About the Degree
BHM is a four-year college program offered by Purbanchal University at many affiliated colleges in Nepal. Developed over 8 semesters and 144 credit hours, this program trains students for success in a changing global hospitality field.This program is available through 9 institutions in Nepal. The curriculum connects theoretical knowledge with practical acquired in the workplace, so students become ready to work confidently at home and abroad.
BHM students learn about a wide variety of functions and principles from both theoretical and practical sides of the industry. Both basic business topics and important hospitality subjects are covered so that students gain both management knowledge and skills for the industry. With the course, students learn the key management, communication, leadership and customer service skills important in the hospitality and tourism businesses.
As well as regular classes, the program encourages experiential learning with laboratory sessions, real cases to study, workshops and positions at internship firms. Students get to see how hotels, resorts, travel companies, cruise lines, airlines and similar places work by participating in these experiences. Key areas of study include:
· Front Office Management
· Housekeeping Operations
· Food Production and Culinary Arts
· Food and Beverage Service Management
· Hospitality Marketing and Sales
· Financial and Human Resource Management in Hospitality
· Hotel Law and Ethics
· Event and Tourism Management
· Research Methodology and Project Work
Participation in industrial internships is required for students and occurs in renowned hospitality institutions at a national or international level. These internships help participants learn about working situations and what is required in the industry.
Using this approach, students build necessary skills, practical experience and leadership for a successful future in hotel management, travel and tourism, catering and event management. The program opens doors for students who plan to get a Master’s degree in hospitality, business or tourism management. BHM students finish their programs knowing they can choose from various possible roles.
· Hotel and Resort Manager
· Food and Beverage Manager
· Front Office Executive
· Banquet and Event Coordinator
· Housekeeping Supervisor
· Sales and Marketing Officer in Hospitality
· Travel Consultant or Tour Operator
· Cruise Line Staff or Airline Cabin Crew
· Entrepreneur in Hospitality Sector
Its main purpose is to help students become industry professionals who are prepared for global developments, deliver quality services and drive development in hospitality and tourism.
Eligibility Criteria
For Grading System
Students who have completed their 10+2 education or equivalent in any stream under the grading system must have achieved a minimum cumulative GPA of 2.0. Additionally, they must have secured at least a ‘C’ grade in all individual subjects. This ensures a basic academic competency across all subjects. Students are also expected to demonstrate English language proficiency, as the medium of instruction in most colleges is English.
For Percentage System
Applicants who completed their 10+2 or equivalent education under the percentage-based evaluation system must have secured at least 45% aggregate marks. This benchmark confirms that the student has a strong foundational understanding necessary for studying hotel management at the undergraduate level. As the course is conducted in English, applicants must also be comfortable with the language for lectures, assignments, and communication.
For A-Level or Equivalent International Qualifications
Candidates who have completed A-Level or any equivalent international qualification must have passed at least three subjects, with grades equivalent to a minimum GPA of 2.0 or 45% in aggregate. They should also demonstrate sufficient English language skills, since most academic activities in the program are conducted in English.
For CTEVT Diploma Holders
Students holding a diploma from CTEVT or a similar institution, especially in Hotel Management, Tourism, or related fields, may be eligible for lateral entry or direct admission into the BHM program, provided they have secured a minimum second division (45%) or equivalent GPA. Eligibility for credit transfer or advanced placement depends on individual college policies and the nature of the diploma program completed.
Grading System
Each grade is determined by the results of internal and external evaluations for each student in every course. The university assigns grades according to international standards. To get a grade, a student’s marks are turned into a percentage and this percentage maps to a respective grade point. Passing and receiving a graduation certificate requires students to maintain a minimum level of CGPA. Because of this system, both academics and the learning process are clear and progress is assured..
| Letter Grade | Grading Scale | Grade Point |
|---|---|---|
| A+ | 90 and above | 4.00 |
| A | 80 – 89.9 | 3.75 |
| B+ | 70 – 79.9 | 3.50 |
| B | 60 – 69.9 | 3.00 |
| C | 50 – 59.9 | 2.50 |
| D | 40 – 49.9 | 1.75 |
| F | Below 40 | 0.00 |
Students have to earn at least 40% or a 1.75 grade point (D grade) to successfully complete a course. Any student not meeting this standard in a subject must retake the course. In order to earn a diploma, a student must have an overall CGPA of at least 2.00. If the compulsory score falls below 2.00, students can retake the courses they scored low on to try and raise their score. Seeing an F grade in a course (which is below 40%) means a student has failed that subject.
Course Structure
Semester I
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 111 | English for Hospitality | 100 |
| BHM 112 | Principles of Management | 100 |
| BHM 113 | Food & Beverage Service -I | 100 |
| BHM 114 | Food Production -I | 100 |
| BHM 115 | Front Office Operation-I | 100 |
| BHM 116 | House Keeping-I | 100 |
| Total | 600 |
Semester II
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 121 | Fundamentals of Travel & Tourism | 100 |
| BHM 122 | Personality Development | 100 |
| BHM 123 | Food & Beverage Service -II | 100 |
| BHM 124 | Food Production -II | 100 |
| BHM 125 | Front Office Operation-II | 100 |
| BHM 126 | House Keeping-II | 100 |
| Total | 600 |
Semester III
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 131 | Food Science & Nutrition | 100 |
| BHM 132 | Principles of Accounting | 100 |
| BHM 133 | Food & Beverage Service -III | 100 |
| BHM 134 | Food Production -III | 100 |
| BHM 135 | Hotel French | 100 |
| BHM 136 | Economics of Tourism and Hospitality | 100 |
| Total | 600 |
Semester IV
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 141 | Customer Safety & Security Management | 100 |
| BHM 142 | Hotel Accounting | 100 |
| BHM 143 | Bartending & Beverage Management | 100 |
| BHM 144 | Food Production -IV | 100 |
| BHM 145 | Organizational Behavior | 100 |
| BHM 146 | Statistics | 100 |
| Total | 600 |
Semestrer V
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 151 | Hotel Maintenance & Engineering | 100 |
| BHM 152 | Hospitality Law | 100 |
| BHM 153-2 | Bakery & Confectionary | 100 |
| BHM 154 | Entrepreneurship Development | 100 |
| BHM 155 | Hospitality Management Information | 100 |
| BHM 156 | Human Resources Development | 100 |
| Total | 600 |
Semester VI
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 161 | Hospitality Marketing | 100 |
| BHM 162 | Food & Beverage Management | 100 |
| BHM 163-1 | Rooms Division Management | 100 |
| BHM 163-2 | Food Production Operation | 100 |
| BHM 165 | Research Methodology | 100 |
| BHM 166 | Strategic Management | 100 |
| Total | 600 |
Semester VII
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 171 | Internship / Report Writing | 600 |
| Total | 600 |
Semester VIII
| Course Code | Course Title | Course Marks |
|---|---|---|
| BHM 181 | Internship / Report Writing | 600 |
| Total | 600 |
Frequently Asked Questions