Bachelor of Hotel Management (BHM)
Affiliation
Pokhara University
Duration
4 Years (8 Semesters)
Paid Work
400+ Hours
Majors
Food | Room
The Bachelor of Hotel Management (BHM) at Pokhara University prepares students for diverse roles in hospitality, including hotel management, event planning, and food and beverage management. The curriculum covers hotel operations, customer service, marketing, accounting, and finance. Experienced faculty ensure graduates are prepared for supervisory and management trainee positions. The program guarantees internships and job placements in five-star properties in Nepal and abroad, with opportunities in countries like China, India, Japan, Hongkong, Thailand, Dubai, Qatar, Bahrain, Europe, USA, and Australia, offering international exposure for global hospitality careers.
Key Career Paths:
- Hotel & Resort Operations
- Cruise
- Tour and Travel Companies
- Event Management
- Catering Companies
Department Contact Info.
Bachelor of Hotel Management (BHM)
Bimal Aryal, Asst. Program Coordinator, BHM Program
Eligibility for Enrollment
- Must have successfully completed 10+2 or PCL or any other equivalent degree from Higher Secondary School Board, or from universities or boards recognized by Pokhara University.
- Must have studied English as a full paper at the PC Level or 10+2 programme.
- Must have secured the minimum marks of 45% / 2 CGPA at 10+2 level.
- Must pass the entrance test administered by BIC.
Fee structure
The fee structure is applicable for the year 2024 only. Scholarships are available: Please visit the college for more details.
BIC BHM Key Strengths
Comprehensive Curriculum
Industry Partnerships
International Internship & Job Placement
Career Development Support
Specialization Options
State of the Art Facilities
Industry expert at BIC
Global Expertise, Local Excellence A Global Leader in Hospitality now at BIC
Manoj Virmani
Advisor, BHM Program, Former VP, Operations, Support & Quality, ITC Hotels, India
We are thrilled to welcome Mr. Manoj Virmani to the Boston International College family! With a remarkable career at the ITC Group of Hotels, Mr. Virmani brings global expertise to our Bachelor of Hotel Management (BHM) program. Join us as we embark on a journey toward excellence in hospitality education, right here at BIC.
Guiding Culinary Talent: Welcome to Our Kitchen
Mr. Rajan Kumal
“Cooking with Passion, Teaching with Purpose” is my Motto.
Boston International College is proud to welcome Mr. Rajan Kumal, the Executive Chef, to our BHM program. With a wealth of experience from the Taj Group of Hotels and his current role as Executive Chef at CMT Resort, Chef Kumal brings unmatched expertise and passion to our culinary journey.
Curricular Structure
| Course Code | Course Description | Credit Hours |
| ENG 204 | Business Communication for Hospitality Industry | 3 |
| FNB 171 | Food Production and Patisserie I (Theory) | 3 |
| FNB 191 | Food Production and Patisserie I (Practical) | 1.5 |
| FNB 172 | Food and Beverage Service I (Theory) | 3 |
| FNB 192 | Food and Beverage Service I (Practical) | 1.5 |
| RDM 181 | Accommodation Operations I (Theory) | 3 |
| RDM 191 | Accommodation Operations I (Practical) | 1.5 |
| THS 161 | Fundamental of Tourism and Hospitality | 3 |
| Course Code | Course Description | Credit Hours |
| FHN 191 | Food Hygiene & Nutrition | 3 |
| FNB 174 | Food Productions and Patisserie II (Theory) | 3 |
| FNB 194 | Food Productions and Patisserie II (Practical) | 1.5 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 182 | Accommodation Operations II (Theory) | 3 |
| RDM 193 | Accommodation Operations II (Practical) | 1.5 |
| MGT 231 | Foundation of Management | 3 |
| Course Code | Course Description | Credit Hours |
| STT 101 | Hospitality Statistics | 3 |
| FNB 271 | Food Productions and Patisserie (Theory) | 3 |
| FNB 291 | Productions and Patisserie III (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service (Theory) – III | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 |
| RDM 281 | Room Division Management I (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1.5 |
| MIS 201 | Introduction to Management Information system | 3 |
| Course Code | Course Description | Credit Hours |
| ACC 126 | Hospitality Accounting and Costing | 3 |
| FNB 274 | Food Productions and Patisserie IV (Theory) | 3 |
| FNB 294 | Food Productions and Patisserie IV (Practical) | 1.5 |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 295 | Food and Beverage Service IV (Practical) | 1.5 |
| RDM 283 | Room Division Management II (Theory) | 3 |
| RDM 293 | Room Division Management II (Practical) | 1.5 |
| MKT 143 | Hospitality Marketing | 3 |
| Course Code | Course Description | Credit Hours |
| FIN 133 | Fundamentals of Financial Management | 3 |
| HRM 153 | Hospitality Human Resources Management | 3 |
| MGT 312 | Fundamentals of Entrepreneurship | 3 |
| RCH 311 | Research Methodology | 3 |
| BSM 383 | Behavioral Science in Hospitality Management | 3 |
| Course Code | Course Description | Credit Hours |
| PRJ 451 | Project Work | 3 |
| Specialization I | ||
| Specialization II | ||
| Elective I | ||
| Elective II |
| Course Code | Course Description | Credit Hours |
| INT 396 | Internship | 6 |
| Course Code | Course Description | Credit Hours |
| INT 397 | Internship | 6 |
| Subject | Credit Hours |
| Principles of Management | 3 |
| English I | 3 |
| Accommodation Operation (Practical) – I | 1.5 |
| Accommodation Operation (Theory) – I | 3 |
| Food & Beverage Service (Practical) – I | 1.5 |
| Food & Beverage Service (Theory) – I | 3 |
| Food Production & Patisserie (Practical) – I | 1.5 |
| Food Production & Patisserie (Theory) – I | 3 |
| Fundamentals of Tourism and Hospitality | 3 |
| Subject | Credit Hours |
| Basic Mathematics | 3 |
| Food Hygiene & Nutrition | 3 |
| English II | 3 |
| Accommodation Operation (Practical) – II | 1.5 |
| Accommodation Operation (Theory) – II | 3 |
| Food & Beverage Service (Practical) – II | 1.5 |
| Food & Beverage Service (Theory) – II | 3 |
| Food Production & Patisserie (Practical) – II | 1.5 |
| Food Production & Patisserie (Theory) – II | 3 |
| Subject | Credit Hours |
| Fundamentals of Sociology | 3 |
| Introduction to Management Information System | 3 |
| Hospitality Accounting I | 3 |
| Room Division Management (Practical) – I | 1.5 |
| Room Division Management (Theory) – I | 3 |
| Food & Beverage Service (Practical) – III | 1.5 |
| Food & Beverage Service (Theory) – III | 3 |
| Food & Beverage Service (Practical) – III | 1.5 |
| Food Production & Patisserie (Theory) – III | 3 |
| Subject | Credit Hours |
| Business Communication for the Hotel Industry | 3 |
| Hospitality Accounting II | 3 |
| General Psychology | 3 |
| Room Division Management (Practical) – IV | 1.5 |
| Room Division Management (Theory) – IV | 3 |
| Food & Beverage Service (Practical) – IV | 1.5 |
| Food & Beverage Service (Theory) – IV | 3 |
| Food Production & Patisserie (Practical) – IV | 1.5 |
| Food Production & Patisserie (Theory) – IV | 3 |
| Subject | Credit Hours |
| Advance Food & Beverage Management | 3 |
| Advance Accommodation operation Management | 3 |
| Hospitality Marketing | 3 |
| Fundamentals of Financial Management | 3 |
| Business Research Method | 3 |
| Business statics | 3 |
| Hospital Human resource Management | 3 |
| Subject | Credit Hours |
| Tourism Business Environment | 3 |
| Tourism Economics | 3 |
| Strategic Management | 3 |
| Project Work | 3 |
| Advance Food Production Management | 3 |
| Advance Room Division Management | 3 |
| Fundamentals of Entrepreneurship | 3 |
| Subject | Credit Hours |
| Internship | 6 |
| Subject | Credit Hours |
| Internship | 6 |