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Tribhuwan University

BHM 4th semester
Past
Question Papers

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Front
Office Management

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Food Production Management

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Financial Management

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Hotel Engineering

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Food and Beverage Management

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Human Resource Management

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Hello Learners, You are welcome to Fourth Semester Past Years Questions Collection page!

We have prepared a collection of past questions for Bachelor of Hotel Management (BHM) Fourth Semester of Tribhuwan University to help you. You can check below which gives you an idea of the topics covered in each subject.

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 4th Semester Course Contents

Front Office Management

Unit 1: The property management system (PMS)
Unit 2: Front office accounting
Unit 3: Planning and evaluating operation
Unit 4: Front office budgeting
Unit 5: Visitors tabular ledger (VTL)
Unit 6: Sales record and control of revenue producing sections
Unit 7: Settlement of bills
Unit 8: Night Audit
Unit 9: Credit Control
Unit 10: Occupancy ratios
Unit 11: Yield Management

Food Production Management

Unit 1: Kitchen Planning, Design and Layout
Unit 2: Food Production System
Unit 3: Purchasing, Receiving and Storing of Goods
Unit 4: Kitchen Cost Control
Unit 5: Menu Engineering
Unit 6: Icings and Advance Cake Decoration
Unit 7: Food Presentation
Unit 8: In-flight catering
Unit 9: Training and Development of Kitchen Staffs
Unit 10: Kitchen Communication
Unit 11: Production Management
Unit 12: Quality Assurance in Food Industry

Human Resource Management

Unit 1: Introduction to Human Resource Management
Unit 2: Human Resource Planning
Unit 3: Job Design and Analysis
Unit 4: Recruitment, Selection and Socialization
Unit 5: Training and Development
Unit: 6: Motivation
Unit 7: Performance Appraisal and Reward Management
Unit 8: Employee Discipline and Grievances

Financial Management

Unit 1: Introduction to financial management
Unit 2: Time value of money
Unit 3: Cost of capital
Unit 4: Inventory management
Unit 5: Capital structure and leverage
Unit 6: Short-term financing
Unit 7: Basics of Capital Budgeting Decisions

Food and Beverage Management

Unit 1: Menu
Unit 2: Banquet and Buffet service
Unit 3: Event Management
Unit 4: F & B Control System
Unit 5: Staffing and Restaurant Etiquette
Unit 6: Restaurant Manager

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