Take Your HospitalityCareer to New Heights with Our BHM Course
QUEST INTERNATIONAL COLLEGE offers the Bachelor in Hotel Management (BHM) program affiliated to Pokhara University spread over eight semesters for four years.
It relates to hospitality industry, which is one of the fastest growing sectors in the world and it is projected to grow even bigger in the future. The job scope of the graduates in this sector ranges from hotels, resorts, restaurants, catering, clubs, pubs, food and beverages related businesses, banks, international cruises, marketing, airlines, embassies to any travel and tourism related organizations.

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BHM Course Curriculum and Structure
Download Course StructureFirst Semester
Subject | Credit Points |
---|---|
Principles of Management | 3.0 |
English I | 3.0 |
Accommodation Operation (Practical) –I | 1.5 |
Accommodation Operation (Theory) –I | 3.0 |
Food & Beverage Service (Practical) –I | 1.5 |
Food & Beverage Service (Theory) –I | 3.0 |
Food Production & Patisserie (Practical) –I | 1.5 |
Food Production & Patisserie (Theory) –I | 3.0 |
Fundamentals of Tourism and Hospitality | 3.0 |
Second Semester
Subject | Credit Points |
---|---|
Basic Mathematics | 3.0 |
Food Hygiene & Nutrition | 3.0 |
English II | 3.0 |
Accommodation Operation (Practical) –II | 1.5 |
Accommodation Operation (Theory) –II | 3.0 |
Food & Beverage Service (Practical) –II | 1.5 |
Food & Beverage Service (Theory) –II | 3.0 |
Food Production & Patisserie (Practical) –II | 1.5 |
Food Production & Patisserie (Theory) –II | 3.0 |
Third Semester
Subject | Credit Points |
---|---|
Fundamentals of Sociology | 3.0 |
Introduction to Management Information System | 3.0 |
Hospitality Accounting I | 3.0 |
Room Division Management (Practical) –I | 1.5 |
Room Division Management (Theory) –I | 3.0 |
Food & Beverage Service (Practical) –III | 1.5 |
Food & Beverage Service (Theory) –III | 3.0 |
Food & Beverage Service (Practical) –III | 1.5 |
Food Production & Patisserie (Theory) –III | 3.0 |
Fourth Semester
Subject | Credit Points |
---|---|
Business Communication for the Hotel Industry | 3.0 |
Hospitality Accounting II | 3.0 |
General Psychology | 3.0 |
Room Division Management (Practical) –IV | 1.5 |
Room Division Management (Theory) –IV | 3.0 |
Food & Beverage Service (Practical) –IV | 1.5 |
Food & Beverage Service (Theory) –IV | 3.0 |
Food Production & Patisserie (Practical) –IV | 1.5 |
Food Production & Patisserie (Theory) –IV | 3.0 |
Fifth Semester
Subject | Credit Points |
---|---|
Advance Food & Beverage Management | 3.0 |
Advance Accommodation operation Management | 3.0 |
Hospitality Marketing | 3.0 |
Fundamentals of Financial Management | 3.0 |
Business Research Method | 3.0 |
Business statics | 3.0 |
Hospital Human resource Management | 3.0 |
Sixth Semester
Subject | Credit Points |
---|---|
Tourism Business Environment | 3.0 |
Tourism Economics | 3.0 |
Strategic Management | 3.0 |
Project Work | 3.0 |
Advance Food Production Management | 3.0 |
Advance Room Division Management | 3.0 |
Fundamentals of Entrepreneurship | 3.0 |
Seventh Semester
Subject | Credit Points |
---|---|
Internship | 6.0 |
Eighth Semester
Subject | Credit Points |
---|---|
Internship | 6.0 |
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BHM Admission Requirements
+2/ Intermediate/ +2 Equivalent Degree: As graduate-level programs, BHM course require applicants to first earn a +2/ Intermediate/ +2 Equivalent Degree
CGPA/Division: BHM admissions typically require a 2.0 GPA or higher on previous college transcripts or with minimum second division of 45%
Admission Process
- Submission of duly completed application form, Xerox copy of all previous degree credentials
- QUMAT(Quest Undergraduate Management Admission Test) based on GMAT
- Group Discussion (GD)
- Personal Interview
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Italian-American Writer: Vanna Bonta
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