BHM

Bachelor of Hotel Management

INTRODUCTION:

The Bachelor of Hotel Management (BHM) program at the Faculty of Management Studies (FMS) of Pokhara University provides students with sound conceptual knowledge, practical skill, and attitude required for the various areas of business and hospitality management The BHM program aims at developing students’ intellectual ability, executive personality and managerial skills through an appropriate blending of business and managerial skills through an appropriate blending of business and general education with course related to hospitality management. The program is targeted at building leadership qualities required for managing business functions. The program also aims to produce entrepreneurs who can initiate small scale hotel and restaurant business. Besides, the program helps the students to develop proper attitudes and qualities required for managing business functions.

Objectives of the program:

  • To occupy supervisory positions in the hotel and catering industry with adequate background of management functions;
  • To acquire technical and social knowledge and skills required for professional handling of hotel and catering operations;
  • To apply management skills for greater economy and success of business operations;
  • To set standards for quality assurance of the services offered to customers;
  • To develop positive attitude towards the trade with greater initiatives and self confidence in handling the operations; and
  • To make a successful entrepreneur in a small/medium size enterprise.

Curricular Structure:

The BHM Program is an intensive 4-year course stretched over eight semester of full time study, with every academic year having two semesters. The Fall Semester starts in September and the spring semester in March. Students are normally admitted to the program in the fall semester. Maximum duration allowed for the BHM program to be completed is eight years i.e.,16 semesters. A student needs to successfully complete 138 credit hours of course work, internship and project work for graduation. After completion of the course requirements students are awarded with the degree of Bachelor of Hotel Management (BHM) by Pokhara University.

Foundation courses (21 Credits):

These courses develop students’ management skills and provide them with strong foundation in business communication, statistics, mathematics and behavioural sciences.

  • ENG   101     English I
  • ENG   102     English II
  • MTH   105     Business Mathematics
  • PSY   101     General Psychology
  • ENG   204     Business Communication for the Hotel Industry
  • STT   105     Fundamentals of Statistics
  • SOC   101     Fundamentals of Sociology

Management Core Courses (42 Credits):

These courses will help student to understand principles and practices in the basic and functional area of management and develop their ability to synthesize and appreciate.

  • MGT   111     Principles of Management
  • THS   161     Fundamentals of Tourism and Hospitality
  • FHN   191     Food Hygiene and Nutrition
  • MIS   101     Introduction to Management Information System
  • ACC   125     Hospitality Accounting I
  • ACC   126     Hospitality Accounting II
  • MKT   143     Hospitality Marketing
  • HRM   153     Hospitality Human Resources Management
  • FIN   133     Fundamentals of Financial Management
  • MGT   313     Strategic Management
  • RCH   311     Business Research Methods
  • MGT   216     Tourism Business Environment
  • ECO   105     Tourism Economics

Hotel Management Core Courses [Theory and Practical] (36 Credits):

Food Production and Patisserie - Credits

  • FNB   171     Food Production and Patisserie I (Theory) -3
  • FNB   191     Food Production and Patisserie I (Practical) -1.5
  • FNB   174     Food Production and Patisserie II (Theory) -3
  • FNB   194     Food Production and Patisserie II (Practical) -1.5
  • FNB   271     Food Production and Patisserie III (Theory) -3
  • FNB   29     Food Production and Patisserie III (Practical) -1.5
  • FNB   274     Food Production and Patisserie IV (Theory) -3
  • FNB   94     Food Production and Patisserie IV (Practical) -1.5

Food and Beverage Service Operations - Credits

  • FNB   172     Food and Beverage Service I (Theory) -3
  • FNB   192     Food and Beverage Service I (Practical) -1.5
  • FNB   175     Food and Beverage Service II (Theory) -3
  • FNB   195     Food and Beverage Service II (Practical) -1.5
  • FNB   272     Food and Beverage Service III (Theory) -3
  • FNB   292     Food and Beverage Service III (Practical) -1.5
  • FNB   275     Food and Beverage Service IV (Theory) -3
  • FNB   295     Food and Beverage Service IV (Practical) -1.5

Specialization Courses (6 Credits):

These courses will provide students with the opportunity to specialize in a particular area of hotel and catering operations namely Food Production, Food & Beverage Services, Accommodation Operations and Room Division. Students are allowed to choose one course in fifth and the other in sixth semester.

Specialization I - Credits

  • FBR   371     Advanced Food & Beverage Management -3
  • RDM   381     Advance Accommodation Operations Management -3

Specialization II -Credits

  • FPR   372     Advanced Food Production Management -3
  • RDM   82     Advance Room Division Management -3

PRJ 494 Project Work (3 Credits):

Students will be given a project in the sixth semester which will be capstone module of the course; the objective of the project work will be to make students apply comprehensive knowledge and skills learned in the program. The project work requires a student to prepare a business plan for opening any hotel/resort/bakery/restaurant/coffee shop/theme park or prepare a research paper in any area of tourism and hospitality industry of the students’ choice. The students would be required to make a presentation to a panel of judges, comprising of the college professors/lecturers/experts from the industry.

INT 396 Internship (12 Credits):

The students will be placed in three to five-star hotels/resorts for one year of industrial exposure in seventh and eighth semesters. During this time, they will be required to work on the job in the basic operational departments, namely, Food Production, Food and Beverage Services, Room Division and Accommodation operations. They will be provided with a list of learning objectives for this period; will make observations and record it in a structured manner in a report, which will be evaluated for grading. The departmental manager/supervisors under whom the students would undergo their on-the-job training will also make a performance appraisal which will compromise of 60% weightage; and the written internship report and presentation compromises of 40% weightage of the total marks. The students would be required to make a presentation of the internship report to a panel judges, comprising of the college professors/lecturers/experts from the industry.

A student must obtain ‘Pass’ grade in the internship. Failure to obtain passing will call for a retake of the internship program. Such retake may be allowed at most only once.

Course Registration:

Students are required to register courses at the beginning of each semester. Since registration is a very important procedural part of the credit system, all students must present themselves at the college. Registration in absence may be allowed only in rare cases at the discretion of principal. A student’s nominee cannot register for courses but will only be allowed to complete other formalities.

TEACHING PEDAGOGY & LEARNING VALUES:

The BHM Program adopts rigorous theoretical and practical instruction complemented by case-based teaching, term-paper writing, seminars, practical lab work and project work to emphasize on the application of concepts and theories to identify, diagnose and solve managerial problems. Up-to-date and relevant course materials are used to provide students with a solid theoretical base with conceptual clarity and lab work. Throughout the program, emphasis is placed on active participation and involvement of students in learning with the role of a faculty member mostly confined to that of a guide and counselor.

Students are also encouraged to consult the faculty during office hours for academic assistance. SAIC also adopts critical approach to learning which offers the students long lasting benefits than conventional management courses.

EVALUATION AND GRADING SYSTEM:

A student’s academic performance in a course is evaluated in two phases as:

  •  Internally (session work) by the concerned faculty member through quizzes, tutorials, lab works, home assignments, Presentation, case studies, class tests, class participation, term papers etc.
  • Externally by the Office of the Controller of Examination through Semester-end examinations.

A fifty percent weight is given to internal and fifty percent weight is given to external evaluation (Semester-end examination). A student is required to pass the internal and external evaluation independently. The final grade awarded to a student in a course is based on his/her consolidated performance in both internal and external evaluations.
A student will get NOT Qualified (NQ) status in the internal evaluation if his/her performance falls below the minimum requirement. Such students will not be allowed to appear in the semester-end-examination of that particular course.
The student’s performance is evaluated and graded on a letter grading system with a 4-point scale. In order to graduate, a student should achieve CGPA (Cumulative Grade Point Average) of 2.0 or better.
Only in very rare and unusual circumstances, if a student cannot finish all the required works for the course, he/she may be awarded an incomplete grade of “I”. If all the required works are not completed within the following semester, the grade of “I” will be automatically converted into “F”.

Degree Requirements:

For graduation a student should have:

  • A ‘D’ or better grade in each of the courses as specified in the curricular structure section.
  • Completed all the courses, project work and internship as specified in the curricular structure section within the maximum time period specified in the normal and maximum duration of study section.
  • Completed the internship with ‘Pass’ grade.
  • A CGPA of 2 or better.

A student, whose performance in the past semesters does not show the possibility of maintaining this CGPA, may be dismissed from the program.

Attendance Requirement:

The students must attend every lecture, tutorial, seminar and practical classes. However, to accommodate for late registration, sickness and other contingencies, the attendance requirements is set for a minimum of 80% of the classes actually held. If the student is absent from the college for more than four weeks without permission of the principal, his/her name will be removed from the college roll.

REQUIREMENT DETAILS:

Anyone having Intermediate of Higher Secondary or Proficiency Certificate Level or equivalent as recognized by Pokhara University can apply for admission to the Bachelor of Business Administration program. Admission to the program is based on academic promise of applicants as indicated by their academic records, statement of objectives, recommendations, scores on entrance test and performance in the personal interview.

Admission Process:

The admission process at the college involves:

  • Submission of complete application form, two letters of recommendations and transcripts of all previous degrees (SLC onwards) along with payment of the admission test fee within the date specified. The candidates, who are given provisional admission under special condition, are required to submit all necessary documents within a month of the beginning of regular classes. Otherwise, the admission will be cancelled
  • Taking Admission Test Administered by the College. Applicants are tested for their aptitude to study management through a written Admission Test administered by the University/College. The test is designed to assess the applicants’ ability in verbal and quantitative reasoning and proficiency in English language.
  • Personal Interview. After the applicants are short-listed on the basis of their score in the admission test and previous academic achievements, they are required to appear for a personal interview.

Fee Details

The total cost of the entire Bachelor of Business Administration (BBA) Program is NRs. 7,00,000 payable in 24 installments in the period of 4 years. This charge is inclusive of all the forms, fees, practical expenses and registration applicable for Pokhara University (PU). The fee amount does not include accommodation, books, stationary and other personal expenses.

* Merit and need based scholarship shall be provided for the deserving students.

The fees charged by the College are subject to change without prior notification