THE CYCLE OF THE COURSE
The BHM curriculum is divided into eight semesters (4 year). The following are the courses offered in various semesters and credit hours:
| First Semester | Second Semester |
| 1. BHM 301: Food Production and Patisserie- I (Credit hours-3) 2. BHM 311: Food and Beverage Service –I (Credit hours-3) 3. BHM 321: House Keeping Operations (Credit Hours: 3) 4. ENG 311: English (Credit Hours: 3) 5. MGT 311: Principles of Management (Credit Hours: 3) | 1. BHM 302: Food Production and Patisserie – II Credits: 3 2. BHM 312: Food and Beverage Service Operation-II Credit: 3 3. BHM 322: House Keeping Management Credits: 3 4. BHM 324: Hotel Accounting Credits: 3 5. ENG 203: Business Communication Credit Hours: 3 |
| Third Semester | Fourth Semester |
| 1. Food Science and Nutrition 2. Cost and Management Accountancy 3. Food Production and Patisserie III 4. Food and Beverage Service Operations III 5. Front office operations | 1. Human Resources Management 2. Financial Management 3. Food Production Management 4. Food and Beverage Management 5. Front Office Management |
| Fifth Semester | Sixth Semester |
| 1. Hospitality Marketing and Sales 2. Statistics 3. Economics 4. Fundamental of Tourism 5. Facility Planning and Management 6. Management Information System | Industrial Exposure (15 credits) |
| Seventh Semester | Eigth Semester |
| 1. Industrial Exposure 2. Project Work 3. Internship Report | 1. Legal Environment for Hospitality 2. Organizational Behavior 3. Strategic Management 4. Entrepreneurship for Hospitality 5. Nepalese Society and Politics 6. Elective courseCultural Resource of Tourism in Nepal 7. Quality Management |
