Oxford College , Sukkhanagar, Butwal

Bachelor of Hotel Management (BHM)

Affiliated To: Tribhuvan University (TU)

course

BHM

Course Level

Bachelor Degree

Duration

4 Years

Study Mode

Full Time

Total Seats

33

Medium

English

Recognition

TU FoM

Overview

BHM at Oxford College Butwal

The Bachelor of Hotel Management (BHM) program at Oxford College is a TU-affiliated undergraduate program offered in Sukkhanagar, Butwal, Rupandehi. The college introduced BHM from academic year 2075 and has published an intake of 33 seats for the program.

At Oxford College, BHM is supported by hospitality-linked facilities such as bar, restaurant, and kitchen spaces, along with classrooms, library access, counseling, extracurricular activities, cafeteria, and transportation. The program follows a semester structure and combines hospitality operations, management, finance, tourism, project work, and industry exposure within the broader academic framework of Tribhuvan University.

Oxford College, Rupandehi Building

Highlights

Program: Bachelor of Hotel Management (BHM)
College: Oxford College, Butwal, Rupandehi
Affiliation: Tribhuvan University
Academic level: Bachelor’s degree
Duration: 4 years
Structure: 8 semesters
Published seat capacity: 33
Introduced at the college from academic year 2075
Campus facilities linked to the program include bar, restaurant, and kitchen spaces
Additional student facilities include library, classrooms, counseling, cafeteria, transportation, tours, and ECA support

Curriculum Details

The BHM curriculum at Oxford College follows an eight-semester structure. It moves from core operational subjects in the early semesters to management, finance, tourism, project work, internship reporting, and elective study in later stages.

First Semester: Food Production and Patisserie-I, Food and Beverage Service-I, House Keeping Operations, English, Principles of Management
Second Semester: Food Production and Patisserie-II, Food and Beverage Service Operation-II, House Keeping Management, Hotel Accounting, Business Communication
Third Semester: Food Science and Nutrition, Cost and Management Accountancy, Food Production and Patisserie III, Food and Beverage Service Operations III, Front Office Operations
Fourth Semester: Human Resources Management, Financial Management, Food Production Management, Food and Beverage Management, Front Office Management
Fifth Semester: Hospitality Marketing and Sales, Statistics, Economics, Fundamentals of Tourism, Facility Planning and Management, Management Information System
Sixth Semester: Industry Exposure
Seventh Semester: Industry Exposure, Project Work, Internship Report
Eighth Semester: Legal Environment for Hospitality, Organization Behavior, Strategic Management, Entrepreneurship for Hospitality, Nepalese Society and Politics, and an elective course

Objectives

Prepare trained and skilled human resources for the hotel and tourism industry
Develop managerial-level capacity for supervision and management in hospitality settings
Support managerial and research-related understanding for hotel and tourism development
Prepare students for work in small, medium, and large hospitality enterprises
Build the academic base for hospitality operations and management study

Scope

The BHM program at Oxford College covers hotel operations, food production, food and beverage service, housekeeping, front office work, hospitality accounting, marketing, tourism, and management. This gives students an academic path that extends beyond one operational area and places hospitality study within a wider business and service context.

Within Oxford College, the scope of the program is tied to the facilities named by the institution. Bar, restaurant, and kitchen spaces connect directly with hospitality learning, while library use, classrooms, counseling, and tours support the broader study environment. The curriculum also includes industry exposure, internship reporting, and project work, which give the program a structured progression across the semesters.

Learning Outcomes

Understand the core areas of hotel and hospitality operations
Study food production, food and beverage service, housekeeping, and front office functions
Learn hospitality accounting, marketing, finance, and facility planning
Build familiarity with tourism and the legal environment of hospitality
Complete project work, internship reporting, and industry exposure within the degree structure

Skill Development

Food production and patisserie
Food and beverage service operations
Housekeeping operations and management
Front office operations and management
Hospitality accounting and financial understanding
Hospitality marketing and tourism knowledge
Project work and internship reporting
Communication and organizational understanding

Teaching Methodology

At Oxford College, the BHM program is supported by both classroom teaching and hospitality-linked learning spaces. The available college and course information shows that the program is not limited to lecture-based study, as the campus includes bar, restaurant, and kitchen areas that align directly with the subject.

The teaching and learning environment for BHM is reflected through:

Semester-based course delivery
Classroom teaching
Use of hospitality practice spaces such as bar, restaurant, and kitchen
Library support for regular study and assignments
Counseling support
Educational tours and extracurricular activities as part of the wider campus setting
Industry exposure, project work, and internship report components within the course structure

Career Opportunities

Hotel operations roles
Food and beverage service roles
Front office and guest service roles
Housekeeping-related roles
Tourism and hospitality administration roles
Restaurant and hospitality enterprise management pathways

Scholarships and Financial Aid

Scholarship schemes are available for outstanding students
Students from minority communities, economically challenged backgrounds, and physically challenged backgrounds are also considered
The college distributes Oxford Merit Scholarship and rewards under its own criteria
Entrance toppers in their respective faculties up to the top 10 positions receive 100% to 25% free-ship

Admission Process

Apply through the college’s admission process for the BHM program
Complete the prescribed admission or application form
Meet the BHM eligibility requirement under the applicable TU and campus rules
Follow the required entrance or selection procedure where applicable
Submit the required academic and personal documents
Pay the prescribed admission fee to complete enrollment
Registration, examinations, and results follow TU rules, guidelines, and the applicable academic calendar

Required Documents

Class 12 / +2 or equivalent academic transcript
Character certificate from the previous institution
Migration certificate if the previous board or university is different
Transfer certificate from the previous school or college
Citizenship certificate or birth certificate copy
Passport-size photographs
Entrance scorecard if required
Completed admission or application form
Admission fee payment receipt
Equivalence certificate if the qualification is from a foreign board or university

Exam and Result Process

The BHM program at Oxford College follows the semester system. Semester-end examinations, academic registration, and result procedures follow the applicable TU rules, guidelines, and academic calendar for the program.

The course also includes industry exposure, project work, internship reporting, and final-semester academic requirements as part of the overall degree structure.

Conclusion

BHM at Oxford College is a semester-based hospitality program built around a clear course structure and facilities that match the subject area. The combination of bar, restaurant, and kitchen spaces with library access, counseling, tours, and other campus support gives the program a defined institutional setting rather than a generic classroom-only format.

For students seeking a TU-affiliated hotel management program in Butwal, Oxford College offers a four-year undergraduate option with a published seat limit, hospitality-focused course coverage, and semester-based academic progression.