BACHELOR OF HOTEL MANAGEMENT
AIMS
This program aims at preparing competent manpower for holding supervisory/managerial positions in the hotel and catering industry; acquiring basic technical and social skills required for professional handling of hotel and catering operations; applying cost control measures for greater economy and success of business operations; setting standards for quality assurance of the services offered to customers; developing positive attitudes towards the trade with greater initiative and self confidence in handling the operations and finally becoming a successful entrepreneurs in small, medium and large enterprise.
PROGRAM CONTENT
FIRST SEMESTER
English
Principles of Management
Food Production and Patisserie-I
Food & Beverage Service-I
Housekeeping Operation-I
SECOND SEMESTER
Business Communication
Hotel Accounting
Food Production and Patisserie-II
Food & Beverage Service Operation- II
Housekeeping Management
THIRD SEMESTER
Food Science and Nutrition
Cost and Management Accountancy
Food Production & Patisserie-III
Food & Beverage Service -III
Front Office Operation I
FOURTH SEMESTER
Human Resource Management for Hospitality
Financial Management
Food Production Management
Food Production and Patisserie IV
Food & Beverage Management
Front Office Management
FIFTH SEMESTER
Hospitality Marketing and Sales
Hospitality Statistics
Economics
Fundamentals of Tourism
Facility Planning & management
Management Information System
SIXTH SEMESTER
Industrial Exposure
SEVENTH SEMESTER
Industrial Exposure
Project Work
Internship Report
EIGHT SEMESTER
Legal Environment for Hospitality
Organization Behavior
Strategic Management
Entrepreneurship for Hospitality
Nepalese Society & Politics
Elective Course (any one)
Cultural Resources of Tourism in Nepal
