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.
Principles of Management
Principles of Accounting
Food Production and Patisserie I
Food & Beverage Service Operation I
Cost and Managerial Accounting
Food Production and Patisserie II
Food & Beverage Service Operation II
Housekeeping Operation II
Hotel Accounting & Inventory Management
Food Science and Hygiene
Food Production and Patisserie III
Food & Beverage Service Operation III
Front Office Operation I
Human Resource Management
Food Production and Patisserie IV
Food and Beverage Service Operation IV
Front Office Operation II
Behavioral Science in Hospitality
Cultural resource of tourism in Nepal
In total 120 credit hours.
Four years Semester System
Successfully completed 10+2 or equivalent in any academic stream with a minimum of 50 percent marks from HSEB or equivalent and passed the entrance test conducted by T.U.
Must have studied English as a compulsory subject carrying 100 marks.
Commencement of course
September each year
Mr. Govinda Kandel
Kumar Samir Singh
E-mail : firstname.lastname@example.org
Mr. Mana Raja Khatri