Bachelor of Hotel Management (BHM)

Bachelor of Hotel Management (BHM) at Nepal Tourism and Hotel Management College

The Bachelor of Hotel Management (BHM) at Nepal Tourism and Hotel Management College (NTHMC), Pokhara is a four-year undergraduate hospitality management program. It is conducted at the Hotel Management Campus in Chhinedanda, Pokhara-14, and is affiliated with Pokhara University.

The program runs for eight semesters and requires 120 credit hours. Its structure combines hospitality operations, management subjects, laboratory practice, specialization and elective courses, project work, and 48 weeks of industrial exposure during the seventh and eighth semesters.

BHM at a glance

The normal duration is four years or eight semesters, while the maximum period permitted for completion is eight years.

What the BHM program covers

The BHM curriculum combines hotel operations with business and management study. Students begin with food production, food and beverage service, accommodation operations, tourism and hospitality, and communication. Management subjects become more prominent as the program progresses, while practical hotel-operation courses continue through the first four semesters.

Later study includes hospitality accounting, marketing, finance, human resource management, entrepreneurship, behavioral science, research methodology, specialization courses, electives, project work, and internship.

Pokhara University's curriculum allocates the 120 credits as follows:

Hotel management core courses carry a substantial practical component. Food Production, Food and Beverage Service, Room Division, and Accommodation Operations include separate theory and practical courses during the early stages of the degree.

BHM semester-wise curriculum

The first four semesters each carry 19.5 credits. Semester V and Semester VI each contain 15 credits, followed by six internship credits in each of the final two semesters.

Specialization and elective courses

Semester VI allows students to move from broad hospitality study into selected advanced areas.

The specialization options are:

• Advanced Food and Beverage Management

• Advanced Accommodation Operation

• Advanced Food Production Management

• Advanced Room Division Management

Students take two specialization courses for a total of six credits.

Elective options include:

• Strategic Management

• Tourism Business Environment

• Hotel Engineering and Management

• Event Management

• Casino Management and Inflight Catering

• Bakery and Confectionery

Students complete six credits from the elective component.

Eligibility for BHM admission

Eligibility: Applicants must have completed Intermediate, Higher Secondary level (10+2), Proficiency Certificate Level (PCL), or an equivalent qualification recognized by Pokhara University.

The minimum academic requirement is either:

• A minimum CGPA of 1.80, with at least a D grade in each subject; or

• 45% marks or second division.

Applicants must also pass the entrance test conducted by the concerned college.

Admission process and required documents

Eligible applicants are informed about the entrance test after their applications are reviewed. The college may also conduct an interview as part of the final selection process.

Required application documents include:

• Completed and signed BHM application form

• Official transcripts from previously attended academic institutions

• Properly attested photocopies of academic certificates

Admission is completed after the required formalities are fulfilled.

Practical hospitality training at NTHMC

BHM students at NTHMC study at the Chhinedanda campus, where the hospitality facilities include a Food Production Lab, Bakery & Confectionery area, F&B Service Lab, Front Office Lab, library, computer lab, accommodation block, seminar hall, and sports and recreation facilities.

These facilities relate directly to several areas of the curriculum. Food production and patisserie, food and beverage service, accommodation operations, room division management, bakery, and related hospitality subjects contain practical or applied components.

For example, the practical Food Production and Patisserie curriculum includes workstation preparation, equipment handling, cooking techniques, menu preparation, and practical cuisine work.

Project work

Project Work is a three-credit component in Semester VI. Students undertake an independent capstone assignment involving fieldwork and empirical analysis.

The project is intended to develop experience in research, data collection, processing, analysis, and report writing. Students work under an assigned supervisor after approval of their project proposal.

The project may involve a business plan connected with a hotel, resort, bakery, restaurant, coffee shop, theme park, or research in a tourism and hospitality area. Students also present their work as part of the project process.

Internship and industrial exposure

Internship occupies the seventh and eighth semesters and carries 12 credits in total, with six credits assigned to each semester.

The curriculum provides for 48 weeks of industrial exposure. Students may work in one or several hospitality departments, including:

• Food Production

• Food and Beverage Service

• Room Division

• Accommodation Operations

• Front Desk

• Bakery

• Events

• Bar

• Casino

• In-flight Catering

The internship includes workplace observation, assigned responsibilities, reporting, supervisor evaluation, and viva voce. Students submit a mid-term internship report after Semester VII and complete final reporting and evaluation at the end of Semester VIII.

Teaching and evaluation

BHM teaching uses lectures together with case studies, group discussions, project assignments, presentations, field visits, demonstrations, practical work, and other suitable methods. English is the medium of instruction and examination.

Academic performance is evaluated internally and through semester-end examinations. Each part carries 50 percent of the evaluation.

Internal assessment may include assignments, quizzes, laboratory work, projects, class participation, presentations, attendance, and term examinations, depending on the nature of the course. Practical subjects use assessment methods suited to practical performance.

Students must secure at least 45 percent in internal evaluation and maintain at least 80 percent attendance to qualify for the semester-end examination.

Graduation requirements

To complete the BHM degree, a student must:

• Earn at least a D grade in each required course

• Complete the internship with a Pass grade

• Complete all required coursework, project work, and internship

• Maintain a minimum CGPA of 2.0

A CGPA of 3.6 or higher qualifies for the BHM degree with distinction, while a CGPA of 3.7 or higher meets the academic threshold stated for the Dean's List.

Skills developed through the program

The curriculum may help students develop abilities related to:

• Food production and kitchen operations

• Food and beverage service

• Accommodation and room division operations

• Hospitality accounting and costing

• Hospitality marketing

• Human resource management

• Financial management

• Tourism and hospitality operations

• Research and report writing

• Entrepreneurship and business planning

• Hospitality information systems

• Teamwork and workplace communication

These areas are developed through a combination of theory, laboratory work, projects, field-based activities, and internship.

Career direction

The BHM curriculum is designed for work in hotel, catering, tourism, and hospitality operations. Its stated objectives include preparing graduates for supervisory responsibilities in hotel and catering environments and developing the technical, social, and management knowledge required for hospitality operations.

Graduates may explore work across food production, food and beverage service, accommodation operations, room division, front office, events, bakery, and other hospitality functions covered during the degree and internship.

The program also includes entrepreneurship study and aims to develop the knowledge needed to consider small or medium hotel and restaurant ventures. Career outcomes depend on individual skills, academic performance, practical experience, location, and available opportunities.

Frequently Asked Questions

How long is the BHM program at NTHMC?

The BHM takes four years and is divided into eight semesters.

How many credits are required for BHM?

Students must complete 120 credit hours, including coursework, specialization, electives, project work, and internship.

Which university is the BHM affiliated with?

The BHM at Nepal Tourism and Hotel Management College is affiliated with Pokhara University.

Where is the BHM conducted?

The program is conducted at the Hotel Management Campus in Chhinedanda, Pokhara-14.

How many seats are available?

The stated intake for the BHM program at NTHMC is 96 seats.

Does BHM include practical classes?

Yes. Food Production and Patisserie, Food and Beverage Service, Accommodation Operations, and Room Division Management include practical components during the program.

Does the BHM include an internship?

Yes. Semesters VII and VIII are devoted to internship, carrying 12 credits in total and covering 48 weeks of industrial exposure.

What is the minimum attendance requirement?

Students must maintain at least 80 percent attendance to qualify for the semester-end examination.