Pre-registration
BHM is one of the most sought and desired degrees by students all around the world. It is a special-purpose program in semester system designed to prepare the students to enter the hospitality industry at the supervisory level in areas of hotel and catering operations. This course provides training and skills development to meet the needs of people seeking employment in management positions in the hotel industry.
BHM is a multi-disciplinary program focused on a critical analysis of management styles and strategic thinking. This intensive four-year program exposes you to the diversity of the hospitality industry. The successful completion of a Bachelor in Hotel Management provides a rewarding academic hotel career ahead. The curriculum for BHM is structured to produce a Hotel professional, after the successful completion of the course.
If you’re interested in Undergraduate Hotel Management Degree, Apollo is one of the best colleges in Nepal for providing an undergraduate degree in Hotel Management.
The major job fields in the hospitality sector include hotels, resorts, fast food chains, restaurants, etc. A hotel management professional can be employed in any of the above-mentioned fields. The hotel management field is always been a hot career option among students, with globalization more and more hotel industries expanding their business to the global markets. This has created a huge demand for hotel management professionals.
- Globally Recognized Degree
- Economic Policy
- Financial Sector Management
- Quantitative Finance
Why BHM?
- To occupy supervisory positions in the hotels and catering industry with an adequate background in management functions.
- To acquire basic technical and social skills required for professional handling of hotel and catering operations.
- To apply cost control measures for greater economy and success of business operations.
- To set a standard of quality assurance of the service offered to customers.
- To become a successful entrepreneur in a small/medium scale enterprise.
Eligibility Criteria
- Minimum 12 years of formal education
- CGPA of 2.0 (on a 4.0-point scale) or 45 percent in any +2 stream
- Admission tests, group discussions, and interviews.
Curricular Structure
Semester I
| Course Code | Subject | Credit Hours |
|---|---|---|
| ENG 204 | Business Communication for Hospitality Industry | 3 |
| FNB 171 | Food Production and Patisserie I (Theory) | 3 |
| FNB 191 | Food Production and Patisserie I (Practical) | 1.5 |
| FNB 172 | Food and Beverage Service I (Theory) | 3 |
| FNB 192 | Food and Beverage Service I (Practical) | 1.5 |
| RDM 181 | Accommodation Operations I (Theory) | 3 |
| RDM 191 | Accommodation Operations I (Practical) | 1.5 |
| THS 161 | Fundamental of Tourism and Hospitality | 3 |
| Total | 18 |
Semester II
| Course Code | Subject | Credit Hours |
|---|---|---|
| FHN 191 | Food Hygiene & Nutrition | 3 |
| FNB 174 | Food Productions and Patisserie II (Theory) | 3 |
| FNB 194 | Food Productions and Patisserie II (Practical) | 1.5 |
| FNB 175 | Food and Beverage Service II (Theory) | 3 |
| FNB 195 | Food and Beverage Service II (Practical) | 1.5 |
| RDM 183 | Accommodation Operations II (Theory) | 3 |
| RDM 193 | Accommodation Operations II (Practical) | 1.5 |
| MGT 231 | Foundation of Management | 3 |
| Total | 18 |
Semester III
| Course Code | Subject | Credit Hours |
|---|---|---|
| STT 101 | Hospitality Statistics | 3 |
| FNB 271 | Food Productions and Patisserie III (Theory) | 3 |
| FNB 291 | Food Productions and Patisserie III (Practical) | 1.5 |
| FNB 272 | Food and Beverage Service III (Theory) | 3 |
| FNB 292 | Food and Beverage Service III (Practical) | 1.5 |
| RDM 281 | Room Division Management I (Theory) | 3 |
| RDM 291 | Room Division Management I (Practical) | 1.5 |
| MIS 201 | Introduction to Management Information System | 3 |
| Total | 18 |
Semester IV
| Course Code | Subject | Credit Hours |
|---|---|---|
| ACC 126 | Hospitality Accounting and Costing | 3 |
| FNB 274 | Food Productions and Patisserie IV (Theory) | 3 |
| FNB 294 | Food Productions and Patisserie IV (Practical) | 1.5 |
| FNB 275 | Food and Beverage Service IV (Theory) | 3 |
| FNB 295 | Food and Beverage Service IV (Practical) | 1.5 |
| RDM 283 | Room Division Management II (Theory) | 3 |
| RDM 293 | Room Division Management II (Practical) | 1.5 |
| MKT 143 | Hospitality Marketing | 3 |
| Total | 18 |
Semester V
| Course Code | Subject | Credit Hours |
|---|---|---|
| FIN 133 | Fundamentals of Financial Management | 3 |
| HRM 153 | Hospitality Human Resources Management | 3 |
| BSM 383 | Behavioral Science in Hospitality Management | 3 |
| MGT 312 | Fundamentals of Entrepreneurship | 3 |
| RCH 311 | Research Methodology | 3 |
| Total | 15 |
Semester VI
| Course Code | Subject | Credit Hours |
|---|---|---|
| PRJ 451 | Project Work | 3 |
| Specialization I (Any One) | ||
| FNB 371 - Advance Food and Beverage Management | 3 | |
| RDM 381 - Advance Accommodation Operation | ||
| Specialization II (Any One) | ||
| FNB 372 - Advanced Food Production Management | 3 | |
| RDM 382 - Advance Room Division Management | ||
| Elective I (Any One) | ||
| MGT 412 - Strategic Management | 3 | |
| MGT 216 - Tourism Business Environment | ||
| Elective II (Any One) | ||
| HEM 384 - Hotel Engineering and Management | 3 | |
| EMT 385 - Event Management | ||
| CMI 386 - Casino Management and In-flight Catering | ||
| BNC 387 - Bakery and Confectionery |
Semester VII
| Course Code | Subject | Credit Hours |
|---|---|---|
| INT 396 | Internship | 6 |
| Total | 6 |
Semester VIII
| Course Code | Subject | Credit Hours |
|---|---|---|
| INT 397 | Internship | 6 |
| Total | 6 |
