The Undergraduate Programs on Offer
NTHMC is the pioneer in launching BHM in more than one ways. It was not only the college to introduce this program to Nepal but also was the first college to upgrade it to an internationally accepted 4 years program way back in 2005.
This makes NTHMC unique to run this demanding program with international market. The strength of the college lies in involvement of practicing. Apart from this, there is an uninterrupted exchange of the faculty members between the college and the hotel industry.
Objectives of the Program
The objectives of the program is to prepare hotel managers. After completion of the four years of extensive input at the college, including six months on the job in an international standard hotel, the students join such hotels as the junior manager in different discipline of Industries.
The USP of the Program
Student receives a scope of specialization in the following four areas of the hotel industry at NTHMC.
- Food Production
- Food and Beverage Service
- Rooms’ Division Management
- Hospitality Sales and Marketing
This specialization is achieved by strategically choosing the four elective subjects in the last four semesters.
Bachelor in Hotel Management (BHM Program)
|Course Code||I Semester||Credit Hours||Course Code||II Semester||Credit Hours|
|THS 161||Fundamentals of Tourism and Hospitality||3||FNB 174||Food Production & Patisserie II (Theory)||3|
|FNB 171||Food Production & Patisserie I (Theory)||3||FNB 194||Food Production & Patisserie II (Practical)||1.5|
|FNB 191||Food Production & Patisserie I (Practical)||1.5||FNB 175||Food & Beverage Service II (Theory)||3|
|FNB 172||Food & Beverage Service I (Theory)||3||FNB 195||Food & Beverage Service II (Practical)||1.5|
|FNB 192||Food & Beverage Service I (Practical)||1.5||RDM 183||Accommodation Operations II (Theory)||3|
|RDM 181||Accommodation Operations I (Theory)||3||RDM 193||Accommodation Operations II (Practical)||1.5|
|RDM 191||Accommodation Operations I (Practical)||1.5||MTH 105||Basic Mathematics||3|
|ENG 101||English I||3||ENG 102||English II||3|
|MGT 111||Principles of Management||3||FHN 191||Food Hygiene and Nutrition||3|
|Total Hours||22.5||Total Hours||22.5|
|Course Code||III Semester||Credit Hours||Course Code||IV Semester||Credit Hours|
|FNB 271||Food Production & Patisserie III (Theory)||3||FNB 274||Food Production & Patisserie IV (Theory)||3|
|FNB 291||Food Production & PatisserieII I (Practical)||1.5||FNB 294||Food Production & Patisserie IV (Practical)||1.5|
|FNB 272||Food & Beverage Service III (Theory)||3||FNB 275||Food & Beverage Service IV (Theory)||3|
|FNB 292||Food & Beverage Service III (Practical)||1.5||FNB 295||Food & Beverage Service IV (Practical)||1.5|
|RDM 281||Rooms Division Management I (Theory)||3||RDM 283||Rooms Division Management II (Theory)||3|
|RDM 291||Rooms Division Management I (Practical)||1.5||RDM 293||Rooms Division Management II (Practical)||1.5|
|ACC 125||Hospitality Accounting I||3||ACC 126||Hospitality Accounting II||3|
|MIS 201||Introduction to Management Inf. System||3||PSY 101||General Psychology||3|
|SOC 101||Fundamentals of Sociology||3||ENG 204||Business Communication for the Hotel Industry||3|
|Total Hours||22.5||Total Hours||22.5|
|Course Code||V Semester||Credit Hours||Course Code||VI Semester||Credit Hours|
|HRM 153||Hospitality Human Resources Management||3||MGT 312||Fundamentals of Entrepreneurship||3|
|STT 105||Business Statistics||3||MGT 216||Tourism Business Environment||3|
|RCH 311||Business Research Methods||3||ECO 105||Tourism Economics||3|
|FIN 133||Fundamentals of Financial Management||3||MGT 412||Strategic Management||3|
|MKT 143||Hospitality Marketing||3||PRJ 494||Project Work||3|
|Specialization 3 (Choose One)||Specialization 2 (Choose One)|
|FNB 371||Advance Food & Beverage Management||3||FNB 372||Advance Food Production Management||3|
|RDM 381||Advance Accommodation Operations Management||3||RDM 382||Advance Room Division Management||3|
|Total Hours||18||Total Hours||18|
|Course Code||VII Semester||Credit Hours||Course Code||VIII Semester||Credit Hours|
|INT 396||Internship||6||INT 397||Internship||6|
It delivers key competencies of Tourism business. It develops your intercultural understanding. Hospitality etiquette, Recipe and the Capability of Self-learning with this comprehensive qualification. You will be finally equipped with the competitive advantage of securing a career in the Tourism and Hospitality Business.