The Bachelor in Professional Hospitality (BPH) at Aspire College is a four-year undergraduate program associated with Kathmandu University School of Management (KUSOM) and delivered through Aspire College in Biratnagar. The program carries 120 credit hours and combines hospitality operations, service management, accommodation, food and beverage, customer-focused study, business subjects, research, internships, events, facilities management, entrepreneurship, finance, and specialization study.
Aspire College has 30 seats for BPH. The program has been offered at the college since 2022. Eligibility, entrance, admission, curriculum, examinations, and degree awards follow the rules and regulations of Kathmandu University.
| Field | Details |
|---|---|
| Course | Bachelor in Professional Hospitality (BPH) |
| College | Aspire College, Biratnagar |
| University | Kathmandu University |
| Academic association | Kathmandu University School of Management (KUSOM) |
| Level | Bachelor |
| Duration | 4 years |
| Total credit hours | 120 |
| Seats | 30 |
| Program started at Aspire College | 2022 |
| Major learning areas | Hospitality operations, service, accommodation, food and beverage, management, research and internships |
| Admission and entrance | As per Kathmandu University rules and regulations |
| Examinations and degree award | As per Kathmandu University rules and regulations |
Bachelor in Professional Hospitality is built around the academic and practical study of hospitality services and operations. Its curriculum does not concentrate on a single part of the hospitality field. Students move through food and beverage, accommodation, customer experience, service delivery, events, human resources, accounting, marketing, facilities, financial decisions, entrepreneurship, research, and professional internship work.
The four-year sequence begins with foundational hospitality study, progresses through extensive professional internship work, returns to management and operational subjects in the third year, and concludes with higher-level business, regulatory, specialization, research, and internship components.
The program uses a learning-by-doing approach in which practical experience and academic coursework are integrated across the degree. Internship study carries a substantial place in the second year and returns again in the final year.
Aspire College is located on Malaya Road, Biratnagar, Morang, Nepal. Established in 2022, the college offers bachelor-level programs connected with Kathmandu University.
BPH is one of the four bachelor programs available at the college, with an intake of 30 seats. The program started at Aspire College in 2022.
The college's wider academic setting includes classroom teaching, practical work, internships, workshops, case studies, research activities, guest lectures, and industry interaction. Within BPH itself, practical learning is built directly into the curriculum through professional internships and operational coursework.
The Bachelor in Professional Hospitality follows a four-year academic progression totaling 120 credit hours.
| Year | Academic Stage | Credit Hours |
|---|---|---|
| Year 1 | Foundation of Professional Hospitality Studies | 30 |
| Year 2 | Diploma in Professional Hospitality Studies stage | 30 |
| Year 3 | Higher Diploma in Professional Hospitality stage | 30 |
| Year 4 | Bachelor of Professional Hospitality Studies stage | 30 |
| Total | Four-year BPH program | 120 |
The year-level titles describe the progression used within the curriculum. The full program leads through four years of study toward the Bachelor in Professional Hospitality degree.
The first year carries 30 credit hours, divided equally between two 15-credit semesters.
Students begin with the hospitality and tourism industry itself, then study food and beverage operations, accommodation, customer behaviour, service experience, social business concepts, and workplace communication.
Semester One carries 15 credits.
| Code | Learning Area |
|---|---|
| BPH 101 | Introduction to Hospitality & Tourism Industry |
| BPH 120 | Food & Beverage Production & Service Management I |
| BPH 130 | Accommodation and Facilities I |
| MKT 141 | Consumer Behaviour in Hospitality |
| GEM 130 | Language & Life Skill for 21st Century Workplace I |
This semester introduces the operating environment of hospitality while giving students early exposure to food and beverage, accommodation, customer behaviour, and professional communication.
Semester Two also carries 15 credits.
| Code | Learning Area |
|---|---|
| BPH 151 | Social Business Concept in Hospitality |
| BPH 121 | Food & Beverage Production & Service Management II |
| BPH 155 | The Service Experience |
| BPH 131 | Accommodation and Facilities II |
| GEM 131 | Language & Life Skill for 21st Century Workplace II |
The second semester continues operational subjects while placing greater attention on service, social business, and workplace skills.
The second year is different from the first because professional internship becomes the main academic component.
Both semesters carry 15 credits, bringing the year to 30 credits.
| Code | Learning Area |
|---|---|
| BPH 240 | Delivering the Service Experience |
| BPH 206 | Professional Internship |
This semester connects study of service delivery with professional internship work.
| Code | Learning Area |
|---|---|
| RSH 203 | Operational Research, Analysis and Presentation |
| BPH 207 | Professional Internship |
The second semester continues professional internship while adding operational research, analysis, and presentation.
This structure gives internship work an unusually visible role within the middle of the degree rather than limiting workplace exposure to a short final-semester requirement.
The third year returns to a broader set of classroom subjects after the internship-focused second year.
Students study economics, events, human resources, accounting, marketing, facilities management, business simulation, service design, hospitality trends, and ethics.
Semester One carries 15 credits.
| Code | Learning Area |
|---|---|
| ECO 303 | Applied Behaviour Economics |
| BPH 303 | Planning & Delivering Operational, Functions & Events |
| HRM 314 | Human Resources Management Performance Measurement |
| ACC 315 | Accounting and Cost Control |
| MKT 351 | Marketing the Service Experience |
The semester brings together operational planning and business functions that affect hospitality organizations. Event-related operations appear alongside human resources, accounting, cost control, economics, and marketing.
Semester Two also carries 15 credits.
| Code | Learning Area |
|---|---|
| BPH 311 | Global Trend in Hospitality |
| BPH 320 | Facilities Management |
| BPH 330 | ERP/Business Simulation in Hospitality |
| BPH 340 | Designing New Service Experience |
| SOS 326 | Ethics and Social Responsibilities |
Facilities, service design, business simulation, ethics, and hospitality trends form the main areas of study during this semester.
The final year carries 30 credit hours. Semester One has 18 credits, while Semester Two has 12 credits.
The year introduces regulatory study, entrepreneurship, product experience, finance, specialization, operational research, and another professional internship.
| Code | Learning Area |
|---|---|
| GEM 415 | The Regulatory Framework |
| ENT 415 | New Startups and Entrepreneurship in Action |
| BPH 401 | Designing New Product Experience |
| FIN 451 | Financial Decision Making |
| — | Specialization |
Students select one specialization from the options built into the program.
Specialization options:
BPH 111 — Indigenous Food and Culture
FIN 452 — Revenue Management
MAS 444 — New Technologies in Hospitality Industry
BPH 422 — Future Trends in Hospitality Industry
The specialization component gives students a defined area of choice within the final year rather than requiring every student to follow the same subject combination.
Semester Two carries 12 credits.
| Code | Learning Area |
|---|---|
| BPH 211 | Professional Internship |
| RSH 407 | Operational Research |
The program therefore closes with another professional internship and operational research, returning students to applied work after the management and specialization subjects of the preceding semester.
Across the four years, the BPH curriculum can be grouped into several connected learning areas.
Operational study begins in the first semester and remains present throughout the degree. It covers:
Food and beverage production and service
Accommodation and facilities
Service delivery
Operational planning
Functions and events
Facilities management
Business simulation
Product and service experience
The sequence allows students to encounter day-to-day hospitality operations before moving into planning and management-oriented subjects.
Customer experience is another recurring part of the curriculum.
Relevant subjects include:
Consumer Behaviour in Hospitality
The Service Experience
Delivering the Service Experience
Marketing the Service Experience
Designing New Service Experience
Designing New Product Experience
The repetition is deliberate in academic focus rather than course title. Students move from understanding customer behaviour and service basics to delivering, marketing, designing, and developing service and product experiences.
BPH also includes subjects beyond direct hospitality operations.
Students encounter:
Applied Behaviour Economics
Human Resources Management Performance Measurement
Accounting and Cost Control
Marketing
ERP/Business Simulation in Hospitality
Entrepreneurship
Financial Decision Making
Revenue Management as a specialization option
These subjects connect hospitality study with financial, organizational, customer, and business decision-making.
Professional internships appear in Year 2 and again in Year 4.
Research-related study includes:
Operational Research, Analysis and Presentation
Operational Research
Language and workplace skills are included in Year 1, while ethics and regulatory study appear later in the program.
This progression places professional practice, research, communication, and ethical considerations alongside operating and management subjects.
Professional Internship is one of the most prominent practical elements of the program.
It appears in:
Year 2, Semester One — BPH 206 Professional Internship
Year 2, Semester Two — BPH 207 Professional Internship
Year 4, Semester Two — BPH 211 Professional Internship
This means internship study is distributed across different stages of the program.
The second year is particularly focused on workplace-oriented learning. One semester combines internship with Delivering the Service Experience, while the following semester connects internship with operational research, analysis, and presentation.
The final year returns to professional internship after students have studied advanced operational, management, financial, regulatory, entrepreneurship, and specialization subjects.
The BPH structure is organized around a learning-by-doing model that combines academic study with professional practice. Practical training and internship work are integrated with hospitality operations, customer service, management, research, and business subjects.
At Aspire College, this approach fits within a broader learning environment that includes case studies, workshops, internships, projects, and industry interaction.
For BPH students, the strongest evidence of this practical orientation is within the formal curriculum itself. Three Professional Internship courses appear across the four-year program, supported by subjects dealing directly with food and beverage operations, accommodation, service delivery, events, facilities, and business simulation.
Eligibility: Applicants may be Nepali or non-Nepali nationals.
Applicants must have completed a 10+2, intermediate, or equivalent study program of at least two years in any discipline.
They must meet either of the stated academic requirements:
Minimum aggregate of 45 percent, or
CGPA of 2.0 on a scale of 4.0
Applicants must also have a minimum D+ grade in each subject.
The previous qualification must be from a university or board recognized by Kathmandu University.
For GCE A-Level applicants, the stated requirement is a pass in at least three A-Level subjects and one General Paper at AS Level.
Eligibility and admission remain subject to the rules and regulations of Kathmandu University.
Admission: The admission process for BPH at Aspire College follows Kathmandu University rules and regulations.
Entrance: Entrance requirements and procedures follow Kathmandu University rules and regulations.
Seats: 30 seats are allocated to the Bachelor in Professional Hospitality program at Aspire College.
These requirements place admission within the Kathmandu University academic framework rather than under a separate college-defined system.
Curriculum: BPH follows the academic rules and regulations of Kathmandu University. The curriculum spans four years and carries 120 credit hours.
Examinations: Examination arrangements and applicable academic assessment requirements follow Kathmandu University rules and regulations.
Degree Award: Degree award requirements are governed by Kathmandu University rules and regulations.
Kathmandu University therefore provides the academic framework from eligibility and admission through curriculum, assessment, and completion of the degree.
BPH may be relevant to students who are interested in the operational, service, customer, and business sides of hospitality.
The curriculum requires students to study and work across areas such as:
Food and beverage production and service
Accommodation and facilities
Customer behaviour
Service delivery
Events and functions
Human resources
Accounting and cost control
Marketing
Hospitality facilities
Entrepreneurship
Finance
Research
Internship
Professional communication
Students should also consider the substantial practical component. The program contains professional internships in three different semesters, making workplace-oriented learning a continuing part of the degree.
The curriculum is therefore broader than food production or hotel service alone. It combines operational hospitality subjects with business, customer, research, financial, and professional study.
The program identifies the following career areas:
Hotel Manager
Food & Beverage Manager
Event Coordinator
Travel & Tourism Officer
Guest Relations Executive
Hospitality Entrepreneur
Sales & Marketing Executive
Resort & Cruise Hospitality Staff
These represent professional areas connected with hospitality, tourism, operations, service, events, and business. They are possible career directions rather than guaranteed job outcomes.
A graduate's eventual role depends on individual competencies, work experience, further professional development, employer requirements, and available opportunities.
One useful way to understand the program is to look at what changes from year to year.
Year 1 builds the foundation. Students learn about the hospitality and tourism industry while studying food and beverage, accommodation, customer behaviour, service, social business, and workplace skills.
Year 2 places professional internship at the center of learning. Service delivery and operational research accompany extended internship work.
Year 3 shifts toward management and operational decision-making. Economics, events, human resources, accounting, marketing, facilities, business simulation, service design, trends, and ethics form the academic core.
Year 4 brings together regulatory study, entrepreneurship, finance, product development, specialization, research, and another professional internship.
This sequence gives the degree a clear movement from foundation, to practice, to management, and then to advanced and specialized study.
The Bachelor in Professional Hospitality is a four-year undergraduate program associated with Kathmandu University School of Management and delivered through Aspire College in Biratnagar. It combines hospitality operations, management, service, business, research, and internship study.
The program runs for four years.
The complete BPH curriculum carries 120 credit hours.
Aspire College has 30 seats for the Bachelor in Professional Hospitality program.
The program follows the rules and regulations of Kathmandu University and is associated with Kathmandu University School of Management.
Yes. Professional Internship appears in Year 2 Semester One, Year 2 Semester Two, and Year 4 Semester Two.
First-year subjects include hospitality and tourism, food and beverage production and service management, accommodation and facilities, consumer behaviour, social business, service experience, and workplace language and life skills.
Yes. The final-year specialization options are Indigenous Food and Culture, Revenue Management, New Technologies in Hospitality Industry, and Future Trends in Hospitality Industry.
Applicants may be Nepali or non-Nepali nationals and must have completed at least a two-year 10+2, intermediate, or equivalent program in any discipline. The stated minimum is 45 percent or a CGPA of 2.0 out of 4.0, with at least D+ in each subject. The prior qualification must be from a university or board recognized by Kathmandu University.
Career areas identified with the program include hotel management, food and beverage management, event coordination, travel and tourism, guest relations, hospitality entrepreneurship, sales and marketing, and resort or cruise hospitality work.
