Instructions for Unit Test

Students are advised to read/follow the instructions carefully before appearing the remotely conducted exam, everyday as there might be updates for the different subjects. -Students need to answer, 2 out of 3 questions, in their own words, as far as practicable. Each question carries 10 marks. The duration of the exam is two hours. Questions will be sent to you… Continue reading Instructions for Unit Test

Project Work Cover page

BTTM 7th semester Project Work Initial pages as per the prescribed format of Tribhuvan University 

Internship report cover page

To get access to the cover page, please follow the link.

TTM 340: French

L’alphabet français (The french alphabets): A           B             C             D             E              F              G             H             I               J              K   L            M            N             O             P             Q             R             S              T              U             V   W          X             Y              Z     a            b             c              d             e             f              g              h             i               j               k   l             m            n             o             p             q             r             … Continue reading TTM 340: French

ICT 307: Computer & Information Technology

Computer is one of the wonderful inventions of the 20th century. It is a machine that has its size decreased and capability increased ever since the production of first generation of computers. It performs calculations and process data in almost unimaginable speed and accuracy. With the invention of computer we, as human, are able to… Continue reading ICT 307: Computer & Information Technology

Hospitality Operation Management Unit 6-9 BTTM/TU

Unit 6                    Introduction to food and beverage service department Introduction of food and beverage service department and function Food and Beverage service department is one of the major revenue generating departments in the hotel. It is mainly responsible for delivering the best services of food and beverage items to the guest at the different outlets… Continue reading Hospitality Operation Management Unit 6-9 BTTM/TU

Hospitality Operation Management Unit 5 BTTM/TU

Introduction to housekeeping department Introduction of housekeeping department: Housekeeping is defined as the provision of a clean, comfort and safe environment. It is management and maintenance of the property and equipment of an institution or organization, a house, industrial or commercial institution. Cleanliness, comfort and safety are the essence of housekeeping. House-keeping is one of… Continue reading Hospitality Operation Management Unit 5 BTTM/TU

Hospitality Operation Management Unit 4 BTTM/TU

Introduction to front office department Introduction of front office department: According to the famous hotelier Mr. E.M. Statler “The guest is always right” which is the very baseline of thought that today every hotel Front Office people and operator thinks. The department which is located in the front of the house, as the name indicates… Continue reading Hospitality Operation Management Unit 4 BTTM/TU

Hospitality Operation Management Unit 3 BTTM/TU

Hotel organization All organizations require a formal structure to carry out their mission and objectives. A common method of representing the structure about different people working in an organization in various departments within the hotel is referred as hotel organization chart. Organization structures refer to the hierarchical arrangements of various positions in an enterprise. An… Continue reading Hospitality Operation Management Unit 3 BTTM/TU

Hospitality Operation Management Unit 2 BTTM/TU

Introduction to Hotel and Catering Industry Meaning and definition of hotels The word hotel is originally derived room the word “Host”. Hotels is one of the component of tourism industry. The combination of many other component as a whole is called the hospitality industry. This means hotel is not only a component of tourism industry… Continue reading Hospitality Operation Management Unit 2 BTTM/TU

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