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 studies, group discussions, project assignments, presentations, field visits, demonstrations, practicals, and other suitable teaching methods. The students can learn about the 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 industries 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 the socio-economic status of the people directly or indirectly involved in this sector. This four-year program with a specialization course enables the students to develop themselves in a particular department of the hotel, depending on their interest and capacity.
What can you expect?
The students develop 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.
Curriculum
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
Procedure
Students who have successfully completed or expect to complete intermediate or higher secondary examinations with a minimum second division are eligible to apply. After the academic process, applicants have to go through an Academic test and an Interview before enrolling in the program.
Requirements
Complete the application form together with two passport-size photographs.
Original copy of all certificates and transcript of SEE or equivalent.
Original copy of all certificates, transcripts, and migration of +2 level or equivalent.
Certificate of equivalence from the CDC if the student has passed grade XII from a board other than NEB, Nepal.
Scholarships
The College offers various types of merit and need-based scholarships to deserving students in the BHM program.
