The BHM program recognizes the knowledge and skills required for various jobs in the hotel and catering industry. The programme course structure is classified into four main components; the compulsory courses, the core courses, industrial exposure and project work, and the elective courses.
The compulsory courses are designed to provide the students with sound background on English language, economics, statistics, principles of Management, Behavioral science, Legal Environment in Hotel, Human Resources Management and Managerial Accounting.
The Core Courses are focused on the functional areas of hotel operations and management. It includes courses on food production and patisseries, food and Beverage service operation, Front office operation, Housekeeping operation, Food science and hygiene, Nutrition, Hotel Engineering, Computer Application, Hotel French, and Hotel Accounting.
Students are required to acquire actual work experience through 10-12 weeks of structured practical training as industrial Exposure at the end of Second and Fourth Semester. The objective of the industrial Exposure is to bridge the gap between theoretical input and the real life work experiences. In the Sixth Semester of the course cycle, students are required to do a project work and write a project report.
Students are also required to study an elective in one of the allied areas of the Hospitality Management. The elective courses offered under the programme include tourism, History and Culture of Nepal, an Organizational Management.