BHM

The Bachelor of Hotel Management (BHM) is a four-year full-time semester system course designed to produce the professional human resource for the dynamically growing hospitality sector of Nepal. Upon completion of the course, the students will be able to occupy the supervisory position at hotel and catering industry with an adequate background of management functions; acquire basic technical and social skills required for the professional handling of hotel and catering operations; apply cost control measures for greater economy and success of business operations; set standards for quality assurance of the services offered to customers; develop positive attitudes towards the trade with greater imitative and handling the operations, and become a successful entrepreneur in a small/medium size enterprise.

BHM which stands for Bachelors of Hotel Management is a 4 year course of Tribhuvan University. The course consists of 126 credit hours and is taught over the period of eight semesters.

The objective of the course is to develop the basic skills of the students who will be working in the hospitality industry in the near future. These skills can be related to food and beverage preparation, food and beverage service, front office operations and housekeeping operations. 

Apart from that, the course also focuses on developing personal skills of the students. An aspirant with a good personality is always preferred in the industry.

For students interested in the field of food and beverage, the course also aims to provide the basic knowledge in hygiene, food safety & nutrition in line with international standards.

• Must have successfully completed the 10+2 with at least 2nd division in any stream or equivalent* from any University, Board or Institution recognized by Tribhuvan University (TU).
• Student English as a full paper at 10+2 or equivalent level.
  * Equivalency for other University, Board & Institutions differs

Upon graduation, the students will be able:
To occupy supervisory positions in the hotels and catering industry with an adequate background of management functions.
To acquire basic technical and social skills required for professional handling of hotel and catering operations.
To apply cost control measures for greater economy and success of business operations.
To set a standard of quality assurance of the service offered to customers.
To become a successful entrepreneur in a small/medium scale enterprise.