Diploma in Hotel Management

An education in hospitality is the beginning of a journey into diverse and exciting opportunities through personal discoveries. Diploma in Hotel Management programme are designed to ensure that students develop a well-balanced skillset and get the right graduate profile to excel in numerous industries across the globe not just for today, but throughout their careers.

About Course

Diploma in Hotel Management (DHM) is 3 years (Six Semester) academic course after SLC intends to produce mid-managerial level skilled and competent human resources equipped with knowledge to fulfil the demand of Hospitality industries for our country and abroad. It covers the Food Production, Housekeeping, Food & Beverage Service, Front Desk Operation along with variety of academic discipline including the Concept of Tourism, English Language, computer skills, food hygiene and safety issues with food handling as well.

Students who have successfully completed the course will be awarded the degree Diploma in Hotel Management. The graduates will be eligible for the position equivalent to Non-gazetted 1^st class (technical) on food Production, Food& Beverage service, Front office, Housekeeping or as prescribed by the Public Service Commission of Nepal, and also eligible to admit the Bachelor in Hotel Management or other management courses like BBA,BBS,BBM etc..

Objective

To introduce students to the basic skills in the hotel and catering management sector, grooming them to become competent hospitality management professionals.
To inculcate in students entrepreneurial skills to enable them to become independent service providers in the sector.
To acquaint students with the latest trends and practices in the hotel and hospitality industry.

Course Detail

First Year ( First Semester)

Nepali I
English I
Fundamental of Travel and Tourism
Hospitality Industry
Principle of Accounting
Computer Application

First Year ( Second Semester)

Nepali II
English II
Hotel Accounting
Front Office Operation
Housekeeping Operation

Second Year ( Third Semester)

Business Communication
Principles of Management
Food Production and Patisserie I
Food and Beverage Service I
Principles of Economics

Second Year ( Fourth Semester)

Ecology and Environment
Business Math
Food Production and Patisserie II
Food and Beverage Service II
Hygiene and Nutrition

Third Year ( Fifth Semester)

Hospitality Sales & Marketing
Food Production and Patisserie III
Entrepreneurship Development
Beverage Studies and Bar Operations
Elective: Food and Beverage Management OR Accommodation Management

Third Year ( Sixth Semester)

Internship

Admission Criteria

SEE/SLC pass having at least (D+ Grade in English, Mathematics and Science) or equivalent or Technical SLC (TSLC) in related subject.
On the basis of merit list in the entrance examination administered by CTEVT (allotment of quotas will be as per the CTEVT rule)

Quota

Fee Structure

Sn.	Semester	Subsidized Fee	Full Fee	Sponsored Fee
1.	First	24250	38550	53350
2.	Second	10710	20010	20810
3.	Third	16710	31010	45810
4.	Fourth	10710	20010	20810
5.	Fifth	16710	32010	45810
6.	Sixth	5010	9510	9510
Grand Total		84100	151100	196100

Medium of Instruction

Medium of instruction shall be in English and Nepali.

Career Possibilities

In order to ensure a pleasing and comfortable experience for guests and visitors, a lot happens behind the scenes in hotels around the world. A career in hotel management can allow employees move around countries, departments and hotel chains growing their experience – some even become academics and share their knowledge with a new generation of hotel employees.

Career Opportunities in the Hospitality Industry: