Bachelors of Hotel Management (BHM)

Bachelor of Hotel Management (BHM) at Camad College

The Bachelor of Hotel Management (BHM) at Camad College is a four-year undergraduate program affiliated with Pokhara University. The program is offered under the Faculty of Management Studies and is structured across eight semesters with 120 credit hours.

At Camad College, BHM has an intake of 48 seats. Its academic structure combines hospitality operations, management subjects, practical courses, specialization, elective study, project work, and a 48-week internship.

Quick Highlights

What Students Study in BHM

The BHM curriculum combines general management with the operational areas of hospitality. Food production, food and beverage service, accommodation operations, room division management, hospitality marketing, accounting, financial management, human resources, entrepreneurship, research, and management information systems are covered before students move into specialization, electives, project work, and internship.

The 120 credits are divided as follows:

Eligibility

Applicants must have completed Intermediate or Higher Secondary Level (10+2), Proficiency Certificate Level (PCL), or an equivalent qualification recognized by Pokhara University.

The minimum entry criteria are:

• Minimum CGPA of 1.80 with at least D grade in each subject; or

• 45% marks or second division.

• Applicants must pass the entrance test conducted by the concerned college.

Admission Process

Eligible applicants submit the prescribed BHM application and academic records. Applications are reviewed before eligible candidates are called for the entrance test. The college may also conduct an interview as part of the final selection process.

The required application materials include:

• Completed and signed BHM application form

• Official transcripts from previously attended academic institutions

• Attested photocopies of relevant academic certificates

Enrollment is completed after the required admission formalities.

Semester-Wise Curriculum

Semesters I and II

The first year establishes the operational foundation of hotel management. Students study Business Communication for Hospitality Industry, Fundamentals of Tourism and Hospitality, Food Hygiene & Nutrition, Foundation of Management, and the first two levels of Food Production and Patisserie, Food and Beverage Service, and Accommodation Operations.

The operational courses include separate theory and practical components. Each major hotel management theory course carries 3 credits, while the corresponding practical course carries 1.5 credits. Both first-year semesters total 19.5 credits.

Semesters III and IV

The second year continues practical hospitality study while adding management and analytical subjects.

Students take Hospitality Statistics, Introduction to Management Information System, Hospitality Accounting and Costing, and Hospitality Marketing alongside advanced Food Production and Patisserie, Food and Beverage Service, and Room Division Management courses.

Semester III and Semester IV each carry 19.5 credits.

Semester V

The fifth semester shifts toward managerial and research-oriented study through:

• 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

Semester VI includes the 3-credit Project Work together with specialization and elective courses.

Students select one course from each specialization group:

• Advanced Food and Beverage Management or Advanced Accommodation Operation

• Advanced Food Production Management or Advanced Room Division Management

Elective I includes Strategic Management or Tourism Business Environment.

Elective II choices include Hotel Engineering and Management, Event Management, Casino Management and Inflight Catering, or Bakery and Confectionery. Semester VI totals 15 credits.

Project Work

The sixth-semester project is a 3-credit capstone component. Students may prepare a business plan for a hotel, resort, bakery, restaurant, coffee shop, theme park, or undertake research in an area of tourism and hospitality.

The completed project is presented for academic evaluation.

Internship and Industrial Exposure

The seventh and eighth semesters are dedicated to internship, carrying 6 credits each for a total of 12 credits.

The internship runs for 48 weeks and may place students in fine-dining restaurants or three- to five-star hotels and resorts. Areas of exposure can include Food Production, Food and Beverage Service, Room Division and Accommodation Operations, Front Desk, Bar, Events, Bakery, Casino, In-flight Catering, and Cruise operations.

Students maintain records of their learning and work experience. A mid-term internship report is submitted after the seventh semester, followed by a final internship report and evaluation after the eighth semester.

Teaching and Practical Learning at Camad College

Camad College uses lectures alongside group discussions, project assignments, case studies, presentations, workshops, seminars, field visits, exercises, and simulations. The college also has a Basic Kitchen Lab designed for food preparation, kitchen hygiene, and practical culinary training.

BHM students also have access to the college's library, computer facilities, internet-enabled classrooms, career support, transportation, hostel accommodation, and other student services.

Evaluation and Attendance

BHM courses use both internal and external evaluation. Internal evaluation may include assignments, quizzes, lab reports, practical tasks, projects, presentations, participation, attendance, and term examinations, depending on the nature of the subject.

Internal and external evaluation each carry 50% weight. Students must secure at least 45% in internal evaluation and maintain at least 80% attendance to qualify for the semester-end examination. Internal and external components must be passed independently.

For graduation, students must complete the prescribed coursework, project work, and internship, earn at least a D grade in each course, pass the internship, and maintain a minimum CGPA of 2.0.

Academic and Career Direction

The program prepares students for work connected with hotel and catering operations by combining technical hospitality subjects with management education. Its stated objectives include preparing graduates for supervisory responsibilities, professional handling of hotel and catering operations, management functions, service standards, and small or medium hospitality enterprises.

Depending on their specialization, practical experience, and later professional development, graduates may explore areas such as food production, food and beverage service, accommodation and room division, front-office operations, hospitality administration, events, bakery operations, tourism and hospitality services, or entrepreneurship.

Frequently Asked Questions

What is the duration of BHM at Camad College?

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

Which university is BHM at Camad College affiliated with?

The program is affiliated with Pokhara University under the Faculty of Management Studies.

How many seats are available for BHM at Camad College?

Camad College offers 48 seats in the BHM program.

How many credits are required to complete the BHM?

Students must complete 120 credit hours covering coursework, specialization, electives, project work, and internship.

Does the BHM include practical courses?

Yes. Food Production and Patisserie, Food and Beverage Service, and Accommodation or Room Division courses include separate theory and practical components during the earlier semesters.

Is an internship compulsory?

Yes. The seventh and eighth semesters include a 48-week internship carrying a total of 12 credits.

What is the minimum attendance requirement?

Students must maintain at least 80% attendance to qualify for the semester-end examination.