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 Syllabus)
| Semester I | Semester II | ||||
| Course Code | Course Description | Credits Hours | Course Code | Course Description | Credits Hours |
| ENG 204 | Business Communication for Hospitality Industry | 3 | FHN 191 | Food Hygiene & Nutrition | 3 |
| FNB171 | Food Production and Patisserie I (Theory) | 3 | FNB 174 | Food Productions and Patisserie II (Theory) | 3 |
| FNB191 | Food Production and Patisserie I (Practical) | 1.5 | FNB 194 | Food Productions and Patisserie II (Practical) | 1.5 |
| FNB 172 | Food and Beverage Service I (Theory) | 3 | FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 192 | Food and Beverage Service I (Practical) | 1.5 | FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 181 | Accommodation Operations I (Theory) | 3 | RDM 183 | Accommodation Operations II (Theory) | 3 |
| RDM 191 | Accommodation Operations I (Practical) | 1.5 | RDM 193 | Accommodation Operations II (Practical) | 1.5 |
| THS 161 | Fundamental of Tourism and Hospitality | 3 | MGT 231 | Foundation of Management | 3 |
| Total Credits | 19.5 | Total Credits | 19.5 | ||
| Semester III | Semester IV | ||||
| Course Code | Course Description | Credits Hours | Course Code | Course Description | Credits Hours |
| STT 101 | Hospitality Statistics | 3 | ACC 126 | Hospitality Accounting and Costing | 3 |
| FNB 271 | Food Productions and Patisserie (Theory) | 3 | FNB 274 | Food Productions and Patisserie IV (Theory) | 3 |
| FNB 291 | Food Productions and Patisserie III (Practical) | 1.5 | FNB 294 | Food Productions and Patisserie IV (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service (Theory) – III | 3 | FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 | FNB 295 | Food and Beverage Service IV (Practical) | 1.5 |
| RDM 281 | Room Division Management I (Theory) | 3 | RDM 283 | Room Division Management II (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1.5 | RDM 293 | Room Division Management II (Practical) | 1.5 |
| MIS 201 | Introduction to Management Information system | 3 | MKT 143 | Hospitality Marketing | 3 |
| Total Credits | 19.5 | Total Credits | 19.5 | ||
| Semester V | Semester VI | ||||
| Course Code | Course Description | Credits Hours | Course Code | Course Description | Credits Hours |
| FIN 133 | Fundamentals of Financial Management | 3 | PRJ 451 | Project Work | 3 |
| HRM 153 | Hospitality Human Resources Management | 3 | Specialization I (Any One) | ||
| MGT 312 | Fundamentals of Entrepreneurship | 3 | FNB 371 | Advanced Food and Beverage Management | 3 |
| RCH 311 | Research Methodology | 3 | RDM 381 | Advanced Accommodation Operation | |
| BSM 383 | Behavioral Science in Hospitality Management | 3 | Elective I (Any One)) | ||
| Specialization II (Any One) | FNB 412 | Strategic Management | 3 | ||
| Total Credits | 15 | MGT 216 | Tourism Business Environment | ||
| Specialization II (Any One) | |||||
| FNB 372 | Advanced Food Production Management | 3 | |||
| RDM 382 | Advanced Room Division Management | ||||
| Elective II (Any One) | |||||
| HEM 384 | Hotel Engineering and Management | 3 | |||
| EMT 385 | Event Management | ||||
| CMI 386 | Casino Management and Inflight Catering | ||||
| BNC 387 | Bakery and Confectionery | ||||
| Total Credits | 15 | ||||
| Semester VII | Semester VIII | ||||
| Course Code | Course Description | Credits Hours | Cours e Code | Course Description | Credits Hours |
| INT 396 | Internship | 6 | INT 397 | Internship | 6 |
| Total Credits | 6 | Total Credits | 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.