The Bachelor of Business (Hospitality Management) (Hons) at Mid Valley International College (MVIC), Gyaneshwor, Kathmandu, is a four-year undergraduate program associated with HELP University, Malaysia. The course carries 124 credits across eight semesters and combines hospitality operations, business studies, management, research, practical training, projects, and industry placement.
Students study areas such as food and beverage service, accommodation operations, hotel operations, tourism, hospitality business management, customer care, human resources, entrepreneurship, research, and leadership. Practical components include hotel visits, kitchen and food service activities, barista and beverage training, hotel software exposure, research work, event-related activities, and an industry placement practicum during the final year.
| Field | Details |
|---|---|
| Course | Bachelor of Business (Hospitality Management) (Hons) |
| College | Mid Valley International College |
| Location | Gyaneshwor, Kathmandu, Nepal |
| Academic Partner | HELP University, Malaysia |
| Duration | 4 Years |
| Academic Structure | 8 Semesters |
| Total Credits | 124 |
| Pre-Requisite Tests | Not Required |
| Internship | Paid internship opportunities available |
| Final-Year Component | Industry Placement Practicum |
The Bachelor of Business (Hospitality Management) (Hons) combines hospitality operations with business and management subjects. Its study areas extend beyond hotel service alone and include tourism, events, guest relations, food and beverage operations, accommodation, customer care, business analysis, entrepreneurship, human resources, and management.
The early semesters concentrate on operational and business foundations. Students begin with accounting, management, tourism, food and beverage service, room division, economics, information technology, marketing, kitchen operations, and accommodation management.
Later semesters move toward hotel operations, beverage management, business analytics, human resources, small business operations, research, service management, entrepreneurship, leadership, training and development, and contemporary hospitality issues.
Graduation projects are included before the final-year industry placement.
Hospitality education at MVIC combines classroom study with practical and experiential activities. Students have access to hospitality training facilities that include a demo restaurant and bar, kitchen facilities, housekeeping training areas, and spaces used for restaurant and service practice.
Practical activities associated with the program include:
Visits to hotels to observe departmental functions
Kitchen operations and food and beverage service practice
Introduction to hotel ERP and property management software
Community homestay exposure
Bar, beverage, and barista activities
Hotel-related research surveys
Banquet management exposure
Revenue management and MIS case work
Event management activities
Hospitality business case studies
Industry placement
Students also complete non-credit activities connected with academic writing, spreadsheets, presentation software, data analysis, business communication, career preparation, and workplace skills.
The first year introduces students to hospitality operations and basic business subjects.
Semester 1:
ACC102: Accounting for Hospitality & Tourism
TRM101: Principles of Management for Hospitality & Tourism
TRM103: Fundamental of Food & Beverage Service
TRM200: Introduction to Tourism, Leisure and Hospitality Management
TRM207: Room Division Management
Experiential activities include hotel visits and observation of different hotel departments. Non-credit learning includes MS Excel, Tally Software, and academic writing.
Semester 2:
ECO101: Principles of Micro-economics
ITC101: Information Technology for Business
MKT101: Principles of Marketing
TRM205: Introduction to Kitchen Operations & Food and Beverage Services
TRM214: Accommodation Operations Management
Students are also introduced to ERP and property management software used in hotels, alongside activities connected with communication and digital tools.
The second year moves further into hotel operations, customer-facing services, organizational study, analytics, and hospitality business management.
Semester 3:
COM200: Managerial Communication
QBM101: Business Statistics
TRM202: Organizational Behaviour for Service Industry
TRM231: Bar, Beverage and Barista Management
TRM233: Hotel Operations Management
Related activities include data analytics, content writing, barista and bar practice, presentation skills, and student development programs.
Semester 4:
MGT212: Business Analytics for Decision Making
TRM204: Human Resource Management for the Hospitality and Tourism Industry
TRM213: Hospitality Small Business Operations
TRM304: Research Methodology for Hospitality Industry
TRM316: Dining Etiquettes
Experiential work includes hotel research surveys and banquet management exposure. Case-based activities cover labour law, business models, hospitality booking platforms, and data analysis.
The third year gives greater attention to business decision-making, entrepreneurship, customer care, leadership, training, research, and graduation projects.
Semester 5:
FIN201: Business Finance
MGT204: Asian Entrepreneurship & Innovation
MPU3243: Personal Branding and Career Management
MPU3432: Co-curriculum – Event Management 2
TRM317: Service Management & Customer Care in Hospitality Industry
TRM400: Graduation Project (I)
Students also undertake career-oriented activities involving interview preparation, CV preparation, email etiquette, revenue management, and business idea development.
Semester 6:
TRM301: Food and Beverage Management
TRM305: Leadership and Management in Hospitality Industry
TRM306: Training & Development in Hospitality Industry
TRM323: Contemporary Issues in the Hospitality and Tourism Industry
TRM400: Graduation Project (II)
Practical activities include management observation, training and development work, negotiation exercises, and career preparation.
Semesters 7 and 8:
TRM330: Industry Placement Practicum
The final year is assigned to industry placement across two semesters. This gives students an extended period of workplace exposure after completing the principal academic, operational, management, and project-based components of the degree.
MVIC’s Gyaneshwor campus contains practical facilities related directly to hospitality study.
Students have access to:
Demo restaurant and bar
Kitchen training facilities
Housekeeping laboratory
Food and beverage practice areas
Restaurant training spaces
Library
Multimedia classrooms
Auditorium
Wi-Fi
These facilities support practical work in food production, service, housekeeping, restaurant operations, and other areas included in the course.
Eligibility: Applicants should have successfully completed 10+2 or an equivalent qualification with at least second division or an equivalent CGPA.
English proficiency may be considered through previous academic records or an internal assessment.
The general bachelor’s admission process at MVIC includes submission of an application form together with academic transcripts, a citizenship copy, and passport-sized photographs. Applicants may attend a personal interview, and an entrance evaluation may apply in some cases.
The course overview identifies pre-requisite tests as not required.
Internship and workplace learning form part of the hospitality program. The course includes paid internship opportunities, while the final year contains the two-semester Industry Placement Practicum.
Industry placement allows students to apply learning from hotel operations, food and beverage management, customer service, accommodation, business management, and related subjects in a professional setting.
Specific internship terms can vary by placement arrangement, so the academic structure is more useful to understand as a combination of campus-based practical training followed by extended industry exposure.
The degree covers hospitality operations and business management, allowing graduates to consider different parts of the hospitality and service sector.
Relevant areas identified for graduates include:
Hotels and resorts
Restaurant and culinary services
Food and beverage operations
Guest services and guest relations
Event planning and management
Cruise hospitality
The curriculum also includes entrepreneurship, small business operations, finance, human resources, customer care, leadership, and event management, which can support work across different operational and managerial functions.
Career progression depends on the graduate’s experience, role, employer requirements, and further professional development.
The program does not treat hospitality only as hotel operations. Its curriculum links accommodation, food and beverage, tourism, events, service management, customer care, business analysis, human resources, entrepreneurship, technology, and research.
This combination gives students exposure to both operational work and the business side of hospitality. The course gradually moves from introductory service and hotel subjects toward management, research, leadership, projects, and industry placement.
Duration: Four years divided into eight semesters.
Total Credits: 124 credits.
Affiliation: HELP University, Malaysia.
Yes. Paid internship opportunities are available, and the final year includes TRM330: Industry Placement Practicum across Semesters 7 and 8.
Students have access to a demo restaurant and bar, kitchen facilities, housekeeping training areas, and food and beverage practice spaces.
Applicants should have completed 10+2 or an equivalent qualification with at least second division or an equivalent CGPA.
