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  • 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 2- Meat Fabrication
          • Poultry
          • Beef and Veal
          • Lamb and Mutton
          • Pork
          • Offal
          • Fish
        • Unit 3: Chinese, Thai and Japanese Cuisine
        • Unit 4: Breakfast
      • 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
    • 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
      • Facility Planning and Management 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 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
      • 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
      • 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
      • Entrepreneurship for Hospitality Questions
      • Quality Management Questions
  • Syllabus
    • First Semester (New Curriculum)
    • Second Semester (New Curriculum)
    • Third Semester (New Curriculum )
    • Fourth 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 2- Meat Fabrication
          • Poultry
          • Beef and Veal
          • Lamb and Mutton
          • Pork
          • Offal
          • Fish
        • Unit 3: Chinese, Thai and Japanese Cuisine
        • Unit 4: Breakfast
      • 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
    • 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
      • Facility Planning and Management 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 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
      • 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
      • 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
      • Entrepreneurship for Hospitality Questions
      • Quality Management Questions
  • Syllabus
    • First Semester (New Curriculum)
    • Second Semester (New Curriculum)
    • Third Semester (New Curriculum )
    • Fourth 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

Tribhuwan University BHM 4th Semester New Updated Syllabus / Course – June 2025

/ Tribhuwan University BHM Syllabus / By BhmAims

This is an updated syllabus / course of Bachelor in Hotel Management (Tribhuwan University) – for fourth Semester.

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BHM 4th Semester Syllabus 2025- new syllabusDownload
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  • Unit 2: Kitchen Planning, Design and Layout
  • Unit 3: Food Production System Notes
  • Unit 4: Purchasing, Receiving and Storing of Goods
  • Unit 5: Kitchen Cost Control Notes

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