The Bachelor of Hotel Management (BHM) at Kantipur International College (KIC), Buddhanagar, New Baneshwor, Kathmandu, is a four-year undergraduate hospitality management program affiliated with Purbanchal University.
Structured across eight semesters and 144 credit hours, the program combines hotel operations, food production, food and beverage service, housekeeping, front office operations, accounting, tourism, hospitality law, marketing, human resources, research, and management study. The seventh and eighth semesters are devoted to Internship / Report Writing, giving practical industry exposure a substantial place in the degree.
KIC has offered BHM since 2000. The stated intake capacity for the program is 192 seats.
| Particular | Details |
|---|---|
| Program: | Bachelor of Hotel Management (BHM) |
| Level: | Undergraduate |
| Institution: | Kantipur International College |
| Affiliation: | Purbanchal University |
| Location: | Buddhanagar, New Baneshwor, Kathmandu |
| Duration: | 4 Years |
| Structure: | 8 Semesters |
| Total Credits: | 144 Credit Hours |
| Seats: | 192 |
| Internship: | Semester VII and Semester VIII |
| Academic Focus: | Hotel operations, food production, service, housekeeping, front office and hospitality management |
The BHM program combines operational hospitality training with management education. Students begin with the areas that shape day-to-day hotel work—front office, food and beverage service, housekeeping, and food production—while also studying English for Hospitality and Principles of Management.
As the program progresses, the curriculum adds tourism, personality development, accounting, nutrition, hotel French, hospitality economics, safety and security, bartending, hotel accounting, statistics, hospitality law, entrepreneurship, human resource development, marketing, research, and strategic management.
This progression allows students to understand hospitality from both operational and administrative perspectives rather than studying hotel service as an isolated technical area.
KIC also identifies practical learning and industry placements as part of its BHM approach. Hospitality-related facilities include training kitchens, model bars and restaurants, reception areas, computer facilities, and libraries.
The first six semesters contain classroom, management, and practical hospitality subjects. Each regular subject carries three credit hours. Practical-oriented subjects combine theory, practical assessment, and internal evaluation, while theory-oriented subjects use theory examination and internal assessment.
The final two semesters concentrate on Internship / Report Writing, with 18 credit hours assigned to each semester.
| Code | Course |
|---|---|
| BHM 111 | English for Hospitality |
| BHM 112 | Principles of Management |
| BHM 113 | Food & Beverage Service-I |
| BHM 114 | Food Production-I |
| BHM 115 | Front Office Operation-I |
| BHM 116 | House Keeping-I |
The first semester introduces the four principal operational areas of hotel work while adding communication and management foundations.
| Code | Course |
|---|---|
| BHM 121 | Fundamentals of Travel & Tourism |
| BHM 122 | Personality Development |
| BHM 123 | Food & Beverage Service-II |
| BHM 124 | Food Production-II |
| BHM 125 | Front Office Operation-II |
| BHM 126 | House Keeping-II |
The second semester continues operational training and introduces travel and tourism alongside personality development.
| Code | Course |
|---|---|
| BHM 131 | Food Science & Nutrition |
| BHM 132 | Principles of Accounting |
| BHM 133 | Food & Beverage Service-III |
| BHM 134 | Food Production-III |
| BHM 135 | Hotel French |
| BHM 136 | Economics of Tourism and Hospitality |
This stage broadens the program beyond hotel operations. Students study food science, accounting, language, tourism economics, and advanced food and beverage subjects.
| Code | Course |
|---|---|
| BHM 141 | Customer Safety & Security Management |
| BHM 142 | Hotel Accounting |
| BHM 143 | Bartending & Beverage Management |
| BHM 144 | Food Production-IV |
| BHM 145 | Organizational Behavior |
| BHM 146 | Statistics |
Semester IV combines operational subjects with accounting, organizational study, statistics, and customer safety and security.
| Code | Course |
|---|---|
| BHM 151 | Hotel Maintenance & Engineering |
| BHM 152 | Hospitality Law |
| BHM 153-2 | Bakery & Confectionary |
| BHM 154 | Entrepreneurship Development |
| BHM 155 | Hospitality Management Information |
| BHM 156 | Human Resources Development |
At this point, students move further into hotel administration and support functions. Hospitality law, maintenance, information management, entrepreneurship, and human resources sit alongside practical bakery and confectionary study.
| Code | Course |
|---|---|
| BHM 161 | Hospitality Marketing |
| BHM 162 | Food & Beverage Management |
| BHM 163-1 | Rooms Division Management |
| BHM 163-2 | Food Production Operation |
| BHM 165 | Research Methodology |
| BHM 166 | Strategic Management |
Semester VI shifts toward managerial decision-making. Rooms division, food production operations, food and beverage management, marketing, research, and strategy connect the practical foundation of earlier semesters with broader hospitality administration.
Course: BHM 171 – Internship / Report Writing
Credit Hours: 18
Full Marks: 600
Course: BHM 181 – Internship / Report Writing
Credit Hours: 18
Full Marks: 600
The two internship semesters distinguish the later stage of the BHM curriculum from the earlier classroom-based structure. Students spend the final academic phase working with hospitality operations and preparing the associated report.
KIC's hospitality students have undertaken internships in Nepal as well as destinations including Malaysia, Singapore, Hong Kong, and India.
A significant part of BHM is built around areas students encounter directly in hotel and hospitality operations.
Front Office Operation-I and II introduce the guest-facing and administrative side of hotel operations. Later, Rooms Division Management connects front-office and accommodation functions with broader departmental management.
Food & Beverage Service is studied across three semesters before students move into Food & Beverage Management in Semester VI. This progression connects service practice with management responsibilities.
Food Production runs through the first four semesters and later develops into Bakery & Confectionary and Food Production Operation. Training kitchens support this practical part of hospitality study at KIC.
House Keeping-I and II are included during the first year. The subject introduces one of the principal accommodation departments alongside front office study.
Management content becomes more prominent as students progress. Principles of Management, Organizational Behavior, Human Resources Development, Entrepreneurship Development, Hospitality Marketing, Research Methodology, and Strategic Management add the administrative side of hospitality to the operational curriculum.
Regular BHM subjects generally carry 100 marks and three credit hours.
Theory-oriented courses use:
70 marks for theory
30 marks for internal assessment
Courses with practical components use:
40 marks for theory
30 marks for practical work
30 marks for internal assessment
The internship and report-writing component carries 600 marks and 18 credit hours in each of Semesters VII and VIII.
This structure means assessment changes according to the nature of the subject rather than applying one identical examination pattern to every course.
Eligibility: Applicants must have completed +2 or an equivalent higher secondary qualification and meet the minimum aggregate requirement prescribed for the Purbanchal University program.
Admission Process: Selection includes an entrance examination and personal interview.
With 192 seats allocated to BHM at KIC, admission combines the academic entry requirement with the stated selection process.
BHM is offered through KIC's management and hospitality setting at Buddhanagar, New Baneshwor, Kathmandu.
Facilities relevant to hospitality study include:
Training kitchens
Model bars and restaurants
Reception areas
Computer labs
Libraries
These facilities correspond directly with curriculum areas such as front office, food production, food and beverage service, bartending, hospitality information management, and accommodation operations.
The curriculum can help students develop practical and academic ability in areas such as:
Front-office procedures and guest service
Food and beverage service
Food preparation and production
Housekeeping operations
Bakery and confectionary
Hotel accounting
Hospitality marketing
Human resource coordination
Hotel safety and security
Hospitality-related research and report writing
Operational and strategic management
These areas develop progressively through classroom subjects, practical courses, and the internship semesters.
BHM graduates may explore entry-level and developing responsibilities across hotels, resorts, hospitality businesses, and tourism-related service operations.
Possible areas include:
Front office and reservations
Guest relations
Housekeeping operations
Food and beverage service
Food production
Rooms division
Hospitality sales and marketing
Hotel administration
Hospitality operations
Career progression depends on practical experience, communication ability, individual performance, additional skills, and employer requirements. The curriculum also provides a base for further hospitality study.
Students planning postgraduate study in the same field can also review the Master of Hotel and Hospitality Management (MHHM) at KIC. Those interested in a hospitality program with a stronger catering orientation can compare the Bachelor of Hospitality and Catering Management (BHCM).
BHM may suit students interested in hospitality work that combines direct service, practical operations, communication, food and beverage functions, accommodation services, and management study.
The curriculum is particularly relevant for students who want exposure to several hotel departments before moving into longer internship-based learning. Students should be prepared for both practical hospitality subjects and academic areas such as accounting, statistics, economics, law, research, marketing, and strategic management.
The BHM is a four-year undergraduate program structured across eight semesters.
The BHM at Kantipur International College is affiliated with Purbanchal University.
The program is offered at Kantipur International College in Buddhanagar, New Baneshwor, Kathmandu.
The program carries 144 credit hours across eight semesters.
The stated seat allocation for the BHM program is 192.
Yes. Practical study is included in food production, food and beverage service, housekeeping, front office operations, bartending, bakery and confectionary, and other hospitality areas.
Yes. Semester VII and Semester VIII are assigned to Internship / Report Writing, with 18 credit hours in each semester.
The curriculum includes hotel operations, front office, housekeeping, food production, food and beverage service and management, accounting, tourism, nutrition, hotel French, hospitality law, marketing, human resources, research, and strategic management.
Applicants must meet the academic eligibility requirement and complete the entrance examination and personal interview used for selection.
Students seeking postgraduate hospitality study at KIC can consider the Master of Hotel and Hospitality Management program.
