The college run BHM program under the affiliation of TU aiming to Equip students with knowledge of and skills in both theory and management practice in the area of hotel and tourism environment including front office, housekeeping, foods and beverage, tour guide, ticketing and reservations, customer service, air stewarding and cruise. It also targets to produce trained and skilled workforce required for the hotels and tourism industry. It also aims to produce human resource who can carry out supervisory/managerial research for the development of tourism.

Eligibility For Admission

The students who have passed the Plus 2 examination (Management, Science and Humanities with Economics or Maths) or equivalent from a recognized board are eligible to apply for BBS, BHM & BIM program and the students who have passed the Plus 2 examination in any stream equivalent from a recognized board are eligible to apply for BASW program. Minimum grade ‘D+’  in all the subjects of 11 and 12 , CGPA 1.8 or minimum score of second division marks in 10+2 or Equivalent in any discipline can apply.

Examination and Evaluation

There are three terminal exams in a session to be conducted internally by BSS/BLC itself. The eligibility of a student appearing for board exams depends on his/her performance in these internal examinations. Full attendance totaling 90% and a fair conduct and discipline are also required to make a candidate eligible for a board exams.

Admission Form Distribution

Admission form distribution begins form the 2st week of Bhadra for BBS, BHM, BIM & BASW program. The information for the entrance test, CMAT exam interview, schedule of classes resuming and fee structure will be made available from administration department while providing admission form.

The BHM programme is spread over a period of 8 semesters (4 year). The courses offered in various semesters and credit hours are as follows:

First Semester  Second Semester
  1. BHM 301 : Food Production and Patisserie- I (Credit hours-3)
  2. BHM 311 : Food and Beverage Service –I  (Credit hours-3)
  3. BHM 321 : House Keeping Operations  (Credit Hours: 3)
  4. ENG 311 : English  (Credit Hours: 3)
  5. MGT 311 : Principles of Management  (Credit Hours: 3)
  1. BHM 302: Food Production and Patisserie – II Credits: 3
  2. BHM 312: Food and Beverage Service Operation-II Credit: 3
  3. BHM 322: House Keeping Management Credits: 3
  4. BHM 324 : Hotel Accounting Credits: 3
  5. ENG 203: Business Communication Credit Hours: 3
 3rd Semester    4th Semester 
  1. Food Science and Nutrition
  2. Cost and Management Accountancy
  3. Food Production and Patisserie III
  4. Food and Beverage Service Operations III
  5. Front office operations
  1. Human Resources Management
  2. Financial Management
  3. Food Production Management
  4. Food and Beverage Management
  5. Front office Management
 5th Semester    6th Semester 
  1. Hospitality Marketing and Sales
  2. Statistics
  3. Economics
  4. Fundamental of Tourism
  5. Facility Planning and Management
  6. Management Information System
  1. Industrial Exposure  (15 credits)
  7th Semester    8th Semester
  1. Industrial Exposure
  2. Project Work
  3. Internship Report
  1. Legal Environment for Hospitality
  2. Organizational Behavior
  3. Strategic Management
  4. Entrepreneurship for Hospitality
  5. Nepalese Society and Politics
  6. Elective course
    1. Cultural Resource of Tourism in Nepal
    2. Quality Management