Tribhuwan University

BHM
Syllabus

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Program Name: Bachelor of Hotel Management (BHM)
Internship or Industrial Training on: 7th and 8th semester (Updated in 2023), before it used to be at 6th and 8th
Duration:
 4 years (Total 8 semesters) 
Objective: To prepare students for managerial positions in Hotel and Catering operations of the hospitality industry.

Program Description:
The Tribhuvan University’s BHM program is a thorough 4-year (8 semesters) degree that is available in many hotel management institutes in Nepal. In addition to helping students develop their managerial, communication, and leadership abilities, it is intended to give them a solid foundation in hotel and catering operations. The curriculum covers a range of topics related to the hospitality sector, such as food production, food and beverage service, front desk operations, hotel housekeeping, hotel marketing, human resource management, financial management, entrepreneurship, and more. For practical experience, students often participate in internships and on-the-job training.

Eligibility: The following requirements must be met by applicants for admission to the Bachelor of Hotel Management (BHM) program:

  1. Candidates must  have completed 10+2 or equivalent examinations from a recognized academic institue. 
  2. Canditates must have obtained a second division (scoring 45% and above) or a minimum CGPA of 1.8 on a 4-point scale in their 10+2 or equivalent degree.
  3. Candidates must have studied English subject as major subject during their 10+2 or equivalent examinations.

Admission Procedures: 

  1. Candidates interested in BHM program must apply in the prescribed form for the entrance test (CMAT) as announced by the Tribhuwan University or the respective affiliated colleges.
  2. Along with the application form, candidates need to submit attested copies of their certificates and testimonials of all examinations passed, equivalency and transfer certificates (if applicable), character certificate, and two recent passport-sized photographs.
  3. Candidates must have secured a minimum score of 40% marks in the Common Management Admission test (CMAT) conducted by Tribhuwan university.

Admission Test:

  1. Group discussion: The applicants will be required to participated in group discussion, in order to evaluate their capacity for communication, express ideas, and participation in a debate of relevant topics or issues pertaining to the hospitality sector.
  2. Personal Interview: Additionally, each applicant will have a personal interview to assess their aptitude, motivation, and fit for the BHM program. The interview may touch on a variety of topics, including leadership potential, problem-solving capabilities, and understanding of the hospitality sector.

Merit List:

1. 50% of CMAT Entrance Examination: The merit list will be prepared based on the scores obtained by the candidates in the Common Management Admission Test (CMAT) conducted by Tribhuvan University. The CMAT score will account for 50% of the total weightage in the merit list. 

2. 30% of Marks Secured in Plus Two or Equivalent: The percentage of marks obtained by the candidates in their 10+2 or equivalent examinations will be considered, and 30% of the total weightage in the merit list will be allotted based on these marks.

3. 10% for Group Discussion: The performance of the candidates in the group discussion will be assessed, and 10% of the total weightage in the merit list will be allotted based on their performance in the group discussion.

4. 10% for Interview: The candidates’ performance in the personal interview will be assessed, and 10% of the total marks weighted in the merit list will be assigned based on that performance.

 

UPDATED NEW TU BHM SYLLABUS

FOURTH SEMESTER

FIFTH
SEMESTER

SIXTH
SEMESTER

SEVENTH
SEMESTER

INTERNSHIP

EIGHTH
SEMESTER

INTERNSHIP

OLD TU BHM CURRICULUM 2021

First Semester

Subjects:
  • Food production & patisserie
  • Food & beverage service
  • Principles of Management
  • Housekeeping Operations
  • English

Second Semester

Subjects:
  • Food production & patisserie  II
  • Food & beverage service operation II 
  • Housekeeping management
  • Hotel accounting 
  • Business Communication

Third Semester

Subjects:
  • Cost & Management Accountancy
  • Food production & patisserie III
  • Food & beverage services III
  • Front office operation I
  • Food Science & Nutrition

Fourth Semester

Subjects:
  • Front office management
  • Food production management
  • Food & beverage management
  • Financial management 
  • Human resources management

Fifth Semester

Subjects:
  • Front office management
  • Food production management
  • Food & beverage management
  • Financial management 
  • Human resources management

Eighth Semester

Subjects:
  • Legal Environment for Hospitality
  • Entrepreneurship for Hospitality
  • Strategic Management
  • Organizational Behavior
  • Nepalese Society & Politics

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