Program Objectives
The Bachelor of Hotel Management (BHM) program at the Faculty of Management Studies (FMS) of Pokhara University provides students with sound conceptual knowledge, skills, 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 general education with courses 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. After completion of all the requirements of the four-year study program, graduates should be able to:
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- occupy supervisory positions in the hotel and catering industry with adequate background of management functions;
- acquire technical and social knowledge and skills required for professional handling of hotel and catering operations;
- apply management skills for greater economy and success of business operations;
- set standards for quality assurance of the services offered to customers;
- develop positive attitude towards the trade with greater initiative and self confidence in handling the operations; and
- become a successful entrepreneur in a small/medium size enterprise.
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.
Curriculum Structure
The BHM curriculum comprises the followings six distinct components:
Semester-wise Courses
Semester I
| Course Code | Course Description | Credit Hours |
| ENG 204 | Business Communication for Hospitality Industry | 3 |
| FNB171 | Food Production and Patisserie I (Theory) | 3 |
| FNB191 | Food Production and Patisserie I (Practical) | 1.5 |
| 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 |
| THS 161 | Fundamental of Tourism and Hospitality | 3 |
Semester II
| Course Code | Course Description | Credit Hours |
| FHN 191 | Food Hygiene & Nutrition | 3 |
| FNB 174 | Food Productions and Patisserie II (Theory) | 3 |
| FNB 194 | Food Productions and Patisserie II (Practical) | 1.5 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 183 | Accommodation Operations II (Theory) | 3 |
| RDM 193 | Accommodation Operations II (Practical) | 1.5 |
| MGT 231 | Foundation of Management | 3 |
Semester III
| Course Code | Course Description | Credit Hours |
| STT 101 | Hospitality Statistics | 3 |
| FNB 271 | Food Productions and Patisserie (Theory) | 3 |
| FNB 291 | Food Productions and Patisserie III (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service (Theory) – III | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 |
| RDM 281 | Room Division Management I (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1.5 |
| MIS 201 | Management Information system | 3 |
Semester IV
| Course Code | Course Description | Credit Hours |
| ACC 126 | Hospitality Accounting and Costing | 3 |
| FNB 274 | Food Productions and Patisserie IV (Theory) | 3 |
| FNB 294 | Food Productions and Patisserie IV (Practical) | 1.5 |
| 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 |
| MKT 143 | Hospitality Marketing | 3 |
Semester V
| Course Code | Course Description | Credit Hours |
| FIN 133 | Fundamentals of Financial Management | 3 |
| HRM 153 | Hospitality Human Resources Management | 3 |
| MGT 312 | Fundamentals of Entrepreneurship | 3 |
| RCH 311 | Research Methodology | 3 |
| BSM 383 | Behavioral Science in Hospitality Management | 3 |
Semester VI
| Course Code | Course Description | Credit Hours |
| PRJ 451 | Project Work | 3 |
| Specialization I (Any One) | 3 | |
| FNB 371 | Advanced Food and Beverage Management | |
| RDM 381 | Advanced Accommodation Operation | |
| Specialization II (Any One) | 3 | |
| FNB 372 | Advanced Food Production Management | |
| RDM 382 | Advanced Room Division Management | |
| Elective I (Any One) | 3 | |
| MGT 412 | Strategic Management | |
| MGT 216 | Tourism Business Environment | |
| Elective II (Any One) | 3 | |
| HEM 384 | Hotel Engineering and Management | |
| EMT 385 | Event Management | |
| CMI 386 | Casino Management and Inflight Catering | |
| BNC 387 | Bakery and Confectionery |
Semester VII
| Course Code | Course Description | Credit Hours |
| INT 396 | Internship | 6 |
Semester VIII
| Course Code | Course Description | Credit Hours |
| INT 397 | Internship | 6 |
Foundation Courses
| ENG 204 | Business Communication for Hospitality Industry | 3 |
| STT 101 | Hospitality Statistics | 3 |
| BSM 383 | Behavioral Science in Hospitality Management | 3 |
| RCH 311 | Research Methodology | 3 |
Core Courses
These courses are focused on the core knowledge and skills required in
managing hospitality services. These courses are divided into two groups,
management core courses and hotel management core courses.
Management Core Courses
| THS 161 | Fundamentals of Tourism and Hospitality | 3 |
| FHN 191 | Food Hygiene & Nutrition | 3 |
| MGT 231 | Foundation of Management | 3 |
| MIS 201 | Introduction to Management Information System | 3 |
| ACC 126 | Hospitality Accounting and Costing | 3 |
| MKT 143 | Hospitality Marketing | 3 |
| FIN 133 | Fundamentals of Financial Management | 3 |
| HRM 153 | Hospitality Human Resource Management | 3 |
| MGT 312 | Fundamentals of Entrepreneurship | 3 |
Hotel Management Core Courses
| FNB 171 | Food Production and Patisserie I (Theory) | 3 |
| FNB 191 | Food Production and Patisserie I (Practical) | 1.5 |
| 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 |
| FNB 174 | Food Production and Patisserie II (Theory) | 3 |
| FNB 194 | Food Production and Patisserie II (Practical) | 1.5 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 183 | Accommodation Operations II (Theory) | 3 |
| RDM 193 | Accommodation Operations II (Practical) | 1.5 |
| FNB 271 | Food Production and Patisserie III (Theory) | 3 |
| FNB 291 | Food Production and Patisserie III (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service III (Theory) | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 |
| RDM 281 | Accommodation Operations III (Theory) | 3 |
| RDM 291 | Accommodation Operations III (Practical) | 1.5 |
| FNB 274 | Food Production and Patisserie IV (Theory) | 3 |
| FNB 294 | Food Production and Patisserie IV (Practical) | 1.5 |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 295 | Food and Beverage Service IV (Practical) | 1.5 |
| RDM 283 | Accommodation Operations IV (Theory) | 3 |
| RDM 293 | Accommodation Operations IV (Practical) | 1.5 |
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.
