Bachelor of Hospitality and Catering Management (BHCM) at Purbanchal University, Bachelor of Hospitality and Catering Management (BHCM) Colleges in Nepal

Bachelor Of Hospitality And Catering Management (BHCM)

Affiliated to: Purbanchal University

About Course

Course Title : Bachelor Of Hospitality And Catering Management (BHCM)
Category/Level : Bachelors
Course Duration (months) : 48 months
Cost Range (NPR) :
Affiliated to : Purbanchal University

Course Description:

Bachelor of Hospitality and Catering Management (BHCM) is an undergraduate program under the faculty of Management, Purbanchal University. It provides the concepts and techniques related to hotel and restaurant operation, international marketing, food preparation and service, financial analysis, accounting, front office operations and handling multicultural team through the exceptional education system, professional instructors, seminar, workshop and industry visit which helps to equip student with necessary knowledge and intellectual and vocational skills to gain employment at supervisory and manager level in hospitality industry.

Admission info

Eligibility:
Candidate must have completed +2/Intermediate or equivalent in any stream from any recognized Board/ University.

Syllabus

SEMESTER I / 18 Credit Hours
108 Communication Skill in English
109 Principles of Managament
110 Tourism and Hospitality Management.
111 Food Production-I
112 Food and Beverage Service-I
113 Front Office Operation

SEMESTER II / 18 Credit Hours
208 Economics of Tourism
209 Tourism Resources of Nepal
210 Food Safety and Quality Management
211 Food Production-II
212 Food and Beverage Service-II
213 Front Office Management

SEMESTER III / 18 Credit Hours
308 Human Resource Management
309 Hospitality French
310 Food Science and Nutrition
311 Food Production-III
312 Food and Beverage Service-III
313 House Keeping Operation-I

SEMESTER IV / 18 Credit Hours
408 Hospitality Law
409 Hotel Accounting
410 Catering Management
411 Food Production-IV
412 Food Service Management
413 House Keeping Operation-II

SEMESTER V / 18 Credit Hours
508 Statistics
509 Hospitality Service Marketing
510 Hotel engineering & Maintenance
511 Bakery & Confectionary
512 Food and Beverage Cost Control
513 Events & Banquet Management
514 Customer Safety and Security

SEMESTER VI / 15 Credit Hours
608 Research Methodology
609 Entrepreneurship Development
610 Consumer behavior & Psychology
611 Recreation Management
612 Professional Seminar in Hospitality
613 Bar & Beverage Management
614 Brand Management in Hospitality

SEMESTER VII / 20 Credit Hours
708 Industrial Training/Report Writing

SEMESTER VIII / 18 Credit Hours
Internship/Report Writing