Bachelor of Hotel Management (BHM)

Bachelor of Hotel Management (BHM) at Aagaman Campus, Duhabi-3, Sunsari

If you see your future in hotels and hospitality, the BHM at Aagaman Campus Sunsari offers a TU-affiliated route with strong operational exposure. The program runs under TU Faculty of Management on the Duhabi-3 campus.

Overview

The BHM is a four-year, eight-semester program that builds knowledge and hands-on skills for hotel and catering operations. Students learn kitchen production, food and beverage service, front office, housekeeping, and hospitality management subjects in a semester-wise plan.

Highlights

• TU-affiliated BHM with practical labs and service practice

• Kitchen, F&B, front office, and housekeeping modules

• Hotel visits, event service exposure, and report work

• Counseling for internships and industrial exposure

Curriculum Details

Here’s what you’ll study across eight semesters in broad terms:

• Food production: basic cuts, stocks, sauces, bakery, and menu planning

• Food and beverage service: sequence of service, specialty formats, and bar basics

• Front office: reservation, registration, billing, and guest relations

• Housekeeping: cleaning science, linen, laundry, and room readiness

• Hospitality management: HR, marketing, accounting, cost control, and law

• Industrial exposure training and project/report writing

Clean uniform standards, personal hygiene, and schedule discipline are part of daily learning.

Objectives

• Build practical competence in core hotel departments

• Develop guest-handling confidence and teamwork

• Understand cost control, menu pricing, and basic accounts

• Prepare for internship and entry-level roles in hotels and resorts

Scope

Graduates enter hotels, resorts, restaurants, catering, cruise lines, event service, and travel-related businesses. Some move into hotel sales, revenue support, or training after experience.

Learning Outcomes

• Produce standard recipes with portion control and costing

• Conduct sequence of service and handle guest requests

• Manage reservations, cash, and night audit basics

• Maintain housekeeping checklists and quality standards

• Prepare departmental reports with clear data tables

Skill Development Modules

• Kitchen practicals with weekly production targets

• Service drills that simulate à la carte and banquet settings

• Front office role-plays on complaint handling and upselling

• Housekeeping room inspection and linen room practice

Teaching Methodology

Teachers conduct demonstrations, labs, and simulations. Assessment includes practical tests, vivas, written papers, and project work. Industrial exposure training places students in real operations under supervision.

Admission Requirements

Applicants need +2 or equivalent from a recognized board and must sit for CMAT under TU Faculty of Management. Selection may include group discussion and interview as per faculty rules. Required documents include mark sheets, character and transfer certificates, photographs, and identity copy.

Career Opportunities

• Kitchen commis, F&B associate, front office assistant, room attendant

• Sales coordinator, cost control assistant, banquet operations

• Growth to supervisory roles after performance and training

Scholarships and Financial Aid

Scholarships are available for deserving and under-served students. Ask for current categories, criteria, and deadlines. Fees vary by semester; request the latest schedule from the office.

Why Choose This Course?

Students who enjoy hands-on work, guest interaction, and fast service environments grow steadily here. The blend of kitchen craft, service etiquette, and operations knowledge supports long-term careers in hospitality.

Conclusion

The BHM at Aagaman Campus prepares Nepali learners for hotel operations through structured labs and industry exposure. Consistent practice, punctuality, and clean documentation are the habits that shape competence over eight semesters.