Overview
Bachelor in Professional Hospitality (BPH) at KU Glacier College
Bachelor in Professional Hospitality (BPH) is a four-year undergraduate program offered at KU Glacier College, Banepa-8, Kavre. The program is jointly offered through Kathmandu University and Glacier Educational Foundation and follows a competency-based approach that connects academic study with hospitality workplace learning.
The BPH program runs across eight semesters and carries 120 credit hours. It combines hospitality operations, management, service, research, professional development, internship, and specialization study. KU Glacier College, established in 2022, has 30 seats for the program.
BPH course overview
| Field | Details |
|---|---|
| Course | Bachelor in Professional Hospitality (BPH) |
| Level | Bachelor’s degree |
| University | Kathmandu University (KU) |
| College | KU Glacier College |
| Location | Banepa-8, Kavre |
| Duration | 4 years |
| Academic structure | 8 semesters |
| Total credits | 120 |
| Seats | 30 |
The program gives significant space to experiential and work-based learning. Its academic objectives cover hospitality operations, management processes, professional conduct, reflective practice, problem solving, teamwork, and an understanding of the business environment in which hospitality organizations operate.
Eligibility and admission
Eligibility, admission procedures, entrance requirements, and student selection for the BPH program are governed by the rules and regulations of Kathmandu University.
The same university framework applies to the curriculum, examinations, results, academic progression, and award of the Bachelor in Professional Hospitality degree.
Duration and academic structure
BPH follows a four-year, eight-semester structure. Each semester carries 15 credit hours, giving the degree a total of 120 credits.
Internship and workplace learning form a substantial part of the program. The second year includes Professional Internship in both semesters, while the final semester includes Professionals Internship alongside Operational Research and a specialization. The broader program structure also includes a one-year internship component that may be undertaken domestically or internationally.
BPH curriculum
| Semester | Main learning areas | Credits |
|---|---|---|
| Year 1, Semester I | Introduction to Hospitality & Tourism Industry; Food & Beverage Production & Service Management I; Accommodation and Facilities I; Consumer Behaviour in Hospitality; Language & Life Skill for 21st Century Workplace I | 15 |
| Year 1, Semester II | Social Business Concept in Hospitality; Food & Beverage Production & Service Management II; Accommodation and Facilities II; The Service Experience; Language & Life Skill for 21st Century Workplace II | 15 |
| Year 2, Semester I | Delivering the Service Experience; Professional Internship | 15 |
| Year 2, Semester II | Operational Research, Analysis and Presentation; Professional Internship | 15 |
| Year 3, Semester I | Applied Behaviour Economics; Planning & Delivering Operational, Functions & Events; Human Resources Management Performance Measurement; Accounting and Cost Control; Marketing the Service Experience | 15 |
| Year 3, Semester II | Global Trend in Hospitality; Facilities Management; ERP/Business Simulation in Hospitality; Designing New Service Experience; Ethics and Social Responsibilities | 15 |
| Year 4, Semester I | The Regulatory Framework; New Startups and Entrepreneurship in Action; Designing New Product Experience; Financial Decision Making | 15 |
| Year 4, Semester II | Professionals Internship; Operational Research; Specialization | 15 |
The curriculum totals 120 credit hours. Listed specialization areas include Indigenous Food and Culture, Revenue Management, New Technologies in Hospitality Industry, and Future Trends in Hospitality Industry.
Teaching and workplace learning
The teaching model combines academic knowledge with professional practice. Learning may involve lectures, seminars, workshops, independent study, online learning support, workplace activity, and master classes involving hospitality professionals.
Reflective professional development is another part of the learning process. Students maintain a journal to record, examine, and reflect on their development as professional practitioners, with the journal used for regular discussion and assessment.
Industry-linked learning allows students to connect hospitality concepts with situations encountered in the workplace. The program also provides for Recognition of Prior Learning (RPL), through which relevant existing skills and qualifications may be mapped within the learning framework.
Main areas of study
The program covers both operational and management aspects of hospitality, including:
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Food and beverage production and service
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Accommodation and facilities
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Hospitality and tourism
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Consumer behaviour
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Service experience
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Events and operational functions
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Human resource management
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Accounting and cost control
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Hospitality marketing
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Business simulation
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Ethics and social responsibility
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Entrepreneurship
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Financial decision-making
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Research
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Professional internship
This combination gives students exposure to service operations as well as the managerial and analytical areas used within hospitality organizations.
Career-related areas
The program connects with several hospitality and service functions. Graduates may explore work related to hotel operations, front office, housekeeping, food and beverage, banqueting, events, restaurants and catering, travel and tourism, sales and marketing, customer service, and guest relations.
Career progression depends on individual competence, workplace experience, performance, available positions, and employer requirements rather than completion of the degree alone.
Recognition of Prior Learning
BPH includes a Recognition of Prior Learning pathway for learners who already have relevant experience in hospitality. Prior skills and qualifications may be mapped against the program’s learning requirements, allowing existing professional experience to be considered within the academic framework.
