BHM

syllabus of pokhara university

1st semester
Fundamentals of tourism and Hospitality
Food Production &patisserie (Theory)–I
Food production & Patisserie (Practical)-I
Food & Beverage service (Theory)-I
Food & Beverage service (Practical)-I
Accommodation Operations (Theory)-I
Accommodation Operations(Practical)-I
English-I

2nd semester
Food Production &patisserie (Theory)–II
Food production & Patisserie (Practical)-II
Food & Beverage service (Theory)-II
Food & Beverage service (Practical)-II
Accommodation Operations (Theory)-II
Accommodation Operations(Practical)-II
English-II
Principle of management

3rd semester
Food Production &patisserie (Theory)–III
Food production & Patisserie (Practical)-III
Food & Beverage service (Theory)-III
Food & Beverage service (Practical)-III
Room Division management (Theory)-I
Room Division management(Practical)-I
Food Hygiene and Nutrition
Basic mathematics

4th semester
Food Production &patisserie (Theory)–III
Food production & Patisserie (Practical)-III
Food & Beverage service (Theory)-III
Food & Beverage service (Practical)-III
Room Division management (Theory)-II
Room Division management(Practical)-II
Hospitality accounting-I
Introduction to Management Information System(MIS)

5th semester
Fundamentals of sociology
General psychology
Hospitality Accounting II
Business communications
Specialization 1*
Mixed Beverage practical

6th semester
Hospitality Human resources Management
Business statistics
Hospitality Finance
Specialization 2 **
Bakery & patisserie Practical

7th semester
Business research Method
Fundamentals of Entrepreneurship
Hospitality management
Tourism business Environment
Strategic management
Project work

8th semester
Internship