2 STT 301 Statistics 3 40 60 - 100
3 ECO 301 Economics 3 40 60 - 100
4 BHM 301 E-Commerce for Hospitality 3 20 30 50 100
5 BHM 302 Event Management for Tourism 3 20 30 50 100
and Hospitality
Total 15 - - - 500

Sixth Semester
S.N Course Subjects Credit Internal Theory Practical Total
. No.
1 MGT 351 Strategic Management 3 40 60 - 100
2 RCH 351 Research Methodology and 3 40 60 - 100
Project Report
3 BHM 351 Legal Environment for 3 40 60 - 100
Hospitality
4 BHM 352 Cultural Resources of Tourism 3 40 60 - 100
in Nepal
Elective Course (Any One)
5 ELH 385 Barista and Bartending 3 20 30 50 100
6 ELH 386 Room Division Management 3 20 30 50 100
7 ELH 387 Advance Food Production 3 20 30 50 100
Total 15 - - - 500

Seventh Semester
S. Course Subjects Credit Total
N. No.
1 BHM 449 Industrial Exposure 12 400
Total 12 400

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 Eighth Semester
S. Course Subjects Credit Total
N. No.
1 BHM 491 Industrial Exposure 9 300
2 BHM 492 Internship Report 3 100
Total 12 400

Total Credit Hours: 126 Credits