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
      • English Notes (Old Course: Flax Golden Tales)
        • Yudhisthira’s Wisdom
        • The Brave Little Parrot
      • 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
    • Second Semester Notes
      • Food & Beverage Service Operation Notes
        • Tobacco
      • Housekeeping Management Notes
        • Unit 2: Linen room
        • Unit 4: Fibers and Fabrics
        • Unit 7: Curtains
      • Food Production Notes
        • Pasta Notes
        • Poultry
        • Indian Cuisine
    • Third Semester Notes
      • 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
      • Unit 2: Cost Concept and Classification
    • Unit 8: Employee Discipline (ED) and Grievances
    • Fifth Semester Notes
      • Management Information System Notes
        • Unit 2: Foundation for Information system for Business
        • Unit 3: Competing with Information Technology
      • Facility Planning and Management Notes
        • Unit 1: Building and Structure
      • 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
  • Past Year 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
      • Business Communication – II
      • Housekeeping Management- II Questions
      • Food Production and Patisserie – II Questions
      • Food and Beverage Operation- II Questions
      • Hotel Accounting- II Questions
    • Third Semester
      • Food Production Past Questions
      • Cost and Management Accountancy Questions & Solutions
      • Food & Beverage Service Questions
      • Front Office Operations I Questions
      • Food Science and Nutrition Questions
    • Fourth Semester
      • Food Production Management Questions
      • Food and Beverage Management Questions
      • Front Office Management Questions
      • Human Resource Management Questions
      • Financial Management Questions
    • Fifth Semester
      • Management Information System (MIS) Questions
      • Fundamentals of Tourism Questions
      • Hospitality Marketing and Sales Questions
      • Statistics Questions
      • Economics Questions
      • Facility Planning and Management Questions
    • Eighth Semester
      • Cultural Resource of Tourism In Nepal Questions
      • Legal Environment for Hospitality Questions
      • Strategic Management Questions
      • Organization Behavior Questions
      • Nepalese Society and Politics Questions
      • Entrepreneurship for Hospitality Questions
      • Quality Management Questions
  • Syllabus
    • First Semester (New Curriculum)
    • Second Semester (New Curriculum)
    • First Semester (Old Curriculum)
    • Second Semester (Tribhuwan University)
    • Third Semester (Tribhuwan University)
    • Fourth Semester (Tribhuwan University)
    • Fifth Semester (Tribhuwan University)
    • Eighth Semester (Tribhuwan University)
  • 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
      • English Notes (Old Course: Flax Golden Tales)
        • Yudhisthira’s Wisdom
        • The Brave Little Parrot
      • 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
    • Second Semester Notes
      • Food & Beverage Service Operation Notes
        • Tobacco
      • Housekeeping Management Notes
        • Unit 2: Linen room
        • Unit 4: Fibers and Fabrics
        • Unit 7: Curtains
      • Food Production Notes
        • Pasta Notes
        • Poultry
        • Indian Cuisine
    • Third Semester Notes
      • 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
      • Unit 2: Cost Concept and Classification
    • Unit 8: Employee Discipline (ED) and Grievances
    • Fifth Semester Notes
      • Management Information System Notes
        • Unit 2: Foundation for Information system for Business
        • Unit 3: Competing with Information Technology
      • Facility Planning and Management Notes
        • Unit 1: Building and Structure
      • 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
  • Past Year 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
      • Business Communication – II
      • Housekeeping Management- II Questions
      • Food Production and Patisserie – II Questions
      • Food and Beverage Operation- II Questions
      • Hotel Accounting- II Questions
    • Third Semester
      • Food Production Past Questions
      • Cost and Management Accountancy Questions & Solutions
      • Food & Beverage Service Questions
      • Front Office Operations I Questions
      • Food Science and Nutrition Questions
    • Fourth Semester
      • Food Production Management Questions
      • Food and Beverage Management Questions
      • Front Office Management Questions
      • Human Resource Management Questions
      • Financial Management Questions
    • Fifth Semester
      • Management Information System (MIS) Questions
      • Fundamentals of Tourism Questions
      • Hospitality Marketing and Sales Questions
      • Statistics Questions
      • Economics Questions
      • Facility Planning and Management Questions
    • Eighth Semester
      • Cultural Resource of Tourism In Nepal Questions
      • Legal Environment for Hospitality Questions
      • Strategic Management Questions
      • Organization Behavior Questions
      • Nepalese Society and Politics Questions
      • Entrepreneurship for Hospitality Questions
      • Quality Management Questions
  • Syllabus
    • First Semester (New Curriculum)
    • Second Semester (New Curriculum)
    • First Semester (Old Curriculum)
    • Second Semester (Tribhuwan University)
    • Third Semester (Tribhuwan University)
    • Fourth Semester (Tribhuwan University)
    • Fifth Semester (Tribhuwan University)
    • Eighth Semester (Tribhuwan University)
  • Contact Us

SYLLABUS OF 8th Semester (Tribhuwan University)

/ Tribhuwan University BHM Syllabus / By BhmAims
BHM-8th-Sem-Syllabus-2018Download
Post navigation
← Previous Post
Next Post →

Recent Posts

  • Unit 1: Understanding guest service and the meal experience
  • Unit 4: Hospitality Engineering –Electricity Notes
  • Unit 4: Hospitality Engineering – Maintenance
  • Unit 7: Hospitality Sales Distribution System
  • Unit 4: Hospitality Engineering – Safety and Security

Recent Comments

    Archives

    • 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
    • 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 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
    • 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 © 2024 BhmAims | All Rights Reserved

    Powered by BhmAims