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Masters of Hotel management (MHM)

Objectives

The Master of Tourism and Hospitality Management is a hybrid program blended between Tourism and Hospitality management. The program has a vision to produce a competent workforce equipped with knowledge, skill competence and attitude (KSA) for providing leadership in developing and managing tourism and hospitality sectors in the 21st century in the context of Nepal, where tourism and hospitality as a whole has been regarded as one of the top priority sectors for national development and prosperity. More specifically, the program aims to --

develop mastery of functional components of business -- economics, marketing, accounting, finance, law, organizational behavior, and leadership,
assess effectively, both orally and in writing, information and ideas pertinent to business decision making,
appraise current information technology effectively to support business decision making, value and integrate diversity and a global perspective on business decisions,
demonstrate with independent, critical thinking, and reasoning skills to critique problems and develop problem solving and decision-making abilities, and
comply with ethical issues in a business context and formulate alternatives that demonstrate ethical values.

Curricular Structure

The MHM Program has been spread over four semesters for total program duration of two years. The total of 69 credit hours of teaching learning has been provisioned as the academic requirements for earning a master’s degree.

I. Compulsory and Core Courses: 33 Credit Hours

II. Focus Area Courses: 24 Credit Hours

III. Elective Courses: 03 Credit Hours

IV. Policy Analysis Course: 03 Credit Hours

V. Thesis: 06 Credit Hours

- Total: 69 Credit Hours

Syllabus

First
Second
Third
Fourth
Fifth
Sixth
Seventh
Eighth

S.No	Course Code	Course Titles	Credit Hours
1	MHM 501	Management for Tourism& Hospitality	3
2	MHM 502	Economics of Leisure & Tourism	3
3	MHM 510	Philosophical Foundations of Tourism & Hospitality	3
4	MHM 512	Human Resource Management for Tourism & Hospitality	3
5	MHM 515	Management Accounting for Tourism & Hospitality	3
6	MHM 508	Accommodation Operations Management	3
Total			18

S.No	Course Code	Course Titles	Credit Hours
1	MHM 507	Financial Management for Tourism & Hospitality	3
2	MHM 504	Economics of Leisure & Tourism	3
3	MHM 506	Philosophical Foundations of Tourism & Hospitality	3
4	MHM 524	Human Resource Management for Tourism & Hospitality	3
5	MHM 513	Management Accounting for Tourism & Hospitality	3
6	MHM 509	Accommodation Operations Management	3
Total			18

S.No	Course No.	Course	Credit (Hr)	Internal	Theory Final	Practical Final	Total
1	BHM 311	English	3	40	60	60	100
2	BHM 312	Principles of Management	3	40	60	60	100
3	BHM 313	Housekeeping Operation	3	40	60	60	100
4	BHM 314	Food Production and Pastisserie	3	40	60	60	100
5	BHM 315	Housekeeping Operation	3	40	60	60	100

S.No	Course No.	Course	Credit (Hr)	Internal	Theory Final	Practical Final	Total
1	BHM 311	English	3	40	60	60	100
2	BHM 312	Principles of Management	3	40	60	60	100
3	BHM 313	Housekeeping Operation	3	40	60	60	100
4	BHM 314	Food Production and Pastisserie	3	40	60	60	100
5	BHM 315	Housekeeping Operation	3	40	60	60	100

S.No	Course No.	Course	Credit (Hr)	Internal	Theory Final	Practical Final	Total
1	BHM 311	English	3	40	60	60	100
2	BHM 312	Principles of Management	3	40	60	60	100
3	BHM 313	Housekeeping Operation	3	40	60	60	100
4	BHM 314	Food Production and Pastisserie	3	40	60	60	100
5	BHM 315	Housekeeping Operation	3	40	60	60	100

S.No	Course No.	Course	Credit (Hr)	Internal	Theory Final	Practical Final	Total
1	BHM 311	English	3	40	60	60	100
2	BHM 312	Principles of Management	3	40	60	60	100
3	BHM 313	Housekeeping Operation	3	40	60	60	100
4	BHM 314	Food Production and Pastisserie	3	40	60	60	100
5	BHM 315	Housekeeping Operation	3	40	60	60	100

S.No	Course No.	Course	Credit (Hr)	Internal	Theory Final	Practical Final	Total
1	BHM 311	English	3	40	60	60	100
2	BHM 312	Principles of Management	3	40	60	60	100
3	BHM 313	Housekeeping Operation	3	40	60	60	100
4	BHM 314	Food Production and Pastisserie	3	40	60	60	100
5	BHM 315	Housekeeping Operation	3	40	60	60	100

S.No	Course No.	Course	Credit (Hr)	Internal	Theory Final	Practical Final	Total
1	BHM 311	English	3	40	60	60	100
2	BHM 312	Principles of Management	3	40	60	60	100
3	BHM 313	Housekeeping Operation	3	40	60	60	100
4	BHM 314	Food Production and Pastisserie	3	40	60	60	100
5	BHM 315	Housekeeping Operation	3	40	60	60	100

Fee Structure

S.N.	Particulars	First Semester	Second Semester	Third Semester	Fourth Semester	Grand Total
1	Admission & Registration	18,200/-
2	Security Deposit	5,000/-
3	Extra-Curricular Activities (Seminar, Workshop & Internal Exam)	25,000/-
4	Maintenance	7,000/-
5	Tuition Fees & Other Educational Expenses Per Semester Expenses Tuition Fees - 15,000 /- Other Expenses - 36,000 /-	94,800/-	1,00,000/-	25,000/-	25,000/-
	Total	1,50,000/-	1,00,000/-	25,000/-	25,000/-	3,00,000/-

Other fees

All applicable examination fees, to be determined by Tribhuvan University, must be paid before each semester examinations.
Cost for tours & excursions, sport events, cultural function etc. shall be calculated and collected on a pro-rata basis from the students at the time of event.
The cost of the designated uniform and journals shall be borne by the students
In case of accidents and injuries inflicted upon the students, the academy will provide First Aid treatment as available at the academy
The additional fee should be borne by students for the internship program inside or outside Nepal, if applicable.Occupy supervisory positions in the hotel and catering industry with adequate management skills and knowledge

Eligibility criteria

Applicants must have minimum ‘D+’ grade in each subject of class 11 and 12 with minimum CGPA 1.8 or second division in 10+2, PCL or Equivalent degree in any discipline. The applicants must have studied English as a Compulsory Subject.

Admission procedure

The students aspiring to join BHM is screened through two stages of admission tests. In the first stage, the interested candidates should appear for the CMAT conducted by Tribhuvan University. To appear in this test, applicants should fill application form enclosing the following documents:

Marksheet & Character certificate of SLC/SEE
Transcript, Character Certificate and Migration Certificate of 10+2
Two recent passport size photographs

The applicants securing more than 40% marks in CMAT are eligible to appear for the second stage of admission test. The second stage of admission test consists of Group Discussion & Personal Interview.On the basis of cumulative marks obtained by the students calculated on the basis of 30% from the score of 10+2, 50% from the CMAT and 20% marks from the Group Discussion and Personal Interview; a merit list is published and the qualified candidates can get admission in the BHM programs at NATHM.

Graduation Requirements

To be able to graduate with the BHM degree, the students should fulfill the following requirements.

Students are required to have a minimum of 80% attendance in each subject to appear in the semester examination. Successful completion of 96 credit hours of 2100 marks with passing grades in each of them.
Successful completion of Industrial Attachment (Internship) Program and Project Work.
Completion of courses for the fulfillment of BHM/BTTM program must occur within twelve semesters from the date of admission.

Uniform

Students are strictly required to follow the uniform protocols of the academy and adhere to the following uniform.

General: White Shirt, Navy Blue Trousers, Blue Blazer, Tie, Black Shoes, Black Socks.& Tour Kitchen: White Chef Coat, Checked Trousers, White Apron, White Scarf
House Keeping: White Long Coat7Other Tourism Trainings 593514447379
Restaurant: White Shirt, Black Trousers, Black Shoes, Black Socks, Black Belt, Black Bow Tie, Waist Coat

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