The Bachelor of Hotel Management (BHM) at Rajdhani Model College (RMC), Old Baneshwor, Kathmandu, is a four-year undergraduate hospitality management program affiliated with Pokhara University. The program runs over eight semesters and requires 120 credit hours.
It combines management education with hotel operations, food production and patisserie, food and beverage service, accommodation operations, project work, specialization, electives, and extended industry exposure. Theory classes are supported by practical sessions, demonstrations, field visits, case work, presentations, and assignments.
| Particular | Details |
|---|---|
| Course: | Bachelor of Hotel Management (BHM) |
| College: | Rajdhani Model College |
| Affiliation: | Pokhara University |
| Level: | Undergraduate |
| Duration: | 4 years |
| Academic Structure: | 8 semesters |
| Total Credits: | 120 |
| Internship: | 12 credits across Semesters VII and VIII |
| Project Work: | 3 credits |
| Medium: | English |
| Location: | Devkota Marga, Pipalbot, Old Baneshwor, Kathmandu |
The BHM curriculum combines hospitality operations with management education. Pokhara University structures the degree to develop conceptual knowledge alongside the technical and managerial abilities required in hotel and catering operations.
Students work with areas such as food production and patisserie, food and beverage service, accommodation operations, hospitality communication, tourism, hygiene and nutrition, management, finance, human resource management, research, entrepreneurship, and behavioral studies. Practical courses accompany several of the core hotel-management subjects.
The program also introduces students to operational standards and service management while building an understanding of how hotel departments function together. Its stated objectives include preparing students for supervisory responsibilities in hospitality operations and developing the management knowledge needed to work with service quality and business operations.
The 120 credits are distributed across academic, practical, project, specialization, elective, and internship components.
| Curriculum Component | Credits |
|---|---|
| Foundation Courses | 12 |
| Core Management Courses | 27 |
| Core Hotel Management Courses | 54 |
| Specialization Courses | 6 |
| Elective Courses | 6 |
| Project Work | 3 |
| Internship | 12 |
| Total: | 120 |
More than half of the total credits sit within core hotel management courses. This reflects the program's emphasis on hospitality operations rather than treating hotel management only as a general business degree.
The early part of the program gives substantial attention to operational areas. First-year study includes Business Communication for Hospitality Industry, Fundamental of Tourism and Hospitality, Food Production and Patisserie, Food and Beverage Service, Accommodation Operations, Food Hygiene and Nutrition, and Foundation of Management. Theory and practical components are assigned separately for several operational subjects.
As the degree progresses, management and analytical subjects become more prominent. Later study includes Fundamentals of Financial Management, Hospitality Human Resources Management, Fundamentals of Entrepreneurship, Research Methodology, and Behavioral Science in Hospitality Management.
This progression gives students a base in day-to-day hospitality operations before adding broader management, research, and business subjects.
The BHM curriculum includes six credits of specialization courses and six credits of electives.
For specialization, students select courses from advanced hospitality areas. The options include:
Advanced Food and Beverage Management
Advanced Accommodation Operation
Advanced Food Production Management
Advanced Room Division Management
Semester VI also contains elective choices. These include subjects such as Strategic Management, Tourism Business Environment, Hotel Engineering and Management, Event Management, Casino Management and Inflight Catering, and Bakery and Confectionery.
These courses allow part of the degree to move beyond the common hospitality core and into more specific operational or management areas.
Project Work carries three credits and appears in Semester VI.
The project is designed as an applied academic component in which students use knowledge acquired during the program. The curriculum permits work such as preparing a business plan for a hotel, resort, bakery, restaurant, coffee shop, theme park, or completing research in an area of tourism and hospitality.
Students work under supervision and prepare a formal project report. The completed work is presented for academic evaluation.
Internship is a substantial part of the BHM degree. It carries 12 credits across Semester VII and Semester VIII.
The curriculum allocates 48 weeks for industrial exposure in a fine-dining restaurant or three- to five-star hotels or resorts. During this period, students may work in one or more operational areas, including:
Food Production
Food and Beverage Service
Room Division and Accommodation Operations
Front Desk
Bar
Events
Bakery
Casino
In-flight Catering
Students record their learning and observations and prepare internship reports. A mid-term report is submitted after Semester VII, followed by the final report and evaluation at the end of Semester VIII.
At RMC, this formal internship component is supplemented by practical sessions, demonstrations, field visits, industry interaction, competitions, guest speakers, and related hospitality activities.
Applicants for the BHM program must have completed Intermediate or Higher Secondary level (10+2), Proficiency Certificate Level (PCL), or an equivalent qualification recognized by Pokhara University.
The minimum academic requirement is either:
CGPA 1.80 with at least a D grade in each subject, or
45 percent or second division.
Applicants must also pass the entrance test conducted by the concerned college.
Applications are reviewed for academic eligibility before candidates are called for the entrance test. The college may also conduct an interview as part of final selection.
Applicants are required to submit:
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 academic and administrative formalities are fulfilled.
Academic performance is evaluated through both internal and external assessment. Internal evaluation may include quizzes, tutorials, laboratory work, assignments, class tests, participation, term papers, presentations, and formal internal examinations. Semester-end examinations form the external evaluation.
Internal and external evaluation each carry 50 percent weight, and students must pass the two components independently.
The program requires at least 80 percent attendance. Students must also meet the required internal evaluation standard to qualify for the semester-end examination.
BHM students study within RMC's wider academic setting in Old Baneshwor. The college uses case studies, presentations, project assignments, field visits, demonstrations, practical work, seminars, workshops, and guest sessions alongside regular classroom teaching.
Campus resources relevant to academic work include a library, computer and IT laboratories, and Wi-Fi access. The library contains textbooks, journals, reference materials, magazines, and previous examination papers.
The combination of practical hospitality study, project work, and industry exposure gives the BHM program a different learning pattern from RMC's general management and information technology programs.
Rajdhani Model College offers merit-based and need-based scholarships for deserving students in the BHM program.
The program may suit students whose academic interests are centered on hotel operations, food production, food and beverage service, accommodation management, hospitality services, and tourism-related management.
It is particularly structured around students who are comfortable with a mix of classroom study and practical work. The 48-week internship, operational practical courses, project requirement, and specialization subjects mean that students spend part of the degree working beyond conventional theory-based classes.
The curriculum is designed to support academic and professional directions connected with hospitality operations, supervisory responsibilities, and entrepreneurship in hotel and restaurant businesses. Individual outcomes depend on a student's performance, practical abilities, experience, and later career or study choices.
The BHM is a four-year undergraduate program divided into eight semesters.
Students must successfully complete 120 credit hours covering foundation courses, management courses, hotel management courses, specialization, electives, project work, and internship.
Applicants must have completed 10+2, PCL, or an equivalent qualification recognized by Pokhara University. They need a minimum CGPA of 1.80 with at least D in every subject, or 45 percent or second division.
Yes. Eligible applicants must pass an entrance test conducted by the concerned college. An interview may also be used during final selection.
Yes. Core hospitality areas such as food production and patisserie, food and beverage service, and accommodation operations include theory and practical components.
Yes. Internship carries 12 credits and takes place during Semesters VII and VIII. The curriculum allocates 48 weeks for industrial exposure.
Specialization options include Advanced Food and Beverage Management, Advanced Accommodation Operation, Advanced Food Production Management, and Advanced Room Division Management.
Yes. Rajdhani Model College offers merit-based and need-based scholarships for deserving BHM students.
