Food production and patisserie
This course introduces the students to food and beverage operations through three major components: fundamental food composition and properties, food products and preparation, and food safety. Students prepare recipes, menus, and production schedules. Students develop the ability to recognize properly prepared foods through preparing, tasting and evaluating them. They are also involved in a project in which they create menus, develop and standardize recipes, and complete a plan for a dining event. The practical menus will include the Continental, Oriental, Nepalese and Indian Menus with demonstrations and practice in Bakery and patisserie works.

 Food and Beverage service
Food and Beverage service course is aimed to develop catering, restaurant and institutional food service management skills considered essential in the industry today. Students will acquire important skills and knowledge in wine, bartending and dining room service, as well as food and beverage cost control, nutrition and human resource management. Our students will have the opportunity to specialize in the management area in their industrial exposures that most interests them - restaurant, bar and entertainment venue, catering or Hotel Food and Beverage Service.

 Front Office

This course familiarizes students with the front office department of the hotel. Emphasis is placed on: guestroom availability, reservation processing, guest registration, night audit and check-out procedures through manual and a computerized property management system. The student will focus on all aspects of the unique relationship between the front office and other departments in the hotel activity.

 Housekeeping
This course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility. This course will make the students able to describe the role of the housekeeping department in hotel operations, and explain the importance of effective communication between housekeeping, the front office, and the engineering and maintenance.

 Hotel Accounting
This course will help the students to acquire the fundamental knowledge of accounting information for decision-making and control, covers: cost behavior, cost classification, cost-volume profit analysis, product costing, budgeting, variance analysis, cost estimation, cost allocations, customer-profitability analysis, managerial control systems, and performance measurement in the hotel industry. All the reporting system will be taught on the basis of the examples from different Hotels in Kathmandu.

 Human Resources Management
This course facilitates an understanding of the policies, procedures, and systems required to attract, select, develop and retain quality employees in the Hotel Industry. Students learn about the major environmental factors that affect the HR function, including legislation, economics, and demographics. The course emphasizes human resource issues in the hospitality industry. Instruction is based on class lectures, presentations and case studies.

 Computer Application
This course provides a foundation in computer technology and how it relates to everyday business computing. Students learn basic computing concepts during lectures, and these concepts are reinforced in practical lab sessions using current standards of business computing. Topics include: fundamental IT concepts; proficiency in Microsoft Office; understanding the issues of tool selection, standardization, and efficiency; integration of applications; and recognizing the importance of good computer management.

Business Communication
Managers use communication strategies that involve written and oral messages to solve problems and accomplish professional goals within the workplace. The chief goal of this course is to help students become more competent, confident, and versatile communicators. Each student prepares clear and powerful messages-reports, oral presentations, letters, and memos, and learns to approach problems analytically and make thoughtful communication choices, some of which are situation specific.

Hotel Law
The course provides students with an integrated presentation of employment discrimination, tort, and contract concepts as they apply to the legal aspects of hospitality management. Students examine relevant federal and state cases and statutes. The overall objective is to enable students to recognize, analyze and evaluate legal issues for the purpose of making and articulating appropriate decisions in the workplace.

Hospitality Marketing
This course covers the fundamental concepts of marketing management and in the techniques, analyses, and frameworks for solving marketing-management problems. Students explore theories and conceptual frameworks that draw on customer, competitor, and core-capability analyses in marketing planning and implementation. Students develop decision-making capabilities in product/service development, pricing, advertising and promotions, and distribution policies. The capstone of the course is team development of a marketing plan for a new hospitality business.

Casino Management
A vital part of the hospitality industry, casino gaming is one of the most exciting and fastest growing industries. This course focuses primarily on the operation and ownership of commercial casinos and the hotels attached to them. It is designed to introduce students to the internal and external casino environment. It looks at the historical development of gaming in America to understand how the industry has evolved to its present form. Students learn the organizational structure of a casino hotel, how it operates and how it makes money. Students also gain an understanding of the different companies that own casino hotels and the current issues facing these companies. Topics include: casino marketing strategies and player rating systems; the social and economic impact of gaming and the various regulatory environments within which casinos operate; and how common casino games are played and the mathematics of the various games. Students build on their food and beverage and hotel knowledge to better understand the specific challenges facing casino hotel operators.

Economics for Tourism and Hospitality
This course introduces students to microeconomic principles and theories in the context of applications and solutions associated with the service industry with a focus on hospitality and travel. Topics include: principles of production, supply and demand, firm behavior, costs, pricing, and topics specifically associated with the travel and hospitality industry. Course work includes readings, lectures, discussions, problem sets and guest speakers.

Airlines Service and Management
This course is a must for those interested in a career in the airlines industry. The impact of 9/11 upon the industry is investigated. Airline service and on-board services are used as competitive advantages by airline carriers. In fact, names such as Singapore Airlines and Virgin Atlantic have become synonymous with service excellence in the service economy.

The strategies of developing competitive advantages and superior service in today's erratic economic climate are a major part of class discussion. Executives from LSG sky chefs, Indian Airlines, Golf Air, and other major Airlines will be invited for guest lectures to encourage the students.

Financial Management
The course develops an understanding of the strategic roles that financial analysis and finance play in internal management decision-making of hotel and restaurant firms. That understanding, coupled with the ability to apply the tools, form the essence of hospitality financial management. Students build competence in using the quantitative tools of decision support models in hospitality financial management, develop a working knowledge of the ownership of hospitality assets, specifically hotels and restaurants, how the assets and the owner's positions are valued, and the drivers of unit-level revenues and values. The course provides an introduction to the fundamentals of hotel and restaurant finance and develops an understanding of how franchise agreements and management contracts are used in hotels and restaurants.

Industrial Specialization Training & Report Writing
To develop communicative competence in Hospitality industry and to enable the student to read and comprehend text related to the general and specific areas of their study.

1st Semester

2nd Semester

3rd Semester

4th Semester

5th Semester

6th Semester

7th Semester:

8th Semester

Total Credit Hours: 144, Full Marks 4800, Marking: 60% Theory & 40% Practical. University 60% and College 40% Evaluation