Course: Bachelor of Hotel Management
Overview
Bachelor of Hotel Management (BHM) is a 4 years undergraduate program, spanning eight semesters.
BHM trains students in hospitality and tourism management. It covers subjects like food and beverage service, front office operations, housekeeping, event management, and hospitality marketing. Graduates can pursue careers as hotel managers, event planners, food service managers, and tourism consultants. The program also opens doors to further studies and international job opportunities in the growing global hospitality industry.
Curriculum
First Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| ENG 204 | Business Communication for Hospitality Industry | 3 |
| FNB 171 | Food Production and Patisserie I (Theory) | 3 |
| FNB 191 | Food Production and Patisserie I (Practical) | 1 |
| FNB 172 | Food and Beverage Service I (Theory) | 3 |
| FNB 192 | Food and Beverage Service I (Practical) | 1 |
| RDM 181 | Accommodation Operations I (Theory) | 3 |
| RDM 191 | Accommodation Operations I (Practical) | 1 |
| THS 161 | Fundamentals of Tourism and Hospitality | 3 |
Second Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| FHN 191 | Food Hygiene & Nutrition | 3 |
| FNB 174 | Food Production and Patisserie II (Theory) | 3 |
| FNB 194 | Food Production and Patisserie II (Practical) | 1 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1 |
| RDM 183 | Accommodation Operations II (Theory) | 3 |
| RDM 193 | Accommodation Operations II (Practical) | 1 |
| MGT 231 | Foundation of Management | 3 |
Third Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| STT 101 | Hospitality Statistics | 3 |
| FNB 271 | Food Production and Patisserie III (Theory) | 3 |
| FNB 291 | Food Production and Patisserie III (Practical) | 1 |
| FNB 272 | Food and Beverage Service III (Theory) | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1 |
| RDM 281 | Room Division Management I (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1 |
| MIS 201 | Introduction to Management Information Systems | 3 |
Fourth Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| ACC 126 | Hospitality Accounting and Costing | 3 |
| FNB 274 | Food Production and Patisserie IV (Theory) | 3 |
| FNB 294 | Food Production and Patisserie IV (Practical) | 1 |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 295 | Food and Beverage Service IV (Practical) | 1 |
| RDM 283 | Room Division Management II (Theory) | 3 |
| RDM 293 | Room Division Management II (Practical) | 1 |
| MKT 143 | Hospitality Marketing | 3 |
Fifth Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| FIN 133 | Fundamentals of Financial Management | 3 |
| HRM 153 | Hospitality Human Resources Management | 3 |
| MGT 312 | Fundamentals of Entrepreneurship | 3 |
| RCH 311 | Research Methodology | 3 |
| BSM 383 | Behavioral Science in Hospitality Management | 3 |
Sixth Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| PRJ 451 | Project Work | 3 |
| Specialization I | Advanced Food & Beverage Management / Advanced Accommodation Operations | 3 |
| Specialization II | Advanced Food Production Management / Advanced Room Division Management | 3 |
| Elective I | Strategic Management / Tourism Business Environment | 3 |
| Elective II | Hotel Engineering & Management / Event Management / Casino Management & In-flight Catering / Bakery & Confectionery | 3 |
Seventh Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| INT 396 | Internship | 6 |
Eighth Semester
| Course Code | Course Title | Credit Hours |
|---|---|---|
| INT 397 | Internship | 6 |
Admission Process
- Complete the online application form.
- Submit required documents (transcripts, recommendation letters).
- Take the entrance examination.
- Attend the personal interview.
- Receive admission decision within 2 weeks.
- Complete enrollment and registration.
Prospects
- Jobs in hotels, resorts, airlines, and event management.
- Growing demand worldwide in hospitality and tourism.
- Opportunities to start your own business.
- Pathway to advanced studies and international careers.
Eligibility
Completed Higher Secondary Level (10+2) or equivalent in any discipline with a minimum of 45% (Second Division).
Program Director
Dear Aspiring Hospitality Leaders,
Namaste and a very warm welcome to all of you who are passionate about the dynamic world of hospitality!
At Camad College, we are proud to offer the Bachelor of Hotel Management (BHM) program designed to equip you with the knowledge, skills, and global perspectives needed to thrive in the ever-evolving hospitality industry. With a blend of academic excellence, hands-on learning, modern pedagogy, and industry exposure, our BHM program opens doors to exciting opportunities both in Nepal and abroad. As the BHM Program Coordinator, I am delighted by your interest and would like to assure you that Camad College is the right place to turn your dreams into reality.
Our experienced faculty, state-of-the art facilities, personalized mentoring, and supportive learning environment ensure that every student not only learns but grows. If you are ready to embark on a transformative journey filled with creativity, leadership, and service excellence, we look forward to welcoming you into our vibrant BHM family.
Warm regards,
Dinesh Shrestha, Program Director
Facilities
- Mock Hotel Operation Week.
- Culinary Art Contest.
- Mixology & Barista Workshop.
- Event Hosting and Guest Management Practice.
- Gala Dinner Program.
- State Banquet Program.
- ODC Event.
Why BHM
- Get practical food and beverage skills
- Build customer service skills
- Work in hotels and tourism
- Develop management skills
- Join a growing industry
- Learn hotel operations