The Bachelor of Hospitality and Catering Management (BHCM) at Kantipur International College (KIC), Buddhanagar, New Baneshwor, Kathmandu, is an undergraduate hospitality program affiliated with Purbanchal University. KIC has offered BHCM since 2006, and the stated intake capacity is 192 seats.
BHCM brings together food production, food and beverage service, catering management, hotel operations, tourism, housekeeping, hospitality marketing, accounting, cost control, and management. The curriculum is organized across eight semesters, with the seventh and eighth semesters centered on internship and report writing.
| Particular | Details |
|---|---|
| Program: | Bachelor of Hospitality and Catering Management |
| Abbreviation: | BHCM |
| Level: | Undergraduate |
| Institution: | Kantipur International College |
| Affiliation: | Purbanchal University |
| Location: | Buddhanagar, New Baneshwor, Kathmandu |
| Academic Structure: | 8 Semesters |
| Seats: | 192 |
| Internship: | Semesters VII and VIII |
| Main Areas: | Hospitality, catering, food production, food service and hotel operations |
BHCM has a stronger catering and food-service orientation alongside the broader hospitality subjects found in hotel-management study. Students begin with communication, management, tourism and hospitality, food production, food and beverage service, and front-office operations.
The middle semesters introduce food safety, nutrition, housekeeping, catering management, hotel accounting, hospitality law, bakery and confectionary, cost control, service marketing, and research. The later academic stage adds hotel engineering, entrepreneurship, management information systems, casino management, airline catering, and bar and beverage management.
This combination makes the program relevant to students interested in both the operational side of food and hospitality service and the management responsibilities involved in catering and hospitality businesses.
BHCM 111 – Communication Skills in English
BHCM 112 – Principles of Management
BHCM 113 – Tourism & Hospitality Management
BHCM 114 – Food Production-I
BHCM 115 – Food & Beverage Service-I
BHCM 116 – Front Office Operation
BHCM 121 – Economics of Tourism
BHCM 122 – Tourism Resources of Nepal
BHCM 123 – Food Safety & Quality Management
BHCM 124 – Food Production-II
BHCM 125 – Food & Beverage Service-II
BHCM 126 – Front Office Management
BHCM 131 – Human Resources Management in Hospitality Industry
BHCM 132 – Hospitality French
BHCM 133 – Food Science & Nutrition
BHCM 134 – Food Production-III
BHCM 135 – Food & Beverage Service-III
BHCM 136 – Housekeeping Operation-I
BHCM 141 – Hospitality Law
BHCM 142 – Hotel Accounting
BHCM 143 – Catering Management
BHCM 144 – Food Production-IV
BHCM 145 – Food Service Management
BHCM 146 – Housekeeping Operation-II
BHCM 151 – Statistics
BHCM 152 – Hospitality Service Marketing
BHCM 153 – Research Methodology
BHCM 154 – Bakery & Confectionary
BHCM 155 – Food & Beverage Cost Control
BHCM 156-2 – Customer Safety & Security
BHCM 161 – Hotel Engineering & Maintenance
BHCM 162 – Entrepreneurship Development
BHCM 163 – Management Information System (MIS)
BHCM 164 – Casino Management
BHCM 165 – Airlines Catering Management
BHCM 166 – Bar & Beverage Management
The curriculum therefore moves from basic hospitality and catering operations into specialized subjects involving food-service management, cost control, marketing, entrepreneurship, information systems, and different catering environments.
Semester VII includes BHCM 171 – Internship/Report Writing for at least 16 weeks.
Semester VIII continues with BHCM 181 – Internship/Report Writing for at least 16 weeks and includes specialization in any one or two departments.
This structure gives the final two semesters a clear workplace orientation. Students move from classroom and practical hospitality subjects into departmental exposure and structured report writing.
The BHCM curriculum directly supports practical work in areas such as:
Food production and kitchen operations
Food safety and quality management
Food and beverage service
Bakery and confectionary
Catering management
Food-service management
Food and beverage cost control
Front-office operations
Housekeeping
Bar and beverage management
Airline catering
KIC's hospitality-related facilities include training kitchens, model bars and restaurants, reception areas, computer labs, and libraries.
Eligibility: Candidates must have completed +2 or an equivalent qualification and meet the minimum aggregate required by Purbanchal University.
Admission Process: Applicants are selected through an entrance examination and personal interview conducted by the college.
The stated seat allocation for BHCM at Kantipur International College is 192.
Through its combination of operational, management, and internship subjects, BHCM can support development in:
Commercial food preparation
Food hygiene and quality control
Catering operations
Menu and food-service planning
Food and beverage cost control
Guest and customer service
Front-office and housekeeping coordination
Hospitality marketing
Beverage service
Hospitality research and report writing
The program also introduces management, human resources, accounting, entrepreneurship, statistics, and information systems alongside practical hospitality subjects.
BHCM graduates may explore roles connected with food service, catering, restaurants, hotels, hospitality operations, and events. Possible directions identified for the program include:
Catering management
Entry-level culinary roles
Restaurant operations
Event coordination
Food-service entrepreneurship
Career progression depends on practical ability, internship experience, communication skills, workplace performance, and the requirements of individual employers.
BHCM stands for Bachelor of Hospitality and Catering Management. It is an undergraduate program covering hospitality operations, catering, food production, food and beverage service, tourism, management, and related subjects.
BHCM at Kantipur International College is affiliated with Purbanchal University.
The program is offered through Kantipur International College at Buddhanagar, New Baneshwor, Kathmandu.
The curriculum is organized across eight semesters.
The stated intake capacity is 192 seats.
Yes. Semester VII includes at least 16 weeks of Internship/Report Writing. Semester VIII also includes at least 16 weeks of Internship/Report Writing with specialization in one or two departments.
Applicants must have completed +2 or an equivalent qualification and meet the minimum aggregate requirement prescribed by Purbanchal University.
Selection includes an entrance examination and a personal interview conducted by the college.
Major study areas include food production, food and beverage service, catering management, hotel accounting, housekeeping, hospitality marketing, food safety, cost control, bakery and confectionary, tourism, and hospitality management.
