Managerial Leadership (OB /Lincoln University)
Sauce and Glazes
Nepal Souvenir
Introduction to Strategic Management (BBM 8th Sem)
Pricing Decision
Indian Cuisine
HAN, TAAN & NARA
Mountains, Rivers, Lakes and Caves of Nepal
Bird Watching and Wildlife Photography
Sous Vide Cooking
Destination Development and Management 3
Frosting and Cake Decoration
Behaviour of Hospitality Consumers
Vegetables
Equipment Control in Kitchen Department
Organizational Change and Development
Geography of Tourism Demand (Unit 2)
Map Reading and Navigation (Unit 3 part2)
The Quality System (BBM 5th Sem)
First Aid (Tour Guide)
