BHM 5th Semester Syllabus 2025 – Updated
This is an updated syllabus / course of Bachelor in Hotel Management (Tribhuwan University) – for Fifth Semester.
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Unit 6: Kitchen Stewarding Notes – Food Production Management
Short Important Questions Long Important Questions Introduction Kitchen Stewarding is the department in a hotel or catering establishment that is responsible for: It is ‘back of the house department’ which means it works in the background, but without stewarding, no kitchen can operate. Definition: The Kitchen Stewarding Department is section of a hotel which is
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Unit 5: Food and Buffet Presentation Notes – BHM 3rd Semester
In old Syllabus, this unit was included in 4th Semester but as syllabus gets updated in 2024, its now included in 3rd Semester. Contents: Introduction: Fundamentals of Food Presentation& Buffet Presentation: Integration of Flavors Shapes and Textures on the Plates. Hot & Cold food Presentation. Buffet arrangement & appearance. Short Important Questions Long Important Questions
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Unit 1: Garde Manger Notes – Food Production Management – BHM 3rd Semester
Short Important Questions Long Important Questions Introduction to Garde Manger The word Garde Manger comes from the French language and means “to keep or preserve food.” In hotel kitchens, garde manger refers to the cold kitchen or larder department. The garde manger chef, also called the pantry chef or larder chef, is responsible for planning,
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Thai Cuisine Note – Food Production Management – BHM 3rd Semester
Introduction Thai cuisine is the national cuisine of Thailand. It is internationally known for its balanced taste, fresh ingredients, and attractive presentation. Thai food does not focus on a single dominant flavor; instead, it combines different tastes in a harmonious way. A typical Thai dish aims to balance sweet, sour, salty, bitter, and spicy elements.
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Japanese Cuisine Notes – Food Production – BHM 4th Semester
Past Board Questions Introduction Japanese cuisine, known as washoku, is a food culture that values simplicity, balance, and harmony with nature. Instead of using heavy spices or complex mixtures, Japanese cooking focuses on preserving the natural flavor, texture, and freshness of ingredients. Each item in a meal is usually prepared separately, allowing its individual taste
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Tribhuwan University BHM 4th Semester New Updated Syllabus / Course – June 2025
This is an updated syllabus / course of Bachelor in Hotel Management (Tribhuwan University) – for fourth Semester.
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Unit 2: Kitchen Planning, Design and Layout
Contents:Introduction: Kitchen Planning Considerations, Work Flow of Various Types of Kitchens, General Kitchen Layout, Layout of Combine Preparation and Finish Kitchen, Kitchen Planning mechanism, Outdoor Catering Kitchen Requirements.
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Unit 3: Food Production System Notes
Contents:Introduction: Methods of Centralized Food Production System, Cook Chill and CookFreeze Process, Conventional Food Production System. Fast-food Production: Introduction, Characteristic of fast foods.
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Unit 4: Purchasing, Receiving and Storing of Goods
Contents:Introduction of purchasing, receiving and storing: Consideration for Purchasing ofGoods, Guidelines for Receiving and Issuing of Goods, Storing System of Goods,Storage Accommodations of Goods Perishable and Non-perishable, Inventory Control in Stores.
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