BHM at National Integrated College (NIC), Maharajgunj, Kathmandu is a four-year, full-time undergraduate program affiliated with the International Teaching University of Georgia.
The course prepares you for hotel and hospitality operations through classroom learning and structured practicals.
NIC conducts the BHM program at its Maharajgunj campus. The affiliation is international, and the study medium is English.
The program follows an eight-semester pattern. Students learn core hotel operations, service standards, and management concepts that match the needs of hotels, restaurants, events, and travel services.
Duration: 4 years (8 semesters)
Affiliation: International Teaching University of Georgia
Study mode: Full time
Medium: English
Seats: 80 per cohort (as per recent intake notice)
Recognition: Ministry of Education (MoE)
Location advantage: Access to Kathmandu Valley hotels and hospitality venues for practical exposure
Semester plans follow a progressive path from operations to management. NIC aligns teaching and lab schedules with the college calendar so students get regular practice alongside theory.
Operations and Service: Food Production and Hygiene, Food and Beverage Service, Front Office Operations, Housekeeping Management
Tourism and Business: Travel and Tourism Management, Marketing Management, Financial Management, Human Resource Management, Organizational Behavior, Strategic Management
Practical Exposure: Training kitchen sessions, mock restaurant service, front office simulation, housekeeping practice rooms, and industry visits
Projects and Internship: Guided project work and a structured internship in the final phase, with supervision and reporting requirements
Build operational fluency in food production, service, front office, and housekeeping
Develop planning and team coordination skills for day-to-day hotel operations
Strengthen communication, hygiene compliance, and guest-relation standards
Introduce financial literacy, marketing basics, and people management for hospitality settings
Graduates enter hotels, resorts, restaurants, catering, cruise operations, event firms, and travel services. Roles usually start at the supervisory or trainee level in kitchen, service, front office, housekeeping, or sales. Many students use the degree as a platform for postgraduate study or specialized certifications in culinary arts, rooms division, revenue management, or events.
Students who complete the program should be able to:
Prepare and plate standard recipes, follow kitchen safety, and maintain HACCP-level hygiene logs
Conduct table service, handle billing and POS, and respond to guest feedback with clarity
Manage arrivals, check-ins, and reservations on front-office systems; handle overbooking cases under guidance
Maintain housekeeping standards, inventory checklists, and room inspection sheets
Read basic financial statements, prepare simple departmental budgets, and support cost control
Draft proposals for small events and coordinate vendor communication
Culinary and Bakery Basics: knife skills, stock and sauce foundations, hot and cold kitchen workflows
Beverage and Bar Operations: service sequence, glassware handling, non-alcoholic mixology, bar hygiene
Front Office Systems: reservation entries, night audit basics, complaint handling scripts
Housekeeping Practice: bed-making standards, linen cycles, housekeeping coordination with maintenance
Sales and Marketing Tasks: menu engineering basics, promotional calendars, social media scheduling for F&B outlets
Professional Communication: email etiquette, job interview practice, resume and cover letter writing
Safety and Compliance: workplace safety drills, first-aid awareness, food safety documentation
NIC combines lectures, demonstrations, lab practicals, role-plays, and case discussions. Faculty run unit tests and terminal exams according to the academic calendar. Practical assessments use checklists and service rubrics. Students complete mini-projects, event simulations, and viva voce during semesters. The internship includes a training logbook, periodic supervisor evaluations, and a final presentation.
Qualification: 10+2 or equivalent from any stream
Minimum score: 45% aggregate or equivalent grade (as per recent intake guideline)
Selection: College-level entrance assessment and counseling
Documents: Academic transcripts and certificates, character/transfer certificate, copy of citizenship or passport, recent photographs, and any additional forms as notified during admission
Kitchen: Commis trainee, garde manger assistant, bakery assistant
Service: F&B service trainee, banquet service associate, bar assistant (per local policy)
Rooms: Front office trainee, guest relations assistant, housekeeping supervisor trainee
Sales and Events: Sales trainee, events assistant, banquets coordination support
Travel and Tourism: Reservation assistant, tour operations support, airline customer service trainee
NIC indicates merit and need-based scholarships for eligible students. Internal performance and financial background usually guide the categories. You should confirm current quotas, deadlines, and renewal conditions at the admissions desk during counseling.
Balanced focus on operations and management that matches the way hotels run day to day
Practical facilities such as training kitchen, mock restaurant, front-office desk, and housekeeping labs
Internship pathway in the final phase that connects classroom learning to real workplaces
Location in Maharajgunj, enabling access to hotels and hospitality businesses across the valley
BHM at NIC, Maharajgunj offers a clear route into hospitality. The program blends operational practice, management subjects, and an internship. Students who plan early for labs, service rotations, and industry exposure gain the most traction during placement season. Always verify the latest intake notice for seats, entrance dates, and scholarship rules before submitting your application.
