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Study Notes
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First Semester Notes
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Food Production and Patisserie I Notes
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Unit 1: Kitchen & its Types, Layout and Brigade
Unit 2: Food Hygiene and Sanitation
Unit 3: Principles of Cooking
Unit 4: Foundations of Continental Cookery​
Unit 5: Food Commodities​
Unit 6: Bread Fabrication​
Unit 1: General French
Principle of Management Notes
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Unit 1: Introduction to Management
Unit 2: Business Environment
Unit 3: Evolution of Management Thoughts
Unit 4: Planning and Decision Making
Unit 5: Organizing
Unit 6: Leading
Unit 7: Controlling
English Notes (New Updated Course)
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Modes of Hospitality in History
Bird Guide : By Malcolm Smith
Between Peshawar and Lahore : By Aldous Huxley
The Facts of Kathmandu
The Bridal Party : By F. Scott Fitzgerald
Dawn from The Shadow of the Silk Road
Tropes of Learning Change
Hospitality in the Classroom
Ten Students Reflect on Their Independent Authoring
Housekeeping Notes
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Room Status Codes
Unit 1: Introduction to Hotel Housekeeping
Unit 2: Housekeeping Organization
Unit 3: Rooms
Unit 4 : Safety Measure and Security
Unit 5: Cleaning Notes
Unit 6: Housekeeping Control Desk
English Notes (Old Course: Flax Golden Tales)
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Yudhisthira’s Wisdom
The Brave Little Parrot
Second Semester Notes
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Food & Beverage Service Operation Notes
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Unit 1: Understanding guest service and the meal experience
Unit 6: Tobacco
Housekeeping Management Notes
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Unit 2: Linen room
Unit 4: Fibers and Fabrics
Unit 7: Curtains
Food Production Notes
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Pasta Notes
Indian Cuisine
Third Semester Notes
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Food Production Operations
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Unit 1: Garde Manger
Unit 2- Meat Fabrication
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Poultry
Beef and Veal
Lamb and Mutton
Pork
Offal
Fish
Unit 3: Chinese, Thai and Japanese Cuisine
Japanese Cuisine
Thai Cuisine
Unit 4: Breakfast
Unit 5: Food and Buffet Presentation
Unit 6: Kitchen Stewarding
Food Science and Nutrition
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Unit 1: Introduction to Food
Unit 2: Vitamins
Unit 3: Food Microbiology
Unit 4: Food Contamination and Spoilage
Unit 2: Protein
Unit 6: Food Safety Management System
Unit 7: Environmental Hygiene
Bar and Beverage Service Notes
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Unit 2: Whisky
Unit 2: Cost Concept and Classification
Fourth Semester Notes
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Food Production Management Notes
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Unit 1: Bulk Food Production
Unit 2: Kitchen Planning, Design and Layout
Unit 3: Food Production System
Unit 4: Purchasing, Receiving and Storing of Goods
Unit 5: Kitchen Cost Control
Hotel Engineering Notes
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Unit 1: Building and Structure
Unit 2: Design and Planning Note
Unit 3: Hotel Building Economics
Unit 4: Hospitality Engineering
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Maintenance
Electricity
Fuel
Heat and Light
Water and Waste Water System
Heating, Ventilation and Air Conditioning
Safety and Security
Vertical Transportation
Food and Beverage Management Notes
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Unit 1: Menu
Unit 2: Banquet and Buffet service
Unit 3: F&B Control System
Unit 4: Staffing and Restaurant Etiquette
Unit 5: Restaurant Management
Front Office Operations II Notes
Nepalese Society and Politics Notes
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Unit 1: Ancient Nepal
Unit 2: Modern Nepal and Contemporary Issues in Politics
Unit 3: Resource in Nepal
Unit 4: Diversity in Present Nepal
Unit 5: Contemporary Major Issues and Their Challenges in Nepal
Fifth Semester Notes
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Management Information System Notes
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Unit 2: Foundation for Information system for Business
Unit 3: Competing with Information Technology
Statistics Notes
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Unit 3: Descriptive Statistics: Numerical Measures
Unit 4: Introduction to Probability
Unit 3: Economics of Tourism Demand
Unit 7: Hospitality Sales Distribution System
Unit 8: Employee Discipline (ED) and Grievances
Past Board Question (TU)
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First Semester
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Food Production and Patisserie I Questions
Housekeeping Operation I Questions
Principles of Management Questions
English – I Questions (Old Course)
English Questions (New Updated Course)
Food and Beverage Service-I Questions
Hotel French Questions
Second Semester
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Organizational Behavioral & HRM Questions (New Course)
English-II Questions (New Course)
Business Communication – II (Old Course)
Housekeeping Management- II Questions (New & Old Course)
Food Production and Patisserie – II Questions (New & Old Course)
Food and Beverage Operation- II Questions (New & Old Course)
Hotel Accounting- II Questions (Old Course)
Third Semester
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Food Production Past Questions (Old & New Course)
Bar and Beverage Service Questions (New Course)
Sales and Marketing Questions (New Course)
Cost and Management Accountancy Questions (Old & New Course)
Food & Beverage Service Questions (Old Course)
Front Office Operations I Questions (Old & New Course)
Food Science and Nutrition Questions (Old & New Course)
Fourth Semester
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Nepalese Society and Politics Questions (Old & New Course)
Food Production Management Questions
Food and Beverage Management Questions
Front Office Management Questions
Financial Management Questions
Hotel Engineering Questions
Human Resource Management Questions
Fifth Semester
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Management Information System (MIS) Questions
Fundamentals of Tourism Questions
Hospitality Marketing and Sales Questions
Statistics Questions
Economics Questions
Eighth Semester
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Cultural Resource of Tourism In Nepal Questions
Legal Environment for Hospitality Questions
Strategic Management Questions
Organization Behavior Questions
Entrepreneurship for Hospitality Questions
Quality Management Questions
Syllabus
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First Semester (New Curriculum)
Second Semester (New Curriculum)
Third Semester (New Curriculum )
Fourth Semester (New Curriculum)
Fifth Semester (New Curriculum)
First Semester (Old Curriculum)
Second Semester (Old Curriculum )
Third Semester (Old Curriculum )
Fourth Semester (Old Curriculum )
Fifth Semester (Old Curriculum )
Eighth Semester (Old Curriculum )
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BhmAims
Helping the learners!
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Home
Study Notes
Menu Toggle
First Semester Notes
Menu Toggle
Food Production and Patisserie I Notes
Menu Toggle
Unit 1: Kitchen & its Types, Layout and Brigade
Unit 2: Food Hygiene and Sanitation
Unit 3: Principles of Cooking
Unit 4: Foundations of Continental Cookery​
Unit 5: Food Commodities​
Unit 6: Bread Fabrication​
Unit 1: General French
Principle of Management Notes
Menu Toggle
Unit 1: Introduction to Management
Unit 2: Business Environment
Unit 3: Evolution of Management Thoughts
Unit 4: Planning and Decision Making
Unit 5: Organizing
Unit 6: Leading
Unit 7: Controlling
English Notes (New Updated Course)
Menu Toggle
Modes of Hospitality in History
Bird Guide : By Malcolm Smith
Between Peshawar and Lahore : By Aldous Huxley
The Facts of Kathmandu
The Bridal Party : By F. Scott Fitzgerald
Dawn from The Shadow of the Silk Road
Tropes of Learning Change
Hospitality in the Classroom
Ten Students Reflect on Their Independent Authoring
Housekeeping Notes
Menu Toggle
Room Status Codes
Unit 1: Introduction to Hotel Housekeeping
Unit 2: Housekeeping Organization
Unit 3: Rooms
Unit 4 : Safety Measure and Security
Unit 5: Cleaning Notes
Unit 6: Housekeeping Control Desk
English Notes (Old Course: Flax Golden Tales)
Menu Toggle
Yudhisthira’s Wisdom
The Brave Little Parrot
Second Semester Notes
Menu Toggle
Food & Beverage Service Operation Notes
Menu Toggle
Unit 1: Understanding guest service and the meal experience
Unit 6: Tobacco
Housekeeping Management Notes
Menu Toggle
Unit 2: Linen room
Unit 4: Fibers and Fabrics
Unit 7: Curtains
Food Production Notes
Menu Toggle
Pasta Notes
Indian Cuisine
Third Semester Notes
Menu Toggle
Food Production Operations
Menu Toggle
Unit 1: Garde Manger
Unit 2- Meat Fabrication
Menu Toggle
Poultry
Beef and Veal
Lamb and Mutton
Pork
Offal
Fish
Unit 3: Chinese, Thai and Japanese Cuisine
Japanese Cuisine
Thai Cuisine
Unit 4: Breakfast
Unit 5: Food and Buffet Presentation
Unit 6: Kitchen Stewarding
Food Science and Nutrition
Menu Toggle
Unit 1: Introduction to Food
Unit 2: Vitamins
Unit 3: Food Microbiology
Unit 4: Food Contamination and Spoilage
Unit 2: Protein
Unit 6: Food Safety Management System
Unit 7: Environmental Hygiene
Bar and Beverage Service Notes
Menu Toggle
Unit 2: Whisky
Unit 2: Cost Concept and Classification
Fourth Semester Notes
Menu Toggle
Food Production Management Notes
Menu Toggle
Unit 1: Bulk Food Production
Unit 2: Kitchen Planning, Design and Layout
Unit 3: Food Production System
Unit 4: Purchasing, Receiving and Storing of Goods
Unit 5: Kitchen Cost Control
Hotel Engineering Notes
Menu Toggle
Unit 1: Building and Structure
Unit 2: Design and Planning Note
Unit 3: Hotel Building Economics
Unit 4: Hospitality Engineering
Menu Toggle
Maintenance
Electricity
Fuel
Heat and Light
Water and Waste Water System
Heating, Ventilation and Air Conditioning
Safety and Security
Vertical Transportation
Food and Beverage Management Notes
Menu Toggle
Unit 1: Menu
Unit 2: Banquet and Buffet service
Unit 3: F&B Control System
Unit 4: Staffing and Restaurant Etiquette
Unit 5: Restaurant Management
Front Office Operations II Notes
Nepalese Society and Politics Notes
Menu Toggle
Unit 1: Ancient Nepal
Unit 2: Modern Nepal and Contemporary Issues in Politics
Unit 3: Resource in Nepal
Unit 4: Diversity in Present Nepal
Unit 5: Contemporary Major Issues and Their Challenges in Nepal
Fifth Semester Notes
Menu Toggle
Management Information System Notes
Menu Toggle
Unit 2: Foundation for Information system for Business
Unit 3: Competing with Information Technology
Statistics Notes
Menu Toggle
Unit 3: Descriptive Statistics: Numerical Measures
Unit 4: Introduction to Probability
Unit 3: Economics of Tourism Demand
Unit 7: Hospitality Sales Distribution System
Unit 8: Employee Discipline (ED) and Grievances
Past Board Question (TU)
Menu Toggle
First Semester
Menu Toggle
Food Production and Patisserie I Questions
Housekeeping Operation I Questions
Principles of Management Questions
English – I Questions (Old Course)
English Questions (New Updated Course)
Food and Beverage Service-I Questions
Hotel French Questions
Second Semester
Menu Toggle
Organizational Behavioral & HRM Questions (New Course)
English-II Questions (New Course)
Business Communication – II (Old Course)
Housekeeping Management- II Questions (New & Old Course)
Food Production and Patisserie – II Questions (New & Old Course)
Food and Beverage Operation- II Questions (New & Old Course)
Hotel Accounting- II Questions (Old Course)
Third Semester
Menu Toggle
Food Production Past Questions (Old & New Course)
Bar and Beverage Service Questions (New Course)
Sales and Marketing Questions (New Course)
Cost and Management Accountancy Questions (Old & New Course)
Food & Beverage Service Questions (Old Course)
Front Office Operations I Questions (Old & New Course)
Food Science and Nutrition Questions (Old & New Course)
Fourth Semester
Menu Toggle
Nepalese Society and Politics Questions (Old & New Course)
Food Production Management Questions
Food and Beverage Management Questions
Front Office Management Questions
Financial Management Questions
Hotel Engineering Questions
Human Resource Management Questions
Fifth Semester
Menu Toggle
Management Information System (MIS) Questions
Fundamentals of Tourism Questions
Hospitality Marketing and Sales Questions
Statistics Questions
Economics Questions
Eighth Semester
Menu Toggle
Cultural Resource of Tourism In Nepal Questions
Legal Environment for Hospitality Questions
Strategic Management Questions
Organization Behavior Questions
Entrepreneurship for Hospitality Questions
Quality Management Questions
Syllabus
Menu Toggle
First Semester (New Curriculum)
Second Semester (New Curriculum)
Third Semester (New Curriculum )
Fourth Semester (New Curriculum)
Fifth Semester (New Curriculum)
First Semester (Old Curriculum)
Second Semester (Old Curriculum )
Third Semester (Old Curriculum )
Fourth Semester (Old Curriculum )
Fifth Semester (Old Curriculum )
Eighth Semester (Old Curriculum )
Contact Us
Tribhuwan University
Bar and Beverage Notes
Syllabus
Board Question
3rd Semester
Unit 1: Alcoholic Beverages & Proof
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Unit 2: Whisky
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Unit 3: Vodka
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Unit 4: Rum
Coming Soon
Unit 5: Brandy
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Unit 6: Gin
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Unit 7: Tequila & Mezcal
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Unit 8: Liqueurs
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Unit 9: Bar and its Setup
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Unit 10: Mixology & Cocktails
Coming Soon
Unit 11: Alcoholic Beverage in Nepal
Coming Soon
