Bachelor of Hospitality and Catering Management (BHCM)

Bachelor of Hospitality and Catering Management (BHCM) at Kantipur International College

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.

Quick Highlights

Course Overview

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.

Semester-Wise BHCM Curriculum

Semester I

• 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

Semester II

• 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

Semester III

• 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

Semester IV

• 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

Semester V

• 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

Semester VI

• 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.

Internship and Departmental Exposure

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.

Practical Learning Areas

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 and Admission

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.

Skills Students May Develop

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.

Career Directions

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.

FAQ

What is BHCM at Kantipur International College?

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.

Which university is the BHCM affiliated with?

BHCM at Kantipur International College is affiliated with Purbanchal University.

Where is BHCM offered at KIC?

The program is offered through Kantipur International College at Buddhanagar, New Baneshwor, Kathmandu.

How many semesters are there in BHCM?

The curriculum is organized across eight semesters.

How many seats are available for BHCM at KIC?

The stated intake capacity is 192 seats.

Does BHCM include an internship?

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.

What is the eligibility for BHCM?

Applicants must have completed +2 or an equivalent qualification and meet the minimum aggregate requirement prescribed by Purbanchal University.

What is the BHCM admission process?

Selection includes an entrance examination and a personal interview conducted by the college.

What are the main subjects in BHCM?

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.