Aims

This program aims at preparing competent manpower for holding supervisory/managerial positions in the hotel and catering industry; acquiring basic technical and social skills required for professional handling of hotel and catering operations; applying cost control measures for greater economy and success of business operations; setting standards for quality assurance of the services offered to customers; developing positive attitudes towards the trade with greater initiative and self confidence in handling the operations and finally becoming a successful entrepreneurs in small, medium and large enterprise.

Program content

First Semester
English I
Principles of Management
Principles of Accounting
Hotel French
Food Production and Patisserie I
Food & Beverage Service Operation I
Housekeeping Operation I

Second Semester
English II
Nutrition
Cost and Managerial Accounting
Food Production and Patisserie II
Food & Beverage Service Operation II
Housekeeping Operation II
Computer Application I

Third Semester
Hotel Accounting & Inventory Management
Food Science and Hygiene
Food Production and Patisserie III
Food & Beverage Service Operation III
Front Office Operation I
Computer Application II

Fourth Semester
Human Resource Management
Economics
Behavioral Science
Food Production and Patisserie IV
Food and Beverage Service Operation IV
Front Office Operation II
Hotel Engineering

Fifth Semester
Industrial Exposure
Project Work

Sixth Semester
Hospitality Law
Hospitality Marketing
Tourism
Behavioral Science in Hospitality
Catering Management
Elective course
Cultural resource of tourism in Nepal
Quality Management
Material Management