Bachelor of Hotel Management

This program aims at preparing competent manpower for holding supervisory/managerial positions in the hotel and catering industry; acquiring basic technical and social skills required for professional handling of hotel and catering operations; applying cost control measures for greater economy and success of business operations; setting standards for quality assurance of the services offered to customers; developing positive attitudes towards the trade with greater initiative and self confidence in handling the operations and finally becoming a successful entrepreneurs in small, medium and large enterprise.

PROGRAM CONTENT

FIRST SEMESTER

English
Principles of Management
Food Production and Patisserie-I
Food & Beverage Service-I
Housekeeping Operation-I

SECOND SEMESTER

Business Communication
Hotel Accounting
Food Production and Patisserie-II
Food & Beverage Service Operation- II
Housekeeping Management

THIRD SEMESTER

Food Science and Nutrition
Cost and Management Accountancy
Food Production & Patisserie-III
Food & Beverage Service -III
Front Office Operation I

FOURTH SEMESTER

Human Resource Management for Hospitality
Financial Management
Food Production Management
Food Production and Patisserie IV
Food & Beverage Management
Front Office Management

FIFTH SEMESTER

Hospitality Marketing and Sales
Hospitality Statistics
Economics
Fundamentals of Tourism
Facility Planning & management
Management Information System

SIXTH SEMESTER

Industrial Exposure

SEVENTH SEMESTER

Industrial Exposure
Project Work
Internship Report

EIGHT SEMESTER

Legal Environment for Hospitality
Organization Behavior
Strategic Management
Entrepreneurship for Hospitality
Nepalese Society & Politics
Elective Course (any one)
Cultural Resources of Tourism in Nepal

Golden Gate International College

Old Baneshwor, Battisputali, Kathmandu