Introduction
The Bachelor of Hotel Management (BHM) program at the Faculty of Management Studies (FMS) of Pokhara University provides students with sound conceptual knowledge, practical skill, and attitude required for the various areas of business and hospitality management The BHM program aims at developing students’ intellectual ability, executive personality and managerial skills through an appropriate blending of business and managerial skills through an appropriate blending of business and general education with course related to hospitality management. The program is targeted at building leadership qualities required for managing business functions. The program also aims to produce entrepreneurs who can initiate small scale hotel and restaurant business. Besides, the program helps the students to develop proper attitudes and qualities required for managing business functions.
Objectives of the Program
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- To occupy supervisory positions in the hotel and catering industry with adequate background of management functions;
- To acquire technical and social knowledge and skills required for professional handling of hotel and catering operations;
- To apply management skills for greater economy and success of business operations;
- To set standards for quality assurance of the services offered to customers;
- To develop positive attitude towards the trade with greater initiatives and self confidence in handling the operations; and
- To make a successful entrepreneur in a small/medium size enterprise.
Curriculum Structure
Year 1
Year 2
Year 3
Year 4
Year 1
Semester I
| Course Code | Course Description | Credit Hours |
| THS 161 | Fundamental of Tourism and Hospitality | 3 hrs |
| FNB 171 | Food Production and Patisserie I (Theory) | 3 hrs |
| FNB 191 | Food Production and Patisserie I (Practical) | 1.5 hrs |
| FNB 172 | Food and Beverage Service I (Theory) | 3 hrs |
| FNB 192 | Food and Beverage Service I (Practical) | 1.5 hrs |
| RDM 181 | Accommodation Operation I (Theory) | 3 hrs |
| RDM 191 | Accommodation Operation I (Practical) | 1.5 hrs |
| ENG 101 | English I | 3 hrs |
Semester II
| Course Code | Course Description | Credit Hours |
| FNB 174 | Food Productions and Patisserie II (Theory) | 3 hrs |
| FNB 194 | Food Productions and Patisserie II (Practical) | 1.5 hrs |
| FNB 175 | Food and Beverage Service II (Theory) | 3 hrs |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 hrs |
| RDM 183 | Accommodation Operation II (Theory) | 3 hrs |
| RDM 193 | Accommodation Operation II (Practical) | 1.5 hrs |
| MGT 111 | Principles of Management | 3 hrs |
| ENG 102 | English II | 3 hrs |
Year 2
Semester III
| Course Code | Course Description | Credit Hours |
| FNB 271 | Food Productions and Patisserie III (Theory) | 3 hrs |
| FNB 291 | Food Productions and Patisserie III (Practical) | 1.5 hrs |
| FNB 272 | Food and Beverage Service III (Theory) | 3 hrs |
| FNB 292 | Food and Beverage Service III (Practical) | N/A |
| RDM 281 | Rooms Division Management I (Theory) | 3 hrs |
| RDM 291 | Rooms Division Management I (Practical) | 1.5 hrs |
| FHN 191 | Food Hygienic and Nutrition | 3 hrs |
| MTH 105 | Basic Mathematics | 3 hrs |
Semester IV
| Course Code | Course Description | Credit Hours |
| FNB 274 | Food Productions and Patisserie IV (Theory) | 3 hrs |
| FNB 294 | Food Productions and Patisserie IV (Practical) | 1.5 hrs |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 hrs |
| FNB 295 | Food and Beverage Service IV (Practical) | 1.5 hrs |
| RDM 283 | Rooms Division Management II (Theory) | 3 hrs |
| RDM 293 | Rooms Division Management II (Practical) | 1.5 hrs |
| ACC 125 | Hospitality Accounting I | 3 hrs |
| MIS 201 | Introduction to Management Information Systems | 3 hrs |
Year 3
Semester V
| Course Code | Course Description | Credit Hours |
| SOC 101 | Fundamentals of Sociology | 3 hrs |
| PSY 101 | General Psychology | 3 hrs |
| ACC 126 | Hospitality Accounting II | 3 hrs |
| ENG 204 | Business Communication for the Hotel Industry | 3 hrs |
| FNB 371 | Specialization 1-Advanced Food and Beverage Management | 3 hrs |
| RDM 381 | Specialization 1-Advanced Accommodation Operations Management | 3 hrs |
Semester VI
| Course Code | Course Description | Credit Hours |
| HRM 153 | Hospitality Human Resources Management | 3 hrs |
| STT 105 | Fundamentals of Statistics | 3 hrs |
| ECO 105 | Tourism Economics | 3 hrs |
| FIN 133 | Fundamentals of Financial Management | 3 hrs |
| FNB 372 | Specialization 2- Advance Food Production Management | 3 hrs |
| RDM 382 | Specialization 2-Advance Room Division Management | 3 hrs |
Year 4
Semester VII
| Course Code | Course Description | Credit Hours |
| RCH 311 | Business Research Methods | 3 hrs |
| MGT 312 | Fundamentals of Entrepreneurship | 3 hrs |
| MKT143 | Hospitality Marketing | 3 hrs |
| MGT 216 | Tourism Business Environment | 3 hrs |
| MGT 412 | Strategic Management | 3 hrs |
| PRJ 494 | Project Work | 3 hrs |
Semester VIII
| Course Code | Course Description | Credit Hours |
| INT 396 | Internship | 3 hrs |
Program Features
The BHM is a four-year program spread over eight semesters. A student needs to successfully complete 120 credit hours of course work, internship and project work for graduation. In the program, lectures are supported by case study, group discussions, project assignments, presentations, field visits, and demonstrations, practical and other suitable teaching methods. The medium of instruction and examination for BHM program will be in English. A student is expected to have good English language proficiency and acceptable communication skills.
The Semester System
In the program, each course is assigned a certain number of credits depending on its lecture, tutorial and practical work hours. All the foundation and management core courses have 3 credit hours with a total of 48 hours of theory classes for each course. The hotel management core courses (Food production, Food and Beverage Service, Room Division and Accommodation operations) have 3 credit hours for theory (48 class hours) and 1.5 credit hours for practical (24 hours). The specialization area requires students to take two courses of 3 credit hours each. The prominent feature of the semester system is the process of continuous evaluation of a student’s performance and flexibility to allow the students to progress at a pace suited to his/her individual ability, subject to the regulation of credit requirements.
Entry Requirements and Admission Procedures
Eligibility
The entry requirement for a new student in BHM will be Intermediate or Higher Secondary level (10+2) or Proficiency Certificate Level (PCL), or equivalent as recognized by Pokhara University. The minimum criteria for entry area
- The minimum CGPA 1.80 and each subject must score at least D or
- 45% or second division.
In addition, the student must pass the entrance test conducted by the concerned college.
Documents Required
The applicant is required to submit the following documents with the application form made available by the concerned college/school by paying a predetermined fee:
- Completed and signed BHM application form
- Official transcripts from the academic institutions previously attended.
Certificates of all degrees should be photocopied and submitted with proper attestation. Enrolment is conditional upon completion of all admission formalities including payment of all fees as determined by the college. Incomplete applications shall not be processed.
Admission Procedures
A notice inviting applications for admission is publicly announced. Application forms and information brochures are provided, on request, after the payment of the prescribed fee. The concerned college scrutinizes the application. The eligible candidates are informed to take the entrance test. The date and time for the entrance test are informed to the applicants by the concerned colleges. The college may also interview the candidates for the final selection for admission.
The candidates who are given provisional admission under special conditions are required to submit all necessary documents within a month after their regular classes begin. A student who fails to do so will have his/her admission cancelled.
