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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
English Notes (Old Course: Flax Golden Tales)
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Yudhisthira’s Wisdom
The Brave Little Parrot
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
Second Semester Notes
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Food & Beverage Service Operation Notes
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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
Poultry
Indian Cuisine
Third Semester Notes
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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
Unit 2: Cost Concept and Classification
Unit 8: Employee Discipline (ED) and Grievances
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
Facility Planning and Management Notes
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Unit 1: Building and Structure
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
Past Year 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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Business Communication – II
Housekeeping Management- II Questions
Food Production and Patisserie – II Questions
Food and Beverage Operation- II Questions
Hotel Accounting- II Questions
Third Semester
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Food Production Past Questions
Cost and Management Accountancy Questions & Solutions
Food & Beverage Service Questions
Front Office Operations I Questions
Food Science and Nutrition Questions
Fourth Semester
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Food Production Management Questions
Food and Beverage Management Questions
Front Office Management Questions
Human Resource Management Questions
Financial 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
Facility Planning and Management 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
Nepalese Society and Politics Questions
Entrepreneurship for Hospitality Questions
Quality Management Questions
Syllabus
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First Semester (New Curriculum)
Second Semester (New Curriculum)
First Semester (Old Curriculum)
Second Semester (Tribhuwan University)
Third Semester (Tribhuwan University)
Fourth Semester (Tribhuwan University)
Fifth Semester (Tribhuwan University)
Eighth Semester (Tribhuwan University)
Contact Us
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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
English Notes (Old Course: Flax Golden Tales)
Menu Toggle
Yudhisthira’s Wisdom
The Brave Little Parrot
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
Second Semester Notes
Menu Toggle
Food & Beverage Service Operation Notes
Menu Toggle
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
Poultry
Indian Cuisine
Third Semester Notes
Menu Toggle
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
Unit 2: Cost Concept and Classification
Unit 8: Employee Discipline (ED) and Grievances
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
Facility Planning and Management Notes
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Unit 1: Building and Structure
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
Past Year 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
Business Communication – II
Housekeeping Management- II Questions
Food Production and Patisserie – II Questions
Food and Beverage Operation- II Questions
Hotel Accounting- II Questions
Third Semester
Menu Toggle
Food Production Past Questions
Cost and Management Accountancy Questions & Solutions
Food & Beverage Service Questions
Front Office Operations I Questions
Food Science and Nutrition Questions
Fourth Semester
Menu Toggle
Food Production Management Questions
Food and Beverage Management Questions
Front Office Management Questions
Human Resource Management Questions
Financial Management Questions
Fifth Semester
Menu Toggle
Management Information System (MIS) Questions
Fundamentals of Tourism Questions
Hospitality Marketing and Sales Questions
Statistics Questions
Economics Questions
Facility Planning and Management Questions
Eighth Semester
Menu Toggle
Cultural Resource of Tourism In Nepal Questions
Legal Environment for Hospitality Questions
Strategic Management Questions
Organization Behavior Questions
Nepalese Society and Politics Questions
Entrepreneurship for Hospitality Questions
Quality Management Questions
Syllabus
Menu Toggle
First Semester (New Curriculum)
Second Semester (New Curriculum)
First Semester (Old Curriculum)
Second Semester (Tribhuwan University)
Third Semester (Tribhuwan University)
Fourth Semester (Tribhuwan University)
Fifth Semester (Tribhuwan University)
Eighth Semester (Tribhuwan University)
Contact Us
BHM TU 3rd Sem Notes
Food Production and Patisserie III
Coming Soon
Food and Beverage Service III
Coming Soon
Front Office Operations I
Coming Soon
Cost and Management Accounting
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Food Science and Nutrition
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