Skip to content
logo of website bhmaims
BhmAims

Helping the learners!

  • Home
  • Study Notes
    • First Semester Notes
      • Food Production and Patisserie I Notes
        • Unit 1: Kitchen & its Types, Layout and Brigade
        • Unit 2: Food Hygiene and Sanitation
        • Unit 3: Principles of Cooking
        • Unit 4: Foundations of Continental Cookery​
        • Unit 5: Food Commodities​
        • Unit 6: Bread Fabrication​
      • Unit 1: General French
      • Principle of Management Notes
        • Unit 1: Introduction to Management
        • Unit 2: Business Environment
        • Unit 3: Evolution of Management Thoughts
        • Unit 4: Planning and Decision Making
        • Unit 5: Organizing
        • Unit 6: Leading
        • Unit 7: Controlling
      • English Notes (New Updated Course)
        • Modes of Hospitality in History
        • Bird Guide : By Malcolm Smith
        • Between Peshawar and Lahore : By Aldous Huxley
        • The Facts of Kathmandu
        • The Bridal Party : By F. Scott Fitzgerald
        • Dawn from The Shadow of the Silk Road
        • Tropes of Learning Change
        • Hospitality in the Classroom
        • Ten Students Reflect on Their Independent Authoring
      • Housekeeping Notes
        • Room Status Codes
        • Unit 1: Introduction to Hotel Housekeeping
        • Unit 2: Housekeeping Organization
        • Unit 3: Rooms
        • Unit 4 : Safety Measure and Security
        • Unit 5: Cleaning Notes
        • Unit 6: Housekeeping Control Desk
      • English Notes (Old Course: Flax Golden Tales)
        • Yudhisthira’s Wisdom
        • The Brave Little Parrot
    • Second Semester Notes
      • Food & Beverage Service Operation Notes
        • Unit 1: Understanding guest service and the meal experience
        • Unit 6: Tobacco
      • Housekeeping Management Notes
        • Unit 2: Linen room
        • Unit 4: Fibers and Fabrics
        • Unit 7: Curtains
      • Food Production Notes
        • Pasta Notes
        • Indian Cuisine
    • Third Semester Notes
      • Food Production Operations
        • Unit 1: Garde Manger
        • Unit 2- Meat Fabrication
          • Poultry
          • Beef and Veal
          • Lamb and Mutton
          • Pork
          • Offal
          • Fish
        • Unit 3: Chinese, Thai and Japanese Cuisine
        • Japanese Cuisine
        • Thai Cuisine
        • Unit 4: Breakfast
        • Unit 5: Food and Buffet Presentation
        • Unit 6: Kitchen Stewarding
      • Food Science and Nutrition
        • Unit 1: Introduction to Food
        • Unit 2: Vitamins
        • Unit 3: Food Microbiology
        • Unit 4: Food Contamination and Spoilage
        • Unit 2: Protein
        • Unit 6: Food Safety Management System
        • Unit 7: Environmental Hygiene
      • Bar and Beverage Service Notes
        • Unit 2: Whisky
        • Unit 3: Vodka
        • Unit 4: Rum
        • Unit 5: Brandy
        • Unit 6: Gin
        • Unit 7: Tequila and Mezcal
        • Unit 8: Liqueurs
        • Unit 9: Bar and its Setup
        • Unit 10: Mixology & Cocktails
        • Unit 11: Alcoholic Beverage in Nepal
      • Unit 2: Cost Concept and Classification
    • Fourth Semester Notes
      • Food Production Management Notes
        • Unit 1: Bulk Food Production
        • Unit 2: Kitchen Planning, Design and Layout
        • Unit 3: Food Production System
        • Unit 4: Purchasing, Receiving and Storing of Goods
        • Unit 5: Kitchen Cost Control
      • Hotel Engineering Notes
        • Unit 1: Building and Structure
        • Unit 2: Design and Planning Note
        • Unit 3: Hotel Building Economics
        • Unit 4: Hospitality Engineering
          • Maintenance
          • Electricity
          • Fuel
          • Heat and Light
          • Water and Waste Water System
          • Heating, Ventilation and Air Conditioning
          • Safety and Security
          • Vertical Transportation
      • Food and Beverage Management Notes
        • Unit 1: Menu
        • Unit 2: Banquet and Buffet service
        • Unit 3: F&B Control System
        • Unit 4: Staffing and Restaurant Etiquette
        • Unit 5: Restaurant Management
      • Front Office Operations II Notes
      • Nepalese Society and Politics Notes
        • Unit 1: Ancient Nepal
        • Unit 2: Modern Nepal and Contemporary Issues in Politics
        • Unit 3: Resource in Nepal
        • Unit 4: Diversity in Present Nepal
        • Unit 5: Contemporary Major Issues and Their Challenges in Nepal
    • Fifth Semester Notes
      • Management Information System Notes
        • Unit 2: Foundation for Information system for Business
        • Unit 3: Competing with Information Technology
      • Statistics Notes
        • Unit 3: Descriptive Statistics: Numerical Measures
        • Unit 4: Introduction to Probability
      • Unit 3: Economics of Tourism Demand
      • Unit 7: Hospitality Sales Distribution System
    • Unit 8: Employee Discipline (ED) and Grievances
  • Past Board Question (TU)
    • First Semester
      • Food Production and Patisserie I Questions
      • Housekeeping Operation I Questions
      • Principles of Management Questions
      • English – I Questions (Old Course)
      • English Questions (New Updated Course)
      • Food and Beverage Service-I Questions
      • Hotel French Questions
    • Second Semester
      • Organizational Behavioral & HRM Questions (New Course)
      • English-II Questions (New Course)
      • Business Communication – II (Old Course)
      • Housekeeping Management- II Questions (New & Old Course)
      • Food Production and Patisserie – II Questions (New & Old Course)
      • Food and Beverage Operation- II Questions (New & Old Course)
      • Hotel Accounting- II Questions (Old Course)
    • Third Semester
      • Food Production Past Questions (Old & New Course)
      • Bar and Beverage Service Questions (New Course)
      • Sales and Marketing Questions (New Course)
      • Cost and Management Accountancy Questions (Old & New Course)
      • Food & Beverage Service Questions (Old Course)
      • Front Office Operations I Questions (Old & New Course)
      • Food Science and Nutrition Questions (Old & New Course)
    • Fourth Semester
      • Nepalese Society and Politics Questions (Old & New Course)
      • Food Production Management Questions
      • Food and Beverage Management Questions
      • Front Office Management Questions
      • Financial Management Questions
      • Hotel Engineering Questions
      • Human Resource Management Questions
    • Fifth Semester
      • Management Information System (MIS) Questions
      • Fundamentals of Tourism Questions
      • Hospitality Marketing and Sales Questions
      • Statistics Questions
      • Economics Questions
    • Eighth Semester
      • Cultural Resource of Tourism In Nepal Questions
      • Legal Environment for Hospitality Questions
      • Strategic Management Questions
      • Organization Behavior Questions
      • Entrepreneurship for Hospitality Questions
      • Quality Management Questions
  • Syllabus
    • First Semester (New Curriculum)
    • Second Semester (New Curriculum)
    • Third Semester (New Curriculum )
    • Fourth Semester (New Curriculum)
    • Fifth Semester (New Curriculum)
    • First Semester (Old Curriculum)
    • Second Semester (Old Curriculum )
    • Third Semester (Old Curriculum )
    • Fourth Semester (Old Curriculum )
    • Fifth Semester (Old Curriculum )
    • Eighth Semester (Old Curriculum )
  • Contact Us
Join our BHM Group
Join our BHM Group
logo of website bhmaims
BhmAims

Helping the learners!

  • Home
  • Study Notes
    • First Semester Notes
      • Food Production and Patisserie I Notes
        • Unit 1: Kitchen & its Types, Layout and Brigade
        • Unit 2: Food Hygiene and Sanitation
        • Unit 3: Principles of Cooking
        • Unit 4: Foundations of Continental Cookery​
        • Unit 5: Food Commodities​
        • Unit 6: Bread Fabrication​
      • Unit 1: General French
      • Principle of Management Notes
        • Unit 1: Introduction to Management
        • Unit 2: Business Environment
        • Unit 3: Evolution of Management Thoughts
        • Unit 4: Planning and Decision Making
        • Unit 5: Organizing
        • Unit 6: Leading
        • Unit 7: Controlling
      • English Notes (New Updated Course)
        • Modes of Hospitality in History
        • Bird Guide : By Malcolm Smith
        • Between Peshawar and Lahore : By Aldous Huxley
        • The Facts of Kathmandu
        • The Bridal Party : By F. Scott Fitzgerald
        • Dawn from The Shadow of the Silk Road
        • Tropes of Learning Change
        • Hospitality in the Classroom
        • Ten Students Reflect on Their Independent Authoring
      • Housekeeping Notes
        • Room Status Codes
        • Unit 1: Introduction to Hotel Housekeeping
        • Unit 2: Housekeeping Organization
        • Unit 3: Rooms
        • Unit 4 : Safety Measure and Security
        • Unit 5: Cleaning Notes
        • Unit 6: Housekeeping Control Desk
      • English Notes (Old Course: Flax Golden Tales)
        • Yudhisthira’s Wisdom
        • The Brave Little Parrot
    • Second Semester Notes
      • Food & Beverage Service Operation Notes
        • Unit 1: Understanding guest service and the meal experience
        • Unit 6: Tobacco
      • Housekeeping Management Notes
        • Unit 2: Linen room
        • Unit 4: Fibers and Fabrics
        • Unit 7: Curtains
      • Food Production Notes
        • Pasta Notes
        • Indian Cuisine
    • Third Semester Notes
      • Food Production Operations
        • Unit 1: Garde Manger
        • Unit 2- Meat Fabrication
          • Poultry
          • Beef and Veal
          • Lamb and Mutton
          • Pork
          • Offal
          • Fish
        • Unit 3: Chinese, Thai and Japanese Cuisine
        • Japanese Cuisine
        • Thai Cuisine
        • Unit 4: Breakfast
        • Unit 5: Food and Buffet Presentation
        • Unit 6: Kitchen Stewarding
      • Food Science and Nutrition
        • Unit 1: Introduction to Food
        • Unit 2: Vitamins
        • Unit 3: Food Microbiology
        • Unit 4: Food Contamination and Spoilage
        • Unit 2: Protein
        • Unit 6: Food Safety Management System
        • Unit 7: Environmental Hygiene
      • Bar and Beverage Service Notes
        • Unit 2: Whisky
        • Unit 3: Vodka
        • Unit 4: Rum
        • Unit 5: Brandy
        • Unit 6: Gin
        • Unit 7: Tequila and Mezcal
        • Unit 8: Liqueurs
        • Unit 9: Bar and its Setup
        • Unit 10: Mixology & Cocktails
        • Unit 11: Alcoholic Beverage in Nepal
      • Unit 2: Cost Concept and Classification
    • Fourth Semester Notes
      • Food Production Management Notes
        • Unit 1: Bulk Food Production
        • Unit 2: Kitchen Planning, Design and Layout
        • Unit 3: Food Production System
        • Unit 4: Purchasing, Receiving and Storing of Goods
        • Unit 5: Kitchen Cost Control
      • Hotel Engineering Notes
        • Unit 1: Building and Structure
        • Unit 2: Design and Planning Note
        • Unit 3: Hotel Building Economics
        • Unit 4: Hospitality Engineering
          • Maintenance
          • Electricity
          • Fuel
          • Heat and Light
          • Water and Waste Water System
          • Heating, Ventilation and Air Conditioning
          • Safety and Security
          • Vertical Transportation
      • Food and Beverage Management Notes
        • Unit 1: Menu
        • Unit 2: Banquet and Buffet service
        • Unit 3: F&B Control System
        • Unit 4: Staffing and Restaurant Etiquette
        • Unit 5: Restaurant Management
      • Front Office Operations II Notes
      • Nepalese Society and Politics Notes
        • Unit 1: Ancient Nepal
        • Unit 2: Modern Nepal and Contemporary Issues in Politics
        • Unit 3: Resource in Nepal
        • Unit 4: Diversity in Present Nepal
        • Unit 5: Contemporary Major Issues and Their Challenges in Nepal
    • Fifth Semester Notes
      • Management Information System Notes
        • Unit 2: Foundation for Information system for Business
        • Unit 3: Competing with Information Technology
      • Statistics Notes
        • Unit 3: Descriptive Statistics: Numerical Measures
        • Unit 4: Introduction to Probability
      • Unit 3: Economics of Tourism Demand
      • Unit 7: Hospitality Sales Distribution System
    • Unit 8: Employee Discipline (ED) and Grievances
  • Past Board Question (TU)
    • First Semester
      • Food Production and Patisserie I Questions
      • Housekeeping Operation I Questions
      • Principles of Management Questions
      • English – I Questions (Old Course)
      • English Questions (New Updated Course)
      • Food and Beverage Service-I Questions
      • Hotel French Questions
    • Second Semester
      • Organizational Behavioral & HRM Questions (New Course)
      • English-II Questions (New Course)
      • Business Communication – II (Old Course)
      • Housekeeping Management- II Questions (New & Old Course)
      • Food Production and Patisserie – II Questions (New & Old Course)
      • Food and Beverage Operation- II Questions (New & Old Course)
      • Hotel Accounting- II Questions (Old Course)
    • Third Semester
      • Food Production Past Questions (Old & New Course)
      • Bar and Beverage Service Questions (New Course)
      • Sales and Marketing Questions (New Course)
      • Cost and Management Accountancy Questions (Old & New Course)
      • Food & Beverage Service Questions (Old Course)
      • Front Office Operations I Questions (Old & New Course)
      • Food Science and Nutrition Questions (Old & New Course)
    • Fourth Semester
      • Nepalese Society and Politics Questions (Old & New Course)
      • Food Production Management Questions
      • Food and Beverage Management Questions
      • Front Office Management Questions
      • Financial Management Questions
      • Hotel Engineering Questions
      • Human Resource Management Questions
    • Fifth Semester
      • Management Information System (MIS) Questions
      • Fundamentals of Tourism Questions
      • Hospitality Marketing and Sales Questions
      • Statistics Questions
      • Economics Questions
    • Eighth Semester
      • Cultural Resource of Tourism In Nepal Questions
      • Legal Environment for Hospitality Questions
      • Strategic Management Questions
      • Organization Behavior Questions
      • Entrepreneurship for Hospitality Questions
      • Quality Management Questions
  • Syllabus
    • First Semester (New Curriculum)
    • Second Semester (New Curriculum)
    • Third Semester (New Curriculum )
    • Fourth Semester (New Curriculum)
    • Fifth Semester (New Curriculum)
    • First Semester (Old Curriculum)
    • Second Semester (Old Curriculum )
    • Third Semester (Old Curriculum )
    • Fourth Semester (Old Curriculum )
    • Fifth Semester (Old Curriculum )
    • Eighth Semester (Old Curriculum )
  • Contact Us

SYLLABUS OF 5th SEMESTER (TRIBHUWAN UNIVERSITY)

/ Tribhuwan University BHM Syllabus / By BhmAims
Click Here for New Updated Syllabus – 2025
BHM-5th-Sem-Syllabus-2016Download
Post navigation
← Previous Post
Next Post →

Recent Posts

  • Unit 11: Alcoholic Beverage in Nepal Notes – Bar and Beverage Service
  • Unit 10: Mixology and Cocktails Notes – Bar and Beverage Service – BHM
  • Unit 9: Bar and its Setup Notes – Bar and Beverage Service – BHM
  • Unit 8: Liqueurs Notes – Bar and Beverage Service – BHM
  • Unit 7: Tequila and Mezcal Notes – Bar and Beverage Service – BHM

Recent Comments

    Archives

    • January 2026
    • December 2025
    • November 2025
    • January 2025
    • November 2024
    • September 2024
    • August 2024
    • July 2024
    • June 2024
    • May 2024
    • April 2024
    • March 2024
    • February 2024
    • November 2023
    • October 2023
    • August 2023
    • April 2023
    • November 2022
    • October 2022

    Categories

    • 2nd Sem Production Notes
    • 2nd semester Food and Beverage Service Notes
    • 2nd semester Housekeeping notes
    • Bar and Beverage Service Notes
    • BHM 1st Semester English Notes
    • BHM 1st semester Housekeeping notes
    • BHM 1st semester POM notes
    • BHM 2nd Semester All Past Year Questions
    • BHM 3rd Semester Cost and Management Accountancy Note
    • BHM 3rd Semester Food Production Notes (New Course))
    • BHM 3rd semester Past Year Question Paper
    • BHM 5th Semester Human Resource Management (HRM) Study Notes
    • BHM 5th Semester MIS Notes
    • BHM 8th Semester Past Questions
    • BHM and IHM 1st Semester Food Production and Patisserie Notes
    • BHM TU 4th Semester Past Questions
    • BHM TU 5th Semester Past Questions
    • Blog
    • Economics Study Notes
    • Facility Planning and Management Notes
    • Food Science and Nutrition BHM 3rd Semester
    • Front Office Operations II Notes – 4th Semester
    • Hotel Engineering Note (4th Semester)
    • Semester 1 Past Year Questions
    • Tribhuwan University BHM Syllabus
    • TU BHM 5th Semester Statistics Notes
    • Uncategorized

    Let’s Learn and Share.

    Mostly, the notes provided for on this website represents the views of the individual authors of different books and notes and not ours solely. The information is solely meant to be used for learning for personal and educational purposes. We do not in any way claim to be the creators of the materials on this website. Please use this information as you see fit.

    Email

    Copyright © 2026 BhmAims | All Rights Reserved

    Powered by BhmAims