Bachelor of Hotel Management (BHM)

Bachelor of Hotel Management (BHM) at Ritz College of Engineering and Management

The Bachelor of Hotel Management (BHM) at Ritz College of Engineering and Management is a four-year undergraduate program conducted under Pokhara University. The program is divided into eight semesters and requires students to complete 120 credit hours of coursework, project work, specialization and elective courses, and internship. Ritz College has an intake of 96 seats for BHM.

The curriculum combines hospitality operations with management study. Food production and patisserie, food and beverage service, accommodation operations, room division management, hospitality accounting, marketing, finance, human resource management, research, entrepreneurship, and tourism-related subjects appear at different stages of the program. Practical courses run alongside theory during the first four semesters, while project work, specialization, electives, and a 48-week internship become central in the later stages.

BHM program overview

Pokhara University's BHM curriculum uses lectures together with case studies, group discussions, project assignments, presentations, field visits, demonstrations, and practical work. The program requires English-language proficiency and communication ability because both instruction and examination are conducted in English.

What the BHM program covers

BHM combines hotel operations with management and general business subjects. The first half of the program gives considerable academic time to food production, food and beverage service, accommodation operations, and room division, with separate theory and practical courses.

Management-oriented subjects become more prominent as students progress. These include Foundation of Management, Hospitality Accounting and Costing, Hospitality Marketing, Fundamentals of Financial Management, Hospitality Human Resources Management, Fundamentals of Entrepreneurship, Research Methodology, and Behavioral Science in Hospitality Management.

The curriculum is divided into seven academic components:

Semester-wise BHM curriculum

Semester I

The first semester begins directly with hospitality communication and operational subjects. Students take theory and practical courses in food production, food and beverage service, and accommodation operations.

Semester Credits: 19.5

Semester II

The second semester continues operational training while adding food hygiene, nutrition, and management.

Semester Credits: 19.5

Semester III

Third-semester study introduces hospitality statistics and management information systems while continuing food production, food and beverage service, and room division courses.

Semester Credits: 19.5

Semester IV

The fourth semester continues operational study and introduces hospitality accounting, costing, and marketing.

Semester Credits: 19.5

Semester V

By Semester V, the curriculum moves more heavily into business and managerial subjects.

Semester Credits: 15

Semester VI

Semester VI combines project work with specialization and elective choices.

Project Work:

• PRJ 451 Project Work — 3 credits

Specialization I — choose one:

• FNB 371 Advanced Food and Beverage Management

• RDM 381 Advanced Accommodation Operation

Specialization II — choose one:

• FNB 372 Advanced Food Production Management

• RDM 382 Advanced Room Division Management

Elective I — choose one:

• MGT 412 Strategic Management

• MGT 216 Tourism Business Environment

Elective II — choose one:

• HEM 384 Hotel Engineering and Management

• EMT 385 Event Management

• CMI 386 Casino Management and Inflight Catering

• BNC 387 Bakery and Confectionery

Semester Credits: 15

Project work

Project work is scheduled in the sixth semester and carries three credits. It acts as a capstone component in which students apply knowledge gained during the earlier stages of the program.

Students may prepare a business plan for opening a hotel, resort, bakery, restaurant, coffee shop, or theme park. An alternative is a research paper in an area of tourism or hospitality chosen by the student.

The completed project is presented before a panel that may include college professors, lecturers, and industry specialists.

Internship and industrial exposure

Internship occupies the seventh and eighth semesters and carries 12 credits in total:

• Semester VII: INT 396 Internship — 6 credits

• Semester VIII: INT 397 Internship — 6 credits

Students undertake 48 weeks of industrial exposure in fine-dining restaurants or three- to five-star hotels and resorts. Depending on placement and assigned duties, training may cover one or several departments.

Areas identified for internship exposure include:

• Food Production

• Food and Beverage Service

• Room Division and Accommodation Operations

• Front Desk

• Bar

• Events

• Bakery

• Casino

• In-flight Catering

• Cruise operations

Students record observations and learning during the training period. An Internship Mid-term Report is submitted at the end of Semester VII, followed by final internship reporting and evaluation at the end of Semester VIII.

BHM eligibility

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

The minimum entry criteria are:

• Minimum CGPA of 1.80 with at least D in each subject; or

• 45% marks or second division

• Passing the entrance test conducted by the concerned college

Admission process

Eligible applicants are required to complete the application procedure and sit for the entrance test. The college may also conduct an interview as part of final selection.

Required admission documents include:

• Completed and signed BHM application form

• Official transcripts from previously attended academic institutions

• Photocopies of academic certificates with proper attestation

Enrollment is completed after fulfillment of admission formalities and payment of the applicable college fees.

The academic year consists of two semesters. The Fall Semester starts in September and the Spring Semester starts in March, with students normally admitted once a year in the Fall Semester.

Practical learning in BHM

The distinction between theory and practical work is especially clear in the first four semesters. Food Production and Patisserie, Food and Beverage Service, and accommodation or room division subjects include separate practical courses carrying 1.5 credits alongside three-credit theory courses.

This structure means students encounter operational hospitality subjects from the first semester rather than waiting until internship.

Practical study is supported by case discussions, presentations, project assignments, demonstrations, and field visits. The later project and internship components then place a larger share of responsibility on students to apply what they have studied in extended assignments and workplace settings.

Who may consider the BHM program

BHM may suit students who are interested in both the operational and management sides of hospitality. The curriculum requires engagement with practical food production, food and beverage service, accommodation operations, business subjects, research, projects, and long-form industrial training.

Students should therefore be prepared for more than classroom-based management study. The program includes practical classes from the first year and a 48-week internship across the final two semesters.

The curriculum is particularly relevant to students interested in learning about:

• Food production and patisserie

• Food and beverage operations

• Accommodation and room division

• Hospitality accounting and costing

• Hospitality marketing

• Financial and human resource management

• Tourism and hospitality operations

• Entrepreneurship

• Hospitality research

• Event, casino, bakery, or related elective areas

Skills developed through the curriculum

The combination of operational, management, project, and internship courses can support the development of skills related to:

• Food production and kitchen operations

• Food and beverage service

• Accommodation and room division operations

• Hospitality communication

• Costing and accounting

• Marketing

• Financial management

• Human resource management

• Research and project work

• Hospitality business planning

• Operational reporting

• Team-based workplace experience

The extent to which students develop these abilities depends on their coursework, practical performance, project work, internship responsibilities, and individual participation.

BHM at Ritz College

Ritz College of Engineering and Management is located in Balkumari, Lalitpur. BHM students study within the same college environment as students enrolled in BCA, BE Civil, and BBA programs.

Facilities and academic support available within the college include a computer laboratory, networking and internet facilities, multimedia-equipped classrooms, library resources, workshops, seminars, interaction programs, training activities, course-related visits, and personal career counseling.

For BHM students, the college's academic model is particularly connected with practical hospitality learning and industry exposure. Seminars and interaction programs on hotel management and vocational topics complement the formal Pokhara University curriculum.

Scholarships

Ritz College provides scholarships according to Pokhara University rules and regulations. Scholarship consideration is based on academic performance and financial need, and selection is competitive.

Applicants seeking scholarship support submit the prescribed application along with academic records, income-related documentation, and other required supporting documents.

Frequently Asked Questions

1. How long is BHM at Ritz College?

The BHM program is four years long and is divided into eight semesters.

2. How many credits are required for the BHM degree?

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

3. How many BHM seats are available at Ritz College?

Ritz College of Engineering and Management has an intake of 96 seats for BHM.

4. Which university is the BHM program under?

The program operates under Pokhara University through its Faculty of Management Studies.

5. Does BHM include practical classes?

Yes. Food Production and Patisserie, Food and Beverage Service, and accommodation or room division subjects include separate theory and practical components during the first four semesters.

6. Is an internship compulsory in BHM?

Yes. The curriculum includes 48 weeks of industrial exposure across Semesters VII and VIII, carrying 12 credits.

7. What is the minimum eligibility for BHM?

Applicants need 10+2, PCL, or an equivalent qualification recognized by Pokhara University, with a minimum CGPA of 1.80 and at least D in each subject, or 45% marks or second division. Applicants must also pass the entrance test.

8. Does the BHM course include project work?

Yes. A three-credit project is included in Semester VI. Students may complete a hospitality-related business plan or research paper and present it for evaluation.

9. What specialization choices are available?

Students choose between Advanced Food and Beverage Management and Advanced Accommodation Operation for Specialization I, and between Advanced Food Production Management and Advanced Room Division Management for Specialization II.

10. What areas can students encounter during internship?

Internship exposure may include food production, food and beverage service, accommodation operations, front desk, bar, events, bakery, casino, in-flight catering, and cruise operations.