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Past Year Question (TU)
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Tribhuwan University

BHM 3rd semester
Past
Question Papers

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

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Check out Syllabus

Food Science
and
Nutrition

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Food and Beverage Service III

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Front Office Operation I

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Food Production and Patisserie III

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Cost and Management Accountancy

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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.

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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:

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