Bachelor in Hospitality Management (BHM)

Bachelor in Hospitality Management (BHM) at Little Angels’ College of Management

The Bachelor in Hospitality Management (BHM) at Little Angels’ College of Management, Hattiban, Lalitpur, is a four-year undergraduate program affiliated with Kathmandu University.

The program carries 132 credit hours across eight semesters and combines hospitality operations, management study, practical coursework, research, and a one-year industrial internship. 

Students study food production, food and beverage service, room division, tourism services, hospitality finance, accounting, marketing, entrepreneurship, service quality, and related areas. The curriculum contains 71 theory credits and 61 practical credits, giving practical work a substantial place throughout the degree.

BHM Quick Facts

BHM Program Overview

BHM is structured around the operational and managerial sides of hospitality and tourism. Students begin with direct study of hospitality operations and gradually move into finance, accounting, communication, law, marketing, research, entrepreneurship, tourism management, service quality, and people management.

Practical coursework starts from the first semester. Food production, food and beverage service, room division, travel and tourism services, beverage knowledge, hospitality software, and other subjects contain practical components alongside theory.

The final year is devoted to industrial experience. Both seventh and eighth semesters contain internship work and internship reporting, making workplace exposure a formal part of the credit structure rather than an additional activity outside the degree.

Who May Consider BHM?

BHM may suit students who want an undergraduate degree that combines management study with direct hospitality operations.

The curriculum is particularly relevant to students interested in areas such as:

• hotel and accommodation operations;

• food production;

• food and beverage service;

• room division;

• travel and tourism services;

• hospitality events;

• destination management;

• service quality;

• hospitality entrepreneurship; and

• management within service-oriented organizations.

The program requires students to work across both academic and practical subjects. This means a student encounters written coursework and examinations as well as operational practice, projects, communication activities, and extended workplace learning.

Program Objectives

The academic objectives of BHM cover both operational competence and broader management ability.

The program is intended to:

• develop conceptual and procedural knowledge related to the operation, management, and supervision of major hospitality departments;

• develop technical understanding relevant to hotels, restaurants, travel, tourism, homestays, and related service settings;

• allow students to deepen their study in selected areas of hospitality and tourism;

• develop critical and creative thinking;

• strengthen analytical and problem-solving ability;

• build collaboration, communication, and presentation skills;

• address professional, social, and ethical responsibility; and

• provide an academic base for master’s-level study in hospitality, tourism, and related areas.

Eligibility for BHM Admission

Eligibility: BHM is open to Nepali and non-Nepali applicants who have completed 12 years of schooling in any discipline with at least 50 percent aggregate marks or a CGPA of 2.0 on a 4.0 scale from a university or board recognized by Kathmandu University.

Applicants with GCE A-Level qualifications are eligible when they have completed two years of study following ten years of schooling, taken three Advanced Level courses including English, and obtained at least a C grade in each.

Applicants who have completed the qualifying educational level but are awaiting final results may apply provisionally.

Entrance: Applicants must pass the Kathmandu University Undergraduate Management Admission Test (KUUMAT) conducted by Kathmandu University School of Management.

Admission, eligibility, entrance procedures, and related academic requirements operate under Kathmandu University rules and regulations.

BHM Course Structure

The 132-credit BHM curriculum contains four broad academic components.

The Management Foundation component includes an elective within its 24-credit allocation. Across the complete program, the academic workload comprises 71 theory credits and 61 practical credits.

This structure gives students three years of classroom and practical study followed by a fourth year centered on industrial experience.

General Foundation Courses

The General Foundation component carries 33 credits and introduces communication, professional, social, legal, research, and technology-related areas relevant to hospitality.

Subjects include:

• English for Hospitality

• International Foreign Language

• Success Skill (Professionalism in Hospitality)

• Business Communication & Writing Skills

• Ethics & Fair Society

• Sustainable Hospitality Environment

• Hospitality Industry Law

• Hospitality Business Software Applications

• Behavioral Economics

• Research Methodology, Statistics

• Research Project & Diploma Paper

The foreign-language component offers Chinese, German, French, or Spanish within the curriculum.

Core Hospitality Courses

The 45-credit core component covers the principal operational and tourism-related areas of the degree.

It includes subjects connected with:

• the contemporary hospitality and tourism industry;

• Food Production Operation & Management I, II and III;

• Food & Beverage Service Operation & Management I and II;

• Oenology & Beverage Knowledge;

• Room Division Operation I and II;

• Food Science, Nutrition and Sanitation;

• Travel and Tourism Service Operation;

• Property, Safety and Security Management;

• Tourism Destination Management; and

• specialization study.

These courses move from introductory hospitality operations into more specific operational, service, tourism, and supervisory areas.

Management Foundation Courses

Hospitality operations are studied alongside management subjects. The Management Foundation component carries 24 credits and includes:

• Fundamental of Hospitality Management & Leadership

• Organizational Behavior & Productivity Management

• Managerial Accounting for Hospitality Industry

• Financial Management in Hospitality Industry

• Managing Productivity through People

• Marketing & Sales for Hospitality Businesses

• Entrepreneurship for Hospitality

• Elective I

This part of the curriculum places hotel and tourism operations within the wider context of finance, accounting, people management, marketing, leadership, and business formation.

Semester-Wise BHM Curriculum

Year I: Hospitality Operations and Foundation

The first year establishes the operational base of the program.

Semester I carries 18 credits, including both theory and practical coursework.

Semester II also carries 18 credits. By the end of the first year, students have studied room operations, food production, food and beverage service, tourism services, nutrition and sanitation, hospitality management, English, and professional skills.

Year II: Hospitality Business and Specialized Study

The second year extends operational study into hospitality finance, software, beverage knowledge, communication, language, sustainability, safety, accounting, and specialized areas.

Semester III includes:

• Food Production Operation & Mgmt III

• Financial Management in Hospitality Industry

• Hospitality Business Software Applications

• Business Communication & Writing Skills

• Oenology & Beverage Knowledge

• International Foreign Language

Students may study Chinese, German, French, or Spanish as the international foreign-language component.

Semester IV includes:

• Sustainable Hospitality Environment

• Ethics and Fair Society

• Property, Safety and Security Management

• Managerial Accounting for Hospitality Industry

• specialization study, including Management of Function & Events and Adventure Tourism

Each semester in the second year carries 18 credits.

Year III: Management, Research and Service Quality

The third year shifts further toward hospitality management, research, entrepreneurship, marketing, tourism destinations, productivity, and service quality.

Semester V carries 15 credits.

Semester VI also carries 15 credits.

This year gives students a different academic emphasis from the first two years. Operational study remains relevant, but greater attention is placed on research, organizational behavior, marketing, entrepreneurship, service management, and destination-related study.

One-Year Industrial Internship

The entire fourth year is structured around industrial experience.

Semester VII

• Industrial Experience (Internship One): 14 credits

• Internship Report I: 1 credit

Semester VIII

• Industrial Experience (Internship Two): 14 credits

• Internship Report II: 1 credit

Together, the two semesters account for 30 credits. The internship period is one year.

This arrangement gives BHM a substantially longer internship component than LACM's BBA and BBIS programs. Students spend the final year working within hospitality organizations while also completing the related internship reports.

The purpose of the internship is to expose students to the functions, working conditions, issues, and operating environment of an organization and its industry. It also provides a setting in which students can apply learning from the earlier semesters.

Teaching and Learning

BHM uses both classroom and participatory learning methods. The broader bachelor-level teaching approach at LACM includes:

• class instruction;

• group discussion;

• classroom exercises;

• project work;

• assignments;

• practical activities; and

• internship.

Students are expected to take an active role in study, identify and analyze issues, consider different options, and make decisions during academic activities.

For BHM, this general method is combined with the practical requirements built directly into hospitality subjects. Courses in food production, food and beverage service, room division, beverage knowledge, tourism services, and related areas include designated practical credits.

Practical Hospitality Learning Facilities

BHM students have access to hospitality training spaces at LACM, including:

• a culinary kitchen;

• a bar; and

• dedicated hospitality laboratories.

These facilities support the practical side of subjects related to food production, service, and hospitality operations.

The curriculum itself allocates 61 of its 132 credits to practical work, including the final-year industrial experience. This makes practical learning part of the formal academic structure rather than a separate short-term activity.

Assessment and Examination

The BHM module assessment is divided between coursework and examinations:

The bachelor-level system also follows continuous evaluation. Student performance is assessed course by course through in-semester assessment and end-semester examinations.

Academic examinations, evaluation procedures, results, and degree awards are governed by Kathmandu University rules and regulations.

Research and Academic Writing

Research becomes more visible in the third year of BHM.

Students study Research Methodology and Statistics in Semester V. Semester VI then includes a Research Project and Diploma Paper.

The sequence allows students to move from learning research concepts and methods to carrying out a formal academic project. Business Communication & Writing Skills, studied earlier in the program, also contributes to the communication and writing side of academic work.

The internship reports in the final year add another form of structured writing connected with workplace experience.

Skills Developed Through the Program

The curriculum is intended to develop a combination of technical, managerial, communication, analytical, and interpersonal abilities.

Depending on individual participation and performance, students may develop skills connected with:

• food production and service operations;

• room division;

• hospitality and tourism operations;

• communication and professional writing;

• teamwork and collaboration;

• hospitality software use;

• marketing and sales;

• accounting and financial management;

• research and reporting;

• service quality;

• organizational behavior and people management;

• event and tourism-related activities; and

• entrepreneurship.

The program objectives also place attention on problem-solving, critical thinking, presentation ability, ethical conduct, and professional responsibility.

Career and Further Study Direction

BHM is designed around hospitality and tourism organizations. Graduates may consider opportunities related to hotels, restaurants, homestays, travel and trekking agencies, spas, event management, destination management, clubs, amusement-related businesses, and other service organizations.

The combination of operational coursework and management subjects can also support students interested in starting hospitality-related ventures. The curriculum includes Entrepreneurship for Hospitality together with accounting, finance, marketing, service quality, and people-management subjects.

For students planning further education, the program is intended to provide a base for master’s-level study in hospitality, tourism, business, and related fields.

Career outcomes depend on a graduate’s academic performance, practical ability, communication skills, internship experience, interests, and available opportunities. The degree does not guarantee a particular job or position.

How BHM Differs from Other LACM Programs

LACM also offers the Bachelor of Business Administration (BBA) and Bachelor of Business Information System (BBIS).

BBA is centered on general business administration and management. BBIS combines business with information systems. BHM is different because hospitality operations, tourism services, food production, food and beverage service, room division, and a one-year industry internship occupy a major part of the curriculum.

Students choosing among the three can therefore consider whether their primary academic interest lies in general management, business information systems, or hospitality and tourism management.

Frequently Asked Questions

How long is the BHM program at LACM?

The Bachelor in Hospitality Management is a four-year program divided into eight semesters.

How many credits are required for BHM?

The program carries 132 credit hours, consisting of 71 theory credits and 61 practical credits.

How many BHM seats are available at LACM?

The BHM program has 30 seats.

What is the eligibility for BHM admission?

Applicants who have completed 12 years of schooling in any discipline need at least 50 percent aggregate marks or a CGPA of 2.0 on a 4.0 scale from a university or board recognized by Kathmandu University. Separate criteria apply to GCE A-Level applicants.

Is KUUMAT required for BHM?

Yes. Applicants need to pass the Kathmandu University Undergraduate Management Admission Test conducted by Kathmandu University School of Management.

Does BHM include practical classes?

Yes. The program contains practical credits in subjects such as food production, food and beverage service, room division, travel and tourism services, beverage knowledge, and other hospitality areas.

How long is the BHM internship?

The BHM internship runs for one year across the seventh and eighth semesters.

How many credits does the internship carry?

Industrial experience and the two internship reports together carry 30 credits.

Does BHM include a research project?

Yes. Students study Research Methodology and Statistics and later complete a Research Project and Diploma Paper.

What foreign languages are included in the program?

The curriculum provides an International Foreign Language component with Chinese, German, French, or Spanish.

How is BHM assessed?

The BHM module assessment allocates 60 percent to coursework and 40 percent to examinations, within the continuous evaluation system used for the bachelor-level program.