Bachelor of Hotel Management (BHM)

Bachelor of Hotel Management (BHM) at Apollo International College

The Bachelor of Hotel Management (BHM) at Apollo International College, Mid-Baneshwor, Kathmandu, is a four-year undergraduate program affiliated with Pokhara University. The program runs across eight semesters and requires 120 credit hours, combining hospitality operations, management subjects, specialization and elective courses, project work, practical classes, and internship.

BHM combines business and general education with hospitality-focused study. Its academic areas include food production and patisserie, food and beverage service, accommodation operations, room division management, hospitality accounting, tourism, management, entrepreneurship, research, and related practical work. The curriculum is designed to develop conceptual, technical, social, and managerial understanding for hotel and catering operations.

Quick Highlights

BHM Curriculum Structure

The 120-credit BHM curriculum is divided among foundation courses, management subjects, hotel-management core courses, specialization, electives, project work, and internship. Hotel-management core courses account for the largest share of the academic structure.

The structure gives students substantial exposure to both theory and practical hospitality work before the final-year industrial training period.

BHM Subjects by Semester

Semester I

The first semester introduces hospitality communication, tourism, food production, food and beverage service, and accommodation operations. Theory courses are paired with practical components in the main operational subjects.

• Business Communication for Hospitality Industry

• Food Production and Patisserie I (Theory)

• Food Production and Patisserie I (Practical)

• Food and Beverage Service I (Theory)

• Food and Beverage Service I (Practical)

• Accommodation Operations I (Theory)

• Accommodation Operations I (Practical)

• Fundamental of Tourism and Hospitality

The semester carries 19.5 credits.

Semester II

The second semester continues operational training while adding Food Hygiene & Nutrition and Foundation of Management.

• Food Hygiene & Nutrition

• Food Productions and Patisserie II (Theory)

• Food Productions and Patisserie II (Practical)

• Food and Beverage Service II (Theory)

• Food and Beverage Service II (Practical)

• Accommodation Operations II (Theory)

• Accommodation Operations II (Practical)

• Foundation of Management

The semester carries 19.5 credits.

Semester III

In the third semester, students continue food production and service while moving from basic accommodation operations into room division management. Hospitality Statistics and Management Information System are also introduced.

• Hospitality Statistics

• Food Productions and Patisserie III (Theory)

• Food Productions and Patisserie III (Practical)

• Food and Beverage Service III (Theory)

• Food and Beverage Service III (Practical)

• Room Division Management I (Theory)

• Room Division Management I (Practical)

• Introduction to Management Information System

The semester carries 19.5 credits.

Semester IV

The fourth semester continues advanced operational study while adding accounting and tourism economics.

• Hospitality Accounting and Costing

• Food Productions and Patisserie IV (Theory)

• Food Productions and Patisserie IV (Practical)

• Food and Beverage Service IV (Theory)

• Food and Beverage Service IV (Practical)

• Room Division Management II (Theory)

• Room Division Management II (Practical)

• Tourism Economics

The semester carries 19.5 credits.

Semester V

The fifth semester moves further into management, finance, research, entrepreneurship, and organizational study within a hospitality context.

• Fundamentals of Financial Management

• Hospitality Human Resources Management

• Fundamentals of Entrepreneurship

• Research Methodology

• Behavioral Science in Hospitality Management

The semester carries 15 credits.

Semester VI

The sixth semester gives students greater choice through specialization and elective subjects and includes the program's capstone project.

• Project Work

• Specialization I

• Specialization II

• Elective I

• Elective II

The semester carries 15 credits.

Semester VII and VIII

The final two semesters are devoted to internship.

Together, the two internship semesters carry 12 credits.

Practical Learning in BHM

Practical work is built into the BHM curriculum from the first semester. Food production, food and beverage service, and accommodation-related subjects include separate practical courses during the early stages of the program.

Instruction may involve lectures, discussions, question-answer sessions, project work, laboratory work, fieldwork, demonstrations, case studies, presentations, and related practical activities. This combination allows students to study hospitality concepts alongside operational tasks.

At Apollo International College, BHM students also have access to a BHM laboratory and the college's hotel facility for practical learning.

Project Work

Project Work is a three-credit capstone component in the sixth semester. Students apply knowledge developed during the earlier semesters to a hospitality-related project.

The project may involve preparing a business plan for an establishment such as a hotel, resort, bakery, restaurant, coffee shop, or theme park. Students may alternatively complete research in an area of tourism or hospitality. The work concludes with a presentation before a panel that may include faculty members or industry experts.

This project places planning, research, analysis, and presentation within a hospitality context before students begin their extended internship period.

BHM Internship

Internship occupies the seventh and eighth semesters and accounts for 12 credits. Pokhara University's BHM curriculum specifies 48 weeks of industrial exposure during these two semesters.

Students may undertake practical exposure in fine-dining restaurants and three- to five-star hotels or resorts. Depending on the placement and assigned role, training may involve areas such as:

• Food Production

• Food and Beverage Service

• Room Division and Accommodation Operations

• Front Desk

• Events

• Bakery

• Other assigned hospitality departments

Students are expected to observe workplace operations, maintain structured records, and prepare internship reports for academic evaluation. A mid-term internship report is submitted after the seventh semester.

Apollo International College also has its own hotel facility for BHM practical work and maintains internship arrangements connected with hospitality training.

Who May Consider BHM?

BHM may be relevant to students who want an undergraduate program combining management education with practical hospitality operations.

The course involves regular work in areas such as food production, food and beverage service, accommodation operations, room division, tourism, accounting, management, research, and hospitality-related projects. Students should therefore expect both classroom study and practical assignments rather than a program based only on management theory.

The curriculum also includes fieldwork, group activities, presentations, practical assessment, project work, and a long internship period. Students considering BHM should be prepared for these different forms of academic participation.

Eligibility for BHM Admission

Applicants must have completed at least 12 years of formal schooling.

The academic eligibility includes:

• Intermediate, Higher Secondary/10+2, PCL, or an equivalent qualification recognized by Pokhara University

• Minimum CGPA of 1.80 on a 4.0 scale with at least Grade D in each subject, or 45 percent/second division

• Applicants from any +2 stream may apply

• Entrance test

• Interview may form part of the final selection process

Documents Required for Admission

Applicants at Apollo International College are required to submit:

• Copies of academic transcripts from SEE/SLC onward

• Copies of character certificates from SEE/SLC onward

• Original migration certificate of the latest qualification

• Equivalent certificate where an academic qualification was obtained from a foreign university

• Copy of citizenship

• Two recent passport-size photographs

Evaluation System

The BHM program uses both internal and external evaluation.

Internal evaluation carries 50 percent of the assessment. Depending on the subject, internal components may include assignments, quizzes, practical tasks, laboratory reports, projects, class participation, presentations, attendance, teamwork, hospitality etiquette, and term examinations.

The remaining 50 percent is covered through external evaluation, including semester-end examinations or practical examination and viva where applicable.

Students must secure at least 45 percent in internal evaluation and maintain 80 percent attendance to qualify for the semester-end examination.

Scholarship

Apollo International College provides scholarships for deserving BHM students based on NEB examination CGPA and performance in the Apollo Entrance.

Areas of Learning and Skill Development

BHM students work across several academic and practical areas during the four-year program. These include:

• Hospitality communication

• Food production and patisserie

• Food and beverage service

• Accommodation operations

• Room division management

• Hospitality accounting and costing

• Tourism and hospitality concepts

• Hospitality human resource management

• Financial management

• Entrepreneurship

• Research methodology

• Project planning

• Practical workplace exposure

• Presentations and group work

The curriculum is intended to develop technical and social abilities for hotel and catering operations together with management knowledge. It also includes entrepreneurship-related study connected with small and medium hospitality enterprises.

Career Direction

The program is designed to support preparation for supervisory and operational responsibilities within hotel and catering environments. Its academic and practical coverage is also relevant to students interested in hospitality entrepreneurship.

Graduates may explore work connected with hotel operations, food production, food and beverage service, room division, accommodation operations, front-office functions, and related hospitality activities. Actual career outcomes depend on individual skills, academic performance, practical experience, location, and available opportunities.

Frequently Asked Questions

1. How long is the BHM program at Apollo International College?

The BHM is a four-year undergraduate program organized into eight semesters.

2. Which university is the BHM affiliated with?

The program is affiliated with Pokhara University.

3. How many credits are required for BHM?

Students must complete 120 credit hours, including coursework, practical study, specialization and elective courses, project work, and internship.

4. How many BHM seats are available at Apollo International College?

The BHM program has 48 seats.

5. What is the eligibility for BHM admission?

Applicants need at least 12 years of formal schooling and must meet the academic requirement of CGPA 1.80 with at least Grade D in individual subjects, or 45 percent/second division. Entrance and selection requirements also apply.

6. Does BHM include practical classes?

Yes. Food production, food and beverage service, and accommodation-related subjects include practical components, while other courses may involve project work, demonstrations, laboratory activities, presentations, and fieldwork.

7. Does BHM include an internship?

Yes. Semesters VII and VIII consist of internship, totaling 12 credits and 48 weeks of industrial exposure.

8. Does the program include project work?

Yes. Students complete a three-credit Project Work course in Semester VI. The project may involve a hospitality business plan or research in tourism and hospitality.