BHM TU 2nd Sem Past Year Questions Bank
Food Production and Patisserie II
Food and Beverage Service Operation II
Housekeeping Management
Organizational Behavior and HRM
English II
Financial Accounting
Hotel Accounting
(Old Course)
Business Communication
(Old Course)
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 Updated Course Details
Food Production and Patisserie II:
Unit 1: Indian Cuisine
Unit 2: Nepali Cuisine
Unit 3: Food Commodities
Unit 4: Salad and Dressing
Unit 5: Cakes and Pastes
Unit 6: Pasta
Food and Beverage Service II:
Unit 1: Understanding guest service and the meal experience
Unit 2: Types of meals
Unit 3: Room Service
Unit 4: Butler Service
Unit 5: Gueridon Service
Unit 6: Introduction of Tobacco
Unit 7: Introduction of Beverage
Unit 8: Beer
Unit 9: Champagne
Housekeeping Operations II:
Unit 1: Hotel Linen and Uniform
Unit 2: Fibers and Fabrics
Unit 3: Laundry Operation
Unit 4: Housekeeping Inventory
Unit 5: Hotel Gardening and Flower Arrangement
Unit 6: Safety and Security in Housekeeping
Unit 9: Laundry
English II:
Unit 1: Cross – Cultural Understanding
Unit 2: Human Relations in Business
Unit 3: Professional Management
Unit 4: Contemporary Writings in English
Unit 5: Writing and Technology
Unit 6: Oral Correspondences
Organizational Behavior and Human Resource
Management:
Part I : Organizational Behavior
Uni 1: Introduction
Unit 2: Perception and Learning
Unit 3: Personality
Unit 4: Organizational Conflict and Stress
Unit 5: Organizational Change and Development
Part II: Human Resource Management
Unit 6: Introduction to Human Resource Management
Unit 7: Job Analysis and Design
Unit 8 : Human Resource Acquisition and Development
Unit 9: Performance Appraisal and Reward Management
Unit 10: Employee Maintenenace
Financial 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: Conceptual foundation of hospitality industry