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BHM (Bachelor in Hospitality Management)

BHM (Bachelor in Hospitality Management)

The Bachelor in Hospitality Management is offered by the International Teaching University of Georgia (Tiblisi Teaching University Gorgasali) which the program is flourished through the University Institute for International and European Studies, Netherland. The four year program equips trainee with the required skills, knowledge and attitude to efficiently discharge supervisory as well as managerial responsibilities in the Hospitality Sector. The Bachelor of Hospitality Management program comprise in-depth Laboratory work for students to acquire the required knowledge and skill standards in the operational areas of Food production, Food and Beverage Service, Front office operation and Housekeeping. It also imparts substantial Managerial inputs in subject such as Sales and Marketing, Financial Management, Human resource Management, Entrepreneurship Development and other related Subjects.
 
After completion of BHM, Students have an opportunity to get Euro pass which help students to go abroad to study and work.
 
The BHM course outlines

1st SEMESTER

Serial.no

SUBJECTS

semester

credit

ECTS

1

ENGLISH

I

3

6

2

INTRODUCTION TO HOSPITALITY

I

3

6

3

PRINCIPLE  OF MANAGEMENT

I

3

6

4

FOOD PRODUCTION &PATISSERIE(THEORY & PRACTICAL) –I

I

3

6

5

FOOD & BEVERAGE  SERVICE(THEORY & PRACTICAL)-I

I

3

6

6

HOUSE KEEPING OPERATION (THEORY & PRACTICAL)-I

I

3

6

 

TOTAL

 

18

36

 

2nd SEMESTER

Serial no

 

SUBJECTS

semester

credit

ECTS

1

BUSINESS COMMUNICATION

II

3

6

2

HOTEL ACCOUNTING

II

3

6

3

FOOD PRODUCTION & PATISSERIE(THEORY & PRACTICAL)-II

II

3

6

4

FOOD & BEVERAGE  SERVICE(THEORY & PRACTICAL)-II

II

3

6

5

HOUSE KEEPING OPERATION (THEORY & PRACTICAL)-II

II

3

6

6

INTERNATIONAL LANGUAGE –I(FRENCH)

II

3

6

 

TOTAL

 

18

36

 

3rd SEMESTER

Serial.no

SUBJECTS

semester

credit

ECTS

1

FOOD SCIENCE &NUTRITION

III

3

6

2

COST &MANAGEMENT ACCOUNTING

III

3

6

3

FOOD PRODUCTION & PATISSERIE(THEORY & PRACTICAL)-III

III

3

6

4

FOOD & BEVERAGE  SERVICE(THEORY & PRACTICAL)-III

III

3

6

5

FRONT OFFICE OPERATION (THEORY & PRACTICAL)-I

III

3

6

6

INTERNATIONAL LANGUAGE –II (CHINESE)

III

3

6

 

TOTAL

 

18

36

 

4th SEMESTER

Serial.no

SUBJECTS

semester

credit

ECTS

1

HUMAN RESOURCE MANAGEMENT

IV

3

6

2

FININCIAL MANAGEMENT

IV

3

6

3

HOSPITALITY MARKETING &SALES

IV

3

6

4

FOOD PRODUCTION MANAGEMENT(THEORY & PRACTICAL)-IV

IV

3

6

5

FOOD N & BEVERAGE  SERVICE(THEORY & PRACTICAL)-IV

IV

3

6

6

FRONT OFFICE OPERATION (THEORY & PRACTICAL)-II

IV

3

6

 

TOTAL

 

18

36

 

5th SEMESTER

Serial.no

SUBJECTS

semester

credit

ECTS

1

STATISTICS

V

3

6

2

ECONOMICS

V

3

6

3

FUNDAMENTAL OF TOURISM

V

3

6

4

FACILITY PLANNING &MANAGEMENT

V

3

6

5

MANAGEMENT  INFORMATION SYSTEM

V

3

6

 

TOTAL

 

15

30

 

6th SEMESTER

Serial.no

SUBJECTS

semester

credit

ECTS

1

LEGAL ENVIRONMENT FOR HOSPITALITY INDUSTRY

VI

3

6

2

ORGANAZATIONAL BEHAVIOUR

VI

3

6

3

STRATEGIC MANAGEMENT

VI

3

6

4

ENTREPRENEURSHIP FOR THE HOSPITALITY INDUSTRY

VI

3

6

5

CULTURAL RESOURCES OF TOURISM IN NEPAL

VI

3

6

 

TOTAL

 

15

30

 

7TH SEMESTER

Serial.No

SUBJECTS

Semester

credit

ECTS

1.

INTERNSHIP I

VII

9

18

2.

INTERNSHIP REPORT

VII

3

6

 

TOTAL

 

12

24

 

8TH SEMESTER

Serial.No

SUBJECTS

Semester

credit

ECTS

1.

INTERNSHIP I

VIII

9

18

2.

INTERNSHIP REPORT

VIII

3

6

 

TOTAL

 

12

24

 

TOTAL CREDIT HOURS: 126

TOTAL ECTS: 252