We have information of BHM 6th Semester Syllabus – New Course. If you are a student who has joined the BHM course at TU, then this syllabus of the 6th semester is useful. You can download this syllabus and start to prepare for your final and internal examination.
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BHM 6th Semester Syllabus – New Course
Course Objectives
This course is designed to make students familiar with the various cultural resources of tourism in Nepal and enable them to understand the nature, importance, and dimensions of cultural heritages of Nepal and their touristic values.
Subject List:
Following aree the subject list and detail information
| S.N | Name of the Subject | Subject Code | Credits | Lecture Hours |
|---|---|---|---|---|
| 1 | Cultural Resources of Tourism in Nepal | BHM 352 | 3 | 48 |
| 2 | Barista and Bartending | ELH 385 | 3 | 48 |
| 3 | Room Division Management | ELH 386 | 3 | 48 |
| 4 | Advance Food Production | ELH 387 | 3 | 48 |
| 5 | Strategic Management | MGT 351: | 3 | 48 |
| 6 | Research Methodology and Project Report | RCH 351 | 3 | 48 |
Advance Food Production
Following is the syllabus of Advance Food Production.
| S.N | Name of the Chapters | Lecture Hours |
|---|---|---|
| 1 | Icings and Advanced Cake Decoration | 3 LHs |
| 2 | In-flight catering | 2 LHs |
| 3 | Sweets and Confectionary | 6 LHs |
| 4 | Condiments, Crackers & Pickles | 4 LHs |
| 5 | Special Method of Cooking | 3 LHs |
| 6 | Chocolate. | 6 LHs |
Cultural Resources of Tourism in Nepal
Following are the syllabus of Cultural Resources of Tourism in Nepal.
| S.N | Name of the Chapters | Lecture Hours |
|---|---|---|
| 1 | Introduction to Pre-history and History of Nepal | 12 LHs |
| 2 | Introduction to the structure and characteristics of Nepalese society | 6 LHs |
| 3 | Culture Features of geographic regions of Nepal | 10 LHs |
| 4 | Concept of heritage and Cultural Tourism | 8 LHs |
| 5 | Heritage and Pilgrimage Sites of Nepal | 6 LHs |
| 6 | Arts and Architecture of Nepal | 6 Lhs |
Barista and Bartending
Following is the syllabus of Barista and Bartending.
| S.N | Name of the Chapters | Lecture Hours |
|---|---|---|
| 1 | Introduction to Barista Skills | 4 LHs |
| 2 | Basic Barista Techniques | 4 LHs |
| 3 | Introduction to Bartending | 4 LHs |
| 4 | Basic Mixology | 4 LHs |
| 5 | Customer Service and Communication | 4 LHs |
| 6 | Hygiene and Safety in the Barista and Bartending Environment | 4 LHs |
| 7 | Practical | 24 LHs |
Room Division Management
Following are the Room Division Management.
| Units | Name of the Chapters | Lecture Hours |
|---|---|---|
| 1 | Room Division Management Functions | 3 LHs |
| 2 | Hotel Interior Design and Decoration | 5 LHs |
| 3 | Promoting In-House Sales | 3 LHs |
| 4 | Room Division Budgeting | 3 LHs |
| 5 | Yield Management and Statistics | 3 LHs |
| 6 | Trends in Room Division | 6 LHs |
| 7 | The Hotel of Future | 1 LHs |
| 8 | Practical (8 practical of 3hrs. each compulsory for the subject): | 24 LHs |
Strategic Management
Following is the syllabus of Strategic Management.
| Units | Name of the Chapters | Lectures Hours |
|---|---|---|
| 1 | Introduction to Strategic Management | 8 LHs |
| 2 | Environmental Analysis | 8 LHs |
| 3 | Internal Analysis and Competitive Advantage | 8 LHs |
| 4 | Strategy Formulation and Choice | 14 LHs |
| 5 | Strategy Implementation | 6 LHs |
| 6 | Strategic Evaluation and Control | 4 LHs |
Research Methodology and Project Report
Following are the Research Methodology and Project Report:
| Units | Name of the Units | Lecture Hours |
|---|---|---|
| 1 | Introduction | 6 LHs |
| 2 | Research Problem, Literature Review and Hypothesis Formulation | 8 LHs |
| 3 | Research Design and Sampling | 6 LHs |
| 4 | Data Collection Method | 8 LHs |
| 5 | Data Analysis and Interpretation | 10 LHs |
| 6 | Project Report Writing Guidelines | 10 LHs |
