Bachelor of Hotel Management (BHM) is a 4-year undergraduate program. It is designed to provide knowledge in the sectors of management, hospitality, tourism, leadership, and entrepreneurship.
It equips students with practical and other required skills for the professional operation of the hospitality and tourism industry. The BHM program's major objective is to build the professional aptitudes and hospitality etiquette of an individual in preparation for the evolution of the hospitality industry.
The BHM syllabus or course structure is designed to identify the knowledge and abilities needed for various occupations in the hotel and catering industries.
In Nepal Tribhuvan University, Pokhara University, Kathmandu University, Mid-Western University and Purbanchal University runs BHM program.
bhm Syllabus - TUTribhuvan University (TU)'s Faculty of Management (FoM) provides a Bachelor of Hotel Management (BTTM). It is a four-year undergraduate program with eight semesters.
The total number of credit hours for the BHM course that any student must finish to receive the degree is 126. The curriculum of the program is comprised of four distinct course components, which are listed in the table below:
| Component | Credit Hours | Course Type |
|---|---|---|
| Compulsory Courses | 42 | Required |
| Core Courses | 57 | Required |
| Industrial Attachment and Placement | 24 | Required |
| Elective Courses (Choose One) | 3 | Optional |
TU FoM updated the BHM syllable for 2023 and the following intakes.
Key Points for Students:
Here are a few important points that the student might find helpful:
- They have the right to both credit transfer and withdrawal. If they desire to do so, they must approach the administration.
- To attend the end-of-semester examination, students must have a minimum of 80% attendance in both practical and theoretical classes.
- Students must also have at least 80% attendance during Industrial Exposure in the seventh and eighth semesters.
- Students who fail to pass the end-of-semester examination in any of the subjects can take the chance examination.
- The grading system is as follows:
|
Letter Grade |
CGPA |
MARKS OBTAINED IN PERCENT |
DIVISION/REMARKS |
|
A |
3.70-3.99 |
90-100 |
Distinction |
|
A- |
3.30-3.69 |
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 |
| Semester | Subject | Credit Hour | Code |
|---|---|---|---|
| 1 | English | 3 hrs | ENG311 |
| 1 | Food and Beverage Service I | 3 hrs | BHM311 |
| 1 | Food Production & Patisserie I | 3 hrs | BHM301 |
| 1 | Housekeeping Operation | 3 hrs | BHM321 |
| 1 | Principles of Management | 3 hrs | MGT311 |
| 2 | Business Communication | 3 hrs | ENG203 |
| 2 | Food and Beverage Service Operation II | 3 hrs | BHM312 |
| 2 | Food Production & Patisserie II | 3 hrs | BHM302 |
| 2 | Hotel Accounting | 3 hrs | BHM324 |
| 2 | House Keeping Management | 3 hrs | BHM322 |
| 3 | Cost and Management Accountancy | 3 hrs | ACC311 |
| 3 | Food and Beverage Service Operation III | 3 hrs | BHM313 |
| 3 | Food Production & Patisserie III | 3 hrs | BHM303 |
| 3 | Food Science & Nutrition | 3 hrs | BHM323 |
| 3 | Front Office Operations I | 3 hrs | BHM319 |
| 4 | Financial Management | 3 hrs | FIM311 |
| 4 | Food and Beverage Management | 3 hrs | BHM 326 |
| 4 | Food Production Management | 3 hrs | BHM325 |
| 4 | Front Office Management | 3 hrs | BHM320 |
| 4 | Human Resources Management | 3 hrs | MGT314 |
| 5 | Economics | 3 hrs | ECO311 |
| 5 | Facility Planning and Management | 3 hrs | BHM327 |
| 5 | Fundamentals of Tourism | 3 hrs | BHM331 |
| 5 | Hospitality Marketing and Sales | 3 hrs | BHM330 |
| 5 | Management Information Systems | 3 hrs | MIS311 |
| 5 | Statistics | 3 hrs | STT311 |
| 6 | Industrial Exposure | 15 hrs | BHM 263 |
| 7 | Industrial Exposure | N/A | N/A |
| 7 | Internship Report | 3 hrs | N/A |
| 7 | Project Work | 3 hrs | BHM 361 |
| 8 | Choose Any One | N/A | Elective Course |
| 8 | Enterpreneurship for Hospitality | 3 hrs | BHM329 |
| 8 | Legal Environment for Hospitality | 3 hrs | BHM328 |
| 8 | Nepalese Society & Politics | 3 hrs | SOC312 |
| 8 | Organization Behavior | 3 hrs | MGT313 |
| 8 | Strategic Management | 3 hrs | MGT312 |
Pokhara University provides four years, eight semesters BHM program. It is of 120 credit hours of studies. It has a comprehensive syllabus with subjects like Hotel Engineering, Computer Application, Hospitality Marketing, Hotel Accounting, Food Science and Hygiene, Front office service, Housekeeping.
| Semester | Subject | Credit Hour | Code |
|---|---|---|---|
| 1 | Accommodation Operation I (Practical) | 1.5 hrs | RDM 191 |
| 1 | Accommodation Operation I (Theory) | 3 hrs | RDM 181 |
| 1 | English I | 3 hrs | ENG 101 |
| 1 | Food and Beverage Service I (Practical) | 1.5 hrs | FNB192 |
| 1 | Food and Beverage Service I (Theory) | 3 hrs | FNB172 |
| 1 | Food Production and Patisserie I (Practical) | 1.5 hrs | FNB191 |
| 1 | Food Production and Patisserie I (Theory) | 3 hrs | FNB 171 |
| 1 | Fundamental of Tourism and Hospitality | 3 hrs | THS 161 |
| 2 | Accommodation Operation II (Practical) | 1.5 hrs | RDM 193 |
| 2 | Accommodation Operation II (Theory) | 3 hrs | RDM 183 |
| 2 | English II | 3 hrs | ENG 102 |
| 2 | Food and Beverage Service II (Practical) | 1.5 hrs | FNB 195 |
| 2 | Food and Beverage Service II (Theory) | 3 hrs | FNB 175 |
| 2 | Food Productions and Patisserie II (Practical) | 1.5 hrs | FNB 194 |
| 2 | Food Productions and Patisserie II (Theory) | 3 hrs | FNB 174 |
| 2 | Principles of Management | 3 hrs | MGT 111 |
| 3 | Basic Mathematics | 3 hrs | MTH 105 |
| 3 | Food and Beverage Service III (Practical) | N/A | FNB 292 |
| 3 | Food and Beverage Service III (Theory) | 3 hrs | FNB 272 |
| 3 | Food Hygienic and Nutrition | 3 hrs | FHN 191 |
| 3 | Food Productions and Patisserie III (Practical) | 1.5 hrs | FNB 291 |
| 3 | Food Productions and Patisserie III (Theory) | 3 hrs | FNB 271 |
| 3 | Rooms Division Management I (Practical) | 1.5 hrs | RDM 291 |
| 3 | Rooms Division Management I (Theory) | 3 hrs | RDM 281 |
| 4 | Food and Beverage Service IV (Practical) | 1.5 hrs | FNB 295 |
| 4 | Food and Beverage Service IV (Theory) | 3 hrs | FNB 275 |
| 4 | Food Productions and Patisserie IV (Practical) | 1.5 hrs | FNB 294 |
| 4 | Food Productions and Patisserie IV (Theory) | 3 hrs | FNB 274 |
| 4 | Hospitality Accounting I | 3 hrs | ACC 125 |
| 4 | Introduction to Management Information Systems | 3 hrs | MIS 201 |
| 4 | Rooms Division Management II (Practical) | 1.5 hrs | RDM 293 |
| 4 | Rooms Division Management II (Theory) | 3 hrs | RDM 283 |
| 5 | Business Communication for the Hotel Industry | 3 hrs | ENG 204 |
| 5 | Fundamentals of Sociology | 3 hrs | SOC 101 |
| 5 | General Psychology | 3 hrs | PSY 101 |
| 5 | Hospitality Accounting II | 3 hrs | ACC 126 |
| 5 | Specialization 1-Advanced Accommodation Operations Management | 3 hrs | RDM 381 |
| 5 | Specialization 1-Advanced Food and Beverage Management | 3 hrs | FNB 371 |
| 6 | Fundamentals of Financial Management | 3 hrs | FIN 133 |
| 6 | Fundamentals of Statistics | 3 hrs | STT 105 |
| 6 | Hospitality Human Resources Management | 3 hrs | HRM 153 |
| 6 | Specialization 2- Advance Food Production Management | 3 hrs | FNB 372 |
| 6 | Specialization 2-Advance Room Division Management | 3 hrs | RDM 382 |
| 6 | Tourism Economics | 3 hrs | ECO 105 |
| 7 | Business Research Methods | 3 hrs | RCH 311 |
| 7 | Fundamentals of Entrepreneurship | 3 hrs | MGT 312 |
| 7 | Hospitality Marketing | 3 hrs | MKT143 |
| 7 | Project Work | 3 hrs | PRJ 494 |
| 7 | Strategic Management | 3 hrs | MGT 412 |
| 7 | Tourism Business Environment | 3 hrs | MGT 216 |
| 8 | Internship | 3 hrs | INT 396 |
Purbanchal University BHM is of 144 credit hours. Besides the eight semesters course of studies they have activities where in first semester orientation cum Industrial visit, second semester Hotel visit, third semester Organizing one theme event, fourth semester outdoor catering, fifth semester educational tour/food fiesta, sixth semester Professional seminar in alignment to the regular courses of studies.
| Semester | Subject | Credit Hour | Code |
|---|---|---|---|
| 1 | BHM 111 Principles of Management | 3 hrs | BHM 112 |
| 1 | English for Hospitality | 3 hrs | BHM 111 |
| 1 | Food & Beverage Service -I | 3 hrs | BHM 113 |
| 1 | Food Production -I | 3 hrs | BHM 114 |
| 1 | Front Office Operation-I | 3 hrs | BHM 115 |
| 1 | House Keeping-I | 3 hrs | BHM 116 |
| 2 | Food & Beverage Service -II | 3 hrs | BHM 123 |
| 2 | Food Production -II | 3 hrs | BHM 124 |
| 2 | Front Office Operation-II | 3 hrs | BHM 125 |
| 2 | Fundamentals of Travel & Tourism | 3 hrs | BHM 121 |
| 2 | House Keeping-II | 3 hrs | BHM 126 |
| 2 | Personality Development | 3 hrs | BHM 122 |
| 3 | Food & Beverage Service -III | 3 hrs | BHM 133 |
| 3 | Food Production -III | 3 hrs | BHM 134 |
| 3 | Food Science & Nutrition | 3 hrs | BHM 131 |
| 3 | Hospitality Economics | 3 hrs | BHM 136 |
| 3 | Hotel French | 3 hrs | BHM 135 |
| 3 | Principles of Accounting | 3 hrs | BHM 132 |
| 4 | Bartending & Beverage Management | 3 hrs | BHM 143 |
| 4 | Customer Safety & Security Management | 3 hrs | BHM 141 |
| 4 | Food Production -IV | 3 hrs | BHM 144 |
| 4 | Hotel Accounting | 3 hrs | BHM 142 |
| 4 | Organizational Behavior | 3 hrs | BHM 145 |
| 4 | Statistics | 3 hrs | BHM 146 |
| 5 | Bakery & Confectionary | 3 hrs | BHM 153-2 |
| 5 | Entrepreneurship Development | 3 hrs | BHM 154 |
| 5 | Events & Banquet Management | 3 hrs | BHM 153 -1 |
| 5 | Hospitality Law | 3 hrs | BHM 152 |
| 5 | Hospitality Management Information System | 3 hrs | BHM 155 |
| 5 | Hotel Maintenance & Engineering | 3 hrs | BHM 151 |
| 5 | Human Resources Development in Hospitality | 3 hrs | BHM 156 |
| 6 | Food & Beverage Management | 3 hrs | BHM 162 |
| 6 | Food Production Operation | 3 hrs | BHM 163-2 |
| 6 | Hospitality Marketing | 3 hrs | BHM 161 |
| 6 | Professional Seminar in Hospitality Management (By College) | 3 hrs | BHM 164 |
| 6 | Research Methodology | 3 hrs | BHM 165 |
| 6 | Rooms Division Management | 3 hrs | BHM 163-1 |
| 6 | Strategic Management | 3 hrs | BHM 166 |
| 7 | Internship Report Writing | 18 hrs | BHM 171 |
| 8 | Theses | 18 hrs | BHM 181 |
BHM syllabus of Leeds Beckett University is divided into foundation year two semesters of 30 credits, Level 4 (Year1) 40 credits, level 5 (Year2) 40 credits, level 6 (Year3) 40 credits in total.
| Semester | Subject | Credit Hour | Code |
|---|---|---|---|
| 1 | Academic English/ Study Skills | 15 hrs | N/A |
| 1 | Effective Communication Skills | 15 hrs | N/A |
| 1 | Food Production and Patisserie | 15 hrs | N/A |
| 1 | Fundamentals of Travel and Tourism Management | 15 hrs | N/A |
| 2 | Food and Beverage Service | 15 hrs | N/A |
| 2 | Food Science And Nutrition | 15 hrs | N/A |
| 2 | Hospitality Operations Management | 15 hrs | N/A |
| 2 | Management Information System | 15 hrs | N/A |
| 3 | Hospitality Consumer Behaviour | 20 hrs | N/A |
| 3 | Professional and Academic Skills for Hospitality | 20 hrs | N/A |
| 3 | The Hospitality Industry and Society | 20 hrs | N/A |
| 4 | Hospitality Finance | 20 hrs | N/A |
| 4 | Organisation Behaviour and Design | 20 hrs | N/A |
| 4 | Responsible Hospitality Operations | 20 hrs | N/A |
| 5 | Delivering Hospitality Experiences | 20 hrs | N/A |
| 5 | Marketing and Communications for Hospitality | 20 hrs | N/A |
| 5 | Responsible Human Resource Management and Development | 20 hrs | N/A |
| 6 | Applied Hospitality Research | 20 hrs | N/A |
| 6 | Managing and Leading People | 20 hrs | N/A |
| 6 | Sustainable Business Decision Making | 20 hrs | N/A |
| 7 | Hospitality Business Strategy | 20 hrs | N/A |
| 7 | Hospitality Entrepreneurship | 20 hrs | N/A |
| 7 | Individual Project | 20 hrs | N/A |
| 8 | Individual Project | 20 hrs | N/A |
| 8 | International Strategic HRM | 20 hrs | N/A |
| 8 | Responsible Hospitality Businesses | 20 hrs | N/A |
It is a four years eight semesters program of 252 credit hours of studies about the operations and services of hotel industries with practical exposure through internships
| Semester | Subject | Credit Hour | Code |
|---|---|---|---|
| 1 | English | 3 hrs | N/A |
| 1 | Food and Beverage Service (Theory and Practical) - I | 3 hrs | N/A |
| 1 | Food Production and Patisserie (Theory and Practical) - I | 3 hrs | N/A |
| 1 | House Keeping Operation (Theory and Practical) - I | 3 hrs | N/A |
| 1 | Introduction To Hospitality | 3 hrs | N/A |
| 1 | Principles of Management | 3 hrs | N/A |
| 2 | Business Communication | 3 hrs | N/A |
| 2 | Food and Beverage Service (Theory and Practical) - II | 3 hrs | N/A |
| 2 | Food Production and Patisserie (Theory and Practical) - II | 3 hrs | N/A |
| 2 | Hotel Accounting | 3 hrs | N/A |
| 2 | House Keeping Operation (Theory and Practical) - II | 3 hrs | N/A |
| 2 | International Language - I (French) | 3 hrs | N/A |
| 3 | Cost and Management Accounting | 3 hrs | N/A |
| 3 | Food and Beverage Service (Theory and Practical) - III | 3 hrs | N/A |
| 3 | Food Production and Patisserie (Theory and Practical) - III | 3 hrs | N/A |
| 3 | Food Science and Nutrition | 3 hrs | N/A |
| 3 | Front Office Operation (Theory and Practical) - I | 3 hrs | N/A |
| 3 | International Language - II (Chinese) | 3 hrs | N/A |
| 4 | Financial Management | 3 hrs | N/A |
| 4 | Food and Beverage Service (Theory and Practical) - IV | 3 hrs | N/A |
| 4 | Food Production Management (Theory and Practical) - IV | 3 hrs | N/A |
| 4 | Front Office Operation (Theory and Practical) - II | 3 hrs | N/A |
| 4 | Hospitality Marketing and Sales | 3 hrs | N/A |
| 4 | Hospitality Marketing and Sales | 3 hrs | N/A |
| 4 | Human Resource Management | 3 hrs | N/A |
| 5 | Economics | 3 hrs | N/A |
| 5 | Facility Planning and Management | 3 hrs | N/A |
| 5 | Fundamental of Tourism | 3 hrs | N/A |
| 5 | Management Information System | 3 hrs | N/A |
| 5 | Statistics | 3 hrs | N/A |
| 6 | Cultural Resources of Tourism In Nepal | 3 hrs | N/A |
| 6 | Entrepreneurship For The Hospitality Industry | 3 hrs | N/A |
| 6 | Legal Environment For Hospitality Industry | 3 hrs | N/A |
| 6 | Organizational Behavior | 3 hrs | N/A |
| 6 | Strategic Management | 3 hrs | N/A |
| 7 | Internship I | 9 hrs | N/A |
| 7 | Internship Report | 3 hrs | N/A |
| 8 | Internship I | 9 hrs | N/A |
| 8 | Internship Report | 3 hrs | N/A |
