About the Program

First semester:

• English 3 credit hours
• Principal of Management 3 credit hours
• Food production and Patiserrie 1  3 credit hours
• Food and beverage service 3 credit hours
• Housekeeping operation 3 credit hours

Second Semester:

• Business Communication 3 credit hours
• Hotel Accounting 3 credit hours
• Food production and Patiserrie 3 credit hours
• Food and Beverage service 2 3 credit hours
• Housekeeping Management 3 credit hours

Third Semester:

• Food Science and Nutrition 3 credit hours
• Cost and Management Accountancy 3 credit hours
• Food production and Patiserrie 3 credit hours
• Food and Beverage service 3 3 credit hours
• Front Office Operations 3 credit hours

Fourth Semester:

• Human Resource Management 3
• Financial Management 3
• Food Production and Management 3
• Food and Beverage Management 3
• Front office Management 3

Fifth Semester:

• Hospitality Marketing and Sales 3
• Statistics 3
• Economics 3
• Fundamentals of Tourism 3
• Facility Planning and Management 3
• Management Information System 3

Sixth Semester:

• Industrial exposure 3 credit hours

Seventh Semester:

• Industrial Exposure 9
• Project work 3
• Internship Report 3

Eighth Semester:

• Legal environment for hospitality 3
• Strategic Management 3
• Entrepreneurship for Hospitality 3
• Nepalese Society and Politics 3

Eligibility

To become eligible candidates must successfully complete 10+2 or equivalent examination in any academic stream with a minimum of 45 percent (45%)  aggregate marks from HSEB or any other board recognized by TU with English as a compulsory subject.