Bachelor in Hotel Management (BHM)

Pioneer in Hospitality and Culinary arts

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Course Details

Bachelor in Hotel Management (BHM) program has been designed to provide students a strong base of skill & expertise and to operate or manage restaurants, hotels or eateries in the hospitality industry

Our Students get exclusive opportunity to learn from the experts in the field with years of experience. The course is comprised of theoritical and pratical based learning programs coupled with internship and field placement in renowned hotels and restaurants.

Our Infrastructure

We are equipped with a world class restaurant setting and kitchen

Bakery icon

Bakery Section

We have a well-equipped bakery kitchen with modern tools

Hot Kitchen

Our Hot Kitchen setup has all tools and accessories with modern culinary equipments that are used in professional setting

360 Bar

We have a great ambience and interior décor with well equipped bar equipment, drinks, tools, ingredients and necessary items

Wine Tasting Room

We have individual wine tasting area setup for the students to learn and get used to identifying wines and wine types


We have a neat restaurant that mimics the real setting of a well maintained restaurant

Front desk

Front desk setup like a real hotel

Housekeeping room

We conduct practical of housekeeping in a simulated Hotel room with beddings, bathroom and cupboard

Locker room

During practical students have to use the locker like a actual locker room in a legitimate hotel

Program Syllabus

The syllabus of the BHM as provided by TU

Semester I

English Introduction to Hospitality Principle of Management Food Production &Patisserie (Theory & Practical) – I Food & Beverage Service (Theory & Practical)- I House Keeping Operation (Theory & Practical)- I

Semester II

Business Communication Hotel Accounting Food Production & Patisserie (Theory & Practical)- II Food & Beverage Service (Theory & Practical)- II House Keeping Operation (Theory & Practical)- II International Language –I (French)

Semester V

Statistics Economics Fundamental Of Tourism Facility Planning & Management Management Information System

Semester VI

Legal Environment for Hospitality Industry Organazational Behaviour Strategic Management Entrepreneurship for The Hospitality Industry Cultural Resources of Tourism in Nepal

Semester III

Food Science &Nutrition Cost &Management Accounting Food Production & Patisserie( Theory & Practical)- III Food & Beverage Service( Theory & Practical) – III Front Office Operation (Theory & Practical)- I International Language – II (Chinese)

Semester IV

Human Resource Management Finincial Management Hospitality Marketing & Sales Food Production Management ( Theory & Practical )- IV Food & Beverage Service ( Theory & Practical )- IV Front Office Operation ( Theory & Practical )- II

Semester VII

Internship I Internship Report

Semester VIII

Internship I Internship Report


BHM Practical
BHM Plating
Bar tending
BHM practical
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Transform your Career…

Transform yourself to a world class professional.
Manager| Chef | Supervisor | Entrepreneur  


Dillibazar, Kathmandu, Nepal