This curriculum is designed with the purpose of producing middle level human resources equipped with knowledge, skills and attitudes related to the field of hospitality industries so as to meet the demand of such workforce in the country and aboard which contribute in the national streamline of poverty reduction of our country, Nepal.

The diploma in hotel management program extends over three years. Each year is divided into two semesters. There are six semesters in total within the period of three years. The first year course includes both foundational and disciplinary subjects specially focus on room division as a core, theoretical, demonstration and practical; the second year course focuses on disciplinary and auxiliary subjects both theoretical and practical, room division and food & beverage as well. Similarly, the third year comprises of the disciplinary subjects and application of learned skills and knowledge in the internship setting.

Course Objective:

After completion of this curricular programme, the students will be able:
a. To apply the professional knowledge and skills in the respected field of hotel and catering industries.
b. To develop the positive attitudes towards the trade with greater initiative and self-confidence in handling operations.
c. To apply critical thinking for problem-solving, decision making during the service procedures.
d. To understand organizational structure and function, and to be able to utilize this knowledge in various outlets of hotel and catering industries.
e. To follow the quality standards set by the organization for quality assurance of the services offered to
customers.
f. To become a successful entrepreneur in a small size enterprise.

Entry criteria:

Individuals with following criteria will be eligible for this program:

  • SLC pass or equivalent or Technical SLC (TSLC) in related subject.
  • Should pass entrance examination as administered by CTEVT.
  • Final selection will be made on the basis of merit list.

Course Duration:

The total duration of this curricular program is three years. Each year consists of two semesters of six months each. Moreover, one semester consist of 19.5 academic weeks including evaluation period. Actual teaching learning hours will be not less than 15 weeks in each semester. Sixth semester consists of internship in respective areas such as Food and Beverage Management or Accommodation Management or both of them of hotel and any catering organization and report submission on internship.

Course Structure
Year: I Part: I Semester: I

S.No.Subjects
1.Nepali I
2.English I
3.Fundamentals of Travel and Tourism
4.Introduction to Hospitality Industries
5.Computer Application
6.Principles of Accounting

Year: I Part: II Semester: II

S.N.Subjects
1.Nepali II
2.English II
3.Hotel Accounting
4.Front Office Operations
5.Housekeeping Operations

Year: II Part: I Semester: III

S.NoSubjects
1.Business Communication
2.Principles of Management
3.Food Production and Patisserie I
4.Food and Beverage Service I
5.Principles of Economics

Year: II Part: II Semester: IV

S.NO.Subjects
1.Ecology and Environment
2.Business Math
3.Food Production and Patisserie II
4.Food and Beverage Service II
5.Hygiene and Nutrition

Year: III Part: I Semester: V

S.No.Subjects
1.Hospitality Sales & Marketing
2.Food Production and Patisserie III
3.Entrepreneurship Development
4.Beverage Studies and Bar Operations
5.Elective (Any one of the Following)
Food and Beverage Management
Accommodation Management

Year: III Part: II (Internship) Semester: VI

S.No.Subjects/departments
Food and Beverage Management
or Accommodation Management

Medium of instruction:

Medium of instruction will be in English and Nepali.

Quota

  • 40 Students

Fee Structure

  • Fee :48,000/-
  • Refundable: 5000/-
  • Industry Visit Fee: 7,000/-
  • TOTAL FEE: 60,000/-

Syllabus