BHM TU 2nd Sem Past Year Questions Bank
Food Production and Patisserie II
Food and Beverage Service Operation II
Housekeeping Management
Hotel Accounting
Business Communication
Welcome to our BhmAims Past Questions page!
Here, you’ll find past questions for Bachelor of Hotel Management (BHM) Second Semester courses offered by Tribhuwan University. Our goal is to help students prepare for their exams by providing comprehensive past questions of all years for their effective exam preparation. We’ve included brief unit names of each subject to give you an idea of what the course contains.
Our website is designed to be easy to navigate, and we update it regularly with new and relevant past questions and resources. We wish you academic success and believe this website will be a useful study resource. To make your learning experience as thorough and beneficial as possible, we’ve also included study notes, syllabus of each semester of TU’s BHM and exam preparation techniques, and more. If you find our content useful, please share it with your friends through social media or anything you like to help us spread the word and support our goal of offering top-notch educational resources to students just like you. More people can succeed in their academic and professional endeavors if we work together. Thanks for your support!
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BHM 2nd Semester Course Details
Food Production and Patisserie II:
Unit 1: Pasta
Unit 2: Bread Fabrications
Unit 3: Cakes
Unit 4: Indian Cuisine
Unit 5: Nepalese Cuisine
Unit 6: Commodities
Food and Beverage Service Operation II:
Unit 1: Understanding guest service and the meal experience
Unit 2: Types of meals and Cover
Unit 3: Specialized Food & Beverage Services
Unit 4: Introduction of Tobacco
Unit 5: Introduction of Beverage
Unit 6: Beer
Unit 7: Wines
Unit 8: Champagne
Housekeeping Management:
Unit 1: Hotel Linen
Unit 2: Linen Room
Unit 3: Uniforms
Unit 4: Fibers and Fabrics
Unit 5: Planning and Organizing of Hotel Housekeeping
Unit 6: Interior Design
Unit 7: Curtain
Unit 8: Carpet
Unit 9: Laundry
Hotel Accounting:
Part I Fundamental of Accounting
Unit 1: Introduction
Unit 2: The Accounting Process/Cycle
Unit 3: Cash and Banking Transaction
Unit 4: Capital and Revenue concept
Unit 5: Financial statement
Unit 6: Cash Flow statement
Part II Accounting in the Hotel Industry
Unit 7: Conceptual foundation of hotel industry
Unit 8: Accounting for Guest ledger
Unit 9: Uniform System of Accounts
Unit 10: Financial Statement Analysis of Hotel
Business Communication:
I. Communication (50%)
oRequests
o Opening and closing
o Non-verbal communication
o Exchanging information
o Social interaction o Conversation strategies
o Presentation o Expressing feelings
o Case study o Interaction
o Active Grammar o Listening
II. Business Composition (50%)
o Informal letters
o Formal letters o Reports
o Brochures and guides
o Articles o Instructions o Writing a story
o Business letters and memos