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Study Notes
First Semester Notes
Food Production and Patisserie I Notes
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
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)
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
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)
Yudhisthira’s Wisdom
The Brave Little Parrot
Second Semester Notes
Food & Beverage Service Operation Notes
Unit 1: Understanding guest service and the meal experience
Unit 6: Tobacco
Housekeeping Management Notes
Unit 2: Linen room
Unit 4: Fibers and Fabrics
Unit 7: Curtains
Food Production Notes
Pasta Notes
Indian Cuisine
OB and HR Management Notes
Unit 1: Introduction
Unit 2: Perception and Learning
Unit 3: Personality
Unit 4: Organizational Conflict and Stress
Unit 5: Organizational Change and Development
Third Semester Notes
Sales and Marketing
Unit 1 : Introduction
Unit 2: Understanding Marketing Environment
Unit 3: Marketing Information System
Unit 4: Buyers Behavior
Unit 5 : Segmentation, Targeting and Positioning Strategies
Unit 6 : Product Decisions
Unit 7 : Pricing Decisions
Unit 8 :Distribution Decisions
Unit 9 : Promotion Decisions
Food Production Operations
Unit 1: Garde Manger
Unit 2- Meat Fabrication
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
Unit 1: Introduction to Food
Unit 2: Nutrients and Nutrition
Protein
Introduction of Lipids
Vitamins
Introduction of Minerals and Water
Introduction to Balanced diet
Unit 3: Food Microbiology
Unit 4: Food Contamination and Spoilage
Unit 5: Food Hygiene
Unit 6: Food Safety Management System
Unit 7: Environmental Hygiene
Bar and Beverage Service Notes
Unit 1: Alcoholic Beverages & Proof
Unit 2: Whisky
Unit 3: Vodka
Unit 4: Rum
Unit 5: Brandy
Unit 6: Gin
Unit 7: Tequila and Mezcal
Unit 8: Liqueurs
Unit 9: Bar and its Setup
Unit 10: Mixology & Cocktails
Unit 11: Alcoholic Beverage in Nepal
Unit 2: Cost Concept and Classification
Front Office Operations I Notes
Unit 5: Guest Cycle
Unit 6 : Reservation
Unit 7: Guest Services
Unit 8: Hotel Property Management System (PMS)
Fourth Semester Notes
Food Production Management Notes
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
Unit 1: Building and Structure
Unit 2: Design and Planning Note
Unit 3: Hotel Building Economics
Unit 4: Hospitality Engineering
Maintenance
Electricity
Fuel
Heat and Light
Water and Waste Water System
Heating, Ventilation and Air Conditioning
Safety and Security
Vertical Transportation
Unit 5: Food Service Refrigeration
Unit 6: Conservation
Food and Beverage Management Notes
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
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
Entrepreneurship Notes
Unit 1: Introduction to Entrepreneurship and Business Idea
Unit 2: Business demography and Business models
Unit 3: Development of a Business Plan for hotel startups
Unit 4: Outcome: Development of complete business plan Intellectual Property
Unit 5: Growth in Entrepreneurship Business
Management Information System Notes
Unit 2: Foundation for Information system for Business
Unit 3: Competing with Information Technology
E-Commerce for Hospitality Notes
Unit 1: Introduction to E-commerce in Hotel Management
Unit 2: Online Booking and Reservation Systems
Unit 3: Digital Marketing Strategies for Hotels
Unit 4: E-commerce Security and Privacy
Unit 5: Mobile E-commerce and Apps in Hospitality
Unit 6: Emerging Trends in E-commerce for Hotels
Economics Notes
Unit 1: Fundamentals of Tourism Economics
Unit 2: Economics of Tourism Demand and Supply
Unit 3: Market Equilibrium and Efficiency in Tourism Products
Unit 4: Production, Cost and Pricing for Tourism Products
Unit 5: Macroeconomics and Tourism Industry
Statistics Notes
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
Unit 6: Quantitative Methods of Tourism Economics
Past Board Question (TU)
First Semester
Food Production and Patisserie I Questions
Hotel French Questions
Housekeeping Operation I Questions
English Questions (New Updated Course)
Food and Beverage Service-I Questions
Principles of Management Questions
English – I Questions (Old Course)
Second Semester
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
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 Science and Nutrition Questions (Old & New Course)
Front Office Operations I Questions (Old & New Course)
Food & Beverage Service Questions (Old Course)
Fourth Semester
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
E-Commerce for Hospitality
Event Management for Tourism and Hospitality
Entrepreneurship Board Question Papers
Economics Questions
Statistics Questions
Fundamentals of Tourism Questions
Hospitality Marketing and Sales Questions
Management Information System (MIS) Questions
Eighth Semester
Cultural Resource of Tourism In Nepal Questions
Legal Environment for Hospitality Questions
Strategic Management Questions
Nepalese Society and Politics
Organization Behavior Questions
Entrepreneurship for Hospitality Questions
Quality Management Questions
Syllabus
First Semester (New Curriculum)
Second Semester (New Curriculum)
Third Semester (New Curriculum )
Fourth Semester (New Curriculum)
Fifth Semester (New Curriculum)
Sixth 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
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Join our BHM Group
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Study Notes
First Semester Notes
Food Production and Patisserie I Notes
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
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)
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
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)
Yudhisthira’s Wisdom
The Brave Little Parrot
Second Semester Notes
Food & Beverage Service Operation Notes
Unit 1: Understanding guest service and the meal experience
Unit 6: Tobacco
Housekeeping Management Notes
Unit 2: Linen room
Unit 4: Fibers and Fabrics
Unit 7: Curtains
Food Production Notes
Pasta Notes
Indian Cuisine
OB and HR Management Notes
Unit 1: Introduction
Unit 2: Perception and Learning
Unit 3: Personality
Unit 4: Organizational Conflict and Stress
Unit 5: Organizational Change and Development
Third Semester Notes
Sales and Marketing
Unit 1 : Introduction
Unit 2: Understanding Marketing Environment
Unit 3: Marketing Information System
Unit 4: Buyers Behavior
Unit 5 : Segmentation, Targeting and Positioning Strategies
Unit 6 : Product Decisions
Unit 7 : Pricing Decisions
Unit 8 :Distribution Decisions
Unit 9 : Promotion Decisions
Food Production Operations
Unit 1: Garde Manger
Unit 2- Meat Fabrication
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
Unit 1: Introduction to Food
Unit 2: Nutrients and Nutrition
Protein
Introduction of Lipids
Vitamins
Introduction of Minerals and Water
Introduction to Balanced diet
Unit 3: Food Microbiology
Unit 4: Food Contamination and Spoilage
Unit 5: Food Hygiene
Unit 6: Food Safety Management System
Unit 7: Environmental Hygiene
Bar and Beverage Service Notes
Unit 1: Alcoholic Beverages & Proof
Unit 2: Whisky
Unit 3: Vodka
Unit 4: Rum
Unit 5: Brandy
Unit 6: Gin
Unit 7: Tequila and Mezcal
Unit 8: Liqueurs
Unit 9: Bar and its Setup
Unit 10: Mixology & Cocktails
Unit 11: Alcoholic Beverage in Nepal
Unit 2: Cost Concept and Classification
Front Office Operations I Notes
Unit 5: Guest Cycle
Unit 6 : Reservation
Unit 7: Guest Services
Unit 8: Hotel Property Management System (PMS)
Fourth Semester Notes
Food Production Management Notes
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
Unit 1: Building and Structure
Unit 2: Design and Planning Note
Unit 3: Hotel Building Economics
Unit 4: Hospitality Engineering
Maintenance
Electricity
Fuel
Heat and Light
Water and Waste Water System
Heating, Ventilation and Air Conditioning
Safety and Security
Vertical Transportation
Unit 5: Food Service Refrigeration
Unit 6: Conservation
Food and Beverage Management Notes
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
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
Entrepreneurship Notes
Unit 1: Introduction to Entrepreneurship and Business Idea
Unit 2: Business demography and Business models
Unit 3: Development of a Business Plan for hotel startups
Unit 4: Outcome: Development of complete business plan Intellectual Property
Unit 5: Growth in Entrepreneurship Business
Management Information System Notes
Unit 2: Foundation for Information system for Business
Unit 3: Competing with Information Technology
E-Commerce for Hospitality Notes
Unit 1: Introduction to E-commerce in Hotel Management
Unit 2: Online Booking and Reservation Systems
Unit 3: Digital Marketing Strategies for Hotels
Unit 4: E-commerce Security and Privacy
Unit 5: Mobile E-commerce and Apps in Hospitality
Unit 6: Emerging Trends in E-commerce for Hotels
Economics Notes
Unit 1: Fundamentals of Tourism Economics
Unit 2: Economics of Tourism Demand and Supply
Unit 3: Market Equilibrium and Efficiency in Tourism Products
Unit 4: Production, Cost and Pricing for Tourism Products
Unit 5: Macroeconomics and Tourism Industry
Statistics Notes
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
Unit 6: Quantitative Methods of Tourism Economics
Past Board Question (TU)
First Semester
Food Production and Patisserie I Questions
Hotel French Questions
Housekeeping Operation I Questions
English Questions (New Updated Course)
Food and Beverage Service-I Questions
Principles of Management Questions
English – I Questions (Old Course)
Second Semester
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
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 Science and Nutrition Questions (Old & New Course)
Front Office Operations I Questions (Old & New Course)
Food & Beverage Service Questions (Old Course)
Fourth Semester
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
E-Commerce for Hospitality
Event Management for Tourism and Hospitality
Entrepreneurship Board Question Papers
Economics Questions
Statistics Questions
Fundamentals of Tourism Questions
Hospitality Marketing and Sales Questions
Management Information System (MIS) Questions
Eighth Semester
Cultural Resource of Tourism In Nepal Questions
Legal Environment for Hospitality Questions
Strategic Management Questions
Nepalese Society and Politics
Organization Behavior Questions
Entrepreneurship for Hospitality Questions
Quality Management Questions
Syllabus
First Semester (New Curriculum)
Second Semester (New Curriculum)
Third Semester (New Curriculum )
Fourth Semester (New Curriculum)
Fifth Semester (New Curriculum)
Sixth 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
BHM 3rd Semester Notes
Past Year Question
Check Out Syllabus
3rd Semester
Food Production and Patisserie III
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Bar and Beverage Service
Click Here
Front Office Operations I
Click Here
Cost and Management Accounting
Click Here
Food Science and Nutrition
Click Here
Sales and Marketing
Click Here
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