Bachelors in Hotel Management (BHM)
About the Program
BHM, at RMC, is a four-year program spread over eight semesters. The program aims to produce efficient hoteliers and entrepreneurs who can contribute to the growth of the tourism sector in Nepal. Students are required to complete 138 credit hours of coursework, internship and project work for graduation. The program is delivered through lectures supplemented with case study, group discussions, project assignments, presentations, field visits, demonstrations, practicals and other suitable teaching methods. The students can learn about operation and management of hospitality both product as well as service. They will have tremendous opportunities to interact with industry through lots of competitions, fairs, guest speakers and industry mentors. The medium of instruction and examination for the BHM program will be in English. A student is expected to have good English language proficiency and acceptable communication skills.
Why BHM?Hospitality is one of the fastest growing industry in the world and Nepal is no exception. Nepal is well known for its indigenous hospitality. This industry has been a major source of national income. Besides, the industry has tremendously changed socio-economic status of the people directly or indirectly involved in this sector.
Our four year program with specialization course enables the students to develop themselves in particular department of hotel depending upon their interest and capacity.
What can you expect?The students develops the basic skills related to food and beverage preparation, food and beverage service, front office operations and housekeeping operations.
For students interested in the field of food and beverage, the course also aims to provide the basic knowledge in hygiene, food safety & nutrition in line with international standards.
The curriculum is designed to equip students with knowledge, skills and attitude needed for the hospitality, tourism and hotel industry. It also incorporated the core competencies of general management. The BHM program provides students a basis for career growth and prepares them for higher studies. The curriculum comprises the following semester plan:
| Year I Semester I | Credit |
|---|---|
| Fundamentals of Tourism and Hospitality | 3 |
| Food Production & Patisserie I (Theory) | 3 |
| Food Production & Patisserie I (Practical) | 1.5 |
| Food and Beverage Service I (Theory) | 3 |
| Food and Beverage Service I (Practical) | 1.5 |
| Accommodation Operations I (Theory) | 3 |
| Accommodation Operations I (Practical) | 1.5 |
| English I | 3 |
| Principles of Management | 3 |
| Year I Semester II | Credit |
|---|---|
| Food Hygiene & Nutrition | 3 |
| Food Production & Patisserie II (Theory) | 3 |
| Food Production & Patisserie II (Practical) | 1.5 |
| Food and Beverage Service II (Theory) | 3 |
| Food and Beverage Service II (Practical) | 1.5 |
| Accommodation Operations II (Theory) | 3 |
| Accommodation Operations II (Practical) | 1.5 |
| English II | 3 |
| Business Mathematics | 3 |
| Year II Semester III | Credit |
|---|---|
| Fundamentals of Sociology | 3 |
| Food Production & Patisserie III (Theory) | 3 |
| Food Production & Patisserie III (Practical) | 1.5 |
| Food and Beverage Service III (Theory) | 3 |
| Food and Beverage Service III (Practical) | 1.5 |
| Room Division Management I (Theory) | 3 |
| Room Division Management I (Practical) | 1.5 |
| Hospitality Accounting I | 3 |
| Introduction to Management Information System | 3 |
| Year II Semester IV | Credit |
|---|---|
| Business Communication for Hotel Industry | 3 |
| Food Production & Patisserie IV (Theory) | 3 |
| Food Production & Patisserie IV (Practical) | 1.5 |
| Food and Beverage Service IV (Theory) | 3 |
| Food and Beverage Service IV (Practical) | 1.5 |
| Room Division Management II (Theory) | 3 |
| Room Division Management II (Practical) | 1.5 |
| Hospitality Accounting II | 3 |
| General Psychology | 3 |
| Year III Semester V | Credit |
|---|---|
| Hospitality Human Resource Management | 3 |
| Fundamentals of Statistics | 3 |
| Business Research Methods | 3 |
| Fundamentals of Financial Management | 3 |
| Hospitality Marketing | 3 |
| Specialization 1 (Choose One) | |
| Advanced Food & Beverage Management | 3 |
| Advance Accommodation Operations Management | 3 |
| Year III Semester VI | Credit |
|---|---|
| Fundamentals of Entrepreneurship | 3 |
| Tourism Business Environment | 3 |
| Tourism Economics | 3 |
| Strategic Management | 3 |
| Project Work | 3 |
| Specialization 1 (Choose One) | |
| Advance Food Production Management | 3 |
| Advance Room Division Management | 3 |
| Year IV Semester VII | Credit |
|---|---|
| Internship | 6 |
| Year IV Semester VIII | Credit |
|---|---|
| Internship | 6 |
BHM Concentration
The concentration courses will help you to develop specialized and focused skills in the areas of your choice. Students are required to select four courses from any one of the following concentration areas offered by the University.
| Advanced Food & Beverage Management | 3 |
| Advance Accommodation Operations Management | 3 |
| Advance Food Production Management | 3 |
| Advance Room Division Management | 3 |
Faculty Members:
| SEM | Subject | Name of Faculty | SEM | Subject | Name of Faculty |
|
1st
|
Food Production & Patisserie I | Mr. Rudra Bahadur Raut |
3rd
|
Food Production & Patisserie III | Mr.Ratna Pulami |
| Food and Beverage Service I | Mr. Raj Kumar Jaiswal | Food and Beverage Service III | Mr. Sitaram Sharma | ||
| Accommodation Operations I | Ms. Ranju Acharya | Room Division Management I | Ms.Ranju Nepal | ||
| Business Communication for Hospiality Industry |
Ms. Leena Regmi | Fundamentals of Sociology | Mr. Santosh Gurung | ||
| Fundamentals of Tourism & Hospitality | Mr. Sunil Dahal | Hospitality Accounting I | Mr. Santosh Pokhrel | ||
| Introduction To MIS | Mr. Pradip Pandey | ||||
|
4th
|
Food Production & Patisserie IV | Mr.Ratna Pulami |
5th
|
Hospitality Human Resource Management | Mrs. Smriti Thapa Shrestha |
| Food and Beverage Service IV | Mr. Sitaram Sharma | Fundamentals of Statistics | Mr. Suraj Poudel | ||
| Room Division Management II | Ms. Ajra Adhikari | Business Research Methods | Dr.Anjay Kumar Mishra | ||
| Business Communication for Hotel Industry | Ms. Leena Regmi | Fundamentals of Financial Management | Mr. Shankhar Mishra | ||
| Hospitality Accounting II | Mr. Jhanindra Khatiwoda | Hospitality Marketing | Mr. Ramkumar Puri | ||
| General Psychology | Mr. Bharat Bikram Thapa | Advanced Food & Beverage Management | Mr.Jeet Shrestha |
Procedure
Students who have successfully completed or expect to complete intermediate or higher secondary examinations with minimum second division are eligible to apply. After the academic process, applicants has to go through Academic test and Interview before enrolling into the program.
Requirements
- Complete application form together with two passport size photographs.
- Original copy of all certificates and transcript of SEE or equivalent.
- Original copy of all certificates, transcript and migration of +2 level or equivalent.
- Certificate of equivalence from CDC if the student has passed grade XII from the board other than NEB, Nepal.
Scholarships
The College offers various types of merit and need based scholarships to the deserving students in the BHM program.