Bachelor in Hospitality Management
The BHM program has been designed to prepare the students to enter the hospitality industry at the supervisory level in areas of hotel and catering operations.
objectives
- Occupy supervisory positions in the hotel and catering industry with adequate management skills and knowledge
- Acquire basic technical and social skills required for professional handling of hotel and catering operations
- Apply cost control measures for greater economy and success of business operations
- Set standards for quality of the services offered to customers
- Become a successful entrepreneur through a small/ medium size enterprise The BHM program is spread over a period of eight semesters (Four Years) consisting of 126 credit hours
Course Detail
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| BHM 101 | The Contemporary Hospitality and Tourism Industry | 3 | 48 | 32 | 1 | 16 |
| BHM 131 | Room Division Operation I | 3 | 48 | 16 | 2 | 32 |
| BHM 121 | Food & Beverage Service Operation & Mgmt I | 3 | 48 | 16 | 2 | 32 |
| GEM 233 | Fundamental of Hospitality Mgmt & Leadership | 3 | 48 | 48 | 1 | 16 |
| BHM 123 | Food Production Operation & Mgmt I | 3 | 48 | 16 | 2 | 32 |
| ENG 105 | English for Hospitality | 3 | 48 | 48 | 1 | 16 |
| Total | 18 | 288 | 176 | 9 | 144 | |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| BHM 122 | Food & Beverage Service Operation & Mgmt II | 3 | 48 | 16 | 2 | 32 |
| BHM 202 | Travel and Tourism Service Operation | 3 | 48 | 32 | 1 | 16 |
| BHM 124 | Food Production Operation & Mgmt II | 3 | 48 | 16 | 2 | 32 |
| BHM 201 | Food Science, Nutrition and Sanitation | 3 | 48 | 48 | 1 | 16 |
| BHM 132 | Room Division Operation II | 3 | 48 | 16 | 2 | 32 |
| GEM 220 | Success Skill (Professionalism in Hospitality) | 3 | 48 | 48 | 1 | 16 |
| Total | 18 | 288 | 176 | 9 | 144 | |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| BHM 125 | Food Production Operation & Mgmt III | 3 | 48 | 16 | 2 | 32 |
| FIN 312 | Financial Management in Hospitality Industry | 3 | 48 | 48 | 0 | 0 |
| MAS 122 | Hospitality Business Software Applications | 3 | 48 | 16 | 2 | 32 |
| GEM 204 | Business Communication & Writing Skills | 3 | 48 | 40 | 0.5 | 8 |
| BHM 221 | Oenology & Beverage Knowledge | 3 | 48 | 16 | 2 | 32 |
| FRN 102 | International Foreign Language (Chinese/German/French/Spanish) | 3 | 48 | 48 | 0 | 0 |
| Total | 18 | 288 | 184 | 6.5 | 104 | |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| BHM 301 | Sustainable Hospitality Environment | 3 | 48 | 40 | 0.5 | 8 |
| SOS 125 | Ethics and Fair Society | 3 | 48 | 48 | 0 | 0 |
| BHM 302 | Property, Safety and Security Management | 3 | 48 | 40 | 0.5 | 8 |
| ACC 314 | Managerial Accounting for Hospitality Industry | 3 | 48 | 40 | 0.5 | 8 |
| Specialization (any two) | 6 | 96 | 48 | 3 | 48 | |
| BHM 320 | Food and Beverage Operation and Mgmt Advanced | - | - | - | - | - |
| BHM 330 | Room Division Operation and Management | - | - | - | - | - |
| BHM 340 | Management of Function & Events | - | - | - | - | - |
| BHM 360 | Tourism Product Development | - | - | - | - | - |
| BHM 350 | Airlines Operation and Management | - | - | - | - | - |
| BHM 470 | Adventure Tourism | - | - | - | - | - |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| GEM 414 | Hospitality Industry Law | 3 | 48 | 40 | 0.5 | 8 |
| ECO 302 | Behavioural Economic | 3 | 48 | 48 | 0 | 0 |
| HRM 213 | Organizational Behavior and Productivity Mgmt | 3 | 48 | 40 | 0.5 | 8 |
| RSH 405 | Research Methodology, Statistics | 3 | 48 | 48 | 0 | 0 |
| MKT 325 | Marketing & Sales for Hospitality Businesses | 3 | 48 | 32 | 1 | 16 |
| Total | 15 | 240 | 208 | 2 | 32 | |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| RSH 406 | Research Project and Diploma Paper | 3 | 48 | 32 | 1 | 16 |
| ENT 414 | Entrepreneurship for Hospitality | 3 | 48 | 32 | 1 | 16 |
| BHM 404 | Tourism Destination Management | 3 | 48 | 32 | 1 | 16 |
| HRM 223 | Managing Productivity through People | 3 | 48 | 48 | 0 | 0 |
| Elective (any one) | 3 | 48 | 32 | 1 | 16 | |
| MKT 405 | Customer Relationship Management | - | - | - | - | - |
| GEM 410 | Service Quality Management | - | - | - | - | - |
| MKT 432 | E-Marketing and Distribution | - | - | - | - | - |
| BHM 455 | Hospitality & Tourism Development Seminar | - | - | - | - | - |
| MAS 202 | Information Technology in Hospitality | - | - | - | - | - |
| MKT 473 | Hospitality Brand Management | - | - | - | - | - |
| MKT 440 | Social Media in Hospitality | - | - | - | - | - |
| Total | 15 | 240 | 176 | 4 | 64 | |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| BHM 206 | Industrial Experience (Internship One) | 14 | - | - | - | 672 |
| Internship Report I | 1 | - | - | - | - | |
| Total | 15 | - | - | - | 672 | |
| Code | Subject | Credit | Hours | Theory | Practical | |
|---|---|---|---|---|---|---|
| Credit | Hours | |||||
| BHM 207 | Industrial Experience (Internship Two) | 14 | - | - | - | 672 |
| Internship Report I | 1 | - | - | - | - | |
| Total | 15 | - | - | - | 672 | |
Eligibility Criteria
Applicants must have minimum ‘D+’ grade in each subject of class 11 and 12 with minimum CGPA 1.6 or second division in 10+2, PCL or Equivalent degree in any discipline.
Admission Procedure For BHM
The students aspiring to join BHM is screened through two stages of admission tests. In the first stage, the interested candidates should appear for the KUUMAT conducted by Kathmandu University. To appear in this test, applicants should fill application form enclosing the following documents:
- Marksheet & Character certificate of SLC/SEE
- Transcript, Character Certificate and Migration Certificate of 10+2
- Two recent passport size photographs
The applicants securing more than 40% marks in KUUMAT are eligible to appear for the second stage of admission test. The second stage of admission test consists of Group Discussion & Personal Interview.
On the basis of cumulative marks obtained by the students calculated on the basis of 30% from the score of 10+2, 50% from the KUUMAT and 20% marks from the Group Discussion and Personal Interview; a merit list is published and the qualified candidates can get admission in the BHM programs at KU NATHM, Bardibas.
GRADUATION REQUIREMENTS FOR BHM PROGRAM
To be able to graduate with the BHM degree, the students should fulfill the following requirements.
- Students are required to have a minimum of 80% attendance in each subject to appear in the semester examination. Successful completion of 96 credit hours of 2100 marks with passing grades in each of them.
- Successful completion of Industrial Attachment (Internship) Program and Project Work.
- Completion of courses for the fulfillment of BHM program must occur within twelve semesters from the date of admission.
Unifom for BHM Students
Students are strictly required to follow the uniform protocols of the academy and adhere to the following uniform.
- General: White Shirt, Navy Blue Trousers, Blue Blazer, Tie, Black Shoes, Black Socks.& Tour Kitchen: White Chef Coat, Checked Trousers, White Apron, White Scarf
- House Keeping: White Long Coat/Other Tourism Trainings
- Restaurant: White Shirt, Black Trousers, Black Shoes, Black Socks, Black Belt, Black Bow Tie, Waist Coat
Internship Opportunities for Students
The students of BHM program have to go through a yearlong internship in their 7th and 8th Semester to fulfil the requirement of the course. Internship is an important opportunity for students to sharpen the practical skills and understand the functioning of large hotels & tourism sector. Currently, students from NATHM are getting opportunities at world class hotels in France, UAE, Qatar, Bahrain, Malaysia, Germany, India and Nepal.
BHM Fee Structure
| S.No | Particular | First Semester | Second Semester | Third Semester | Fourth Semester | Fifth Semester | Sixth Semester | Seventh Semester | Eighth Semester |
|---|---|---|---|---|---|---|---|---|---|
| 1 | Admission & Registration | 10,000/- | - | - | - | - | - | - | - |
| 2 | Security Deposit | 5,000/- | - | - | - | - | - | - | - |
| 3 | Examination Charge (NATHM) | 15,000/- | - | - | - | - | - | - | - |
| 4 | Maintenance | 5,000/- | - | - | - | - | - | - | - |
| 5 | Tuition Fee (Includes expenses of practical and T.U. annual service charge | 1,15,000/- | 1,00,000/- | 1,00,000/- | 1,00,000/- | 75,000/- | 30,000/- | 10,000/- | 10,000/- |
| Total | 1,50,000/- | 1,00,000/- | 1,00,000/- | 1,00,000/- | 75,000/- | 30,000/- | 10,000/- | 10,000/- | |
Grand Total: 5,75,000/-
All amounts are in Nepalese rupees.
- The first installment of Rs.1,50,000 should be paid at the time of admission.
- All other installments should be paid within twenty-one days of commencement of each semester. (Failing to meet the deadline will be penalized with Rs. 10 per day till four weeks).
- Students failing to deposit the fee within the grace period of 4 weeks without any genuine reasons shall not be allowed to continue with the degree.
Other Fees
- All applicable examination fees, to be determined by Kathmandu University, must be paid before each semester examinations.
- Cost for tours & excursions, sport events, cultural function etc. shall be calculated and collected on a pro-rata basis from the students at the time of event.
- The cost of the designated uniform and journals shall be borne by the students
- In case of accidents and injuries inflicted upon the students, the academy will provide First Aid treatment as available at the academy
- The additional fee should be borne by students for the internship program inside or outside Nepal, if applicable.