The Bachelor of Hotel Management (BHM) at Victoria International College in Ghorahi-13, Barhakune Tol, Dang, is a four-year undergraduate hospitality management program affiliated with Pokhara University. VIC offers 48 seats for BHM.
The program is conducted under Pokhara University's Faculty of Management Studies and carries 120 credit hours across eight semesters. Its curriculum combines management education with food production, food and beverage service, accommodation and room division operations, tourism, hospitality accounting, marketing, practical work, project work, specialization courses, electives, and internship.
| Field | Details |
|---|---|
| Course: | Bachelor of Hotel Management (BHM) |
| College: | Victoria International College (VIC) |
| Location: | Ghorahi-13, Barhakune Tol, Dang |
| Affiliation: | Pokhara University |
| Faculty: | Faculty of Management Studies |
| Duration: | 4 years / 8 semesters |
| Total Credits: | 120 |
| Seats: | 48 |
| Medium: | English |
| Internship: | 12 credits / 48 weeks |
Students can also visit the dedicated BHM at Victoria International College page.
Pokhara University's BHM curriculum combines hospitality operations with business and management subjects. The program is structured around seven credit areas:
Foundation Courses – 12 credits
Core Management Courses – 27 credits
Core Hotel Management Courses – 54 credits
Specialization Courses – 6 credits
Elective Courses – 6 credits
Project Work – 3 credits
Internship – 12 credits
Together, these components account for the required 120 credits.
The hotel management core places substantial emphasis on food production and patisserie, food and beverage service, and accommodation or room division operations. These subjects include separate theory and practical components during the first four semesters.
| Semester | Main Academic Areas | Credits |
|---|---|---|
| I | Business Communication, Food Production and Patisserie I, Food and Beverage Service I, Accommodation Operations I, Fundamentals of Tourism and Hospitality | 19.5 |
| II | Food Hygiene and Nutrition, Food Production and Patisserie II, Food and Beverage Service II, Accommodation Operations II, Foundation of Management | 19.5 |
| III | Hospitality Statistics, Food Production and Patisserie III, Food and Beverage Service III, Room Division Management I, Management Information System | 19.5 |
| IV | Hospitality Accounting and Costing, Food Production and Patisserie IV, Food and Beverage Service IV, Room Division Management II, Hospitality Marketing | 19.5 |
| V | Financial Management, Hospitality Human Resources Management, Entrepreneurship, Research Methodology, Behavioral Science in Hospitality Management | 15 |
| VI | Project Work, two Specialization courses, two Elective courses | 15 |
| VII | Internship | 6 |
| VIII | Internship | 6 |
The first four semesters contain extensive hospitality core study with both theory and practical credits. The fifth semester shifts toward management, finance, entrepreneurship, research, and organizational behavior, while the sixth semester provides specialization, electives, and project work. The final two semesters are allocated to internship.
In the sixth semester, students select specialization courses from the following areas:
Advanced Food and Beverage Management
Advanced Accommodation Operation
Advanced Food Production Management
Advanced Room Division Management
The elective pool includes:
Strategic Management
Tourism Business Environment
Hotel Engineering and Management
Event Management
Casino Management and Inflight Catering
Bakery and Confectionery
Students take the prescribed number of specialization and elective courses within the 15-credit sixth-semester structure.
BHM study at VIC is supported by facilities connected directly with hospitality training. These include a functional restaurant, kitchens with individual workstations, bakery and bulk-kitchen areas, a training bar, housekeeping facilities, a guest room for practical work, a front-office reception and lobby setup, and a computer lab.
The academic approach also includes theory and practical classes, workshops, seminars, case analysis, guest lectures, and hospitality-related activities.
These facilities and activities are particularly relevant to subjects such as food production, food and beverage service, accommodation operations, room division, front office, and hospitality management.
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 academic requirement is either:
CGPA of at least 1.80, with at least D in each subject; or
45% or second division.
Applicants must also pass the entrance test conducted by the concerned college.
Admission begins with an application to the concerned college. Eligible candidates are informed about the entrance test, and the college may also conduct an interview for 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.
Academic performance is evaluated through internal and external assessment. Internal evaluation may include assignments, quizzes, attendance, class participation, term examinations, projects, presentations, practical tasks, hygiene and grooming, teamwork, and hospitality etiquette depending on the nature of the course.
Semester-end examinations form the external component.
Students must secure at least 45% in internal evaluation and maintain at least 80% attendance to qualify for the semester-end examination. Students who do not meet the internal requirement receive Not Qualified (NQ) status for the concerned course.
Project Work carries three credits and is included in the sixth semester.
The project may involve preparing a business plan related to a hotel, resort, bakery, restaurant, coffee shop, theme park, or undertaking research in an area of tourism and hospitality. Students work under academic supervision and prepare a structured project report.
This component brings research, planning, analysis, and hospitality knowledge together within one academic assignment.
Internship is a major part of the BHM curriculum. Students complete 12 internship credits across the seventh and eighth semesters, six credits in each semester.
The curriculum specifies 48 weeks of industrial exposure. Students may work across one or more hospitality departments, including:
Food Production
Food and Beverage Service
Room Division and Accommodation Operations
Front Desk
Bar
Events
Bakery
In-flight Catering
Students submit an internship mid-term report after the seventh semester and a final report at the end of the eighth semester.
Through theory, practical courses, project work, and internship, students work on areas such as:
Food preparation and kitchen operations
Food and beverage service
Accommodation and housekeeping operations
Front-office and room division activities
Hospitality communication
Food hygiene and nutrition
Hospitality accounting and costing
Marketing and human resource management
Tourism and hospitality operations
Research and project preparation
Event and service operations
Teamwork and workplace communication
Development in these areas depends on academic participation, practical performance, internship experience, and individual effort.
The curriculum prepares students for work connected with hotel, catering, food service, accommodation, and hospitality operations. Depending on their skills, experience, recruitment requirements, and available opportunities, graduates may explore work in areas such as:
Hotels and resorts
Restaurants and food-service operations
Food production
Food and beverage service
Front-office operations
Housekeeping and accommodation operations
Event-related hospitality services
Bakery and confectionery
In-flight catering
Career outcomes vary by individual preparation, practical experience, employer requirements, and the employment market.
BHM may suit students interested in a degree that combines management study with substantial practical hospitality work.
The curriculum requires students to engage with kitchen operations, food service, accommodation, communication, accounting, marketing, research, project work, and an extended internship. Students considering the program should therefore be prepared for both classroom study and practical participation throughout the degree.
The BHM program runs for four years across eight semesters.
Victoria International College has 48 seats for the BHM program.
BHM at Victoria International College is affiliated with Pokhara University under the Faculty of Management Studies.
Students must complete 120 credit hours, including coursework, project work, specialization and elective study, and internship.
Applicants must have completed 10+2, PCL, or an equivalent qualification recognized by Pokhara University. They need either a minimum CGPA of 1.80 with at least D in each subject, or 45% or second division, and must pass the entrance test.
Yes. Food Production and Patisserie, Food and Beverage Service, and Accommodation or Room Division courses include separate practical components during the first four semesters.
Yes. The curriculum includes 12 internship credits across the seventh and eighth semesters and specifies 48 weeks of industrial exposure.
Students must maintain at least 80% attendance and meet the internal evaluation requirement to qualify for the semester-end examination.
The medium of instruction and examination is English.
VIC has hospitality training facilities including restaurant, kitchen, bakery, bar, housekeeping, guest-room, front-office, and computer-lab setups.
