Program Objectives
The Bachelor of Hotel Management (BHM) program at the Faculty of Management Studies (FMS) of Pokhara University provides students with sound conceptual knowledge, skills, 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 general education with courses 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. After completion of all the requirements of the four-year study program, graduates should be able to:
• occupy supervisory positions in the hotel and catering industry with adequate background of management functions;
• acquire technical and social knowledge and skills required for professional handling of hotel and catering operations;
• apply management skills for greater economy and success of business operations;
• set standards for quality assurance of the services offered to customers;
• develop positive attitude towards the trade with greater initiative and self-confidence in handling the operations; and
• become a successful entrepreneur in a small/medium size enterprise.
Curricular Structure
The BHM curriculum comprises the followings six distinct components:
• Foundation Courses: Theses course develop students’ conceptual foundational skills in various sectors of management and provide them with strong base in hospitality communication, statistics, and behavioral sciences.
• Core Course: These courses are focused on the core knowledge and skills required in managing hospitality services. These courses are divided into two groups, management core courses and hotel management core courses.
• Elective Courses: These courses help students get addition knowledge and skills in both foundation and core courses. Students are required to select two courses from two groups of the elective areas offered by the University.
• Specialization Courses: The Specialization courses help students to develop specialized advanced skills in the areas of their choice. Students are required to select two courses from two groups of the concentration areas offered by the University.
• Project Work: Students will be given project in sixth semester which will be a 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 and enhance the knowledge in the subjects. 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 areas of tourism and hospitality industry of the student’s choice. The students are required to make a presentation of the project to a panel of judges, comprising of the college professors/lecturers/experts from the industry.
• Internship: Students will be placed in a fine dining restaurant, three to five-star hotels/resorts for 48 weeks of industrial exposure in seventh and eighth semester. During this time, they will be required to work on the job from single to multiple departments, namely, Food Production, Food and Beverage Service, Room Division and Accommodation Operations, Front Desk, Bar, Events, Bakery, Casino, In-flight Catering, Cruise in an assigned role. 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 managers/supervisors under whom the students would undergo their on-the-job training. At the end of Seventh semester, students will submit Internship Mid-term Report to the college. At the end of Eight semester, the final report will be evaluated in physical/virtual presence mode.
Program Features
The BHM is a four-year program spread over eight semesters. A student needs to successfully complete 120 credit hours of course work, internship and project work for graduation. In the program, lectures are supported by case study, group discussions, project assignments, presentations, field visits, and demonstrations, practical and other suitable teaching methods. The medium of instruction and examination for BHM program will be in English. A student is expected to have good English language proficiency and acceptable communication skills.
The Semester System
In the program, each course is assigned a certain number of credits depending on its lecture, tutorial and practical work hours. All the foundation and management core courses have 3 credit hours with a total of 48 hours of theory classes for each course. The hotel management core courses (Food production, Food and Beverage Service, Room Division and Accommodation operations) have 3 credit hours for theory (48 class hours) and 1.5 credit hours for practical (24 hours). The specialization area requires students to take two courses of 3 credit hours each. The prominent feature of the semester system is the process of continuous evaluation of a student’s performance and flexibility to allow the students to progress at a pace suited to his/her individual ability, subject to the regulation of credit requirements.
Entry Requirements and Admission Procedures
Eligibility
The entry requirement for a new student in BHM will be Intermediate or Higher Secondary level (10+2) or Proficiency Certificate Level (PCL), or equivalent as recognized by Pokhara University. The minimum criteria for entry area. The minimum CGPA 1.80 and each subject must score at least D or b. 45% or second division. In addition, the student must pass the entrance test conducted by the concerned college.
Documents Required
The applicant is required to submit the following documents with the application form made available by the concerned college/school by paying a predetermined fee:
• Completed and signed BHM application form
• Official transcripts from the academic institutions previously attended. Certificates of all degrees should be photocopied and submitted with proper attestation. Enrolment is conditional upon completion of all admission formalities including payment of all fees as determined by the college. Incomplete applications shall not be processed.
Admission Procedures
A notice inviting applications for admission is publicly announced. Application forms and information brochures are provided, on request, after the payment of the prescribed fee. The concerned college scrutinizes the application. The eligible candidates are informed to take the entrance test. The date and time for the entrance test are informed to the applicants by the concerned colleges. The college may also interview the candidates for the final selection for admission.
The candidates who are given provisional admission under special conditions are required to submit all necessary documents within a month after their regular classes begin. A student who fails to do so will have his/her admission cancelled.
Academic Schedule and Course Registration
The academic session consists of two semesters. The fall Semester starts in September and the Spring Semester starts in March. Students are normally admitted to the program in the Fall Semester once in a year.
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 5 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.
Addition and Withdrawal from the Course
A student will have the option to add or drop from the course. This can be done only during the first three weeks of the semester. A student wishing to withdraw from a course should apply on the prescribed form within one month of the beginning of the semester.
Attendance Requirements
A student must attend every lecture, tutorial, seminar and practical classes. However, to accommodate for late registration, sickness and other contingencies, the attendance requirements will be 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.
Normal and maximum Duration of Study
The normal duration and maximum duration for the completion of the requirements for the program is as follows:
• Normal duration: 4 Years (8 Semesters)
• Maximum duration: 8 Years A full-time student has to take a minimum of 12 credits.
Evaluation System
A student’s academic performance in a course is evaluated in two phases:
• Internally by the concerned faculty member through quizzes, tutorials, lab works, home assignments, class tests, class participation, term papers, formal internal examination etc.
• Externally by the Office of the Controller of Examinations through semester-end examinations.
A fifty percent weight is given to each internal and external evaluation (semester-end examination). A student is required to pass the internal and external evaluations independently. The final grade awarded on the basis of 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.
Grading System
Pokhara University follows a four-point letter grade system. The letter grades awarded to students will be as follows:
| Grade | Grade Point | Description |
| A | 4.0 | Excellent |
| A- | 3.7 | |
| B+ | 3.3 | |
| B | 3.0 | Good |
| B- | 2.7 | |
| C+ | 2.3 | |
| C | 2.0 | Satisfactory |
| C- | 1.7 | |
| D+ | 1.3 | |
| D | 1.0 | Minimum Requirement |
| F | 0 | Fail |
In some rare and unusual circumstances, if a student is unable to complete all the required works for the course, he/she may be temporarily marked with an incomplete grade “I”. If all the required works are not completed within the following semester, the letter “I” will be automatically converted into “F”. The performance of a student is evaluated in terms of the following two indices:
• The semester grade point average (SGPA) which is the grade point average for the semester and is given by:
SGPA = Total honor points earned in a semester/ total number of credit hours taken in a semester.
• The cumulative grade point average (CGPA) which is the grade point average for all completed semester and is given by:
CGPA = Cumulative total honor points earned/ cumulative total number of credit hours taken.
Repeating a Course A course may be taken only once for grade. Since passing of all courses individually is a degree requirement, the student must retake the failing course when offered and must successfully complete the course. A student will be allowed to retake maximum of two courses to achieve a minimum CGPA of 2.0. The grade earned on the retake examination will substitute the earlier grade earned by the student in that course. A student can retake a course only when it is offered by the college/University.
Credit Transfer and Withdrawal
A maximum up to 25 % of the total credit hours of courses completed in an equivalent program of a recognized institution may be transferred/ waived for credit on the recommendation of the Head of the Faculty. For transfer of credit, a student must have received a grade of B or better in respective course. Courses taken earlier than five years from the time of transfer may not be accepted for transfer of credit. However, a student transferring from one program to another academic program of Pokhara University may receive a credit transfer of all the compatible courses completed with at least grade “C”.
A student may apply for withdrawal from the entire semester only on medical grounds. The principal will examine each application for semester withdrawal and depending on the merit of the case: he/she will make an appropriate decision. No partial withdrawal from courses registered in a semester will be considered.
Provision for Re-totaling and Rechecking
Students may apply for re-totaling or rechecking of their grades as per the university rules, upon payment of the prescribed fee.
Dismissal from the Program
A student is normally expected to obtain a CGPA of 2.0 at the undergraduate level. A student. whose performance in the past semesters does not show the possibility of maintaining this CGPA, may be dismissed from the program.
Degree Requirements
For graduation a student should:
• Earn at least a ‘D’ grade in each course as specified in the grading system section,
• Complete the internship with ‘Pass’ grade,
• Complete all the courses, project work and internship as specified in the curricular structure, section within the maximum time period mentioned in the duration of study section,
• Maintain at least 2 CGPA
Distinction and Dean’s List
A student who obtains a CGPA of 3.6 or better will receive the BHM degree with distinction. The Dean’s list recognizes outstanding academic performances in the FMS. To quantify, a student must have a CGPA of 3.7 or better.
Unfair Means
Students are strictly forbidden from adopting unfair means in class assignments, tests, reportwriting and final examination.
The following would be considered as adoption of unfair means during examination:
• Communication with fellow students for obtaining help:
• Copying from another student’s script/report/paper.
• Copying from disk, palm of hand, mobile phone, or other incriminating documents.
• Processing from any incriminating documents, whether used or not.
• Any approach in direct or indirect form to influence teacher concerning grade.
• Unruly behavior which disrupts academic program.
If the Lecturer detects a student using unfair means, the student may be given a grade at the discretion of the Examination Board of the University. Adoption of unfair means may result in the dismissal of the student from the program and expulsion of the student from the college and as such from Pokhara University.
CURRICULUR STRUCTURE
Foundation Courses (12 Credits)
ENG 204 Business Communication for Hospitality Industry 3
STT 101 Hospitality Statistics 3
BSM 383 Behavioral Science in Hospitality Management 3
RCH 311 Research Methodology 3
Management Core Courses (27 Credits)
THS 161 Fundamentals of Tourism and Hospitality 3
FHN 191 Food Hygiene & Nutrition 3
MGT 231 Foundation of Management 3
MIS 201 Introduction to Management Information System 3
ACC 126 Hospitality Accounting and Costing 3
MKT 143 Hospitality Marketing 3
FIN 133 Fundamentals of Financial Management 3
HRM 153 Hospitality Human Resource Management 3
MGT 312 Fundamentals of Entrepreneurship 3
Hotel Management Core Courses (54 Credits)
FNB 171 Food Production and Patisserie I (Theory) 3
FNB 191 Food Production and Patisserie I (Practical) 1.5
FNB 172 Food and Beverage Service I (Theory) 3
FNB 192 Food and Beverage Service I (Practical) 1.5
RDM 181 Accommodation Operations I (Theory) 3
RDM 191 Accommodation Operations I (Practical) 1.5
FNB 174 Food Production and Patisserie II (Theory) 3
FNB 194 Food Production and Patisserie II (Practical) 1.5
FNB 175 Food and Beverage Service II (Theory) 3
FNB 195 Food and Beverage Service II (Practical) 1.5
RDM 183 Accommodation Operations II (Theory) 3
RDM 193 Accommodation Operations II (Practical) 1.5
FNB 271 Food Production and Patisserie III (Theory) 3
FNB 291 Food Production and Patisserie III (Practical) 1.5
FNB 272 Food and Beverage Service III (Theory) 3
FNB 292 Food and Beverage Service III (Practical) 1.5
RDM 281 Accommodation Operations III (Theory) 3
RDM 291 Accommodation Operations III (Practical) 1.5
FNB 274 Food Production and Patisserie IV (Theory) 3
FNB 294 Food Production and Patisserie IV (Practical) 1.5
FNB 275 Food and Beverage Service IV (Theory) 3
FNB 295 Food and Beverage Service IV (Practical) 1.5
RDM 283 Accommodation Operations IV (Theory) 3
RDM 293 Accommodation Operations IV (Practical) 1.5
Specialization Area (6 Credits)
FNB 371 Advanced Food and Beverage Management 3
RDM 381 Advanced Accommodation Operation 3
FNB 372 Advanced Food Production Management 3
RDM 382 Advanced Room Division Management 3
Electives (6 Credits)
MGT 412 Strategic Management 3
MGT 216 Tourism Business Environment 3
HEM 384 Hotel Engineering and Management 3
EMT 385 Event Management 3
CMI 386 Casino Management and Inflight Catering 3
BNC 387 Bakery and Confectionery 3
Project Work (3 Credits)
INT Internship (12 Credits)
