BHM Programs

Bachelor in Hotel Management (BHM) is one of the most sought and desired degrees by the students all around the world. This course provides training and skill developments to meet the needs of people seeking employment in management positions in the Hotel Industry.The successful completion of Bachelor in Hotel Management provides rewarding academic Hotel career ahead. The curriculum for BHM is structured to produce a Hotel Professional, after the successful completion of the course.

BHM is a four years' hotel management course including eight semesters. Each semester is of six months' duration.

  1. Must have completed the intermediate, Proficiency Certificate or 10+2 level, in Humanities or Science or Management Stream from Tribhuwan University or from any other University or Board recognized by TU with 45% above.
  2. Should apply in the prescribed form for entrance test.
  3. Should enclose with the application form attested copies of relevant certificates of all examinations passed along with three recent passport size photograph.
  4. Must pass, college entrance test and personal interview.
  5. Only the student passing the interview, will be eligible for an admission.

Pokhara University follows a four-point letter grade system. The letter grades awarded to students will be as follows

Grade

Grade Point

Description

A

4.0

Excellent

A-

3.7

 

B+

3.3

 

B

3.0

Good

B-

2.7

 

C+

2.3

 

C

2.0

Satisfactory

C-

1.7

 

D+

1.3

 

D

1.0

Minimum requirement

F

0

Fail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In some rare and unusual circumstances, if a student is unable to complete all the required works for the course, he/she may be temporarily marked with incomplete grade "I". I f all the required works are not completed within the following semester, the letter "I" will be automatically converted into "F". The performance of a student is evaluated in terms of the follwing two indices:

The semester grade point average(SGPA) which is the grade point average for semester and is given by:

SGPA=Total honor points earned in a semester/Total number of credit hours taken in semester.

The cumulative gradepoint average (CGPA) which is the grade point average for all completed semester and is given by:

CGPA=Cumulative total honor points earned/Cumulative total number of credit hour taken.

 

Full Internal Marks:                                                                    50

Unit Test, First assessment and pre-board includes Marks:      35

Assignments includes Marks:                                                      5 

Discipline and attitude includes Marks:                                       5

Attendanceincludes Marks:                                                         5 

 

Grade

Grade Point

Description

A

4.0

Excellent

A-

3.7

 

B+

3.3

 

B

3.0

Good

B-

2.7

 

C+

2.3

 

C

2.0

Satisfactory

C-

1.7

 

D+

1.3

 

D

1.0

Minimum requirement

F

0

Fail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Semester I (Credit Hours - 22.5)

   

Course Code

Course Description

Credit Hours

THS 161

Fundamentals of Tourism and Hospitality

3

FNB 171

Food Production & Patisserie I (Theory)

3

FNB 191

Food Production & Patisserie I (Practical)

 

FNB 172

Food and Beverage Service I (Theory)

3

FNB 192

Food and Beverage Service I (Practical)

1.5

RDM 181

Accommodation Operations I (Theory)

3

RDM 191

Accommodation Operations I (Practical)

1.5

ENG 101

English I

3

MGT 111

Principle of Management

3

   

22.5


 

Semester II(Credit Hours - 22.5)

   

Course Code

Course Description

Credit Hours

FNB 174

Food Production & Patisserie II (Theory)

 

FNB 194

Food Production & Patisserie II (Practical)

 

1.5 FNB 175

Food and Beverage Service II (Theory)

3

FNB 195

Food and Beverage Service II (Practical)

 

RDM 183

Accommodation Operations II (Theory)

3

RDM 193

Accommodation Operations II (Practical)

1.5

MTH 105

Basic Mathematics

3

ENG 102

English II

3

FHN 191

Food Hygiene and Nutrition

3

   

22.5


 

Semester III (Credit Hours - 22.5)

   

Course Code

Course Description

Credit

Hours3 FNB 271

Food Production & Patisserie III (Theory)

3

1.5 FNB 291

Food Production & Patisserie III (Practical)

1.5

FNB 272

Food and Beverage Service III (Theory)

3

1.5 FNB 292

Food and Beverage Service III (Practical)

1.5

RDM 281

Rooms Division Management I (Theory)

3

RDM 291

Rooms Division Management I (Practical)

1.5

ACC 125

Hospitality Accounting I

3

MIS 201

Introduction to Management Inf. System

3

SOC 101

Fundamentals of Sociology

3

   

22.5




 

Semester IV (Credit Hours - 22.5)

   

Course Code

Course Description

Credit Hours

FNB 274

Food Production & Patisserie IV (Theory)

3

FNB 294

Food Production & Patisserie IV (Practical)

 

FNB 275

Food and Beverage Service IV (Theory)

3

FNB 295

Food and Beverage Service IV (Practical)

1.5

RDM 283

Room Division Management II (Theory)

3

RDM 293

Room Division Management II (Practical)

1.5

ACC 126

Hospitality Accounting II

3

PSY 101

General Psychology

3

ENG 204

Business Communication For the Hotel Industry

 
   

22.5

 

Semester V (Credit Hours - 18)

   

Course Code

Course Description

Credit Hours

HRM 153

Hospitality Human Resources Mgmt.

3

STT 105

Business Statistics

3

RCH 311

Business Research Methods

3

FIN 133

Fundamentals of Financial Management

3

MKT 143

Hospitality Marketing

3

     

Specialization 1 (Choose One)

   

FNB 371

Advance Food & Beverage Management

3

3 RDM 381

Advance Accommodation Operations Mgmt.

3

   

18


 

Semester VI (Credit Hours - 18)

   

Course Code

Course Description

Credit Hours

MGT 312

Fundamentals of Entrepreneurship

3

MGT 216

Tourism Business Environment

3

ECO 105

Tourism Economics

3

MGT 412

Strategic Management

3

PRJ 494

Project work

3

     

Specialization 2 (Choose One)

   

FNB 372

Advance Food Production Management

3

RDM 382

Advance Room Division Management

3

   

18


 

Semester VII

   
     

Course Code

Course Description

Credit Hours

INT 396

Internship

6


 

Semester VIII

   

Course Code

Course Description

Credit Hours

INT 397

Internship

6

Attendance 5 marks

  • At least 80%attendance is must. Otherwise, he/she will not qualify for university exam.
  • Attendance above 80% and below 85% - 1 marks
  • Attendance above 85% and below 90% - 3 marks
  • Attendance above 90%and below 95% -  4 marks
  • Attendance above 95% -5 marks
  • Sickness and any other excuses will not be entertained.