Kathmandu University BHTM Program

Kathmandu University School of Management
Bachelor of Hospitality and Tourism Management Program

(BHTM)
Structure and Syllabus
Updated February 2017

Bachelor in Hospitality and Tourism Management
Introduction
Despite occasional hitches due to political turbulence, terrorism, conflict, disaster, epidemic, and
economic recession, hospitality and tourism industry has historically seen an upward growth
trend around the globe. Increasingly more and more people are using hospitality and tourism
services, continuously pushing the demand higher over the years with an ever increasing number
of people being engaged in providing these services.
Talking about international tourism alone, there were over 922 million international tourist
arrivals in 2008, with a growth of 1.9 percent as compared to 2007, according to the estimates of
the World Tourism Organization (WTO). International tourism receipts grew to US$944 billion
in 2008, corresponding to an increase in real terms of 1.8 percent. WTO forecasts that
international tourism will continue growing at the average annual rate of 4 percent. Statistics for
internal tourism is not available but it would not be inappropriate to estimate that the magnitude
of internal tourism is even greater, and it is growing all over the world at a faster rate.
Hospitality of which tourism is an integral part is a much wider industry consisting of leisure
time, recreational, entertainment, travel and trekking, hotel and restaurant, and other care giving
services based on professional and business relationships. No statistics is available about the
actual size of this industry; however, what is certain is that hospitality industry represents a huge
sector of country’s economy. Globally, it has been growth industry in the past with future
prospect looking even brighter.
Nepal is no exception. While hospitality and tourism industry has seen tremendous growth in the
past, despite occasional slowdowns due to national and international events, the future is even
more promising with high growth potential. It has been, and will continue to be, a mainstay of
Nepal’s economy, and a major agent of the country’s social economic transformation. For this
reason, this has received priority in development policy formulation. This is one of the few
industries in which there has been a huge private participation and investment. This industry
generates a large chunk of national income as well as provides employment to a substantial
number of people.
Considering the significance of hospitality and tourism industry for Nepal, the government has
declared the year 2011 as the ‘Nepal Tourism Year’ and has a target to bring one million tourists
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to Nepal. This will provide further fillip to this industry with its multiplier effects for the
industry.
Hospitality and tourism industry needs to be better managed if Nepal is to tap its potential for the
growth of this industry. One of its major pre-requisites is the production and supply of
managerial and professional resources capable of managing the industry with world class quality.
This is where there is still a substantial gap in Nepal as there is mismatch between the demand
for and supply of graduates professionally trained in the theory and practice of managing the
industry- in number as well as in quality.
With growth of the hospitality and tourism industry and increasing opportunities for employment
both inside and outside the country, the demand for degree programs in the industry-related
disciplines has tremendously increased in Nepal. With more than 300 star-rated and other
standard hotels and resorts with 35,000 bed capacity and thousands of other standard
restaurants, travel related agencies, entertainment and leisure services providers as well as other
care givers, the in-country employment opportunities for qualified graduates in the industry have
tremendously grown in the recent years. This industry provides direct employment to 200000
persons and indirect employment to additional 1.2 million persons. Out of 200000 employed
personnel, 5 percent of them are senior managers while another 15 percent are junior managerial
and supervisory officials. Rough estimates suggest that about 40000 managerial positions do exist
in the industry, only a small percent of which have formal qualifications in the relevant
managerial disciplines.
Additionally, due to the rapid and extensive globalization of this industry, employment
opportunities abroad have opened up for graduates in hospitality and tourism disciplines in a
significant way. Nepali graduates in these disciplines are currently working in several countries,
including Malaysia, South Korea, China, Hong Kong, Japan, India, Macau, Singapore, Australia,
USA, UK, other European Union countries, and Gulf countries. Though most of them are
employed in junior positions, there is a real possibility for exporting Nepali graduates to serve in
managerial positions if they are provided with quality graduate education.
Potential employment opportunities for graduates in hospitality and tourism disciplines are
expanding both in the national and international markets. In addition to small to five star hotels, a
large number of other services organizations that operate the Industry are the present and
potential employers of graduates in these disciplines. They include: travel and trekking agencies,
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airline operators, casinos, resorts, clubs, hospitals and nursing homes, event organizers, cruise
liners, safari agencies, and national and theme parks.
With increasing employment opportunities and demand for educational degrees in hospitality and
tourism related disciplines, their supply has also increased over the years. At present, there are 14
colleges offering undergraduate degrees in the industry-related disciplines. Two of them offer
post graduate degrees. They are affiliated to Tribhuvan University, Pokhara University,
Purbanchal University, or a couple of other foreign universities.
A cursory look at the study programs of these universities suggests that their undergraduate
programs vary in length of study programs from three to four years with varying credit loads
ranging from 96 to 186 credit hours. The study programs seem to be narrowly focused on either
hotel management or tourism/travel management with limited coverage of basic foundational
disciplines in social sciences and management disciplines necessary for a quality undergraduate
academic degree to prepare graduates with broad based foundational competencies and
perspectives to take up managerial roles in the global service industry. In addition to these
design issues, the quality of delivery of many of these study programs currently available in the
market is also not without many concerns, particularly from academic and professional
perspectives.
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DISTINCTIVENESS OF KU’S BHTM PROGRAM
Though there are a few undergraduate programs currently available in the market that produce
graduates for the hospitality and tourism industry, the proposed BHTM program of Kathmandu
University (KU) is distinct in the way it is designed and the way it will be delivered.
 BHTM is a comprehensive study program that covers and combines the two main streams
of hospitality and tourism disciplines unlike the other programs in the market that focus
either on hotel management or travel and tourism disciplines separately. It has an
integrated focus on the entire hospitality industry while offering options for concentrating
in its sub-disciplines later at the study program.
 BHTM is a professionally-oriented academic program that blends disciplinary rigor and
industry relevance to produce graduates sound in both theoretical understanding of the
disciplines and practical competencies in the profession required for starting and
succeeding in career in the hospitality and tourism industry. Foundational academic
disciplines from social sciences and management are finely balanced with professional
disciplines relevant to the industry for developing general analytical, intellectual, and
creative abilities as well as industry-specific professional competencies. Its academic
orientation with professional focuses separates it from other study programs of vocational
nature.
 The focus of the program is on preparing graduates for management career in the
hospitality and tourism industry enabling them to take on junior-middle managerial
roles in the various functional specialties within the industry while creating the foundation
for progressing towards general management roles and advanced management study in
future. It is not limited to a narrow range of professional and technical competencies
applicable only to various sub- specialty functions within the industry.
 BHTM is a full four year study program at the undergraduate level. It not only meets the
international standards and norms of a quality undergraduate program of study in terms of
duration and foundational competencies that a fresh graduate should possess but also
prepares graduates that are comparable with those from other academic disciplines in
terms of their analytical and intellectual abilities.
 Delivery of the program will judiciously combine and finely balance both conceptual
learning with experimental exposure by designing and executing learning activities within
the classroom environment, simulated practice laboratories, and real life service delivery
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points. Active, analytical, and problem-solving learning activities combined with hands-
on practice and internship projects will ensure effective learning of both practices and
their underlying principles.
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PROGRAM OBJECTIVES
BHTM is a practice-oriented and industry-relevant study program of high disciplinary rigor that
equips students with substantial grounding in professional knowledge and competencies in
management and hospitality disciplines. The main purpose of the program is to develop
competent, committed, and competitive managers and entrepreneurs who will start and succeed
in hospitality and tourism management career and manage this service business in a professional
way while contributing to the development of the hospitality and tourism industry in Nepal and
beyond.
The program aims to:
 Prepare a critical mass of graduates for building successful career and taking up
managerial and entrepreneurial roles effectively in the industry both in Nepal and beyond;
 Develop a high level of managerial knowledge and professional competencies of the
graduates to manage the hospitality and tourism related functions and enterprises
professionally and successfully.
 Enhance analytical and intellectual abilities, behavioral competencies, boarder
perspectives of social and professional issues, and socially responsive orientation and
personality of the graduates for successful performance of managerial and entrepreneurial
roles and for pursuing advanced management knowledge.
 Develop capacity and promote professionalism in the practices of managing hospitality
and tourism business in line with the international norms and standards; and
 Create a highly rewarding learning environment and experimental exposure for the
graduates to develop managerial and professional competencies that are competitive in the
global context.
After the completion of all the requirements of the four year study program. Its graduates should
be able to:
 Demonstrate conceptual and analytical competencies, perspectives, and understanding of
boarder social, managerial, and professional issues that underline and influence
management career and hospitality profession;
 Apply management knowledge and competencies as well as entrepreneurial abilities to
perform managerial roles in the hospitality industry in a professional way;
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 Use professional knowledge and competencies for managing various functions and roles
in the hospitality industry for effective results;
 Develop specialized professional knowledge and competencies in the chosen sub-
specialty discipline of the hospitability management field;
 Exhibit cognitive and behavioral skills as well as professional and service-oriented
attitudes necessary for successful career in service businesses; and
 Create a strong intellectual base and motivation for pursing advanced management
knowledge.
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PROGRAM STRUCTURE
BHTM is a four year full time study program spread over eight semesters and consisting of 45
courses and with the total academic load of 132 credit hours. The curriculum is built on five
targeted learning competencies for starting managerial/professional career in hospitality and
tourism management and pursing advanced management knowledge.
 Foundational competencies, perspectives and understanding of broad societal issues,
analytical approaches, and creative abilities;
 Basic competencies, perspectives and understanding of hospitality and tourism disciplines
and practices necessary for managerial and professional functions in the hospitality and
tourism industry;
 Core professional competencies, perspectives and understanding of hospitality and
tourism disciplines necessary for managerial and professional functions in the hospitality
and tourism industry;
 Specialized professional competencies, perspectives and understanding of functional sub-
specialties in the hospitality and tourism industry;
 Behavioral competencies, leadership qualities, and practical experiences and exposures
for career development in the hospitality and tourism industry.
Accordingly, the program is organized into six board layers of learning categories with one or
more courses in each category that will be delivered sequentially and/or simultaneously
according to the nature of the courses during the four years study program.
The basic structure of the program is given in Annex 1. A semester-wise breakdown of the
courses is given in Annex II. Syllabuses of these courses will be developed later on.
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PROGRAM DETAILS
Target Group
The program is designed for those young and motivated aspirants who wish to build management
career or become entrepreneurs in the fast growing hospitality and tourism industry as well as in
other related service industries in both national and international markets. It will also provide a
route to higher management degree programs such as Master of Business Administration and
Executive Master of Business Administration.
Delivery Modality
The program will be delivered in eight semesters for a total period of four years, each semester
comprising a set of pre-determined courses and evaluation and grading of students. In the last
semester, students complete their one semester long industry internship and prepare and present
project report for evaluation.
Students must complete the total study program and earn the required credits within a maximum
of seven years period from the date of admission for graduation, failing which they will be
considered to have failed the program and will lose all the credits earned.
Admission Requirement
BHTM is open to Nepali and non-Nepali nationals who
 Have successfully completed 12 years of schooling in any disciplines with a minimum of
50 percent marks in aggregate or CGPA of 2 on the scale of 4 from universities or boards
recognized by Kathmandu University*;
 Have passed Kathmandu University Undergraduate Management Admission Test
(KUUMAT) conducted by KUSOM in the current year.
* Applicants with GCE A- Level degree must have completed two years of study program after
10 years of schooling, taking three advanced level courses, including English, with not less than
C grade in all of them.
Admission process takes place in June for all the Fall Semester every year.
Methodology
BHTM is a profession-focused and career- oriented academic program with equal emphasis on
development of knowledge, analytical ability, and professional competencies of the graduates. Its
delivery involves use of both practice-oriented (project works, practical assignments,
demonstrations, and practice exercises) and analysis-based (case analysis, problem solving
scenarios, small group discussions, seminars, and classroom interactions) teaching and learning
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processes. The program envisages a fine balance between experimental exposures for skills
development and theory and problems analysis for conceptual enrichment.
The program includes a semester long industry internship before graduation for application,
verification, and reinforcement of learning. It will also serve as transition to workplace
placement. As a part of internship, passing out graduates prepare a project report.
Evaluation
Evaluation scheme is the same as that of KU affiliated undergraduate management programs.
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BHTM Course Structure
SEMESTER I
Code Subject Credit Hour
HTM 211 Food Production -I 3
HTM 210 Food and Beverage Service Management-I 3
GEM 232 Principles of Management 3
HTM 101 Introduction to Hospitality and Tourism 3
PSY 142 Basic Psychology 3
GEM 201 Managerial Communication 3
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SEMESTER II
FRN101 Basic French 3
HTM 221 Front Office Operations-I 3
HTM 310 House Keeping Operation-I 3
ECO 200 Basic Economics 3
HTM 201 Travel and Tourism Service Operations 3
ENG 103 English 3
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SEMESTER III
HTM 213 Food Production-II 3
HTM 212 Food and Beverage Service Management-II 3
HTM 111 Travel Geography 3
SOS 122 Basic Sociology and Culture 3
HTM 320 Food Science, Nutrition and Sanitation 3
MAS 105 Mathematics and Statistics 3
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SEMESTER IV Code Subject Credit Hour
HTM 301 Front Office Operations-II 3
HTM 311 House Keeping Operation-II 3
HTM 231 Tourism Policy, Planning and Development 3
ACC 211 Managerial Accounting 3
GM 210 Business Environment 3
HTM 315 Hospitality and Tourism Marketing 3
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SEMESTER V Code Subject Credit Hour
HRM 320 Organization Behavior 3
FIN 301 Financial Management 3
COM 241 Information and Communication System 3
HTM 214 Food Production-III 3
HTM 215 Food and Beverage Management-III 3
HTM 381 Airline Operations and Management 3
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12
SEMESTER VI Code Subject Credit Hour
HTM 330 Hospitality Human Resource Management 3
HTM 370 Event Management 3
HTM 380 Tourism Destination Management 3
HTM 230 Business and Hospitality Law 3
HTM 360 Hospitality Facility Management 3
HTM 310 Hospitality Operation Management 3
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SEMESTER VII Code Subject Credit Hour
HTM 350 Security and Loss Prevention Management 3
MKT 471 Service Marketing 3
GEM 310 Entrepreneurship and NBF 3
GEM 490 Strategic Management 3
RIS 405 Research Methodology 3
Elective Course 3
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Elective Courses :ANY ONE
HTM 410 Resort Planning Management 3
HTM 411 Catering Management 3
HTM 412 Cultural Tourism 3
SEMESTER VIII 9
RES4 404 Internship and Project Report 6
6
12
Total Credit Hour 132
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TABLE OF CONTENT
Page No.
1. 1ST SEMESTER 16-32

Food & Beverage Service Management – I
Food Production – I
Principle of Management
Introduction to Hospitality and Tourism
Managerial Communication
Basic Psychology
2. 2ND SEMESTER 33-47

Basic Economics
English
Basic French
Front Office Operation I
House Keeping Operation I
Travel and Tourism Service Organization
3. 3RD SEMESTER 48-60

Food & Beverage Service Management – II
Food Production II
Travel Geography
Food Science, Nutrition and Sanitation
Basic Sociology and Culture
Statistics and Mathematics
4. 4TH SEMESTER 61-72

Managerial Accounting
Business Environment
Front Office Operation II
Hospitality and Tourism Marketing
Housekeeping Operation II
Tourism Policy, Planning and Development

Airline Operations and Management
Information and Communication System
Financial Management
Food & Beverage Service Management – III
Food Production III
Organizational Behavior

Business and Hospitality Law
Event Management
Hospitality Facilities Management
Hospitality Operation Management
Hospitality Human Resource Management
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Tourism Destination Management

Entrepreneurship and NBF
Research Methodology
Security and Loss Prevention Management
Service Marketing
Strategic Management
Cultural Tourism
Catering Management
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ST
1
SEMESTER
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Bachelor of Hospitality and Tourism Management
Course Syllabus
Course Title Food & Beverage Service Management - I

Course Code No. HTM 210
Credit Hours 3
Course Objective The course is designed for the hospitality & Tourism students to
impart basic knowledge, skills and techniques in handling service
equipments and operational activities of various food & beverage
services.
Learning Unit One 1.Introduction to Food Service Industry
Net Contact Hours – 3  Catering establishments and their classification
hrs  Type of food & beverage outlets
Learning Unit Two 2.Organization of Food & Beverage Department
Net Contact Hours –  Organization chart
4.5 hrs  Job description
 Responsibilities of Food & Beverage operations
 Influences on Food & Beverage operations
Learning Unit Three 3.Understanding Guest Services
Net Contact Hours – 3  Difference between Product and Service
hrs  Understanding needs and wants of customers
 Why do people dine out?
 How do people choose a restaurant?
Learning Unit Four 4.Basic etiquettes
Net Contact Hours –  Grooming and hygiene
1.5 hrs  Discipline and courtesy
 Team work
 Dining etiquettes
Learning Unit Five 5.Knowledge of service equipments
Net Contact Hours – 3  Restaurant furniture
hrs  Restaurant linen
 Glassware, flatware, hollow ware, and chinaware
 Service trolleys
Learning Unit Six 6.Food & Beverage service standards
Net Contact Hours – 3  Mise-en-place, and mise-en-scene
hrs  Laying of a table
 Laying of a cover
 Setting up of a side board
 Napkin folds
Learning Unit Seven 7.Menu knowledge

Net Contact Hours – 6  Role of menu towards establishment and guest
hrs  Classification of menu
 Menu terminology
 French classical menu
Learning Unit Eight 8.Type of Service
Net Contact Hours –  English service
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7.5 hrs  French service
 American service
 Silver service
 Russian service
 Cafeteria service
 Snack Bar service
 Grill Room service
 Gueridon service
 Buffet service
 Breakfast service
Learning Unit Nine 9.Room Service
Net Contact Hours – 6  Introduction & type of Room Service
hrs  Room service organization
 Room service equipment & layout
 Room service workflow
 Room service menu
 Trolley and tray set-up
 Selling techniques & skills
Learning Unit Ten 10.Banquet and Outdoor Catering
Net Contact Hours –  Introduction
4.5 hrs  Formal reservation forms, & formats
 Formal banquet & state banquet
 Banquet service & layout
 Outdoor catering
Learning Unit Eleven 11.Bar Design & Layout
Net Contact Hours – 3  Bar designs
hrs  Type of Bars
 Theme bars
 Bar equipments
Learning Unit Twelve 12.Food & Beverage Control System
Net contact hrs – 3 hrs  Importance
 Control measures
 KOT/BOT systems
 Order taking and presentation of bills
Total Contact Hrs 48 hrs (excluding assessment and final examination)
Basic Text  Andrews S, Text Book of Food & Beverage
Management, 2008.-Tata McGraw-Hill Publishing
Company Limited
 Cichy Ronald F and Hickey Jr P(2006), Managing
Service in Food and Beverage Operations, 3rd Edition,
Educational Institute, American Hotel & Lodging
Association.
 Lillicarp. D.R(2006), Food & Beverage Service, Edward
Arnold Publishing Ltd.
Evaluation Scheme In-semester - 50%

End-semester (including practical) - 50%
Total -100%
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Practical contents:
 Knowledge of restaurant & bar equipments.

 Mise-en-place and mise-en-scene.
 Side Board arrangement
 Lay out of “A La Carte” and “Table D’Hote” cover.
 Various napkin folds.
 Food & beverage service sequence.
 English service, American service, Russian service, French service.
 KOT / BOT writing techniques.
 Room service sequence.
 Service of tea and coffee.
 Breakfast mise-en-place and service.
 Menu designs.
 Buffet service.
 Banquet service.
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Course Syllabus
Course Title Food Production – I

Credit Hours 3
Course Objective This is an introductory course on food production with focus on fundamental
food composition, food products and food preparation. It enables the students to
recognize prepared foods through culinary arts, tasting and evaluation. The
kitchen practical includes Continental cuisine, bakery and patisserie with
demonstration and practice.
Learning Unit One 1.History of Culinary Arts
Net Contact Hours-1.5 hrs  Historical Developments
Learning Unit Two 2.Introduction to Kitchen

Net Contact Hours- 4.5 hrs  Organization, Duties & responsibilities
 Kitchen Planning & Design
 Kitchen equipments & utensils
Learning Unit Three 3.Hygiene and Sanitation

Net Contact Hours- 6 hrs  Personal Hygiene
 Kitchen hygiene & sanitation
 Basic introduction to Safety & First Aid
Learning Unit Four 4.Food Commodities and Cooking
Net Contact Hours- 36 hrs  Vegetables: types, quality, uses and store
 Potatoes, radish, carrots, beetroot, asparagus, broccoli, bamboo shoots,
cauliflower, lettuce, spinach, yams, beans, peas, lady finger, onion,
garlic, tomato, pumpkin, cucumber, aubergine, mushroom
 Cereals: composition, types, uses, quality and storage
 Wheat, barley, corn, rice
 Eggs: composition, preservation, uses
 Fruits: classification, types, quality, uses, storage
 Apricot, cherry, peaches, plums, apple, pears, berry, lime, lemon, grape
fruit, pomegranate, orange, mandarine, banana, guava, kiwi, lychee,
mango, pineapple, papaya
 Nuts: uses and types
 Herbs & spices: importance, uses and storage
 Anise, basil, bay leaf, cardamom, chili pepper, chive, cinnamon, clove,
coriander, cumin, curry leaf, celery, dill, ginger, marjoram, mint,
mustard seeds, nutmeg, oregano, paprika, parsley, rosemary, saffron,
tamarind, thyme, turmeric
 Edible fats and oils: importance, composition, types
 Introduction to Cooking:-Effects of water in cooking, effects of
carbohydrate in cooking, effects of fat/oil in cooking, effects of protein
in cooking
 Basic cooking methods: blanching, poaching, boiling, simmering,
steaming, frying, sautéing, broiling, grilling, gratinating, baking,
roasting, braising, glazing
 Preservation methods: lowering temperature, heating, dehydration,
removal of oxygen, filtration, radiation, salting, curing, smoking,
sugaring, pickling & souring, alcohol preservation
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 Sauce: history, purpose, classification, preparation
 Soup: history, function, types, preparation method
 Appetizers: history, purpose, presentation, examples
 Egg dishes: cooked, poached, sautéed
 Fish dishes: basic preparation
 Crustacean and mollusks: basic preparation method
 Meat, game and poultry dishes: basic preparation method
 Salad and dressing: classification, examples, preparation
 Vegetables: basic preparation method
 Potato dishes: basic preparation method, examples
 Grain dishes: rice preparation, examples
 Sweet dishes: types, preparation, examples
 Culinary Terminology
Basic Text  Pauli, P (2008). Classical Cooking, The Modern Way, Methods and
Techniques (Third Edition). John Wiley & Sons, INC.

Practical - 25%
End-semester - 50%
Total - 100%
Kitchen Demonstration
 Various Kitchen Utensils and equipments
 Cuts of Vegetables
 Jointing and deboning of chicken
 Stock :- White stock, Brown stock
 Sauce :- Béchamel, Veloute, Espagnole, Tomato, Hollandaise, Mayonnaise
Kitchen Practical
 Cuts of Vegetables
 Basic Stock – white, brown, fish
 Basic Sauce – Béchamel, Veloute, Espagnole, Mayonnaise, Hollandaise,
Tomato
 Soup – Consommé, Cream, Puree, Broth, veloute, National
 Hors d’oeuvre ( Appetizer )
 Meat / Chicken / Beef / Fish
 Accompaniments
 Dessert
Note: Practical will consist of the following:

 Two classes with demonstration
 Four classes with a “ three course Continental menu”
 Two classes with a “ Indian cuisine”
 One class with a “ Nepalese cuisine”
 Two classes with a “ Chinese cuisine”
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 Two classes with a “Fast Food menu”
CONTINENTAL MENU
Menu 1 Menu 2 Menu 3
Carrot and Celery Salad Crème de Tomate Tomato Tuna

Salad
Consomme Juliene Chicken Strognoff Minestroni Soup
Poulet Saute Marengo Vegetable Ratatouille Spaghetti
Bolognaise
Bouillion Potatoes Coleslaw Salad Vegetable
Bolognaise
Albert Pudding Souffle de Vanilla Parsley Potatoes
Lemon Souffle
Cream of Asparagus Soup Waldorf salad Consomme

Brunoise
Hungarian Goulash St. Germain Soup Filet de Pomfret
Orly
Saffron Risotto Coq Au Vin Macedoine de
Legumes
Legume de Cannaloni Saute Broccoli Carrots Pomme de Terre
Lorette
Bread Butter Pudding Crème Caramel Crepe Suzette
Menu 7
French Onion Soup

Chicken A La Kiev
Champ Potatoes
Saute Vegetables
Coffee Mousse
INDIAN MENU
Mulligtawany Soup Tomato Ka Sorba Chicken Shahjani

Chicken Rogini Murgh Butter Masala Yellow Rice
Saffron Rice Pea Pulao Baigan Bhurta
Kashmiri Aloo Dum Palak Paneer Matar Mushroom
Paneer
Gajar Ka Haluwa Mixed Masala Raita Shikarni
Sahi Tukri
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CHINESE MENU
Menu 1 Menu 2
Hot and Sour Soup Chicken Sweet Corn Soup

Fish in Hot Garlic Sauce Chicken Manchurian
Mixed Fried Rice Hakka Noodles
Mixed Vegetable Cashewnuts Stir Fried Vegetables with Oyster Sauce
Fruit Salad Ginger Honey Fruits
NEPALESE MENU
Menu 1
Golbheda Ko Saruwa
Chara Ko Masu
Mismas Tarkari
Aloo Bodi Tama
Black Dal Jimbu Jhaneko
Jeera Rice
Fhal Phul Sadeko
FAST FOOD MENU
Menu 1 and 2
Various types of Sandwiches ( Veg and Non-veg)

Hamburger
Hot Dog
French Fries
Spring Roll
Momo
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KATHAMANDU UNIVERSITY SCHOOL OF MANAGEMENT
BBA/BBIS/BHTM
COURSE SYLLABUS
Course Title BUSINESS MANAGEMENT

Course code Number GEM231
Credit Hours Three(3)
Course Objective This is an introductory course on management with focus on business
context. The course familiarize students with the fundamental of
management so that they can understand, analyze and practice basic
concepts,processes,functions,and skills of management as they start career
in management during the rest of their undergraduate study program in
Management.
Learning Unit
Learning Unit one 1 Understanding management And Managerial roles
Net Contents hrs- 1.1 Organization: Concept,Characteristics,types,and importance for
10hrs business
1.2 Management: concept, functions and process, basic principles,
and importance for business
1.3 Manager: concept, roles, and competencies; changing job of
managers
1.4 Evolution of management thoughts: classical, behavioral,
quantitative, and contemporary approaches comparative analysis
and their applications in managing modern organizations
1.5 Social responsibility of management
1.6 Ethical behaviors of managers: determinants of ethnical
behaviors, encouraging ethical behaviors
Learning Unit Two 2.Managerial decision-making
Net contents hrs-6hrs
2.1 Decision making as a management process: concept and
importance
2.2 Types of decisions: programmed and non- programmed
decisions; criteria for effective decisions, decision making conditions
2.3 Rational decision making process; other ki9nds of decision
rationality: bounded rationality and decision heuristics (intuitive
decision making)
2.4 Decision making styles
Learning Unit Three 3.Managerial planning

Net contents hrs-6hrs 3.1 Planning as a managerial function: concept, importance; planning
and performance
3.2 Goals and plans: types of goals and plans; setting goals; planning
process and techniques
3.3 Planning under uncertainty: criticisms of planning
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Leaning Unit Four 4.Organizing function of management
Net contents hrs-6hrs 4.1 Organizing as a managerial function: concept, importance;
organizing principles and process
4.2 Design elements of organizational structure (specialization,
departmentalization, chain of command, span of control, authority,
formalization)
4.3 Models of organizational designs: mechanistic and organic
4.4 Types of organizational structures: traditional and contemporary
structures
4.5 Contingency factors for organizational design
Learning Unit Five 5. Managerial processes for making effective performance

Net contents hrs- 5.1 Managerial communication: concept and functions of
14hrs communication
5.2 Interpersonal communication: methods, making interpersonal
communication effective
5.3 Organizational communication: types, direction and networks
5.4 Supervision-concepts, importance, types, processes and methods;
effectiveness in supervision
5.5 Delegation-concepts, principles and techniques
5.6 Leadership as a managerial process: concept and importance;
leadership styles
Learning Unit Six 6.Managerial control

Net contents hrs-6hrs 6.1 Controlling as a management function: concept and importance;
controlling for organizational performance
6.2 The control process
6.3 Tools for measuring organizational performance
6.4 Contemporary issues in control
Total contents hrs 48hrs (excluding assessment and final examinations)

Basic Text Robbins, S.P., Coulter, M. & Bohara, N.(2010). Management (10th
ed.) New Delhi: Prentice Hall.
Evaluation Scheme In- semester evaluation 50%

End-semester evaluation 50%
Total 100%
25
Course Syllabus
Course Title Introduction to Hospitality And Tourism

Credit Hour 3
Course Objective Provide an overview of hospitality industry and the role of tourism in the
global market. Illustrate the various forms of hotel development, its
classification, departmental function and the management structure. The
course introduces recreation, leisure and its relation to the culture and
social habits.
Main Objective Impart basic knowledge of tourism and the hotel business with its
significance role in the service industry. The course is design for the
hospitality students to understand tourism, its components, impacts and
the hotel industry with its various departments.
Learning Unit One 1. Tourism
Net contact Hours – Definition of Tourism and Tourist
4.5 hrs Evolution of Tourism: Five ages of Tourism
Nature of Tourism, and Components of Tourism: the Four ‘A’
Tourism Organizations: International and Domestic
Economic Impact of Tourism: Multiplier Effect, Social and
Cultural Impact of Tourism
Promoters of Tourism: Travel Agencies, Travel Corporation, Reasons for
Travel: Pleasure Travel, Business Travel, Eco Tourism, Trends in
Tourism and Travel
Learning Unit Two 2.The Hotel Business

Net contact Hours – Hotel Development and Ownership: Franchising, Partnership,
18 hrs Leasing, Syndicate, Management Contract, Classification of
Hotels: City, Resort, Airport, Motels, Casino, Vacation
Ownership, Convention, Full Service, Budget, Extended Stay
Hotel, Bed & Breakfast Inn, Chain Hotels, Trends in Hotel
Development
Learning Unit Three 3. Hotel Organization

Net Contact Hour – Function and Department of a Hotel: Operational and Functional
12hrs Departments, Management Structure of a Hotel
Learning Unit Four 4. Recreation and Leisure

Net Contact Hour – Recreation, Leisure and Wellness: Government sponsored
4.5 hrs Recreation, Natural Parks Commercial Recreation: Theme Parks,
Clubs, City Clubs, Country Clubs
Non-commercial Recreation: Voluntary Organization, Campus, Armed
force, employee recreation, trends in recreation and leisure.
Total Contact Hours 48 hours ( excluding assessment and final examination)

Basic Text Books Walker R J(2005)Introduction to Hospitality Management, Pearson
Education
26
Other References  Rocco M. Angelo/Andrew N. Vladimir, An Introduction to
Hospitality Today, 5th Edition, Educational Institute (American
hotel & Motel Association)
 Gerald W. Lattin, Introduction to the Hospitality Industry,
4thEdition, Educational Institution (American Hotel & Motel
Association)
 Joseph D. Fridgen, Tourism and the Hospitality Industry,
Educational Institute (American Hotel & Motel Association)
End-semester - 50%
Total - 100%
27
Course Syllabus
Course Title Managerial Communication

Course Code No. GEM 201
Credit Hours: 3
Main Objectives: The objective of the course is to enable the students to understand the
importance of communication in any business, to modern technology in
communication, to prepare effective power point slides for presentation, to
conduct productive meeting, to deliver oral and online presentations, to
understand non-verbal signals and use them appropriately, to develop
business attitude, to conduct effective presentation by using right visual
tools, to improve cross-culture communication in diverse and global
business world, to develop effective message by using three step process,
to be able to write effective persuasive and negative messages, and to
understand the elements of reports and proposals.
Learning Unit 1 Achieving Success Through Effective Business Communication

Net Contact Achieving success in today’s competitive environment and using
Hours – 4.5 hrs technology to improve business communication.
Learning Unit 2 Enhancing Presentation with Slides and Others Visuals

Net Contact Planning your presentation visuals, creating effective slides, completing
Hours - 6hrs slides and support materials and giving presentations online.
Learning Unit 3 Mastering team and interpersonal communication
Net Contact Social networks and virtual communities, making your meeting more
Hours – 4.5hrs productive, conducting and contributing to efficient meeting, improving
your non-verbal communication skills and developing your business
etiquette.
Learning Unit 4 Designing visual communication
Net Contact Understating visual communication, indentifying points of illustrate,
Hours – 4.5 hrs selecting the right type of visual and producing and integrating visuals.
Learning Unit 5 Delivering oral and online presentations

Net Contact Building your career with oral presentations, planning your presentation,
Hours - 3 hrs writing your presentation and completing your presentation.
Learning Unit 6 Communicating in a world of diversity

Net Contact Understanding the opportunities and challenges of communication in a
Hours – 4.5 hrs diverse world and improving inter-cultural communication skills.
Learning Unit 7 Understanding three steps writing process
Net Contact 1. Planning
Hours – 6 hrs Understanding the three step writing process, analyzing your
situation, gathering, information, selecting the right medium,
organizing your information.
2. Writing
28
Adapting to your audience, building strong relationship with your
audience, controlling your style and tone, composing your
message, choosing strong words, creating effective sentences,
crafting unified, coherent paragraph, using technology to compose
and shape your message.
3. Completing
Revising message evaluating your content, organization, style, and
tone, reviewing the readability, editing for clarity and conciseness,
evaluating, editing, and revising the works of others, using
technology to revise your message, producing your message,
designing multimedia documents, using technology to produce
your message, formatting formal letters and memos, proof-
reading, distributing your message.
Learning Unit 8 Crafting brief messages
Net Contact Creating effective email messages using three steps writing process, using
Hours - 4.5 hrs the three steps writing process for routine and positive messages, making
routine requests sending routine replies and positive messages, strategy for
routine replies and positive messages and common examples of routine
replies and positive messages.
Learning Unit 9 Developing Negative Messages
Net Contact Choosing the best approach, adapting to your audience, and maintaining
Hours - 3 hrs high standards of ethics and etiquette
Learning Unit 10 Applying AIDA model in persuasive message

Net Contact Developing marketing and sales messages: assessing audience needs,
Hours – 3 hrs analyzing your competition, determining key selling points and benefits,
anticipating purchase objections, and applying AIDA or similar model
Learning Unit-11 Completing Reports and Proposals
Net contact Putting the final touches on reports and proposals, revising your reports
Hours-4.5 and proposals, producing your reports and proposals, distributing your
reports and proposals, and writing requests for proposals.
Total 48 hrs (excluding assessment and final examination)
Basic Text Courtland L. Bovee, John V. Thill, and Mukesh Chaturvedi (2011), Business
Communication Today, 10th Edition, Pearson Education
Reference Book/s Lehman, C. M., Dufrene, D. D. and Sinha, M. (2011), BCOM - An Innovative
Approach to Learning and Teaching Business Communication - A South-Asian
Perspective. Cengage Learning, Delhi.
Evaluation In-Semester evaluation 25%
Scheme Practical 25%
End-Semester evaluation 50%
Total 100%
Practical 1. Demonstration on use of modern technology in communication.
2. Demonstration of how to prepare effective PowerPoint slides and how to use the
visuals.
3. Demonstration of how to conduct meeting and prepare minutes.
4. Demonstration of non-verbal signals and their use.
5. Demonstration of business etiquettes.
6. Demonstration of oral presentations.
29
Practical to focus upon:
 Improving public speaking (impromptu) ability.(6hrs)
 Improving listening ability by using some audio/video pieces.(6hrs)
 Improving presence of non-verbal skills in person.(6hrs)
 Presentation by using effective PowerPoint slides.(6hrs)
 Personal grooming.
30
Course Syllabus
Course Title Basic Psychology

Course Code Number PSY 142
Credit Hours 3
Course Objective The objective of the course is to enable the participants to
understand the basic processes and structures underlying human
behavior as a basis for managing people in an organizational
setting.
Learning Unit One 1. Conceptual Frameworks
Net Contact Hours – 6  Understanding Psychology – concepts and grand issues
hrs  Major areas or sub-fields of Psychology
 Major perspectives of Psychology
 Methods of psychology
 Importance of psychology in hospitality industry
Learning Unit One 2. Perception
Net Contact Hours – 6  Concepts and importance of perception
hrs  Perceptual process – how perception is formed
 Perceptual constancies and illusions
 Perceptual errors in interpersonal context and ways of
Overcoming them
 Applications of perception in hospitality industry
Learning Unit Two 3. Learning
Net Contact Hours – 6  Concepts and Importance of learning
hrs  Learning Theories; Behaviorist Perspectives and social
cognitive perspective Applications of learning in
hospitality industry
Learning Unit Three 4. Memory
Net Contact Hours – 4.5  Concepts and Importance of memory
hrs  Types of memory (working, long term-declarative and
Procedural)
 Forgetting – causes (interference and retrieval
inhibition)
 Improving memory
 Applications of memory in hospitality industry
Learning Unit Four 5. Cognition and Intelligence
Net Contact Hours – 6  Concepts and Importance of cognition; basic elements
hrs of thought and reasoning
 Making decision: heuristics, decision strategy,
escalation of commitment, emotion and decision making
 Problem solving – methods, factors affecting effective
problem solving
 Concepts and importance of intelligence; theories of
intelligence
 Emotional intelligence and practical intelligence
 Applications of cognition and intelligence in hospitality
industry
Learning Unit Five 6. Motivation and Emotion
31
Net Contact Hours – 7.5  Concepts and Importance of motivation
hrs  Motivational sources– hunger, sex, aggression,
achievement
 Motivational theories – drive, arousal, expectancy, goal
setting, equity
 Concepts and importance of emotion; nature of emotion,
expression of emotion, emotion and cognition,
subjective well being
 Applications of motivation and emotion in hospitality
industry
Learning Unit Six 7. Personality
Net Contact Hours – 6  Concepts and Importance of personality
hrs  Personality Theories – Psychoanalytical, Humanistic,
Trait, Social Cognitive theories
 Personality and behavior in work setting
 Applications of personality in hospitality industry
Learning Unit Seven 8. Social Thoughts and Behaviors
Net Contact Hours – 6  Concepts and Importance of social perception
hrs  Attribution theory
 Attitudes – persuasion, cognition dissonance
 Social behavior: prejudices; social influences –
conformity,
Compliance, obedience
 Applications of attribution, attitudes and social
behaviors in
Hospitality industry
Total Contact Hours - 48 hrs (excluding assessment and final examination)
Basic Text Book Baron, Robert A. (2003), Psychology, 5th Edition, India: Prentice Hall
of India
Evaluation Scheme In-Semester evaluation 50%
End – Semester evaluation 50%,
Total 100%
32
ND
2
SEMESTER
33
Course Syllabus
Course Title Basic Economics
Course Code ECO 200
Number
Credit Hours 3
Main The main objective of the course is to introduce participants to basic
Objective concepts of microeconomics and macroeconomics which are relevant to
tourism management. The course objectives can be listed as:
 To enable participants understand and analyze economic
behavior of individual decision-making units such as markets,
firms/enterprises and households, with the view of developing
microeconomic insight in managerial decision-making;
 To provide exposure to basic concepts, tools and theories of
macroeconomics to help identify and analyze fundamental
national and international macroeconomic issues useful to
business management decision-making.
Learning Unit 1. Basic Concepts of economics
One  Microeconomics: definitions,
Net Contact  Price mechanism and allocation of resources in market vs.
Hours -3 hrs commando economy, opportunity cost and cost benefit approach,
decision making in market economy.
 Macroeconomics: definitions, introduce basic concepts on
output, circular flow, inflation, unemployment, business cycles
and growth.
Learning Unit 2. Basics of Demand and Supply Analysis
Two  Demand : Individual and Market Demand; Demand Curves,
Net Contact Schedules and Factors affecting Demand, Shifts and Changes in
Hours – 7.5hrs Demand Curve
 Supply : Individual and Market Supply; Supply Curves,
Schedules and Factors affecting Supply, Shifts and Changes in
Supply Curve
 Concept of Elasticity of Demand and Supply (Price Elasticity)
 Market Equilibrium as an interplay of Demand and Supply
 Concept of Producer’s Surplus and Consumer’s Surplus
 Demand and supply of tourism products, and tourism market in
Nepal
 Forecasting demand for tourism
 Types of taxes and their effects on tourism products
Learning Unit 3. Theory of Production
Three  Factors of Production, Concept of Production Function
Net Contact  Total, Average and Marginal Products : Concepts and inter
Hours – 4.5 hrs relationship between TP, AP and MP
 Production with One variable Input - Law of Variable
Proportions : Statement and Assumptions of the Law, Three
Stages of Production, Reasons for Increasing, Decreasing
Returns,
34
 Production with two variable inputs: Production Isoquants,
Isocost Lines, Least cost combination of factors
Learning Unit 4. Costs and Revenues

Four  Concepts of Costs: Economic Costs, Accounting Costs,
Net Contact opportunity
Hours - 6 hrs costs, Sunk Costs
 Short-run and Long-run costs: Total, Average and Marginal
Costs –
Schedules, Curves, Characteristics and their interrelationships
 Concepts of Revenues: Total, Average and Marginal Revenues,
Relationship
between TR, AR and MR
 Total, Average and Marginal Revenues under conditions of
Perfect and Imperfect Competition.
 Concepts of and conditions for Profit Maximization by firms;
break-even analysis
Learning Unit 5.Market Forms and Product Pricing
Five  Concept of Markets and Introduction to Market Forms
Net Contact Perfect Competition Market : Feature, Pricing and Production Decisions
Hours – 6 hrs in the Short and Long-run Time periods
 Monopoly Market : Feature, Pricing and Production Decisions in
the Short and Long-run Time periods
 Monopolistic competition: its characteristics and behavior
 Oligopolistic competition- its characteristic and behavior,
examples (no need to go into details of oligopolistic models)
 Tourism market structure on national and international markets:
markets relating to hotel, restaurant, recreational industries
 Different pricing strategies: cost plus pricing, price
discrimination, peak-load pricing, bundle pricing, premium
pricing, loss leader, limit pricing, value based pricing
Learning Unit 6.Introduction to Macroeconomics and Basic Concepts
Six  Concept of GDP, GNP- income, expenditure and value added
Net Contact definitions, real and nominal GDP, balance of payment
Hours -4 hrs accounting- and contribution due to tourism, circular Flow of
National Income with four Sector Economy, inflation and
unemployment-definitions and types, macroeconomics' objectives,
growth , tourism growth and national economies, AD and AS
models of output determination, multiplier effects of tourism
spending Business Cycle: Basic Concept and Decision Making
Learning Unit 7.Money and Banking
Seven  Concept of money supply: narrow and broad definitions, Banking
Net Contact System and the Economy : Central Bank and Commercial Bank
Hours - 6 hrs  Commercial Bank: Meaning, Functions and Credit Creation by
Commercial Banks; Financial Intermediaries (depository and
non-depository institutions).
 Central Banking: Introduction and Role / Functions.
35
Learning Unit 8.Monetary Policy and its Management
Eight  Monetary Policy : Objectives and Instruments of Monetary
Net Contact Policy – Quantitative and Qualitative Instruments (including
Hours – 4.5hrs exchange rate policy), Targeting Money Supply, Managing
Money Supply: use of instrument to manage money supply.
Quantitative Monetary Instrument : Bank Rate Policy, Open
Market Operations, Varying Reserve Requirements (CRR, SLR)
 Impact of Monetary Policy on Tourism Sector of Nepal.
 Impact of Foreign Exchange Regulation on Tourism Sector of
Nepal.
Learning Unit 9.Public Finance
nine  Concept of Public Finance, Role of Government in the Economy,
Net Contact Government Budgeting : Meaning, Objectives and Components of
Hours – 6.5hrs Budget; Balanced, Surplus and Deficit Budget; Measures to
Correct Different Deficits, Fiscal Policy: Objectives and
Instruments, Taxation Policy and Investment Decisions, Concept
of Fiscal – Monetary Mix, Unemployment and government policy
towards tourism industry, employment and income generation
through tourism
Total Contact 48 hrs (excluding assessment and final examination)
Hours
Basic Text  Mukhopandhyay (2008), Tourism Economics (pb)2008, ISBN:
818052177X; Publisher: Ane Books (India)
 Salvatore, Dominik (2009), Principles of Microeconomics, 5th
edition (Indian Reprint). Oxford University Press, 2009
 Samulelson, Paul A and Willian D. Nordhaus (1998),
Economics, 18th Edition, New Delhi: Tata McGraw-Hill 2006.
Other  Mankiw, N. Gregory (2007), Principles of Economics, 4th
References Edition, First Indian Reprint, Akash Press, New Delhi.
 Various Monetary Policies of Nepal Rastra Bank.
 Foreign Exchange Regulation of Nepal
 National income accounting: Central Bureau of Statistics
Evaluation In- semester - 50 %
Scheme End-semester - 50 %
Total - 100%
36
Course Syllabus
Course Title English

Course Code No. ENG103
Credit Hour 3
Course Objective The course aims to widen the horizons of participants by exposing them to
different discourses and at the same time develop their analytical skills and
ability to evaluate writings. The course also intends to help them to
understand the use of English language as well as the process of writing
beginning with the initial idea and going right through to the use of modern
technology to produce the final document
Learning Unit One Unit 1 - Short Stories
Net contact Hours  Race Relations
– 15 hrs - Jan Rabie, Drought
 Social Dimension of Class
- Gloria Naylor, Kiswana Browne
 Art and Class
- F.Scott Fitzgerald, The Diamond as Big as the Ritz
 Individual and Society
- B. P. Koirala, A Tale
- Parashu Pradhan, The Telegram on the Table
 Logic
- Max Schulman, Love is a Fallacy
 Entertainment
- Roald Dahl, The Hitch-Hiker
- Richard Connel, The Most Dangerous Game
Learning Unit Two Unit 2 - Essays ,Poems, Drama

Net contact Hours  Philosophy
– 15 hrs - Plato, The Allegory of the Cave
- Albert Camus, The Myth of Sisyphus
- Alex Thomson, Deconstruction
 Environment
- Paul and Anne Ehrlichs, The Rivet Poppers
 Society and Politics
- L.P.Devkota, The Lunatic
 Art and Class
- W.B.Yeats, Leda and the Swan
 Play
- Edward Albee, The Sandbox
37
Learning Unit Unit 3 - English Language and Writing
Three The English Language
Net Contact Hour –  Talking about English
15 hrs  Introduction to Grammar
 More about grammar
 Vocabulary
 Spelling
 Punctuation
 Speech
 The process of writing
 Planning and research Writing,
 Drafting and revising
 Presentation
Hours
Basic Text Books  Seely, J. (2009). Oxford Guide to Effective Writing and Speaking,
Oxford University Press.
 BBA English II Syllabus
End – semester - 50%
Total - 100%
38
Course Syllabus
Course Title Basic French

Course Code No. FRN 101
Credit Hours 3
Main Objective In hospitality industry, it is very important to have knowledge
about an extra international language beside English. And French
is widely used in hospitality industry and is widely spoken in the
world. The objective of the course is to provide exposure to the
basic knowledge about French language.
Learning Unit One 1. Why to learn French language?
Net Contact Hours 1.5  Introduction to French language
hrs  Importance of knowing French language
 Where French is spoken in the world
 Brief introduction to France, French cuisine, French
culture
Learning Unit Two 2.Familiarization with French language
Net Contact Hours- 9  French alphabets
hrs  French accents
 Guide to pronunciation
 Numbers in French
Learning Unit Three 3.Foundation of French language
Net Contact Hours –  Greetings and Basic expressions
16.5 hrs  Auxiliary verbs "Avoir" and "Etre"
 First Group Verbs, Second Group Verbs and Third
Group Verbs
 Formal and Informal ways of speaking
 Definite and Indefinite articles
 Nouns, Singular and Plural, Gender; Adjectives:
agreement of adjectives
 Adjective demonstrative
 Adjective possessive
 Days of the weeks in French
 Date in French
 Seasons in French
 How to say time in French; How to make negative
sentences
Learning Unit Four 4.French culinary words
Net Contact Hours – 9  Menu terminology
hrs  Menu layout
 Restaurant vocabulary
 Organizational chart of Kitchen and Restaurant in French
Learning Unit Five 5. Dialogues practice in Restaurant, Front Office, Airport,

Net Contact Hours – 12 Housekeeping and Tourist handling
hrs  Dialogue Practices, audio classes
 Video classes
 Role play
39
 Vocabulary building games
Total Contact Hours 48 hours (excluding assessment and final examination)
Basic Text
 A hand book of French basic grammar
 A votre service, a French book for hotel management
and tourism Connexions by Regime Merieux
 French language course – Wikibooks
Other References  Larousse Gastronomique, Publication of larousse
 Larousse French- English Dictionary
Evaluation Scheme In- semester - 25 %
Practical - 25 %
End- semester - 50%
Total - 100%
40
Course Syllabus
Course Title Front Office Operations – I

Credit Hours 3
Course Objective This course is to familiarize students with the front office front office
procedure such as check-in and check-out process, reservation system,
registration process for guests, the guest cycle and the activities occurred
during the stay of guests.
Learning Unit One 1.Front Office Department
Net contact hrs - 3  Introduction, layout of Front Office, Front Office equipments
 Function of Front Office, various sections of front office
department
 Coordination with other departments
Learning Unit Two 2.Front Office Organization
Net contact hrs - 3  Organization chart of front office department
 Job description of front office personnel
Learning Unit Three 3.Accommodation
Net contact hrs - 4  Type of rooms and guests
 Product selling tools – brochure, tariff
 Type of room rate and plan
 Basis of charging room rate
Learning Unit Four 4.The Guest Cycle
Net contact hrs - 4  Pre-arrival, arrival, occupancy, departure
Learning Unit Five 5.Reservations
Net Contact hrs - 14  Importance and definition of reservation
 Source of reservation
 Modes of reservation
 Type of reservation (guaranteed and non-guaranteed)
 Reservation procedure
 Reservation process – FIT, groups
 Reservation – confirmation, amendment, cancellation
 Overbooking policy
 Potential reservation problems
Learning Unit Six 6. Registration
Net contact hrs - 14  Pre-registration activity
 Room and rate assignment
 Room Status
 Method of Payment
 Registration process
 Handling guaranteed reservation
 Handling guaranteed FIT, groups, air crew, VIP
 Handling Walk-ins
 Self registration
 When guest cannot be accommodated
Learning Unit Seven 7.Front Office Terminology
Net contact hrs - 2  Different case studies dealing with front office activities
Learning Unit Eight 8.Case Studies
Net contact hrs - 4  Different case studies dealing with front office activities
41
Basic Text  Andrew, S (2008). Text Book of Front Office Management &
Operations, Tata McGraw – Hill Publishing Company Limited.
Other Reference  Kasavana L M, Ph.D & Brooks M R, CHA, Front Office
Procedures, Fifth Edition, Educational Institute, American Hotel
& Motel Association.
Practical - 25%
End-semester - 50%
Total - 100%
Practical
1. Importance of communication in Front Office
2. Telephone etiquette & handling
3. Identification of equipments
4. Brochures, tariffs
5. Filling of reservation forms
6. Filling of Guest Registration Form
7. Check-in of various types of guests – walk-in, FIT, groups, VIP, skipper
42
Course Syllabus
Course Title Housekeeping Operation 1
Credit Hours 3
Course Objective This course is to familiarize students with the House Keeping procedure and
upkeep of the hotel guest room, public area, managing the hotel linen, uniform,
laundry, carpet and the supervisory job.
Learning Unit
Learning Unit One 1.Introduction
Net contact hrs - 4  Importance of house keeping
 Function of house keeping
 Organization chart of house keeping
 Layout of housekeeping department
 Duties and responsibilities of housekeeping personnel
 Coordination with other departments
 Personal attributes of housekeeping staff
Learning Unit Two 2.Guest Rooms
Net contact hrs - 3  Type of rooms
 Placement of guest supplies and amenities
 Guest room status
 Guest floor rules
Learning Unit Three 3.Linen and Uniforms
Net contact hrs - 5  Introduction and purpose
 Par stock
 Exchange of linen and uniform
 Storage of linen and uniform
 Control procedure
 Inventory procedure
Learning Unit Four 4. Laundry services
Net contact hrs - 3  Equipments used
 Staffs
 Role of laundry
 Flow process
 Valet service
Learning Unit Five 5.Cleaning
Net Contact hrs - 10  Introduction and its Importance
 Type of equipments used
 Cleaning agents
 Storage and selection of cleaning equipments and agents
 Cleaning of different surfaces :- Glass, Metal, Ceramics, Wood, Stone,
Leather, Rubber
Learning Unit Six 6.Cleaning Procedure

Net contact hrs - 6  Room Cleaning procedure
 Bed making procedure
 Bathroom cleaning
 Carpet cleaning
 Floor cleaning
43
Learning Unit Seven 7.Interior Decoration
Net contact hrs - 2  Color
 Lighting
 Floor covering and finishes
Learning Unit Eight 8.Flower arrangement

Net contact hrs - 2  Rules of balancing
 Special arrangement
Learning Unit Nine 9.Housekeeping Workload and manning level

Net contact hrs - 6  Work specification
 Work schedule
 Job procedures
 Duty rosters
 Work quotas
Calculating manning requirement
Learning Unit Ten 10.Basic Knowledge
Net contact hrs - 7  Maid’s trolley
 Key control
 Lost and found process
 Pest control - Common pests and their control
 Spring cleaning
Forms and formats used
Basic Text Andrew S, Hotel House Keeping Management and Operation, 2008,
Tata McGraw – Hill Publishing Company Limited
Other Reference Raghubalan G. & Raghubalan S., Hotel House Keeping Operation and
Management, 2nd Edition
Evaluation Scheme In-Semester evaluation -25%

Practical -25%
End-Semester evaluation -50%
Total -100%
Practical
8. Cleaning of bedroom, bathroom
9. Cleaning of glass, metal, wood, leather, cane, marble
10. Making a bed
11. Cleaning of carpet
12. Stain removal
13. Turn down service
14. Replenishing guest room supplies
15. Laundry
16. Flower arrangement
17. Supervision of guest room
44
Course Syllabus
Course Title Travel and Tourism Service Operation

Credit Hours 3
Course Objective The aim of this course is to familiarise students with the operations
and management of travel and tour service providers.
Learning Unit-1 1.Introduction to Travel Agencies
Net Contact Hours –  Meaning and importance of Travel Agencies
4.5 hrs  The Travel Distribution System
 Product line (Air transportation; Water transportation; Road
transportation; Accommodations; Rentals services; Domestic
and International Bookings)
 Classification of Travel Agency
 Forms of Organisation
 Organisational structure of a Travel Agency
 Retail Travel Agent and Tour Operation
Learning Unit-2 2.Tour planning and Pre-tour preparation
Net Contact Hours –  Meaning of ‘tour’, ‘inclusive tour’ and ‘package tour’
4.5 hrs  Types of package tour
 Components of package holidays
 Role of tour operator
 Types of tour operators
 Tour Manager : roles and responsibilities
 Qualification of a tour manager
Learning Unit-3 3.Tour Packaging and Costing
Net Contact Hours –  Meaning and importance of ‘itinerary’
3 hrs  Preparation of tour, trek, rafting and other tourist services
itinerary Pricing elements of tour packages
 Costing of tour packages
 Brochures (meaning; design; and format)
Learning Unit-4 4.Tour Operational Techniques
Net Contact Hours –  Basics to tour operational techniques (First day; Departure;
3 hrs Enroute
 Hotel Procedures – check-in and check-out)
 Reception and transfer
 Basics of frontier formalities
 Processing reservations
 Handling/conducting regular tour, trek, rafting and other
tourist services
 Handling of tour files
Learning Unit-5 5.Air Travel Policies
Net Contact Hours- 6  The hub and spoke system
hrs  Airlines policies and practices (Reservation Policy; Policy
regarding Children and Infants; Policy regarding Restricted
and Disabled Passengers; Changes/Alterations in Scheduled;
45
Stand by Travel; Passenger Check-in; Cancellations and
Delays; Baggage Transportation; Pet Transport Policy;
Special Meals; Class of Service); Basic elements of Air Fares
(Class of Service; Fare Basis)
 Air Transportation Taxes (Customs User Fees;
Miscellaneous Charges; Fare Rules: Minimum/Maximum
Stay; Advance Purchase; Validity Dates; Combinability;
Routing; Penalties; Other Restrictions)
 Fare Calculation (for one and more than one segment) :
special airfares; ticket issuance; supply and security of
tickets; ticket validation
Learning Unit-6 6.Airlines Reservation and Fare Constructions

Net Contact Hours –  Basics Principles of International Fares and Ticketing
6 hrs  Neutral Unit of Construction (NUC)
 The Mileage System
 Class Differentials
 Advance Purchase Excursion Fares
 International Tickets
 Baggage Allowance
 Fare
 Ticket Designator
 Alterations
 Re-issuance and Refunds
 Guidelines for International Tariff
 Techniques of Fare Construction
 Fare Construction Terminologies
 Lowest Combination of Fares Method
 Basics to Airline Ticketing
 Ticketing reservation procedure and airlines
 Air ticket information
 Filling-up the Flight Coupon
 How to make a airline ticket
 Ticket coupons
 Fare calculation on a hand ticket
 Universal Credit card charge form
 Prepaid Ticket Advice (PTA)
 Refund/Exchange Notice (REN)
 Ticket exchanges
 Cash refund notice
 Credit card refund notice
 Ticket exchange notice
 Miscellaneous Charges Order
Learning Unit-7 7.Reservation of Tourist Accommodation
Net Contact Hours– 3  Basic understanding of tourist accommodation
hrs  Hotel rates and terms
 Room accommodation and facilities
 Room categories
46
 Bedding types
 Meal plans
 Room rate categories
 Hotel reservations
Learning Unit-8 8.Travel Agency Automation
Net Contact Hours –  The process of Automation
1.5 hrs  Airline Reservation Systems
 Computer Reservation System
Learning Unit-9 9.Tourist Guide
Net Contact Hours–  Defining tourist guides
1.5 hrs  Duties and responsibilities of a tourist guide
 Earning of tourist guide
Practical Classes  Itinerary preparation and costing of package tours (6 hrs)
Net Contact Hours–  Handling tour files (3 hrs)
15 hrs  Basics to airline ticketing and fare construction (6 hrs)
Total Contact Hours 48 hours
Basic Text books  Gee Y C & Kevin B & Boberg, D. J. L. Choy & J. C.
Makens (1990). Professional Travel Agency Management.
New Jersey: Printice Hall.
 Negi J (1997). Travel Agency and Tour Operations: concepts
and principles. New Delhi: kanishka Publishers.
 Syratt G (2003). Manual of Travel Agency Practice.
Oxford: Elsevier Butterworth-Heinemann.
Other References  Horner, P. (1996). Travel Agency Practice. England:

Addison –Wiley Longman.
 Foster, Dennis L. (1991). The Business of Travel: Agency
Operations and Administration. McGraw Hill.
Practical - 25%
End-semester - 50%
Total -100%
47
RD
3
SEMESTER
48
Course Syllabus
Course Title Food & Beverage Service Management - II

Credit Hours 3
Course Objective The course is designed for the hospitality & Tourism students
to impart basic knowledge, skills and techniques in handling
service equipments, operational activities of various food &
beverage services, food & beverage control mechanism and
marketing.
Learning Unit One 1.The Service Chain
Net Contact Hours – 3 hrs Briefing, mise-en-scene, mise-en-place, setting up the side
board, cover set-up, table reservation, receiving & seating
guest, taking order, service of food, presentation of check.
Learning Unit Two 2.Beverage Knowledge
Net Contact Hours – 7.5 Type of beverage, alcoholic and non-alcoholic, Wines:- Grape
hrs varieties, Process of making wine, major wine producing
countries, Service of wine, beer, type of beer, brewing
process, major beer producing countries and their features
Learning Unit Three 3.Spirits
Net Contact Hours – 7.5 Introduction, types of spirits:- whisky, brandy, gin, vodka,
hrs rum, tequila and their distillation process, introduction to
cocktail and mock tail
Learning Unit Four 5.Menu Knowledge and Planning
Net Contact Hours – 4.5 Table d’hote menu, a la carte menu, coffee shop menu, buffet
hrs menu, banquet menu, breakfast menu
Learning Unit Five 6.Banquet and Buffet service
Net Contact Hours – 6 hrs Introduction, layout planning, banquet booking, state banquet
procedure
Learning Unit Six 7.Setting up a restaurant
Net Contact Hours – 6 hrs Feasibility study, clientele, operation data, project planning,
facility plan, Financial projection
Learning Unit Seven 8.Budgeting in F&B Department
Net Contact Hours – 3 hrs Cost budget and revenue budget, major components of budget,
things to be considered while preparing budget
Learning Unit Eight 9.Food & Beverage Control System
Net Contact Hours – 4.5 Introduction, importance & function, standard recipe,
hrs purchasing, purchase specification, price consideration,
quality & supplier consideration, receiving, storage, food &
beverage costing, different reports generated in F&B
Learning Unit Nine 10.F & B Management
Net Contact Hours – 6 hrs Introduction, food cost control – factors affecting food cost,
yield and wastage, menu pricing, food cost percentage
Basic Text  Andrews S(2008), Text Book of Food & Beverage
Management, Tata McGraw-Hill Publishing
Company Limited
 Cichy Ronald F and Hickey Jr Philip, Managing
Service in Food and Beverage Operations, 3rd
Edition, Educational Institute, American Hotel &
Lodging Association
49
 Lillicarp. D.R.(2004), Food & Beverage Service,
Edward Arnold Publishing Ltd.
Evaluation Scheme In-Semester - 25%
Practical - 25%
End-Semester - 50%
Total - 100%
Practical contents:
 Table layout & service for table d’hote and a la carte menu
 Table layout & service for breakfast
 Layout for buffet service
 Banquet layout, set-up and service
 Design & set-up of a restaurant
 Planning of table d’hote menu, a la carte menu
 Planning of banquet menu and buffet menu
 Planning Food Promotion activities
50
Course Syllabus
Course Title Food Production - II

Credit Hours 3
Course Objective This is an introductory course on food production with focus on
fundamental food composition, food products and food preparation. It
enables the students to recognize prepared foods through culinary arts,
tasting and evaluation. The kitchen practical includes Continental cuisine,
bakery and patisserie with demonstration and practice.
Learning Unit One 1.Thickening Agents
Net Contact Hours- 3 hrs  Starch, flour, roux
 Beurre manie
 Cream, egg, egg yolk
 Butter , boild
Learning Unit Two 2.Sandwiches & canapés
Net Contact Hours- 3 hrs  Types of sandwich
 Component of sandwich
 Uses
 Types of canapés
Learning Unit Three 3.Charcuterie, Bases & additives
Net Contact Hours- 6 hrs  Introduction & uses
 Aromatic essences
 Food coloring
 Marinades, aspics, gelatin, forcemeat, duxelles, pate, galantine,
terrine
Learning Unit Four 4.Equipment accessories & control
Net Contact Hours- 4.5 hr  Microwave cooking :- introduction, techniques and applications
 Dish Washing machine:- introduction, conveyor system, basic
operation, detergents used, precautions
 Breakage, inventory, maintenance & repair
Learning Unit Five 5.Bakery & patisserie
Net Contact Hours – 10.5 hrs  Type of sponge, cake
 Method of preparation
 Decoration & garnishes
 Storage
 Type of pastes
 Processing method
 Type of pastry dishes
 Baking method
 Finishing method
Learning Unit Six 6.Bulk Food Production

Net Contact Hours – 4.5 hrs  Kitchen layout
 Equipments used
 Work flow & teamwork
 Storage facilities
Learning Unit Seven 7.Convenience Foods
Net Contact Hours – 1.5 hr  Introduction
Learning Unit Eight 8.Dairy Products
51
Net Contact Hours – 3 hrs  Milk:- composition, preservation, uses
 Yoghurt:- composition, uses
 Cream:- composition, uses
 Butter:- composition, uses
 Cheese:- composition, uses
Learning Unit Nine 9.Animal Foods

Net Contact Hours – 6 hrs  Fish:- classification, nutritional value, quality, preservation
method, examples:- anchovy, herring, sardine, mackerel, tuna, eel,
salmon, trout, sturgeon, carp
 Crustacean:- crabs, lobster, shrimp, prawn
 Mollusk:- clams, oyster, scallops, snail
 Meat:- terminology, selection quality, storage
 Veal/beef:- cuts and uses
 Pork:- cuts and uses
 Lamb:- cuts and uses
 Poultry:- cuts and uses, quality, storage
Learning Unit ten 10.Food Cost Control
Net Contact Hours – 6 hrs  Purchase control
 Receiving standards
 Portion control
 Wastage control
 Yield
Total Contact Hours 48 hrs (excluding assessment and final examination)
Basic Text  Pauli, Philip (2008). Classical Cooking, The Modern Way,
Methods and Techniques (Third Edition). John Wiley & Sons,
INC
Other References  Chesser, Jerald W (2008). The Art and Science of Culinary
Preparation (First Edition). The Educational Institute of the
American Culinary Federation, INC.
Practical - 25%
End-semester - 50%
Total - 100%
Menu (individual & bulk cooking)

Continental 2
Indian 2
Chinese 2
Japanese 1
Arabian 1
Nepali 1
Demonstration
Bread Making
Cake & Pastry
Cookies
52
Course Syllabus
Course Title Travel Geography

Credit Hours 3
Course Objective To better understand and serve needs of tourists, it becomes very
important to understand tourism from the geographical perspective as
well. This course will introduce students to basic concepts associated
with tourism geography, socio-economic, and environment functionality
of tourism.
It will review the geographical distribution of tourism, travel patterns,
and impacts of tourism on local environment, society and culture, and to
the local economy.
Besides theoretical understandings, students will get understandings of
Tourism Geography with case studies from national, regional, and
international context.
Learning Unit One 1. Introduction to travel geography
Net Contact Hours Geography - meaning and importance, Historical overview of
–8 geography of tourism, Issues of physical features, landscapes, and
climatic conditions in tourism, Analysis of flow of tourism in
national, regional and international context
Learning Unit 2. Leisure, recreation and tourism
Two Concept of leisure, recreation and tourism: System approach to
Net Contact Hours tourism, Tourism destination life-cycle, Issues of demand and supply
– 10 in tourism, Issue of infrastructure, transport and communication, Issue
of geographical factors in demand and supply of tourism products,
Role of public and private sectors in tourism
Learning Unit 3. Tourism development and spatial change
Three Tourism places and place of tourism - resort development and the
Net Contact Hours popularization of tourism, From Camber Sands to Waikiki – the
–6 expanding horizons of international tourism, Urban and rural tourism
Learning Unit 4. Costs and benefits of tourism
Four Impacts of tourism and recreation on environment, society and
Net Contact Hours economy
–6 Issue of mass and alternative tourism, Sustainable tourism
development
Learning Unit 5. Tourism geography of Nepal
Five Geographical understanding of Nepal, Weather, climate and relief
Net Contact Hours features of Nepal, Natural and cultural resources of Nepal
-10
Learning Unit Six 6. Emerging issues
Net Contact Hours Tourism and mobility, Resource conservation and tourism
–8 development (Annapurna Conservation Area; Sagarmatha National
Park; Galapagos Islands; Komodo National Park, Indonesia), Climate
Change and Tourism
Land – use policies, zoning and tourism; Village tourism in Nepal
(case of Sirubari, Ghalegaon, and Bandipur)
53
Total Contact 48 hours (excluding assessment and final examination)
Hours
Basic Text books 1. Williams, S. (2009). Tourism Geography: a new synthesis
(second edition). Oxon: Routledge.
2. Shrestha, S. H. (1998). Economic Geography of Nepal.
Kathmandu: Educational Enterprises Pvt. Ltd.:Kathmandu
3. Nepal, S. K. (2003). Tourism and the Environment-perspectives
from the Nepal Himalaya. Kathmandu: Himal Books.
Other References 1. Hall, C. M. and Page, S. J. (2006). The Geography of Tourism
and Recreation: Environment, Place, and Space (Third edition).
NY: Routledge.
2. Boniface, B. G. and Cooper, C. (1994).Geography of Travel and
Tourism. London: William Heinemann Pub.
3. Theobald, W. F. (2005). Global tourism. New York: Butterworth-
Heinemann.
4. Wells, M. P (1994). Parks Tourism in Nepal: Reconciling the
Social and Economic Opportunities with the Ecological and
Cultural Threats. In M. Munasinghe& J. McNeely (Eds.)
Protected area Economics and Policy: Linking Conservation and
Sustainable Development, 319-391. Washington: The World
Bank.
5. Nepal, S. K. (2007). Indigenous perspectives on ecotourism in
Nepal: the GhaleKharka - Sikles and Sirubari experience. In:
Higham, J., Critical Issues in Ecotourism - understanding a
complex tourism phenomenon. Oxford: Butterworth-Heinemann.
6. Banskota, K. & Sharma, B. (1995). Mountain tourism in Nepal:
An overview, Mountain Enterprises and Infrastructure Series
95/7. Centre for Resource and Environment studies. Kathmandu:
ICIMOD.
7. Websites and other sources (such as brochures and interpretive
materials published by NTB and other institutions).
Total - 100 %
54
Course Syllabus
Course Title Food Science, Nutrition and Sanitation

Course Code HTM 320
Number
Credit Hours 3
Course Objective
Main Objective This is an introductory course designed to educate hospitality students on the
basics of food nutrients and their effect on human health. It also further
educates students on food science, sanitation, and food and safety
management and sanitation.
Learning Unit
Learning Unit One 1.Introduction to Food
Net Contact Hrs -5  Definition of food
hrs  Classification of food groups: cereals, pulses, nuts, oil seeds,
vegetables, fruits, milk and milk products, eggs, meat, poultry,
fats and oil, sugar and confectionary, spices
Learning Unit Two 2.Nutrition
Net Contact Hrs - 9  Definition of nutrition
hrs  Classification of nutrients: carbohydrates, proteins, lipids,
vitamins and minerals, water, loss of nutrients during
processing, balanced diet.
 Recommended Dietary Allowance (RDA), Digestion,
Absorption and Metabolism of food, Introduction to
Malnutrition
Learning Unit 3.Food Microbiology
Three  Introduction to food microbiology
Net Contact Hrs -  Types of micro-organisms and their characteristics
10 hrs  Factors affecting the growth of the micro organisms in food
 Introduction to food borne diseases
 Introduction to instruments used in food hygiene laboratory
Learning Unit Four 4.Food Contamination
Net Contact Hrs - 6  Introduction to food contamination
hrs  Primary sources of food contamination, cross contamination
 Observation a bacteria yeast and moulds isolated from the food
sample under microscope
Learning Unit Five 5.Food Spoilage and Preservation
Net Contact Hrs - 5  Introduction to food spoilage
hrs  Causes of food spoilage,
 principle of food preservation, food preservation by the control
of temperature, drying, using chemical preservatives
Learning Unit Six 6.Food Hygiene
Net Contact Hrs – 9  General principles of food hygiene
hrs  Examination of hygienic condition of utensils used in kitchen
55
 General hygiene practices for commodities, equipment, work
area and personnel, cleaning and sanitizing methods
 Examination of personal hygiene of personal, food handling and
prepration
Learning Unit 7.Food Safety and Quality Assurance

Seven  Introduction to food safety
Net Contact Hrs - 4  Definition of Hazard Analysis Critical Control Point (HACCP),
hrs HACCP principles, benefits of HACCP implementation in food
industry
Learning Unit Eight 8.Practical

Net Contact Hrs - 6  Introduction to instruments used in food hygiene laboratory
hrs  Observation of bacteria, yeast and moulds isolated from food
sample under microscope
 Examination of hygienic condition of utensils used in kitchen
 Examination of personnel hygiene of a person involved in food
handling and preparation
Basic Text Swaminathan. M. S, Advance Textbook on Food and Nutrition,
Volume 1 and 2, (2010). Bangalore Printing and Publishing Co.Ltd.,
India
Srilakshmi. B, Food Science, Third edition, 2007, New Age
International Ltd. Publishers, New Delhi
Reference Books Fraizer, W.C., and Westhoff D.C. (2004), Food Microbiology, Fourth
edition, Tata McGraw-Hill Publishing Company Ltd
Jay J.M. (2005), Modern Food Microbiology, Fourth edition, CBS
Publishers and Distributers, New Delhi
Roday, S. (2010) Food Hygiene and Sanitation, Tata McGraw, Hill
Publishing Company Limited, New Delhi, India
Evaluation Scheme In-Semester evaluation -25%
Practical -25%
End-Semester evaluation -50%
Total -100%
56
Course Syllabus
Course Title Basic Sociology and Culture

Course Code No. SOS 122
Credit Hour 2 (TWO)
Main Objective The objective of the course is to familiarize the students with such basic
sociology and culture as to enable them to deal with the way a certain society
functions and lives. The course intends to acquaint them with how an
individual and institution interacts how and individuals makes his or her
perception about his/ her role as a socio-economic being, how and
individual’s personality is shaped as a member of society and how an
individual participates in the development process of a society, similarly, a
course also intends to enable to understand the basic concept, development,
attributes, functions, and role of culture in society.
Learning Unit One Introduction to Sociology and Perspective on study of Sociology
Net Contact Hours - Concept, origin, definition, subject-matters relationship with other subjects,
4 hrs major three perspectives (functionalism, conflict and symbolic interactions).
Learning Unit Two Society and individual

Net Contact Hours - Society: characteristics and elements of society, types of
6 hrs society(primitive, agrarian and industrial); relationship between society and
individual; nature of society based on Social Contract theory and Organic
theory; concept of social system; community: concept, characteristics and
types; social group: concept and definition, types of group ( primary and
secondary) and their characteristics; institution: concept, types of institutions
and their functions/needs./ norms and values: concept, definition and
characteristics.
Learning Unit Three Culture and Society

Net Contact Hours - Culture: concept, nature and characteristics of
8 hrs culture; changes in culture (factors: acculturation, assimilation, diffusion
and enculturation); elements of culture (norms and values: their concepts
and characteristics); contents of culture (traits, complexes and patterns;
universals, alternative, and specialties); specific cultures, subcultures and
countercultures; variability of culture (cultural relativity and ethnocentrism);
socialization: definition of socialization and stages, agents of socialization,
socialization and personality development, nature vs. nurture; Freudian
concept of socialization;
Role and Status; Role Strain and Role Conflict; Types of Statuses (ascribed
and achieved)
Learning Unit Four Social structure
Contact Hours- Social structure: concept and definition; bases and foundation of
7 hrs social structure; social order and hierarchy; social stratification: concept,
. bases and factors;, class: concept, characteristics and classification, and
social mobility; caste: concept, characteristics, advantages and
disadvantages; life chance; social stratification is universal; stratification in
rural and industrial society; theories of social stratification(functionalism,
symbolic interactions, conflict (FIC); social institutions: marriage(concept,
importance, functions and types); family: concept, functions and importance;
variations in family structure in Nepal; perspectives on the family (FIC);
57
education: role of education in society; religion and morality: concept,
functions; forms of religious organizations;
Politics: nature of politics and political institutions; politics, power and
authority; types of political systems in modern societies. Economics:
concept; and a brief account of the types of economies
Learning Unit Five Social change and social movement
Net Contact Hours- Social change: concept, characteristics and nature of social change; forces
7.5 hrs and factors of social change; consequences of social change; conflict and its
causes; modernization, industrialization and urbanization: their concepts,
characteristics and factors; social movement: concept, types and causes;
changing status of women in Nepal
Learning Unit Six Social processes
Net Contact Hours- Concept, characteristics, types and role of cooperation; accommodation:
3hrs concept, characteristics and forms or methods; and need for accommodation;
Assimilation: concept and characteristics; factors favoring and
hindering assimilation.
Learning Unit Seven Social Control
Net Contact Hours- Concept, objectives, need/importance, types, elements, agencies of
4.5 social control
Total Contact 48 hours (excluding assessment and final examination)
Hour
Basic Text Books MacIver, R.M. and Charles H. Page; Society: An Introductory
Analysis. Delhi: Macmillan India, 1985
Other References Henslin, James M. (1993) Sociology: A Down to Earth Approach.
Boston: Allyn and Bacon.
Evaluation Scheme In-semester 50%
End-semester 50%
Total 100%
58
Course Syllabus
Course Title Statistics and Mathematics

Course Code MAS 105
Number
Credit Hours 3
Course The objective of the course is to provide participants with a clear understanding of
Objective the basic statistical and mathematical concepts and tools and to enable them in
using the tools for analyzing management and business decision problems.
Learning Unit- Descriptive Statistics
1 Statistics and its subdivision, Statistics and Data, Arranging data using the Data
Net contact Array and frequency Distribution, Constructing a Frequency Distribution, graphing
Hours: 6 Frequency Distribution: Histogram, Frequency Polygon, Ogives, Diagrammatic
presentation of data(Bar diagram, Sub-diagram, sub-divided bar diagram, multiple
bar diagram, percentages bar diagram, pie diagram).
Learning Unit- Measures of Central tendency and dispersion in frequency distribution
2 Summary Statistics, Arithmetic Mean, Weighted Mean, Geometric Mean, Median,
Net contact Mode
Hours: 10 Dispersion (Absolute and relative measures): Ranges, Average Deviation
Measures, and Standard Deviation.
Learning Unit- Probability
3 Basic terminology in probability, Probabilities Rules, Probabilities under
Net contact conditions of Statistical Independence.
Hours: 5
Learning Unit- Probability distributions
4 Introduction to Probability Distribution, Random Variables, Binomial Distribution
Net contact and Poisson Distribution.
Hours: 5
Learning Unit- Mathematics of Finance
5 Compound Interest, Present Value, Annuities.
Net contact
Hours: 6
Learning Unit- Matrix Algebra
6 Matrices, Matrix Addition and Scalar Multiplication, Matrix Multiplication,
Net contact Determinants, Solving Systems by Cramer’s Rule(up to 3 variables)
Hours:6
Learning Unit- Time Series Analysis and forecasting
7 Variation in time series
Net contact Trend Analysis using the least-square method
Hours: 6 Measuring Cyclical Variation using Residual method: Percent of Trend and
Relative Cyclical Residual
Measuring the seasonal Variation using simple moving average method and Ratio-
to- Moving average method. Uses of seasonal index
Forecasting Models: Projection of times series data using Naive model, moving
average method and least-square method.
Learning Unit- Index Numbers:

8
59
Net contact Types of Index Numbers, Uses of Index Numbers, Problems Related to Index
Hours: 4 Numbers
Construction of Index Numbers: Unweighted Aggregates Index Number
Weighted Aggregates Index number: Laspeyres Index, Paasche Index and Fisher
Index
Consumer Price Index
Total Contact 48 hrs (Excluding assessment and final examination)

Hours:
Basic Text R. I. Levin, D. S. Rubin, S. Rastogi, M. H. Siddiqui (2013). Statistics for
Boos Management (7th ed.). PHI: New Delhi
D. M. Levine, T. C. Krehbiel, M. L. Berenson & P.K. Viswanathan (2011).
Business statistics: A First Course (5th ed.) PHI: New Delhi
Ernest f. Haeussler, Jr., Richard S. Paul, and Richard Wood (2005). Introductory
Mathematical Analysis (12 th ed.) PHI: USA
Evaluation In-semester 50 %
Scheme End-semester 50%
Total 100%
60
TH
4
SEMESTER
61
Course Syllabus
Course Title Accounting for Manager

Course Code No. ACC 203
Credit Hours: 3
Main Objective The objective of the course is to provide the participants with the basic
theoretical and technical knowledge in financial accounting; both from
users' and preparers' perspective. The course also intends to make the
participants thoroughly conversant with the processing of accounting
information leading to the preparation of trial balance, financial
statements, annual report, balance sheet, income statement and
statement of cash flows.
Learning Unit One 1. Accounting as a Form of Communication
Net Contact Hours -6 Introduction, Users of Accounting Information and their Needs,
hrs Financial Statements, Conceptual Framework, Ethics in
Accounting, Accounting Profession, Accounting Assumption,
Accounting Concepts and Accounting Standards
Learning Unit Two 2. Processing Accounting Information
Net Contact Hours – Economic Events, An Account, Chart of Accounts, Ledger,
12 Double-Entry System, Journal ,Trial Balance
Hrs
Learning Unit Three 3. Financial Statements and the Annual Report
Net Contact Hours - Objectives of Financial Reporting, Qualitative Characteristics,
12 hrs International Perspective of Financial Reporting, Classified
Balance Sheet, Income Statement, Statement of Retained earning,
the Statement of Cash Flows
Learning Unit Four 4. Income Measurement and Accrual Accounting
Net Contact Hours - Recognition and Measurement in Financial Statements, Accrual
12 hrs Basis of Accounting and Adjusting entries, the Accounting Cycle,
Integrative Problem
Learning Unit Five 5. Stockholder’s Equity

Net Contact Hours – Common Stock, Preferred Stock, Treasury Stock, Retirement of
3 hrs Stock, Distribution of Income to Shareholders, Statement of
Stockholder’s Equity, Comprehensive Income , Book Value Per
Share, Stock holder’s Equity, Statement of Cash Flows
Learning Unit Six 6. Financial Statement Analysis
Net contact hours-3 Precautions in Statement Analysis, Analysis of Comparative and
hrs Common-size Statements, Liquidity Analysis and Management of
Working Capital, Solvency Analysis, Profitability Analysis,
Reporting and Analyzing Other Income Statements
Basic Text  Gary A. Porter and Curtis L. Norton (2007), Financial
Accounting: The Impact on Decision Makers, 5th Edition,
Thomson South-Western
Other References  Anthony, Robert N. and Reece, James S (2004), Accounting
62
Principles, 6th Edition, USA: Richard D. Irwin Inc.
End-semester - 50%
Total - 100%
63
Course Syllabus
Course Title Business Environment

Credit Hours 3
Main Objective The objective of the course is to familiarize the hospitality &
tourism students with Nepali business environment. The course
focuses on the factors that have major influences on hospitality and
tourism business in Nepal.
Learning Unit-1 1. Theoretical Framework for Business Environment
Net Contact Hrs – Concept, significant and nature of business environment; elements
4.5hrs of environment – internal and external; changing dimensions
of business environment.
Learning Unit-2 2. Environmental Scanning and Analysis
Net Contact Hrs - 6 Concept, characteristics, objectives, importance of environmental
hrs scanning, types of environmental scanning, steps/stages of
environmental scanning, methods and approaches of
environmental scanning. An outline of environmental analysis.
Learning Unit-3 3. Economic Environment of Business
Net Contact Hrs – Three important elements of economic environment:
4.5 hrs Economic system, economic policies (industrial policy, and
tourism policy), and economic conditions.
Learning Unit-4 4. Political and Legal Environment of Business
Net Contact Hrs - Elements of political environment; government and business; labor
4.5 hrs law/act and collective bargaining.
Learning Unit-5 5. Social-cultural Environment of Business
Net Contact Hrs- Concept and Components, impact of socio-cultural environment to
4.5 hrs business; analysis of components of Nepalese socio-cultural
environment: attitudes, values and beliefs, religion, language,
education, social institutions, class structure, caste and business
culture.
Learning Unit-6 6. Technological Environment of Business
Net Contact Hrs- Business and technology, assessment of technology policy of
4.5 hrs Nepal, types of technology, status of industrial and information
technology in Nepal.
Learning Unit-7 7. Social Responsibility of Business
Net Contact Hrs – Social responsibility of business: concept, approaches, strategies
4.5 hrs and areas; corporate accountability; social audit: concept, models
and procedure, consumerism.
Learning Unit-8 8. Regional and global Business Environment
Net Contact Hrs - 6 ASEAN,SAARC,BIMSTEC: principles, objectives and functions
hrs Objectives, principles, SAPTA to SAFTA, MNCS: Types pros
and cons, GATT WTO (principles functions)
Learning Unit-9 9. Special themes on Hospitality and Tourism Environment
Net Contact Hrs – Contemporary issues in international hospitality and tourism
4.5 hrs management-impact of globalization in hospitality industry;
national and international hotel and travel agencies' alliances, labor
64
relation and related issues in hotel industry.

Hours
Basic Text  Cherunilam F (2007), Business Environment, Business,
Bombay , Himalayan Publishing House.
 Pant, P. R. (2006). Business Environment in Nepal.
Kathmandu: Buddha Academic, Publishers and
Distributors Pvt. Ltd.
Other References  Kew, J & Stredwick J. (2008), Business Environment:
managing in a strategic context, McGraw-Hill
Education
 Daniels J & Radebaugh H L (2001), International
Business: Environments and Operations, 10th Edition,
Pearson Education.
 Bennet R (2000), International Business, 2nd Edition,
Pearson Education.
Evaluation In- - 50%
Scheme semester - 50%
End- - 100%
semester
Total
65
Course Syllabus
Course Title Front Office Operations - II

Credit Hours 3
Course Objective This course is to familiarize students with the front office procedure
such as check-in and check-our process, billing procedure and the
operational and yield management
Learning Unit
Learning Unit One 1. Guest services and management
Net contact hrs –  Importance of first guest contact
7.5  Moment of Truth in service management
 Guest services and preferences
 Property facilities and services
 Professional attributes and leadership
 Professional etiquettes
 Guest complaints
 Uniformed and concierge services
Learning Unit Two 2. Managing the Financials
Net contact hrs - 6  Functions of front office accounting system
 Guest folio and vouchers
 Guest ledger and city ledger
 Creation and maintenance of guest accounts
 Posting guest charges and payments
 POS, room and tax, transfers and adjustments, paid-outs,
miscellaneous charges, display folio, reports, credit
monitoring, Tracking transactions
 Assisting the guest with method of payment
Learning Unit 3. Night Audit
Three  Importance of night audit
Net contact hrs - 6  The night audit process
 Goal of preparing night audit
 Preparing the night audit report
 Flash report reading
 Reading the night audit
Learning Unit Four 4. Guest Check-out

Net contact hrs - 6  Guest check-out procedures
 Obtaining future reservations
 Relaying guest departure to other departments
 Guest histories
 Check-out options
 Group, FIT and VIP departures
Learning Unit Five 5. Guest safety and security
Net Contact hrs -  Security issues
10  Security measures
 Importance of security system
 Types of security system
 Safety issues
66
 Handling emergency situations (Fire, death, accident, theft,
threats, health issues)
 Emergencies communications
 Guest privacy
Learning Unit Six 6. Property Management System
Net contact hrs -6  Selecting property management system
 Need analysis
 Choosing hardware and software
 PMS applications
Learning Unit 7. Promoting In-house Sales
Seven  The hotel products and services
Net contact hrs –  The role of front office in marketing and sales
6.5  Training programs for a point-of-sale front office
 Determining employee hospitality quality
 Cross training
 Developing a trainer
 Training for empowerment

Basic Text Andrew Sudhir, Text Book of Front Office Management &
Operations, 2008,
Other Reference Michael L. Kasavana, Ph.D, Richard M. Brooks, CHA, Front Office
Procedures,
Fifth Edition, Educational Institute, American Hotel & Motel
Association,
Practical 25%
Total 100%
Practical
 Handling Check-out; Groups, FIT, VIP
 Handling Guest Complaints
 Posting guest charges and preparing guest folio
 Dealing with emergency situations
 Promoting in-house sales
 Forms, formats and reports
 Property Management System
67
Course Syllabus
Course Title Hospitality and Tourism Marketing

Credit Hours 3
Main Objectives The objective of the course is to assist the participants learn about and
apply the basic concepts and practices of modern marketing in the
Hospitality and Tourism industry.
Learning Unit One 1.Marketing for Hospitality and Tourism
Net Contact Hours –  Introduction to hospitality and tourism marketing
4.5 hrs  Marketing in Hospitality Industry
 Understanding the Marketplace and customer needs
 Designing Customer-driven Marketing Strategy
 Building Profitable Customer Relationship
 Introduction to marketing plan
Learning Unit Two 2.Service Characteristics of Hospitality and Tourism Market
Net Contact Hours - 3  Characteristics of Service Marketing
hrs  Management Strategies for Service Business
Learning Unit Three 3.The Marketing Environment
Net Contact Hours -  The Company's Microenvironment
4.5 hrs  The Company's Macro environment
Learning Unit Four 4.Consumer Market and Consumer Buying Behavior
Net Contact Hours - 3  Personal Characteristic affecting Consumer Behavior
hrs  Cultural Factors
 Social Factors
 Personal Factors
 The Buyer Decision Process
Learning Unit Five 5.Organizational Buyer Behavior of Group Market
Net Contact Hours -  The organizational buying process
4.5 hrs  Participants in the Organizational Buying Process
 Major Influences on Organizational Buyers
 Organizational Buying Decisions
 Group Business Market
Learning Unit Six 6.Market Segmentation, Targeting and Positioning
Net Contact Hours -  Market Segmentation
4.5 hrs  Market Targeting and Market Positioning
Learning Unit Seven 7.Designing and Managing Products
Net Contact Hours -3  What is a Product?
hrs  Products Levels
 Brand Decision
 New Product Development
 Product Development Through Acquisition
 Product Life Cycle
68
Learning Unit Eight 8.Internal Marketing
Net Contact Hours -  The Internal Marketing Process
4.5 hrs  Establishment of a Service Culture
 Development of a Marketing Approach to Human Resources
Management
 Dissemination of Marketing Information to Employees
Learning Unit Nine 9.Pricing Products
Net Contact Hours -3  Factors to consider when setting prices
hrs  General Pricing Approaches
 Pricing Strategies
 Other pricing consideration
Learning Unit Ten 10.Distribution Channels
Net Contact Hours -3  Supply Chains and he Value Delivery Networks
hrs  Nature and importance of distribution system
 Nature of distribution system
 Marketing Intermediaries
 Channel Behavior and the organization
 Responsibility of the Channel members and Suppliers
Learning Unit Eleven 11.Direct and Online Marketing Building Customer Relationship
Net Contact Hours -  Direct Marketing builds relationships
4.5 hrs  Traditional Forms of direct Marketing
 Digital direct marketing Technologies
 Online Marketing
Learning Unit Twelve 12.Destination Marketing
Net Contact Hours -6  The Globalization of the Tourism Industry
hrs  Importance of Tourism to a destination's Economy
 Tourism Strategies and Investments
 Segmenting and monitoring the Tourist Market
 Communicating with the Tourism Market
 Organization and Managing Tourism Marketing
Basic Text  Kotler P & Bowen J &Makens J(2011) “Marketing for Hospitality and “
– 5th Edition, Pearson Publication, 2011
Other Reference  Kotler P & Armstrong G (2011) “Principle of Marketing” 13th Edition,
Pearson Publication.
End-semester - 50%
Total - 100%
69
Course Syllabus
Course Title HousekeepingOperations II

Credit Hours 3
Course Objective This course enables students to learn the supervision in housekeeping
department, handling the control desk, budgeting, linen and laundry
operation.
Learning Unit
Learning Unit 1.Managing Housekeeping Personnel
OneNet contact hrs Documents for Personnel Management;determining staff
-3 strength;recruiting and training;scheduling and duty roster
Learning Unit Two 2.Supervision in Housekeeping
Net contact hrs –2 Role of supervisor;specific function of supervisor
Learning Unit 3.Housekeeping Control Desk
Three Form, formats, records and register;coordination with other
Net contact hrs - 9 departments;handling telephone calls;paging system and
methods;handling difficult situations;handling room transfers
Learning Unit 4. Budgeting for Housekeeping Expenses
Four Type of budget;housekeeping expenses;budgeting planning
Net contact hrs -6 process;controlling expenses; inventory control and stock
taking;purchasing
Learning Unit Five 5.Linen and Laundry Operation

Net Contact hrs –7 Linen and uniform room;storage and exchange of linen;par stock and
linen control;linen quality and life span, discards and reuse;laundry
agents and process;stain removal and dry cleaning;handling guest
laundry, care labels;preparation of hot and cold face towels
Learning Unit Six 6.Uniforms
Net contact hrs - 3 Selection and design of uniforms;par levels for uniforms;storage of
uniforms;issue and exchange of uniforms
Learning Unit 7.Ergonomics in Housekeeping
Seven Introduction;significant and need of ergonomics in
Net contact hrs - 6 housekeeping;analysis of risk factors in housekeeping
Learning Unit 8.Interior Designing
Eight Objectives;basic type of design;elements of design;principle of design
Net contact hrs –8
Learning Unit Nine 9.Horticulture
Net contact hrs –4 Essential components of horticulture;landscaping;indoor plants;bonsai
in hotel properties
Basic Text Andrew Sudhir, House Keeping Management and Operation, 2008,
Raghubalan G, RaghubalanSmritee, Hotel Housekeeping Operations
and Management, 2009, 2nd Edition, Oxford University Press
Other Reference Kappa M.Margaret,Nitschke. Aleta, Schappert B. Patricia , House
Keeping Management, 1997, 2nd Edition, Educational Institute of the
American Hotel & Lodging Association, USA
Practical 25%
70
Total 100%
Practical
 Laundry operation inspection
 Public area inspection
 Supervision and reporting of rooms
 Decorating for special events
 Preparation of forms and formats used in housekeeping
 Interior design of guest room
71
Course Syllabus
Course Title Tourism policy, Planning and Development

Course Code HTM 231
Credit Hours 3
Course Objective The aim of this course is to familiarize the students with the key concepts of
tourism planning and development.
Unit 1 -10.5 hrs 1.Tourism planning and management
 concepts and issues;
 The nature of planning;
 Values and planning;
 Planning and policy in leisure, recreation and tourism Leisure planning,
and tourism planning
Case study: Tourism planning in New Zealand
Unit 2 -10.5 hrs 2.The key players in tourism planning and management
 The key planners in tourism planning and management The tourist,the
host community,government agenciesthe tourism industry,and other
players.
Case study: How the media can create a tourist attraction
Unit 3 -10.5 hrs 3.Visitor management
 Meaning and importance of Visitor Management; Key perspectives
Case study: Visitor management in Kakadu Park
Case study: Visitor management at Stonehenge
Unit 4 -10.5 hrs 4.Tools and Techniques in Tourism Planning and Management
 Education as a technique in tourism planning and management;
 Self-regulation as a technique in tourism planning and management;
 Information technology and tourism planning and management
Unit 5- 6 hrs 5.Tourism policy and planning in Nepal
Total Contact 48 Hours (Excluding Assessments and Final Examinations)
Hours
Text Book Mason P (2003). Tourism Impacts, Planning and Management. Oxford:
Butterworth-Heinemann.
Reference Books  David L. Edgell, Sr., Maria DelMastro Allen, Ginger Smith and Jason R.
Swanson (2008). Tourism Policyand Planning: Yesterday, Today and
Tomorrow. Oxford: Butterworth-Heineman
 Care A & Gunn A C. And Turgut Var (2002). Tourism Planning (4th
edition). London: Routledge
Total - 100 %
72
TH
5
SEMESTER
73
Course Syllabus
Course Title AIRLINES OPERATIONS MANAGEMENT
Course Code HTM 381
Number
Credit Hours 3
Course Objective This course is designed for students to impart basic knowledge and to
familiarize them with the concept and practice of Airlines Operation and
Ground Handling.
Learning Unit-1 Introduction to Airlines:
Net contact Hours:6 Meaning and importance of Airlines; Relationship between Airlines; Travel
Agencies;Mechanics of flight; Introduction to a flight; How does an object fly;
Thrust, Drag, Lift and Weight; Movements of flying objects; Types of aircraft;
Introduction to Civil Aviation; Its types; History and Development in Nepal;
Organizations: IATA,ICAO,UFTAA,CAAN,TIA.
Learning Unit-2 Airports:

Net contact Hours:3 Introduction to Air Transportation; Infrastructures and Facilities
Passenger Formalities: Reporting time, Minimum Connecting Time; Departure
Formalities; Transfer/Transit Formalities and Facilities; Arrival Formalities.
SecurityFormalities; Customs/Immigration and Law of Land.
Learning Unit-3 Different parts of Airport Operation and Ground Handling:

Net contact Hours:15 Introduction; CRS; GDS; DCS-Interrelation; Passenger Check-in; Information;
procedures; Passport Details; APIS/Address Mask; Etas; Timatic and Through
Check-in /Destination or Point Check-in; City Check-in; Self Check-in;
Baggage- Checking in Passengers with various baggage options- with Bags;
Without Bags; Adding Bags; Deleting Bags; Pool-De-Pool; Offloading Bag or
Removing Tag; Offloading Procedure; Mandatory Baggage Retrieval
procedure and Reconciliation of Checked Baggage.
Learning Unit-4 Immigration:

Net contact Hours:14 Security and Boarding Control; Announcements and Types; Ramp and Field
handling; Pre arrival Formalities and Arrival flight handling; Turnaround and
Layover Departure Procedures/Passenger Seating;Loading-
Bulk/Container/Pallets/Types of ULD; An Overview of How things are
Performed; Arrivals- Baggage Cases; Missing/over-carried/Under-carried and
Damage cases; Compensation; Rush Tags/Importance of Effective Baggage
Handling and its Relationship with Customer Service;Operations/Dispatch and
Engineering; Introduction/Individual functions; Tower/Met Department;
Relationships and Flight Plan-
Effects of Weather; Introduction to Payload; Other Restriction; Technical and
Grounded Flights; Take off; Level Flights and Landing Flights.
Learning Unit-5 Introduction to Reservations:
Net contact Hours:3 Manual and ETKTS; Normal and Special Fares; Infants and Child Bookings;
Waitlisted and Sub-load Tickets; Special Attentions-Comments including
Special Meals/ Special requirements for Disabled-Wheel Chairs;
Composition of Ticket: fares/taxes/Misc. charges; Date Change; No-Show
Charge/Revalidation/Re-bookings/TTL; Special Fares/Budget Carrier and
Commercial Carrier; New Trends and Special terms:
EBT/MCO/EMD/INAD/DEPU/DEPA/UM/YP/WCHR.
Learning Unit-6 Passenger Ticketing and Baggage Check:
74
Net contact Hours:6 Manual Ticketing and Fare ConstructionOAG book/PAT book; Published
Fare; Point to Point journey; MPM/TPM and Mileage Surcharge; Combination
of Fares Principles; Slicing and Dicing; Fare Construction for Multiple
Sectors; HIP/BHC checks; Constructed FaresRound Trip/Circle, Trips-
Checks(General Introduction on COM/CPM/CTM/RWM and other checks.
Learning Unit-7 New Trends:

Net contact Hours:1 Like Online Ticketing/Online or Web Check-in; New Trends in Civil Aviation
and its impacts on Nepal.
Total Contact Hours: 48 hrs (Excluding assessment and final examination)

Basic Text Books  Official Airline Guide Book. (Part One). Latest Publication by IATA.
 Passenger Air Traffic, General Rules Book. Latest Publication by IATA
and SITA.
 IATA Ticketing Handbook . Published by IATA.
 Travel Information Manual (TIM). Latest Publication by IATA.
Other References  Bhat, P. N.(1994-1995)An Introduction to Travel and Tourism. New Delhi:
Sterling Publishers. Chapter 5 page 70-98
 Foster, D. (1994). An Introduction to Travel and Tourism. Singapore.
McGraw Hill. Pages 47-122, 227-272
 Shrestha, M. B. (2000). Nepalese Aviation Tourism. Kathmandu: Pramila
Shrestha.
Evaluation Scheme In-semester 50%
End-semester 50%
Total 100%
Practical-Galileo:
Introduction; Coding and Decoding; Seat Availability;
PNR Creation; SSR comments;
Other Information;
Cancelling Itineraries and Practice
75
Course Syllabus
Course Title Information and Communication Systems

Course Code No. COM 241
Credit Hours 3
Main Objective The objective of the course is to develop understanding on the basic
concepts and applications of Information and Communication
Technology in organizations.
Learning Unit One 1. Information System in the Business Environment
Net Contact Hours - Information Systems(IS), Types and examples of IS, Managing
4.5 hrs Information resources
Learning Unit Two 2. Business digital economy
Net Contact Hours – Doing business in digital economy, Business pressures and
4.5 hrs
organizational response, Competitive advantage and strategic
information systems
Learning Unit Three 3. Data and Knowledge Management

Net Contact Hours - 6 Managing data, Database approach, DBMS, Data warehouse, Data
hrs visualization Knowledge Management
Learning Unit Four 4. Network Computing
Net Contact Hours – Types of Networks, Internet, WWW, Network Applications, E-learning
4.5 hrs
and distance learning, Telecommuting
Learning Unit Five 5. E-business and E-Commerce

Net Contact Hours – Overview of E-business and E-Commerce, B2C, B2B, C2C, EPS
7.5 hrs system(credit card, ATM, digital signature)
Learning Unit Six 6. Wireless Mobile Computing and Mobile Commerce
Net Contact Hours - 3 Wireless technologies, Wireless Computer Networks and Internet access,
hrs Mobile computing and Mobile Commerce
Learning Unit Seven 7. Organizational Information Systems
Net Contact Hours - 6 Transaction Processing Systems, Functional IS, Concept on ERP, CRM,
hrs SCM, EDI Intranet and Extranet
Learning Unit Eight 8. Ethics, Privacy and Information Security
Net Contact Hours - 3 Ethical Issues, Threats to Information Security, Protecting Information
hrs
Resources, Wireless Security
Learning Unit Nine 9. Acquiring IT Applications

Net Contact Hours – Planning for and justifying IT applications for Hospitality and Tourism
9 hrs
76
industry with exposure on real world applications, Strategy for acquiring
IT applications

Basic Text  R. Kelly Rainer Jr., Efraim Turban, Richard E. Potter,
Introduction to Information Systems, 2007, John Wiley & Sons
Inc
Other References  Efraim Turban, R. Kelly Rainer, Jr. Richard E. Potter,
Introduction to Information Technology, 2005, John Wiley &
Sons (Asia) Pte Ltd. (2nd Edition)
 James A. O’Brien (2001), Introduction to Information Systems:
12thEdition, Tata McGraw-Hill
End-semester - 50%
Total - 100%
77
Course Syllabus
Course Title Financial Management

Course Code No. FIN 301
Credit Hours 3
Main objective The objective of the course is to develop understanding on various concepts of
financial management and provide necessary skills to apply them.
Learning unit one 1.Overview of financial management
Net Contact Hours- 3 a. Goals of financial management and financial manager ,Finance functions,
hrs Organization for finance function, Agency problems and control of the
corporation, Financial management practice in Nepal
Learning unit Two 2.Financial environment and financial market
Net Contact Hours- 3 a. Financial markets: meaning and importance, Types of financial markets,
hrs Primary and secondary markets , Financial institutions
Learning unit Three 3.Financial planning and growth
Net Contact Hour 4.5 a. Meaning of financial planning, Financial planning models: Percentage of
hrs sales approach, External financing and growth
Learning unit four 4.Time value of money
Net Contact Hours- 6 a. Future value, present value, Future value of annuity, Present value of annuity,
hrs Annuity due, Uneven cash flow streams, Perpetuities, Inflation and exchange
rate risk in service organization and its impact in revenues
Learning unit five 5.Financing decision
Net Contact Hours-8.5 a) Types of securities, Process of issuing securities, Public issue and private
hrs placement, Long term debt financing and different types of debt securities,
advantages and disadvantages of debt financing, Preferred stock financing
advantages and disadvantages of preferred stock financing, Common stock
financing,
b) Practice of financing decision in Nepal with special focus on hospitality
sector.
Learning unit six 6.Cost of capital & capital investment
Net Contact Hours- a. Cost of capital: cost of equity, cost of retained earnings, cost of debt and cost
11.5 hrs of preferred stock, weighted average cost of capital (WACC)
b. Capital investment: Project classification, cash flow projection , investment
appraisal criteria: net present value ( NPV) , payback period( PBP), and
discount payback period(DPBP), internal rate of return(IRR), profitability
index(PI), ranking of mutual exclusive projects
c. Capital budgeting practice in Nepal with special focus on hospitality sector
Learning unit seven 7.Working capital management
Net Contact Hours- a) Concept of working capital and net working capital: tracing cash and net
11.5 hrs working capital, operating cycle and cash cycle
b) Cash and liquidity management: reasons for holding cash, determining
target cash balance: Managing collection and disbursement of cash. Cash
management practice in hospitality sector of Nepal.
c) Receivables management: credit and receivables, component of credit

policy, Terms of sale, analyzing credit policy, Optimal credit policy,
receivable management practice in hospitality sector of Nepal
d) Inventory management: inventory types, inventory cost, inventory
management techniques: ABC approach, economic order quantity model.
Inventory management practice in hospitality sector in Nepal
e) Working capital practice in Nepal
78
Basic Text  Ross A S, Randolph W. Westerfield and Bradford D. Jordan, Fundamentals
of Corporate Finance, Irwin/McGraw Hill.
Reference  Pradhan,S R (2010)Financial Management, Revised edition, Buddha
Academic Publishers & Distributors Pvt. Ltd.
 Various reports/ publicationsofNepal Rastra Bank
End-semester - 50%
Total - 100%
79
Course Syllabus
Course Title FOOD & BEVERAGE SERVICE MANAGEMENT III

Course Code Number HTM 215
Credit Hours 3
Course Objective This course is designed for students to impart basic knowledge, skills and
techniques in handling bar and bar equipment’s as well as handling and
serving of different beverages including tobacco.
Learning Unit
Learning Unit-1 Beverages, Non-Alcoholic Beverages
Net contact Hours: 4.5 Introduction, Types of Beverage-Non-Alcoholic Beverage; Coffee ;
Processing of Coffee; Making Coffee; Tea; Milk Based Drinks; Aerated
Drinks; Squashes; Juices; Natural Mineral Water; Syrups
Learning Unit-2 Alcoholic Beverages

Net contact Hours: 4.5 Introduction, Method of Preparing Alcohol – Fermentation, Distillation;
Classification of Alcoholic Beverage- Fermented Drinks, Brewed and
Fermented Drinks, Distilled Drinks; Proof; Alcoholic Strength- Strength of
Various Alcoholic Drinks.
Learning Unit-3 Wine and Wine making

Net contact Hours: 6 Definition of Wine; Classification of Wine; Grapes Varieties; Factors
influencing the Character of Wine; Characteristics of a Wine; Faults in
Wine; Still Wine; Steps in making Wine; Red Wine; White Wine; Rosé and
Blush wines; Sparkling Wine; Method of Making Sparkling Wine;
Champagne Producers; Fortified Wines and its types; Vermouth and Bitters.
Learning Unit-4 Wine of Different Countries and Food and Wine

Net Contact Hours: 6 Wines of France; wines of Italy; Wines of Germany; Wines of Spain and
Portugal; Guidelines for Pairing Wine and Food; Wine and Cheese.
Learning Unit-5 Beer

Net contact Hours: 3 Introduction; Ingredients for Beer Production; Types of Beer; Production of
Beer; Beer Manufacturing Terms; Beer Brands.
Learning Unit-6 Distilled Alcoholic Beverages

Net contact Hours: 9 Whisky; Characteristics of Popular Whiskies; Brandy; Cognac; Armagnac;
Gin; Types of Gin; Gin Brands; Rum; Features of Popular Rums; Brands of
Rum; Vodka; Types of Vodka; Brand name of Vodka; Tequila and Mezcal;
Types of Tequila; Brands of Tequila; Mezcal; Traditional Way of Drinking
Mezcal; Brands name of Mezcal; Other Spirits; Absinthe; Sake; Aquavit;
Liqueurs and its types.
Learning Unit-7 Mixed Drinks
Net contact Hours: 3 Introduction of Mixed Drinks; Glassware for Mixed Drinks; Cocktails;
Equipment and Tools Required for Cocktails; Essential Components of
Cocktails; Method of Making Cocktails andMock tails.
80
Learning Unit-8 Bar Operation and Control
Net contact Hours : 4.5 Introduction; Bar Glassware; Types of Bar-Pubs, Lounge Bar, Wine Bar,
Cocktail Bar, Banquet Bar, Dispense Bar; Parts of Bar; Shapes of Bar; Cellar
Location, Temperatures and Storage Procedures; Cellar Control and
Records.
Learning Unit-9 Service of Alcoholic Beverage

Net contact Hours: 4.5 Service of Wine; Important Points for Wine Service; Service of Beer;
Service of Spirits; Service of Gin, Vodka, Whisky, Rum; Service of
Liqueurs; Service of Cocktails and Mock tails.
Learning Unit- 10 Tobacco

Net contact Hours: 3 Introduction; Cigar; Structure of Cigar; Terms used to refer to Color of the
Wrapper; Storage of Cigars; Cigarettes; Service of cigarettes.
Basic Text Book Singaravelavan, R. (2012). Food and Beverage Service.Oxford Publication.
Other Reference Andrews, S. (2008). Food and Beverage Service. Tata McGraw-Hill.
Evaluation Scheme In-semester 50 %

End-semester 50%
Total 100%
Demonstration
 Cleaning a Glassware
 Opening a Wine Bottle
 Serving a Wine
 Serving a Beer
 Serving a different Spirit
 Preparation Of various types of Cocktail
 Vodka-Based Cocktail
 Rum-Based Cocktail
 Gin-Based Cocktail
 Preparation of Mock tails
o Cinderella
o Florida
o C) Pussy Foot
o Virgin Mary
81
Course Syllabus
Course Title FOOD PRODUCTION III

Course Code Number HTM 214
Credit Hours 3
Course Objective
This course is designed to impart knowledge of management function of
Main Objective kitchen, menu engineering, food production system design, kitchen
accounting, inventory, bulk, a’ la carte and international cuisine.
Learning Unit
Learning Unit One 1. Principles of Menu Planning
Net Contact Hours - Classification of menu, function of menu, types of menu, menu
10hrs engineering, structure of menu, planning of menu
Learning Unit Two 2. Food Production System Design
Net Contact Hours - 8 Centralized food production, cooked chilled system, cooked freeze
hrs system, sous vide, inflight food production, process, packaging and
benefits
Learning Unit Three 3. Kitchen Accounting
Net Contact Hours - Basic kitchen accounting terms, calculation of yield, waste, gross
8hrs weight, calculation of purchase price and food cost, recipe cost,
standard portion cost
Learning Unit Four 4. Inventory
Net Contact Hours - 8 Types of inventory, inventory process, FIFO, LIFO, average cost
hrs method, food storing procedure, raw and finished goods inventory
Learning Unit Five 5. Kitchen Planning, organizing and supervising
Net Contact Hours - 3 Factor on kitchen design, equipment design and layout
hrs
Learning Unit Six 6. Personnel Management
Net Contact Hours -3 Recruiting procedure and types, selection and evaluation procedure
hrs
Learning Unit Seven 7. International Cuisine
Net Contact Hours - 8 Basic introduction, menu knowledge of French cuisine, Italian cuisine,
hrs Mexican cuisine, Polynesian cuisine, Arabic cuisine, National dishes,
Tandoor cooking
Basic Text David Foskett, Victor Ceserani(2008),The Theory of Cooking ,11th
Edition,
Hodder Education
References
 Pauli, Philip (2008), Classical Cooking, The Modern Way, Methods
and Techniques (Third Edition). John Wiley & Sons, INC
 Chesser, Jerald W (2008), The Art and Science of Culinary

Preparation (First Edition). The Educational Institute of the American
Culinary Federation, INC
Note Students will conduct kitchen practical on International cuisine and
National dishes
82
Evaluation Scheme In-Semester evaluation : 50%
Total 100%
French Menu
Potage Francois De L’yonnaise Assorted Canapes

Coq au Vin Poisson de la Florentine
Broccoli Mornay Pommes de L’yonnaise
Champagne de Risotto Beurre Riz
Chocolate Mousse Crepe Suzette
Italian Menu
Salade d’Tomate Mozzarella Zuppa di Minestrone

Gnocchi a la Napolitano Pollo de Provencal
Spinachi Formage Ravioli Napolitano Vegetable Augratin
Ratatouille Baked Polenta
Chocolate Gateaux Black Forest Cake
Mexican Menu Greek Menu
Beef Empanada with Mango Salsa Greek Salad

Chicken Enchiladas Beef Moussaka
Refined Beans Rosti
Tomato Salsa Semolina Cake
Cheese Souffle
Arabic Menu
Assorted Vegetable Salad

Hummus with tahini
Babaganoush
Fatayer
Falafels
Kebbeh
Pita Bread
Makroofeh
83
Course Syllabus
Course Title Organizational Behavior
Course Code No. HRM 320
Credit Hours 3
Main Objective The course aims to equip students with basic concepts and tools for
understanding and managing human behaviors at workplace, focusing
particularly on behaviors of employees and customers in hospitality
service giving environment.
Learning Unit 1.Overview of Organizational Behavior
One a. Human behavior at workplace – concepts, determinants and levels
Net Contact Hours b. Behavior, satisfaction and performance: their interrelationships;
-4.5 hrs c. Importance of understanding and managing behaviors in hospitality
industry;
d. Organizational Behavior as a discipline and practice: concept,
development, levels of analysis, and coverage
Learning Unit 2.Understanding Individuals and their Behaviors
Two a. Perception and attribution: concepts, processes, types, effects, and
Net Contact Hours potential errors; application in hospitality industry
– 10.5 hrs b. Personality: concepts, types, effects and personality identification
measures: application in hospitality industry
c. Attitudes: concepts, types, effects, and formation and change; work
related attitudes – job satisfaction, organizational commitment;
application in hospitality industry
d. Motivation: concepts, types of motives, sources of motivation;
content and process theories of motivation; motivational
techniques; application in hospitality industry
Learning Unit 3. Understanding and Managing Group Behaviors
Three a. Communicating with people: communication model and process;
Net Contact Hours improving communications; Speaking effectively; Nonverbal
– 12 hrs communication dimensions; Effective listening; Communicating in
formal organization; application in hospitality industry
b. Group dynamics and teamwork: concepts, types and characteristics

of groups; stage of group development; dimensions of team
behavior; building effective teams and problem solving; application
in hospitality industry
c. Group problem solving and decision making: concepts and process;

theories of group decision making; factors affecting group
decisions; methods for group decisions; application in hospitality
industry
84
d. Leading groups: concepts, types and characteristics of leadership;
leadership approaches – traits, charismatic, situational and servant
leadership; leadership spectrums; application in hospitality
industry.
Learning Unit 4. Understanding Organizational Processes

Four a. Organizational culture: concepts, types, determinants, effects and
Net Contact Hours components; application in hospitality industry
- 9 hrs b. Organizational structure: concept, determinants and effects; types
of organization structures; application in hospitality industry
c. Power and politics in organization: concepts, types and approaches
to power; power bases and their outcomes; organization politics
and political tactics; application in hospitality industry
Learning Unit 5. Behavioral Skills for Mangers
Five a. Managing time and stress: concepts, processes and techniques of
Net Contact Hours time management and stress management
– 12 hrs b. Managing conflicts: concepts, processes and techniques of
managing conflicts
c. Counseling customers and employees: concepts, processes and
techniques of counseling employees and customers
d. Managing customer care services: understanding, creating and
managing service; service excellence; creating service culture;
technology and customer service
e. Managing diversity in work environment: understanding individual
difference; techniques for managing a diverse workforce;
managing cross-cultural behaviors
Hours
Basic Texts  Berger, Florence and Judi Brownell (2012), Organizational
Behavior for the Hospitality Industry, Pearson Education, Inc,
Prentice Hall of India Private Limited, New Delhi, India.
 Robbins, Stephen P. and Timothy A. Judge (2008),
Organizational Behavior, 13th edition, Prentice Hall of India
Private Limited, New Delhi, India.
Evaluation In-semester - 50%
Scheme End-semester - 50%
Total - 100%
85
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Course Syllabus
Business and Hospitality Law

Course Title
Course Code HTM 230
Number
Credit Hours 3
Main Objective The main objective is to provide basic knowledge about the laws
related to hospitality industry.
Learning Unit
Learning Unit One 1. Introduction
Net Contact Hours Concept of law; sources of law; classification of law; legal
-6 hrs environment of hotel business
Learning Unit Two 2. Introduction of hospitality law

Net Contact Hours Hotel and hospitality law; jurisdiction of hospitality ; principles of
– 6 hrs hospitality
Learning Unit 3. Law of contract
Three Definition of a contract; basic requirement of valid contract; types of
Net Contact Hours contract; performance and termination of contract.
- 6 hrs
Learning Unit Four 4. Sale of goods
Net Contact Hours Introduction; essentials of contract; condition and Warranty; doctrine
– 6 hrs of Caveat emptor; transfer of property in goods; unpaid seller; rights
and duties of seller and buyer.
Learning Unit Five : 5. Laws related to the hospitality

Net Contact Hours Definition of hotel and registration process; reservation and right to
– 9 hrs reject a guest; guest protection in hotels; hotels liability towards the
guest's property; minimum; facilities to be Provided by Hotels;
activities Prohibited in hotels
Learning Unit Six 6. Responsibilities of Hotel concerning Labor
Net Contact Hours Appointment and terms of service of workers and employees;
– 9 hrs Facilities of workers and employees; provisions concerning the
securities of workers and employees; labor dispute and settlement
;strike and lock out ;misconduct and punishment; retrenchment ,lay-
off and compulsory retirement; facilities In hotel having less than ten
workers and employees; information concerning bylaws of hotel
Learning Unit 7. Arbitration

Seven Meaning of arbitration; essential elements of arbitration; merits or
Net Contact Hours importance of arbitration; powers and duties of arbitrator; the award
– 6 hrs (decision)

Hours
87
Basic Text Business and Hospitality Law Manual
Other References Stephan Barth, John Wiley & Sons Inc “Hospitality Law,” (Second
Edition)
Evaluation Scheme In-Semester 50%
evaluation 50%
End-Semester
evaluation
Total 100%
88
Course Syllabus
Course Title Event Management

Credit Hours 3
Course Objective The course is designed to enable students to developbasic
knowledge, skills and techniques in organizing various events in
the field of tourism, culture, business and sports.
Learning Unit
Learning Unit One 1. Introduction to Event Management
Net contact hrs – 3 Origin, Size of events, types of events, the event team, code of
ethics
Learning Unit Two 2. Concepts, design and Feasibility
Net contact hrs – 6 Developing the concept, analyzing the concept, designing the
event, logistics of the concept, keys to success, SWOT analysis
Learning Unit Three 3. Marketing and Promotion
Net contact hrs – 3 Nature of event marketing, process of event marketing,
marketing mix, sponsorship, Image and branding, advertising,
publicity, public relations
Learning Unit Four 4. Planning
Net contact hrs – 6 Develop a mission, aims of the event, objectives, event
proposal, use of planning tools
Learning Unit Five 5. Staging
Net contact hrs – 3 Choosing the event site, developing the theme, conducting
rehearsals, providing services, arranging catering, organizing
accommodations, managing the environment
Learning Unit Six 6. Legal Compliance, Risk Management

Net contact hrs – 6 Relevant legislation, stakeholders and official bodies, contracts.
Process of risk management, Incident reporting, emergency
response plans, standards for risk management
Learning Unit Seven 7. Protocol

Net contact hrs – 6 Titles, dress for formal occasion, protocol for speakers, religious
and cultural protocol, protocol for sporting ceremonies,
preparing for dignitaries, rules for flag flying
Learning Unit Eight 8. Staffing
Net contact hrs – 6 Recruitment and selections, job description, training, briefing the
staff, managing legal requirements, developing recognition
strategies, managing volunteers
Learning Unit Nine 9. Operations and logistics
Net contact hrs – 3 Logistics, policies, procedures, performance standards,
functional areas
Learning Unit Ten 10. Crowd management and evacuation
Net contact hrs – 3 Crowd management plan, major risks, crowd management,
emergency planning, implementing emergency procedures
Learning Unit Eleven 11. Monitoring, control and evaluation
Net contact hrs – 3 Monitoring and control system, operational monitoring and
control, evaluation, impacts of events
89
Basic Text Wagen Lynn Van Der, Carlos Brenda R.,Event Management
For Tourism, Culture, Business and Sporting Events, 2005,
Pearson Education, Inc.
Total 100%
90
Course Syllabus
Course title Hospitality Facilities Management

Course Code no. HTM 360
Credit hours 48 hours
Course objective Prepare participants to better manage hospitality facilities
Main Objectives The main objective of this course is to equip the students with
conceptual skills about the fundamental aspects of engineering
including introduction, maintenance and repair used inany hospitality
facilities.
Learning unit one 1. Introduction to the Engineering department of a hotel
Net contact hours  Staffing and Organization Chart
– 2hrs  Responsibilities
 Relationship With Other Departments
 Budgeting & Cost Control
 Parts Inventory & Control
Learning unit two 2. Hospitality Facilities Management Tools, Techniques, and
Net contact hours Trends
– 3 hrs  Maintenance Management system
 Renovations, Additions & Restorations
 Computerized based Facilities Management
 Budgeting for Property Operation &Maintenance and Utilities
 Capital Expenditure Management
Learning unit 3. Hospitality Facilities – An Overview
three  Guest Rooms Areas
Net contact hours  Public Spaces
– 2 hrs  Recreation and Exterior Areas
 Type, Size and Costing of Establishment
Learning unit 4. Water supply and Sanitation in hospitality industry
four  Source, usages and quality of safe water
Net contact hours  Wastage water and its control
– 4 hrs  Water distribution system
 Water heaters, water filter & water treatments plants
 Water for Entertainment and recreation (Fountain, swimming
pool)
 Drainage & sewage plan, garbage disposal
Learning unit five 5. Food service refrigeration systems
Net contact hours  Introduction to food service refrigeration systems:
– 4 hrs  Refrigeration cycle
 System component ( condenser, evaporator, compressor )
 Type of refrigerants
 Operation and maintenance of system
Learning unit six 6. Heating Ventilating and air Conditioning System
Net contact hours  Heating Sources and Equipment (Heat Sources, Furnace and
– 5 hrs Boiler Operation and Maintenance)
91
 Cooling Sources and Equipment (The refrigeration cycle,
Cooling systems operation and Maintenance, CFC’s, HCFC’s
etc.)
 Guest room HVAC Systems Types (Centralized Systems,
Decentralized Systems, Other Systems, Guest Room
Ventilation, HVAC Occupancy Control, HVAC Maintenance)
 Other HVAC Components (Controls, Cooling Towers, HVAC
Thermal Storage)
Learning unit 7. Electrical and Lighting System

seven  A Brief Introduction to Electrical Systems
Net contact hours  System Design, Operating Standards and Maintenance
– 6 hrs  System components (Fuses and Circuit Breakers, Distribution
Panels and Wiring, Electric Motors, Electrical Maintenance
Equipment)
 Basic definition of Lighting Systems
 Lighting System Design and maintenance
 Telecommunication and electronic devices in hospitality
industry
Learning unit 8. Fire Protection Systems
eight  Introduction to fire prevention and protection
Net contact hours  Fires in the hospitality industry
– 5 hrs  Detection systems: Smoke detectors; Heat detectors; Flame
detectors
 Extinguishing systems: Portable extinguishers; Sprinkler
systems
 Structural fire protection, site planning and access to fire
brigade
 Emergency procedures and Evacuation Plans
Learning unit 9. The Building and Exterior Facilities
nine  Building sub structure : foundation, basement
Net contact hours  Building superstructure : roof, walls, doors, windows,
– 5 hrs ventilators
 Parking
 Internal & external building finishing: lobby, stairs, restaurant,
bar, kitchen, store, conference halls
Learning unit ten 10. Planning, designing & construction of hospitality facility
Net contact hours industry
– 4 hrs  The planning and design : site planning, feasibility study,
selection of option with SWOT analysis
 Detail designing process: architecture design of individual
building, design of temporary sheds
 Construction works: layout of building, earth work excavation,
foundation work, construction of level
Learning unit 11. Food service Planning Design
eleven  Concept and development
Net contact hours  Design of functional areas: dining, kitchen, pantry, storage,
– 5 hrs service area, disposal area, staff facilities, office spaces
92
Learning unit 12.Miscellaneous ( Introductory )
twelve  Hotel Renovation, water and energy conservation in hospitality
Net contact hours industry, alternative energy
– 3 hrs  Sustainability concept in hospitality industry
 Pollution, hazards and vulnerability in hospitality industry
Learning unit 12. Renovation and Capital Projects

fifteen  Hotel Renovation (Reasons to renovate, The life Cycle of a Hotel,
Net contact hours Types of Renovation)
– 2 hrs  Creating the Renovation Plan (The Planning Phase)
 Implementing the Renovation Plan (The design Phase, The
Construction Phase)
Textbook David, S.(2002). Hospitality facility management and design(2nd
edition),East Lansing, MI:Educational Institute of the American
Hotel&Lodging Association
Reference Books Goyal Dr. N.C. Hotel maintenance and Building Services, Madhav
Institute of Technology & Science, Standard Publisher Distributers,
New Delhi2
Evaluation In-semester evaluation - 25%

Scheme Practical evaluation - 25%
End-semester evaluation - 50%
Total - 100%
Practical Classes:
 Water & waste water systems: Plumbing systems; drainage
 Food service refrigeration systems: Equipment, components and process
identification
 Heating ventilation & air conditioning: Equipment, components and process
identification
 Electrical systems: Wiring, phases, circuit breakers
 Fire protection systems: Fire Extinguishers and their usage
 Fire Drill
93
Course Syllabus
Course Title Hospitality Operations Management

Course Code MAS 310
No.
Credit Hours 3
Main The objective of the course is to provide basic concepts of operation
Objective management and their applications in hospitality and tourism sectors to
hospitality & tourism students.
Learning Unit-1 1. Operations and Productivity

Net Contact Operations management and function with special emphasis on hospitality
Hours -4.5 hrs and tourism industry, operation in the service sector,
productivity/efficiency challenges: productivity measurement, productivity
variables, productivity and service sector, competitive advantage through
operations: competing on differentiation, cost, response, and strategic OM
decisions.
Learning Unit-2 2. Design of Goods and Services
Net Contact Analysis of tourism goods and services in relation to future supply and
Hours – 4.5 hrs demand, Goods and services selection, product development, issues in
product design, time based competition, defining the product, documents
for production, service design, and measurement–CSI.
Learning Unit-3 3. Managing Quality
Net Contact Quality and strategy, defining quality, international quality standards, 5s
Hours – 6 hrs lean philosophy and its application in the hospitality and tourism industry,
introduction to total quality management, tools of TQM, and TQM in
service sector.
Learning Unit-4 4. Process Strategy and Capacity Planning
Net Contact Four process strategies, process analysis and design, service process
Hours – 4.5 hrs design, environment friendly processes, selection of equipment and
technology applicable to hospitality industry in Nepal, and capacity
planning.
Learning Unit-5 5. Location Strategies
Net Contact Strategic importance of location, factors that affect location decisions,
Hours – 4.5 hrs methods of evaluating location alternatives, and service location strategy.
Learning Unit-6 6. Overview of human resource management
Net Contact An overview of the concepts of HR management applied to the specific
Hours – 3hrs environment within the hospitality industry, HR strategies for
competitive advantage, labor planning and job design.
Learning Unit-7 7. Supply – Chain Management
Net Contact An integrated approach to view the importance of strategic application of
Hours - 3 hrs supply chain in hospitality and tourism industry, local and international
vendor selection, purchasing, and supply chain strategies.
Learning Unit-8 8. Inventory Management
Net Contact Functions of inventory, inventory management, inventory models, special
Hours – 6hrs cases and concerns related to inventory management affected by long-
term political instability in Nepal.
94
Learning Unit-9 9. Physical Maintenance and Reliability
Net Contact The strategic importance of maintenance and reliability, reliability,
Hours - 3 hrs maintenance, techniques for establishing maintenance policies in
hospitality and tourism sectors.
Learning Unit - 10. Specific operation department project

10 Project will be assigned to group of 4-6 students or individuals who will be
Net Contact presenting with presentation tools and submit a written formal paper to
Hours – 10.5 hrs prove their understanding of the course based on their visits to
restaurants, hotels, and resorts.
Hours
Basic Text Krajewski J & Ritzman P L (2000), Operations Management: Strategy
and
Analysis, 8th Edition, Addison-Wesley, Pearson Education
Other  Russell S R. & Taylor W B III (2003), Operations
References Management, 4th Edition, Pearson Education.
 Heizer J & Render B (2001), Operations Management, 8th
Edition, USA: Prentice Hall Inc.
Evaluation In-semester - 25%
Scheme Practical - 25%
End- - 50%
semester - 100%
Total
95
Course Syllabus
Course title Hospitality Human Resource Management

Course Code no. HTM 330
Credit hours Three
Course objective
Main Objectives The main objectives of the course are:
 To understand the roles and responsibilities of HR professionals
 To understand the role of HR in organization strategy
 To understand and apply HR concepts and functions in hospitality
business
Learning unit one 1. Introduction to Human Resource Management
Net contact hours 1.1 Definition
– 1.2 Nature & characteristics
4 hrs 1.3 Need for HRM in the service industry
1.4 Role of human resource manager
1.5 Strategic human resource management
Learning unit two 2. Human Resource Planning
Net contact hours 2.1 Concepts, characteristics and need
– 12 hrs 2.2 Job Analysis, job description & job specification
2.3 Recruitment and selection process: planning and forecasting
2.4 Recruitment and selection: sources of recruitment
2.5 Selection approaches, predictors/techniques
Learning unit 3. Employee Training and Management
three 3.1 Concept of Training
Net contact hours 3.2 Characteristics of Training
– 10 hrs 3.3 Benefits or advantages of Training
3.4 Methods of Training
3.5 Consideration for effective training
3.6 Concept of Management Development
3.7 Techniques or methods of Management Development
Learning unit 4. Performance Appraisal

four 4.1 Concept of Performance Appraisal
Net contact hours 4.2 Uses of Performance Appraisal
– 8 hrs 4.3 Method of Performance Appraisal
4.4 Concept of Reward Management
4.5 Types of Reward Management
4.6 Qualities of effective reward system
Learning unit five 5. Grievances and Disputes Settlement

Net contact hours 5.1 Concept of Grievance
– 8 hrs 5.2 Forms of Grievance
5.3 Causes of Employee Grievance
5.4 Handling of Employee Grievance
5.5 Concept of Labor dispute
5.6 Major causes of labor dispute
5.7 Settlement of labor dispute
Learning unit Six Employee Relations
Net contact hours 4.1 Labor movements and Trade Unions
– 6 hrs 4.2 Collective Bargaining
96
4.3 Dismissals
4.4 Employee safety and health
Total 48 hours (excluding assessment and final examination)
Text book  Woods R. (2002). Managing hospitality human resources (3rd edition),
Educational Institute of the American Hotel&Lodging Association.
 Sommerville, K. L. (2007). Hospitality Employee Management and
Supervision: Concepts and Practical Applications, John Wiley & Sons.
Inc.
Reference Books  Dessler G.,(2010), Human Resource Management, 12/E, Florida

International University
Evaluation In-semester evaluation 25%

Scheme End-semester evaluation 75%
Total 100%
97
Course Syllabus
Tourism Destination Management

Course Title
Course Code HTM 380
Number
Credit Hours 3
Course Objective
Main Objective The course is designed to provide knowledge about planning,
developmental and managerial aspects of destination management at a
selective destination through fieldwork.
Learning Unit
Learning Unit 1. Introduction to Destination Management
One Meaning and concept of tourism destination; the basic elements of the
Net Contact tourist destination; Concept of destination management; purpose of
Hours -9 destination management; tourism destination management: similar but
different from other industries; issues of sustainable destination
development; stages of destination life cycle; types of tourism; the
customer journey; maximizing visitor satisfaction: a value chain
approach; a framework for developing a destination management
Strategy
Learning Unit 2. Destination Competitiveness
Two Meaning and concept of destination competitiveness; destination
Net Contact situational analysis; competitor analysis; vision, goals, objectives and
Hours – 7 core strategies for destination development (based on situational
analysis)
Learning Unit 3. Destination Marketing Management
Three Assessment of market trends; market segmentation; market research;
Net Contact destination products development; developing marketing strategies;
Hours - 9 competitive positioning of destinations destination branding; market
analysis; planning promotion strategies for destination; creating the
promotion program; the promotion mix for destination; destination
sales distribution system
Learning Unit 4. Organizing for Destination Management
Four Meaning, role and importance of Destination Management
Net Contact (Marketing) Organizations’ (DMOs); vertical and horizontal linkages:
Hours - 8 the coordinating role of the regional DMO; corporate governance;
delivering the strategy and the destination management plan;
business planning and budgeting; standards for governance;
monitoring and evaluation
Learning Unit 5. Field Trip
Five There will be a field trip to illustrate various approaches to destination
Net Contact Hours management as well as serving as the basis for the project work. The
– 15 Report of the field trip should be submitted for internal evaluation of
the course. Any one destination (from the list below) should be
considered for such assignment.
98
Hours
Basic Text World Tourism Organization (2007). A Practical Guide to Tourism
Destination Management. Spain: WTO
Wang, Y. and Pizam, A. (eds.) (2011).Destination Marketing and
Management:Theories and Applications.Wallingford: CAB
International
Other References (a) Howie, F. (2003). Managing the Tourist Destination. Thomson
Learning.
(b) Kozak, M. (2004). Destination Benchmarking: Concepts,
Practices and Operations. Wallingford: CAB International
(c) Ritchie, J. R. B. and Crouch, G. I. (2003). The Competitive
Destination: A Sustainable Tourism Perspective.
Wallingford: CAB International
(d) World Tourism Organization (2004). Indicators of
Sustainable Development for Tourism Destinations: A
Guidebook. Spain: WTO
In-Semester evaluation 25%
Practical 25%
Total 100%
99
TH
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SEMESTER
100
KATHAMANDU UNIVERSITY SCHOOL OF MANAGEMENT
BACHELOR OF HOTEL & TOURISM MANAGEMENT
COURSE SYLLABLUS
Course Title ENTEREPRENEURSHIP AND NEW BUSINESS

Credit Hours 3
Course Synopsis This course covers all the significant aspects of Entrepreneurship including its
definitions, concepts, principles and practices, besides highlighting the types, traits
and characteristics of successful entrepreneurs.
It also elaborates on topics relating to New Hospitality Venture Development and

Financing, Domestics and Global Issues pertaining to Hospitality
Entrepreneurship, besides dealing with Hospitality Entrepreneurial Strategic
Management.
Course Objective This course has been designed with the objective of providing the BHTM students
with a thorough understanding of the concepts, principles, and practices of
hospitality entrepreneurship, besides intending to generate in them adequate
entrepreneurial abilities and managerial skills by offering them a comprehensive
knowledge of the key steps involved in starting a new hospitality venture, the
means to finance it and develop it into a successful business, this module aims to
transform them into potential yet proficient hospitality entrepreneurs.
Learning Outcomes On completion of this module the participants shall:

 Be well versed in all aspects & concepts of Hospitality Entrepreneurship
 Acquire the necessary Creative/Innovative traits &characteristics
 Develop the required skills/abilities to start a new hospitality venture
 Posses the confidence/capabilities to face all global challenges &
constraints in their quest of globalizing their ventures
 Acquire adequate Negotiation & Bargaining skills and enhance their
capabilities to ensure success in Hospitality Entrepreneurship
Teaching Methods Class Lectures, PP presentations, Group Discussions, Brain Storming,

Role Playing, Case Analysis, etc.
Modes of Evaluation Attendance, Participation in Class Discussions, Assignments, Unit Tests, etc.
Mid Term Examinations (25%), End Term Examinations (75%)
Basic Text Holt, David H.(2012). Entrepreneurship: New Venture Creation, Prentice Hall,
India
101
Other Reference Shane, Scott (2010). A General Theory of Entrepreneurship: the Individual
Texts Opportunity Nexus, Edward Elgar, McGraw Hill, ISBN 1-84376-996-4
Deakins, D; Freel, M. (2009). Entrepreneurship and Small Firms, 5th Edition
McGraw Hill, New Delhi
Ibrahim, Baker; Ellis, Willard H.(2012). Entrepreneurship and Small Business
Management, Kendall Hund Publishing Co., USA
Glancey, Keith D.; Mcquaid, Ronald W (2010) Entrepreneurial Economics.
Palgrave Macmillan, UK
Maskey, Biswa;Manandhar Narayan(2010), Small and Medium Enterprise
Development in Nepal, Ratna Pustak Bhandar, Nepal
Learning Units
Learning Unit: one Entrepreneurs & Entrepreneurship (6hours)

Net Contents  Definition, Concepts& Evolution of Entrepreneurship & Entrepreneur
Hours:10  Types of Entrepreneurship, The Twelve Principles of Entrepreneurship
 Entrepreneurial Personality & Common Entrepreneurial Traits
 Entrepreneurship and small Business, Types of Small Business Activities
 Hospitality Entrepreneurship: An Introduction
 Factors of Failures & Success in Hospitality Entrepreneurship
Principles & Practices of Entrepreneurship(4hrs)
 Challenges faced by Hospitality Entrepreneurs of Nepal

 The Hospitality Entrepreneurship Growth Model and its Life Cycle
 Forms of Corporate Entrepreneurship: Approaches & Classifications
Exercise: Do you have what it takes to be a Hospitality Entrepreneur?

(Assessment of one’s Entrepreneurial Traits)
Learning Unit: Two Business Planning & Organizing for New Hospitality Ventures (8hrs)
Net contents hrs:12  Planning, Organizing & Follow Through
 Business Plan and Presentation Formats
 Market Plan, Market Research & Analysis
 The Operational/Production Plan
 The Hospitality Entrepreneurial Team
Significant Dimensions of Entrepreneurship(4hrs)

 Creativity: The Creativity Process, Rules of Creativity
 Elements in the Innovation Process
 Concepts of Windows and Corridors
 Left Brain and Right Brain Attributes, Concept of Competency
 Ethics & Social Responsibility of an Hospitality Entrepreneur
 Negotiation and Bargaining for Hospitality Entrepreneurial Success
Exercise: Effective Negotiation and Bargaining Practices (Role Playing)
102
Learning Unit: Three Financial Planning for New Hospitality Ventures (8hours)
Net Contents hrs:14  Financing the New Hospitality Venture
 Concepts & Significance of Financial Planning
 Financial Planning Aids/Ingredients/Models
 Types & Sources of Funds available for Hospitality Enterprises
Financial Management for Hospitality Entrepreneurship (6hrs)

 Traditional Financing and Financial Bootstrapping
 Seed Money, Angel Investor, &Venture Capita
 Stages of New Hospitality Venture Financing
 Business Incubator: Concepts and Significance
Exercise: Identify your sources of funds for a new hospitality venture

(Assignment)
Learning Unit: Four Hospitality Entrepreneurship and Global Business (6hrs)

Net Contents hrs:6  Globalization and Dimensions of Global Business
 The Changing Trends in the Global Markets
 Forces& Factors affecting Global Hospitality Enterprises
 Features of Global Hospitality Enterprise
 Problems of Global Hospitality Business
 Transforming a Domestic Hospitality Enterprise into a Global Business
Exercise: Vulnerability & Sustainability of Global Hospitality Enterprise (Group

Discussions and Brain Storming Session)
103
Course Syllabus
Course Title RESEARCH METHODOLODY

Course Code Number RIS 405
Credit Hours 3
Course Objective To enable student to design and carry out the independent research with
appropriate aims and relevant set of objectives, as well as methodologies
employed with respect to Hospitality and Tourism management and
development.
Learning Unit
Learning Unit-1 Introduction to Research
Net Contact Hours: 5 Definition, need, aims, importance, scope, classifications, types: qualitative,
quantitative; casual, descriptive, exploratory, characteristics, and research
process.
Learning Unit-2 Research Design
Net Contact Hours: 7 Meaning, need, types, factors affecting research planning and design, basic
purpose and principles of research design
Learning Unit-3 Data Collection Tools and Techniques
Net Contact Hours: 10 Data Collection: Meaning, need, main terminologies used in data collection-
population, sample, parameter, variables, etc., types of data, methods, sources
of various types of data, methods of data collection: Observation Method,
Interview method, Data collection through questionnaires, Collection of data
through schedules and case study.
Learning Unit-4 Data Analysis for Quantitative data
Net Contact Hours: 12 Introduction, preparing data for analysis, exploring and presenting data-
classification, tabulation, array, range, frequency distribution, Presentation of
data-graphic, histogram, Polygon, O-give, describing data using statistics-
Mean, Mode, Median, Dispersion/ Skewness, Examining relationship,
differences and trend- Correlation, regression, Estimation and hypothesis
testing using z test, t test and chi square test.
Computer simulation using SPSS/Excel/STATA
Learning Unit-5 Data Analysis for Qualitative data
Net Contact Hours: 5 Overview, strategies for qualitative analysis and procedure- deductive
method, inductive method, Delphi techniques, quantifying qualitative data
Learning Unit-6 Proposal writing for research
Net Contact Hours: 2 Introduction of proposal, importance of proposal, significance of proposal in
research, things to be included while writing proposal.
Learning Unit-7 Reporting and Presenting the research work
Net Contact Hours: 7 Organization of the Report: Title Page, Signatory Page, Acknowledgement,
Executive Summary, Table of Contents, Introduction, Hypothesis/ Research
Issues/Research Problem Statement, Literature review and conceptual
framework, Research Methodology, Research Delimitation, Findings,
Recommendations and Conclusions References and Appendixes; Oral
Presentation of the Report: Addressing, Anticipation with Charts and Graphs,
Relevant Data, Use of Audio Visuals, Flow of Information, Standard of
Language, Time Management, Sitting Arrangement, Reading Materials,
Reading out the Reports etc;
Basic Text  Saunders, M; Lewis, P; Thornhill, A (2009). Research Methods for
104
Business Students. 5/e. New Delhi: Pearson Education Ltd.
References :  Ghauri. P. & Gronhaug. K. (2005). Research Methods in Business
Studies: A Practical Guide, 3/e. New Delhi: Pearson Education Ltd.
 Brent W. R, Peter (Peter M.) B, Catherine A. P. (2005). Tourism
Research Methods: Integrating Theory with Practice. CABI Bookshop
Note:  Students are supposed to submit a research paper based on any issue
related to Hospitality and/or tourism industry
 The formatting of the report should be as prescribed by APA
End-Semester 50%
Total 100%
105
Course Syllabus
Course Title Security and Loss Prevention Management

Main Objectives The main objective of this course is to enable students to secure their
work premises and prevent any loss.
Learning unit one 1. Introduction to Security
Net contact hrs- 3 Concept of security; organization structure of a hotel security
hrs department; consequences of poor hotel security; effective hotel security
programs.
Learning unit two 2. Proprietary/In house security versus contract security.
Net contact hrs- Advantages of proprietary/In house security; advantages of contract
2hrs security.
Learning unit 3. Job description.
three Security Manager; other security personnel (security officer/ Guard)
Net contact hrs-
3hrs
Learning unit four 4. Different security Equipment.
Net contact hrs- Equipment for physical security and perimeter control; equipment for
4hrs surveillance; communications system; alarms system; equipment for
guestroom security
Learning unit five 5. Security procedures.
Net contact hrs- Key control; surveillances and access control; the presence of
5hrs unauthorized person; safe deposit box; lost and found
Learning unit six 6. Departmental Responsibilities In Guest and assets
Net contact hrs- protection.
5hrs Human resources department; engineering department; front office;
housekeeping; food & beverage; marketing, sales & public relation.
Learning unit 7. Losses Affecting all Departments.

seven Employees stealing company time; personal services on company time;
Net contact hrs- personal telephone calls on company expense; stealing company assets.
4hrs
Learning unit 8. The Protection of Funds
eight Control procedures within the accounting function.
Net contact hrs- Division of labor to include a system of checks and balances; inventory
12hrs control; payroll; bank deposits; Consideration should also be given to the
physical protection of the accounting function.Location of accounting
offices, safe; equipment- silent alarm, locks; contract money pick up
services; Cashiering procedures. Use of cash register; recording of
transaction; placement of currency during cash transaction; completion
of transaction before handling other request; Computer Security.
Restriction of computer access (internal & external); use of password;
different levels of authorization for access to different levels of
information; physical protection of the computer.
106
Learning unit nine 9. Emergency Management.
Net contact hrs- Bomb threats; floods; blackouts; robberies; guest accidents; employee
10hrs accidents/illness; suicide attempts
Credit hours 48 hrs (excluding assessment and final examination)
Basic Text Security and Loss Prevention Management Manual
Other References Ellis, Raymond, Stipanuk David M “Security and Loss Prevention
Management” (1999)
Evaluation In-Semester evaluation 25%
Scheme Practical 25%
Total 100%
107
Course Syllabus
Course Title SERVICE MARKETING

Course Code MKT 471
Number
Credit Hours 3
Course Objective
Main Objective The objective of the course is to develop participants to deal with the
challenges and management of services in today’s business
environment.
Learning Unit
Learning Unit One 1. Introduction to Services Marketing
Net Contact Hours Importance of Services in Modern Economy, Distinctive Marketing
-4 hrs challenges of Services, Important differences among Services,
Integration of Marketing with other functions, Focus on both
Customers and Competitive Markets.
Learning Unit Two 2. Consumer Behavior in Service Encounters
Net Contact Hours Customers Interaction with Service Operations, Multiple steps in
- 4 hrs Purchase Process of Services, Customer Needs and Expectations,
Difficulties in Evaluating Services, Service Business as Systems.
Learning Unit 3. Positioning Services in Competitive Markets
Three Search for Competitive Advantages, Market Segmentation as the
Net Contact Hours basis for Focused Strategies, Positioning a Brand, Conducting
- 4 hrs Internal, Market and Competitor Analysis, Use of Positioning Maps
to plot Competitive Strategy.
Learning Unit Four 4. Creating the Service Product
Net Contact Hours Planning and Creating Services, Identifying and Classifying
- 4 hrs Supplementary Services, Planning and Branding Service Products,
New Service Development.
Learning Unit Five 5. Designing the Communications Mix for Services
Net Contact Hours Key role of Communication in Marketing, Challenges and
- 4 hrs Opportunities in Communicating Services, Setting Objectives for
Marketing Communications, Marketing Communication Mix,
Branding of Services.
Learning Unit Six 6. Pricing and Revenue Management
Net Contact Hours Objectives and Foundations for Setting Prices, Cost-based Pricing,
- 4 hrs Value-based Pricing, Competition-based Pricing, Revenue
Management, Ethical concerns and Perceived fairness of Pricing
Policies, Putting Service Pricing into Practice.
Learning Unit 7. Distributing Services
Seven Distribution in a Services Context, Type of Contact: Options for
108
Net Contact Hours Service Delivery, Decisions about Place and Time, Service Delivery
- 4 hrs in Cyberspace, Role of Intermediaries, Internationally Distributed
Services
Learning Unit 8. Designing and Managing Service Processes
Eight Blueprinting Services to create value Experiences and Productive
Net Contact Hours Operations, Service Process Redesign, Customer as Co- producer,
- 4 hrs Problem of customer misbehavior.
Learning Unit Nine 9. Balancing demand and capacity
Net Contact Hours Fluctuations in Demand and Service Productivity, Capacity-
- 4 hrs Constraints, Patterns and Determinants of Demand, Management of
Demand Levels, Inventory Demand through Waiting Lines and
Reservations, Minimizing Perceptions of Waiting Time, Creating an
effective Reservations System.
Learning Unit Ten 10. Planning the Service Environment
Net Contact Hours The purpose of Service Environments, Consumer responses to
- 4 hrs Service Environments, Dimensions of the Service
Environment.
Learning Unit 11. Managing People for Service Advantage
Eleven Importance of Service Staff, Frontline Work, Cycles of Failure,
Net Contact Hours Mediocrity and Success, Human Resources Management, Service
- 4 hrs Leadership and Culture.
Learning Unit 12. Managing Relationships and Building Loyalty
Twelve Search for Customer Loyalty, Understanding Customer/ Firm
Net Contact Hours Relationship, Targeting the right customers, Analyzing and
- 4 hrs Managing the Customer Base, Building Customer Loyalty, Customer
Relationship Management Systems.
Hours
Basic Text Lovelock, C &Wirtz,J. (2004),Services Marketing: People,
Technology, Strategy,5th Edition, Pearson Education, Canada.
Other References Zeithaml,A. V.&Bitner, J. M. (2005),Services Marketing: Integrating
Customer Focus Across The Firm,3rd Edition, Tata McGraw-Hill
Publishing Company Limited.
Total 100%
109
Course Syllabus
Course Title STRATEGIC MANAGEMENT

Course Code Number GEM 490
Credit Hours 3
Course Objective
Main Objective The objective of the course is to introduce the participants with basic concepts,
elements and processes of strategic management, integrating all the functional
areas within the organization, and its interaction with external environment.
Learning Unit
Learning Unit One 1. Introduction to Strategic Management
Net Contact Hours -6 Concept of strategic management, Benefits and Risks of strategic
hrs management, Characteristics of strategic decisions, Elements of strategic
management, and Strategic decision making process, Role Board of Directors
and role of top management.
Learning Unit Two 2. Environmental Scanning and Industry Analysis
Net Contact Hours - 9 Identifying external environmental variables: Economic, Technological,
hrs Political-Legal, and Socio-Cultural Forces, Identifying external strategic
factors, Industry analysis: analyzing the task environment.
Learning Unit Three 3. Internal Scanning: Organizational Analysis
Net Contact Hours – Concept of core and distinctive competencies, Value chain analysis, Issues
7.5 hrs related to Strategic Marketing, Financial, Research and Development,
Operations, Human resources and Information system, Internal factor
analysis.
Learning Unit Four 4. Strategy Formulation
Net Contact Hours - 18 Situation analysis: SWOT analysis, Generating strategic factor analysis and
hrs TOWS matrix, Setting Mission and Objectives; Business strategies:
Competitive and Collaborative strategies: Lower Cost strategy and
Differentiation strategy. Cooperative strategies: Collusion and Strategic
Alliances: Mutual Service Consortia, Joint Venture, Licensing Agreement,
Value Chain Partnership; Corporate strategies: Growth, Stability and
Retrenchment Strategies; Functional strategies: Marketing strategy,
Financial strategy, Research and Development strategy, Operations strategy,
Purchasing strategy, Logistic strategy, Human Resources strategy,
Information Technology strategy, Selection of the Best Strategy.
Learning Unit Five 5. Strategy Implementation and Control
Net Contact Hours – Developing Programs, Budgets, and Procedures, Organizational Structure,
7.5 hrs Staffing Leading and Directing, Evaluation and Control in Strategic
Management.
Basic Text Wheelen, T. L., and Hunger, J. D. (2010), Concepts in Strategic Management
and Business Policy, 12th Edition, Pearson Prentice Hall.
Other References Arthur A. Thompson, A. A. Jr. , A. J. Strickland III, A. J. Gamble, J. E., and
Jain, A. K. (2010), Crafting and Executing Strategy, Concepts and Cases, 16th
Edition, Tata McGraw-Hill.
evaluation 50%
End-Semester 100%
evaluation
Total
110
Course Syllabus
Course Title CULTURAL TOURISM

Course Code
Number
Credit Hours 3
Course Objective The course is designed to provide the students with the basic concepts and
functional knowledge on culture which can be seen as a commercial
resource. This will also helps to understand links between tourism systems
and culture might help prevent or minimize negative impacts on a host
culture occurring through the act of receiving tourists. At the end of the
semester the students will be able to assess the concept of cultural heritage
preservation, conservation, restoration, revitalization and reconstruction of
Nepalese culture.
Learning Unit-1 Introduction to Culture

Net contact Hours: Concept of Culture, Elements of Culture, Characteristics of Culture,
8 Cultural Landscape, Cultural Resource Management, Cultural Heritage
Management, Heritage Sites of Nepal
Learning Unit-2 Cultural Tourism

Net contact Hours: Definition of Cultural Tourism, Types of Cultural Tourists, Model Cultural
6 Tourism (Polynesian Culture-Hawaii; Bali-Indonesia and Bhaktapur-
Nepal)
Learning Unit-3 Intercultural Communication

Net contact Hours: Concept of Intercultural Communication, Culture Shock and Culture
4 Confusion, Cultural Diversity, Human Behavior, Cultural Globalization
Learning Unit-4 Cultural Tourism as Authenticity

Net contact Hours: Theoretical Orientation of Authenticity, Pseudo-Events, Staged
10 Authenticity, Center Out There, The Tourist Gaze, Cultural Laboratory,
Cultural Capital, Cultural and Heritage Tourism: A Market Focused
Approach, Cultural Tourist in a Cultural Capital Destination.
Learning Unit-5 Cultural Effects of Tourism

Net contact Hours: Acculturation (Trivialisation, Revitalisation, Cultural Drift)
4
Learning Unit-6 Nepal as Culturally Authentic Destination
Net contact Hours: Himalayan Society and Culture, Hill Society and Culture, Terai Society
16 and Culture, Life-Cycle Ritual and Life-Course Approach, Regional
Festivals like Manirimdu, Indrajatra and Maghi, Hinduism, Buddhism,
Shamanism, Art and Architecture of Nepal, Ethno-Food (Sherpa Food,
Newari Food and Tharu Food), Cultural Concept of Hospitality.
Total Contact 48(Excluding assessment and final examination)

Hours:
111
Basic Text Books  Anderson, M.M. (1977) Festivals of Nepal, Rupa. Co.
 Bista,D.B. (1972) People of Nepal, Kathmandu: Ratna Pustak
Bhandar.
 Dhar,P.N.(2010) Heritage, Cultural and Natural Sits Tourism, New
Delhi:Kaniska Publishers.
 Kunwar,R.R.(1999) Himalayan Heritage,Kathmandu: Laxmi
Kunwar.
 Kunwar,R.R, (2012) Tourists and Tourism: Science and Industry
Interface, Kathmandu: Ganga Sen Kunwar
 Richards,G. and Munsters, W.(eds.) (2010) Cultural Tourism
Research Methods,CABI.
 Rechards,G.(2003) What is Cultural Tourism? In van Maaren, A.(ed.)
Erfgoed Voor Toerisme . National Contact Monumenten.
 Smith,V.L.(ed.) (1989) Hosts and Guests: The Anthropology of
Tourism ,Philadelphia : University of Pennsylvania Press.
Other References  Besculides, A., Lee, M.E. and McCormic, P.J. (2002) Residents’
Perception of the Cultural Benefits of Tourism. Annals of Tourism
Research 9 (2) 303-330.
 Belhasen,Y.,Caton, K. and Stewart, W.(2008) The Search for
Authenticity in Pilgrim Experience, Annals of Tourism Research, 36
(3) 668-689.
 Burns, P.M. (1999) An Introduction to Tourism and Anthropology,
Routledge.
 Butler, R. and Hinch, T.(eds.)(2007) Tourism and Indigenous People ,
Elsevier.
 Crang, M. (2004) Cultural Geographies of Tourism. In Lew, A. A.,
Hall C.M. and Williams A.M.(eds.)A Companion to Tourism (pp.74-
84), Blackwell Publishing.
 Christou, E.(2005) Heritage and Cultural Tourism: a marketing
focused approach. In Sigala, M.and Laslie,D.(eds.) International
Cultural Tourism, Management , Implications and Cases(pp.3-
15),Elsevier Butterworth- Heinemann.
 Hinch, T.D.(2004) Indigenous People in Tourism. In Lew, A. A., Hall
C.M. and Williams A.M.(eds.) A Companion to Tourism (pp.246-258),
Blackwell Publishing.
 Haessly,J.(2010) Tourism and a Culture of Peace. In Moufakkir, O
and Kelly, I. (eds.)Tourism, Progress and Peace(pp.1-16), CABI.
 Jack, G. and Phipps, A.(2005) Tourism and Inter-Cultural Exchange
Why Tourism Matter ,Channell View Publications.
 Kunwar, R.R. (1989) Fire of Himal An Anthropological Study of the
Sherpas of Nepal Region, New Delhi: Nirala Publications.
 Kunwar, R.R., (1997) Hori Festival of the Rana Tharus of Nepal.
Voice of History, Central Department of History, Kirtipur Campus,
T.U., 12(I) 94-105.
 Kunwar, R.R. , (1998a) The Tharus and Their Seven Day Holiday.
Voice of History, Central Department of History, Kirtipur Campus,
T.U., 12(I) 46-56.
 Kunwar, R.R. (1998b) A Study of Marriage Practices Among the Rana
Tharus of Nepal. Himalayan Culture, Kathamandu 4(I)1-28.
 Kunwar, R.R., (1998c) A Study of Pre- Marital Life of the Rana
Tharus of Nepal. Laptan DandaRoyal Nepalese Military Academy
Journal.Bhaktapur- Kharipati, 71-79.
112
 Lea,J.(1988) Tourism and Development in the Third World, London:
Routledge.
 Orbashli, A. and Woodyard,... (2009) Tourism and Heritage
Conservation. In Jamal,T. and Rabinson. M (eds.) The SAGE
Handbook of Tourism Studies ( pp. 314-332), SAGE.
 Prentice, R. (2006) Revisiting Heritage: A Key Sector of the (Then),
“New”’ Tourism’- Out with the ‘New’ and Out with ‘Heritage’? In
Coopper,C.(ed.)(2006) Classic Reviews in Tourism(pp. 164-191) New
Delhi: Viva Books.
 Ryan, C. (1991) Recreational Tourism A Social Science Perspective,
London: Routledge.
 Regmi,R.(1999) Dimensions of Nepali Society and Culture,
Kathmandu: SAAN Institute.
 Ritchie J.R. and Zins, M. (1978) Culture as a Determinant of the
Attractiveness of a Tourist Region. Annals of Tourism Research (5)
252-267.
 Reisinger, Y.(2006) Social Contact Between Tourist and Hosts in
Different Cultural Background. In France, L. A.(ed.) Sustainable
Tourism (pp.129-134), Earthscan.
 Sackley, M. (1998) Visitor Management Case Studies from World
Heritage Sites.
 Shofield, T.H.B. (2000) Rethinking and Reconceptualising Social and
Conceptual Issues in South East and South Asian Tourism. In Hall,
C.M. and Page, S. (Eds. Tourism in South and South East Asia) (pp.
30-44) Butterworth/Heinemann.
 Shakley, M. (1999) Managing the Cultural Impacts of Religious
Tourism in Himalalyas, Tibet and Nepal. In Robinson, M. and
Boniface, Priscilla (Eds.) Tourism and Cultural Conflicts, (pp.95-112),
CABI Publishing.
 Swarbrook, J. (1999) Sustainable Tourism Management. CABI
Publishing.
 Tomljenovic, R. (2010) Tourism and Inter- Cultural Understanding or
Contact Hypothesis Revisited. In Moufakkir,O. and Kelly.I. (eds.)
Tourism, Progress and Peace,(pp.17-34),CABI.
 Wood, R.E., 1993, Tourism Culture and the Sociology of
Development In Hitchock, M., King,V.T. and Pasnwoll, M.J.G. (Eds. )
Tourism in South East Asia, London: Routledge.
Evaluation In-semester 50 %
Scheme End-semester 50%
Total 100%
113
Course Syllabus
Course Title CATERING MANAGEMENT

Course Code Number
Credit Hours 3
Course Objective To enable student to understand and implement the procedure for
operating an event based catering establishment. It imparts knowledge of
planning, budgeting, marketing, controlling, personnel management and
bulk business.
To enable student understand and implement the procedure for operating

an event based catering and to imparts knowledge of planning,
budgeting, marketing, controlling, personnel management and bulk
business.
Learning Unit
Learning Unit-1 Catering Management
Net Contact Hours: 4 Introduction, principles and functions of catering management, tools of
management, management of resources
Learning Unit-2 Organization of Spaces
Net Contact Hours: 3 Kitchen space, storage space, service space
Learning Unit-3 Equipment
Net Contact Hours: 4 Classification of equipment, selection of equipment, equipment design,
installation and operation, purchasing equipment, care and maintenance
of equipment
Learning Unit-4 Food Management
Net Contact Hours: 5 Characteristics of food, food purchasing, receiving and storage of food,
food production, food service, dishwashing
Learning Unit-5 The Physical Facility
Net Contact Hours: 4 Front of the house layout, Front of the house atmosphere, Back of the
house space requirement, Back of the house workplace design
Learning Unit-6 Delivering high quality service
Net Contact Hours: 5 The service encounter, service gaps
Learning Unit-7 Menu as a foundation for control
Net Contact Hours: 6 The food service control point, menu planning, menu pricing, menu
evaluating, menu engineering
Learning Unit-8 The food and beverage control system
Net Contact Hours: 5 The essential of control system, calculation of food cost, methods of
food control, food control check list, revenue collection
Learning Unit-9 Financial Management
Net Contact Hours: 4 Financial management definition and scope, cost concept, cost control,
cost volume profit analysis
Learning Unit-10 Personnel management
Net Contact Hours: 4 Personal management – development and policies, recruitment, selection
and induction, employee facilities and benefits, training and development
Learning Unit-11 Hygiene, sanitation and safety
Net Contact Hours: Hygiene and sanitation, safety, law governing food service establishment
4
Basic Text Books Sethi. M. & Malhan. S. (1993). Catering Management an Integrated
114
Approach.
Second Edition, Wiley Eastern India
Other References  Mill. R. C. (1998). Restaurant Management Customer, Operation
and Employee, Third Edition, Reed Elsiever India Pvt. Ltd
 Bernard. D & Stone. S. (2007). Food and Beverage Management,
Third Edition, Dorling Kindersley India Pvt. Ltd
End-Semester 50%
Total 100%
115

Kathmandu University BHTM Program

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Kathmandu University School of Management

Bachelor of Hospitality and Tourism Management Program

Updated February 2017

Total Credit Hour 132

1. 1ST SEMESTER 16-32

2. 2ND SEMESTER 33-47

3. 3RD SEMESTER 48-60

4. 4TH SEMESTER 61-72

5. 5TH SEMESTER 73-85

6. 6TH SEMESTER 86-99

7. 7TH SEMESTER 100-115

Course Title Food & Beverage Service Management - I

Learning Unit Seven 7.Menu knowledge

Evaluation Scheme In-semester - 50%

Updated February 2017

 Knowledge of restaurant & bar equipments.

Course Title Food Production – I

Learning Unit Two 2.Introduction to Kitchen

Learning Unit Three 3.Hygiene and Sanitation

Evaluation Scheme In-semester - 25%

Note: Practical will consist of the following:

Menu 1 Menu 2 Menu 3

Carrot and Celery Salad Crème de Tomate Tomato Tuna

Menu 4 Menu 5 Menu 6

Cream of Asparagus Soup Waldorf salad Consomme

French Onion Soup

Menu 1 Menu 2 Menu 3

Mulligtawany Soup Tomato Ka Sorba Chicken Shahjani

Hot and Sour Soup Chicken Sweet Corn Soup

FAST FOOD MENU

Various types of Sandwiches ( Veg and Non-veg)

Course Title BUSINESS MANAGEMENT

Learning Unit Three 3.Managerial planning

Learning Unit Five 5. Managerial processes for making effective performance

Learning Unit Six 6.Managerial control

Total contents hrs 48hrs (excluding assessment and final examinations)

Evaluation Scheme In- semester evaluation 50%

Updated February 2017

Course Title Introduction to Hospitality And Tourism

Learning Unit Two 2.The Hotel Business

Learning Unit Three 3. Hotel Organization

Learning Unit Four 4. Recreation and Leisure

Total Contact Hours 48 hours ( excluding assessment and final examination)

Updated February 2017

Course Title Managerial Communication

Learning Unit 1 Achieving Success Through Effective Business Communication

Learning Unit 2 Enhancing Presentation with Slides and Others Visuals

Learning Unit 5 Delivering oral and online presentations

Learning Unit 6 Communicating in a world of diversity

Learning Unit 10 Applying AIDA model in persuasive message

Updated February 2017

Course Title Basic Psychology

Learning Unit Five 6. Motivation and Emotion

Learning Unit 4. Costs and Revenues

Updated February 2017

Course Title English

Learning Unit Two Unit 2 - Essays ,Poems, Drama

Updated February 2017

Course Title Basic French

Learning Unit Five 5. Dialogues practice in Restaurant, Front Office, Airport,

Course Title Front Office Operations – I

Learning Unit Six 6.Cleaning Procedure