Bachelor in Hotel Management (BHM)
The Bachelor in Hotel Management is a prestigious 4-year undergraduate degree program offered by NTHMC and affiliated with
Pokhara University. This program is specifically designed to develop well-rounded hotel management professionals
capable of working across all departments of modern hospitality establishments.
Students are exposed to a rich blend of theoretical knowledge and extensive practical training in NTHMC's
state-of-the-art labs — including food production, bakery, food & beverage service, front office, and accommodation
operations labs. Industrial attachments at reputed hotels ensure real-world readiness.
Program Highlights
- Affiliated with Pokhara University – nationally and internationally recognized degree
- Practical training in fully-equipped modern labs simulating real hotel environments
- Industrial attachment program at leading 5-star hotels in Nepal and abroad
- Expert faculty with extensive industry and academic backgrounds
- Strong alumni network in top hotels across Asia and the Middle East
- Career guidance, CV workshops, and placement assistance
- Exposure to international hospitality trends and technologies
- Annual cultural events, field visits, and hotel tours
Eligibility Criteria
- Completion of 10+2 or equivalent from a recognized board/university
- Minimum pass in all subjects at 10+2 level
- Any stream (Science, Management, Humanities) is eligible
- Age: No specific bar, but generally 17–25 years
- Candidates must pass the Pokhara University entrance examination
Career Prospects
BHM graduates from NTHMC are highly sought after in the hospitality and tourism industry. Potential career paths include:
- Hotel Operations Manager
- Food & Beverage Manager
- Front Office Manager / Guest Relations Manager
- Executive Housekeeper
- Banquet & Events Manager
- Restaurant Manager
- Hospitality Entrepreneur / Consultant
- Travel & Tourism Professional
- Airline Catering and In-flight Services
Curriculum Overview (8 Semesters)
Semester I – Foundation +
- Foundation of Hospitality Management
- Food Production I (Basic Cookery)
- Food & Beverage Service I
- Front Office Operations I
- Accommodation Operations I
- English Communication
Semester II – Core Operations +
- Food Production II (Continental Cuisine)
- Food & Beverage Service II
- Front Office Operations II
- Accommodation Operations II
- Hotel Accounting
- Communication Skills
Semester III – Advanced Skills +
- Food Production III (Bakery & Patisserie)
- Food & Beverage Service III (Bar & Beverage)
- Housekeeping Management
- Hotel Law & Ethics
- Tourism & Travel Management
- Computer Applications in Hospitality
Semester IV – Management Principles +
- Food Production IV (Asian Cuisine)
- Hotel Engineering & Maintenance
- Human Resource Management
- Marketing Management in Hospitality
- Research Methodology
- Industrial Exposure I (Hotel Attachment)
Semester V – Strategic Management +
- Strategic Hotel Management
- Event Management & Catering
- Hospitality Information Technology
- Financial Management in Hospitality
- Entrepreneurship in Hospitality
- Industrial Exposure II
Semesters VI–VIII – Specialization & Project +
- Hotel Revenue Management
- Sustainable Tourism & Ecotourism
- Internship / Industrial Placement (Final Year)
- Research Project / Dissertation
- Electives: Spa Management, Airline Catering, etc.
- Viva Voce & Comprehensive Examination
