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.
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.
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
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.
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
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.
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
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
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.
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.
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 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.
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.
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.
