Skip to content

BhmAims

Helping the learners!

Home
Study Notes
Past Year Question (TU)
Syllabus
Contact Us

Join our BHM Group

Join our BHM Group

BhmAims

Helping the learners!

Home
Study Notes
Past Year Question (TU)
Syllabus
Contact Us

Tribhuwan University

BHM 3rd semester
Past
Question Papers

Please scroll downwards to choose your preferred subject notes past year question.

Check Study Notes

Check out Syllabus

Food Science
and
Nutrition

Get Questions Now

Cost and Management Accountancy

Get Questions Now

Front Office Operation I

Get Questions Now

Sales and Marketing
(New Course)

Get Questions Now

Bar and Beverage Service
(New Course)

Get Questions Now

Food Production and Patisserie III

Get Questions Now

Food and Beverage Service III
(Old Course)

Get Questions Now

Welcome to BhmAims’ Third Semester Past Years Questions Collection page!

We have compiled past questions for Bachelor of Hotel Management (BHM) Third Semester courses offered by Tribhuwan University to help you prepare for your exams effectively. To give you an idea of the topics covered in each subject, we have included brief unit names for each subject below.

Our website is user-friendly and regularly updated with fresh and useful information, including recent years’ question papers for all subjects. In addition to the past questions, we provide comprehensive study notes and TU’s BHM course material for each semester, making your learning experience as thorough and effective as possible.

If you find our resources helpful, please share them with your friends on social media or through other means to help us fulfill our mission of providing top-quality educational resources to students like you. We appreciate your support and wish you all the best in your academic endeavors.

Thank you for choosing BhmAims – Helping the Learners! Happy Learning!

BHM 3rd Semester Course Contents

Food Production and Patisserie III

Unit 1: Chinese, Thai and Japanese Cuisine
Unit 2: Bulk Food Production
Unit 3: Breakfast
Unit 4: Garde Manger
Unit 5: Fast-food Operations
Unit 6: Rechuffle Dishes
Unit 7: Invalid Cooking
Unit 8: Sweets and Confectionary
Unit 9: Kitchen Stewarding

Food and Beverage Service III

Unit 1: Alcoholic Beverages & Proof
Unit 2: Whisky
Unit 3: Vodka
Unit 4: Rum
Unit 5: Brandy
Unit 6: Gin
Unit 7: Tequila & Mezcal
Unit 8: Liqueurs & Eaux – de – Vie
Unit 9: Cordials
Unit 10: Bar and its Setup
Unit 11: Mixology & Cocktails
Unit 12: Alcoholic Beverage in Nepal
Unit 13: Rules and Regulation

Front Office Operations I

Unit 1: Introduction to the hospitality industry Unit 2: Front office organization
Unit 3: Rooms
Unit 4: The guest cycle
Unit 5: Reservation
Unit 6: Reception
Unit 7: Other guest related services
Unit 8: Hotel safety and security
Unit 9: Departure

Cost and Management Accountancy

Unit 1: Fundamentals of Cost and Management Accounting
Unit 2: Cost concept, Classification & Estimation
Unit 3: Cost Volume Profit Analysis
Unit 4: Income Recognition Unit 5: Price Determination in the Hospitality Industry
Unit 6: Budgeting for Planning and Control
Unit 7: Capital Investments decision Unit 8: Decision regarding alternative choices in the Hospitality Industry

Food Science & Nutrition

Unit 1: Introduction to Food
Unit 2: Nutrients and Nutrition
Unit 3: Food Microbiology
Unit 4: Food Contamination and Spoilage
Unit 5: Food Hygiene
Unit: 6: Food Safety Management Systems
Unit 7: Environmental Hygiene
Unit 8: Demonstration:

USEFUL LINK

Terms & Conditions

Join Facebook Group

CONTACT US

Address: Biratnagar, Nepal

Website: www.bhmaims.com

Email: bhmaims@gmail.com

Let’s Learn and Share.

Mostly, the notes provided for on this website represents the views of the individual authors of different books and notes and not ours solely. The information is solely meant to be used for learning for personal and educational purposes. We do not in any way claim to be the creators of the materials on this website. Please use this information as you see fit.

Copyright © 2025 BhmAims | All Rights Reserved

Powered by BhmAims