Overview
Developed with input from industry experts, the Hospitality and Tourism Management program will give you practical hands-on education, ensuring you have the real-world knowledge and skills to achieve success in the workforce.
During this program, you will develop a strong understanding of the hospitality and tourism industries. You will gain knowledge in guest experiences delivery, sales and marketing, service and applied leadership, all complemented by a strong financial management foundation. You will expand your knowledge by choosing a specialization in travel and tourism, entrepreneurship and innovation, hotel and accommodation management, restaurant and service operations, event management, beverage management and more.
Develop qualities that are in high demand for all hospitality and tourism jobs such as communication, problem-solving and interpersonal skills. The industry is fast-paced and requires you to be adaptable, enthusiastic and resilient. If you enjoy keeping busy and working within a team to achieve common goals, then this career is perfect for you.
The program allows you to choose an area of specialization in:
- Hotel and Accommodations
- Restaurant and Service Operations
- Beverage Management
- Travel and Tourism
- Event Management
- Entrepreneurship and Innovation.
A career in hospitality provides many travel opportunities with jobs available all over the globe. When you graduate, your career options will be diverse. Consider an exciting career as a travel agent, event planner, food and beverage manager, hotelier or start your very own business – the sky’s the limit!
Is this the right fit for me?
To succeed in this program, you should:
- Attend and actively participate in all classes
- Be prepared to work in teams and within the industry to get workplace experience
- Have an understanding of the hospitality and tourism industry, including rewards and challenges
- Become familiar and adhere to SAIT's policies and procedures
- Have strong written and oral communication skills
If you are engaged in campus life and take advantage of SAIT services and resources, you may be more likely to experience success in SAIT's programs.
Accreditation
The Travel and Tourism specialization is also well aligned with the Association of Canadian Travel Agencies’ (ACTA) endorsement standards to allow students who choose to continue with the Certified Travel Counsellor (CTC) accreditation.
Credential
After successfully completing this program, graduates will receive a SAIT Hospitality and Tourism Management diploma. As a Hospitality and Tourism Management graduate, you will have the opportunity to continue into the Bachelor of Hospitality and Tourism Management degree to further your education in the field.
Career opportunities
Graduates can pursue job opportunities in hotels, restaurants, resorts, private clubs and attractions locally and worldwide. Related careers include:
Hotels and Accommodations: concierge, sales/marketing coordinator, guest services, room service, business centre associate.
Restaurant and Service Operations: junior manager/floor manager, server, bartender, closing supervisor.
Beverage Management: bartender, jr. sommelier, wine captain, beer technician, tasting room associate, sales representative, mixologist.
Event Management: events operations coordinator, resource development coordinator, special event manager, facilities/venue rental manager.
Travel and Tourism: junior travel counsellor, destination marketing and sales coordinator, customer service representative, airline guide, tourism coordinator/specialist.
Entrepreneurship and Innovation: small business owner, property management/lease, marketing and sales.
"Given the unique challenges the travel industry is facing, it is imperative that we introduce highly educated, diploma-equipped travel experts into the workforce. …SAIT students are in a unique position due to the highly adaptive and hands-on curriculum to hit the ground running in the workforce to leverage social platforms for business development."
Sheralyn Berry
President, Contiki Canada
Tuition and fees per year*
Year 1: $7,019
Year 2: $6,621
Year 1 (International): $20,154
Year 2 (International): $18,441
Year 1: TBA
Year 2: TBA
Year 1 (International): $18,840 (+fees TBD)
Year 2 (International): $17,127 (+fees TBD)
*Tuition, fees, books and supply costs are subject to change
Requirements
You will be offered admission to this program through direct entry if you meet the admission requirements and space is available.
When can you apply?
- Applications for fall 2021 open Oct. 7, 2020, and are accepted until the program start date.
Term | Program start |
---|---|
Fall 2021 | Sept. 7, 2021 |
Check us out
We’re so excited and we just can’t hide it! SAIT’s School of Hospitality and Tourism has been recognized yet again by CEOWORLD Magazine and QS World University Rankings.
Specializations
The Hospitality and Tourism Management diploma offers every student in every major exposure to common core topics including:
- People, leadership, teams and culture
- Guest experience, sales and marketing
- Financial management
Common cores also include law and ethics, safety and certifications and an introduction to hospitality and tourism.
Hotels and Accommodation
Gain strong hotel industry knowledge on the interconnectivity of all departments that bring a guest experience to life through two practicum placements with leading hotel partners. You will also gain practical experience in front office management, hotel event planning, hotel revenue management and facilities design.
Restaurant and Service Operations
Learn service operations management skills through practical,hands-on training in the renowned Highwood restaurant, and through executing special events on and off campus with our key industry partners. Your training will cover beverage and service operations, facility management and design, as well as people leadership and inventory management.
Beverage Management
Obtain in-depth beverage product knowledge in non-alcoholic beverages as well as wine, beer and spirits. Training will cover beverage sales and retail operations, inventory control and basic culinary understanding to build your skills in creating sustainable beverage programs.
Event Management
This specialization exposes you to all aspects of the event and meeting planning industry, from conventions to live events and festivals. You will gain applied knowledge in contract and stakeholder negotiations, event strategy planning and execution as you bring several events to life on campus and with industry partners, from small- scale VIP events to large events.
Travel and Tourism
Gain travel product knowledge to prepare for a career in destination and travel planning. Your training will cover product and reservation systems, itinerary planning and design, special interest and sustainable tourism. You will have the opportunity to connect with industry partners in solving industry problems, and selling and marketing products at our Travel Center on Campus.
Entrepreneurship and Innovation
Whether your passion is starting your own hospitality business or to create innovative products within a larger company, this specialization introduces you to the entrepreneurial mindset, design thinking and new venture planning. You will have the opportunity to study current industry trends and identify gaps to help provide creative solutions and drive new product development. This specialization offers elective opportunities from any other specialization.
Multi-Disciplinary
Choose a multi-disciplinary approach and select electives from various specializations to build a customized hospitality and tourism path. You will apply that learning through practical, hands-on operations in the specialization of choice, and through executing special events on and off campus with leading industry partners.
Admission Requirements
Admission and selection
- Fall 2021 start: applications are open Oct. 7, 2020 until the program start date but are subject to change.
Admission requirements
- At least 50% in Math 30-1 or Math 30-2 or at least 60% in Pure Math 20 or Applied Math 30 and,
- At least 50% English Language Arts 30-1 or at least 60% in English Language Arts 30-2
All applicants must demonstrate English Language Proficiency prior to admission, including students educated in Canada.
SAIT accepts high school course equivalents for admission. If you don't meet the requirements, consider Academic Upgrading.
SAIT evaluates international documents for admissions. After you've applied, consider our international document assessment service if your education is from outside of Canada.
Direct entry: four-step process
Step 1: Read the program information to see the qualities needed for student success.
Step 2: Ensure that you meet all of the admission requirements listed above.
Step 3: Apply to Hospitality and Tourism Management program including your specialization and submit your transcripts and/or anticipated final grades.
- Admission will be extended on a first-qualified, first-offered basis until the program is full.
Step 4: Find out how to monitor your application status after you apply.
Communication during selection
Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications.
Courses
Program outline
Students take a common core of 16 courses over the length of their program, and select 6 additional courses from one of the specialties: Hotels and Accommodation, Restaurant and Service Operations, Beverage Management, Event Management, Travel and Tourism, or Multi-Disciplinary in order to complete the program as part of their specialization and applied learning.
First year
Semester 1
Course Code | Course Name | Credit |
---|---|---|
BMAT-201 | Digital Technology for Business Math Applications | 3.0 |
COMM-265 | Communication Fundamentals and Technology | 3.0 |
HOSP-200 | Introduction to Hospitality and Tourism | 3.0 |
HOSP-210 | Safety and Certifications | 1.5 |
LDSH-202 | Self Awareness and Team Dynamics | 3.0 |
MKTG-200 | Brand and Guest Experience | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
ACCT-260 | Financial Accounting | 3.0 |
CPWK-290 | Co-op Work Term | 1.5 |
HRMT-320 | Human Resource Management | 3.0 |
MKTG-250 | Service Marketing and Sales | 3.0 |
Plus two courses specific to specialization |
Second Year
Semester 3
Course Code | Course Name | Credit |
---|---|---|
ECON-250 | Microeconomics | 3.0 |
HOSP-300 | Law and Ethics in Hospitality and Tourism | 3.0 |
LDSH-310 | Leading High-Performance Teams | 3.0 |
Plus two courses specific to specialization |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
FNCE-350 | Financial Management in Hospitality | 3.0 |
LDSH-370 | Leadership and Organizational Culture | 3.0 |
MKTG-390 | Marketing Strategy Capstone | 3.0 |
Plus two courses specific to specialization |
Specializations
Semester 2
Course Code | Course Name | Credit |
---|---|---|
HOTL-250 | Hotel Operations and Practicum I | 3.0 |
LODG-255 | Front Office Management | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
HOTL-300 | Hotel Operations and Practicum II | 3.0 |
HOTL-310 | Hotel Event Management | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
HOTL-350 | Hotel Revenue and Financial Management | 3.0 |
PHYF-310 | Facilities Management and Design | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
BEVM-210 | Beverage Exploration I | 3.0 |
REST-250 | Restaurant Operations and Service | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
REST-300 | Event Operations and Service | 3.0 |
REST-310 | Culinary Art and Management | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
PHYF-310 | Facilities Management and Design | 3.0 |
REST-350 | Management of Service Operations | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
BEVM-210 | Beverage Exploration I | 3.0 |
BEVM-250 | Beverage Sales and Retail | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
BEVM-300 | Beverage Exploration II | 3.0 |
REST-310 | Culinary Arts and Management | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
BEVM-350 | Beverage Exploration III | 3.0 |
PHYF-310 | Beverage Programs Design and Management | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
EVNT-250 | Event Project Management | 3.0 |
EVNT-260 | Live Events I | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
EVNT-300 | Event Strategy and Planning | 3.0 |
EVNT-310 | Live Events II | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
EVNT-350 | Event Contracts and Financials | 3.0 |
EVNT-360 | Live Events III | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
TOUR-260 | Travel and Destination Exploration I | 3.0 |
TPRD-260 | Product and Reservation Fundamentals | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
TOUR-300 | Travel and Destinations Exploration II | 3.0 |
TPRD-310 | Tour and Travel Planning | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
TOUR-360 | Special Interest Tourism and Sustainability | 3.0 |
TPRD-310 | Tour Product Design | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
ENTI-250 | Entrepreneurial Mindset and Journey | 3.0 |
Junior Specialization Elective (choose one) | ||
BEVM-210 | Beverage Exploration I | 3.0 |
BEVM-250 | Beverage Sales and Retail | 3.0 |
EVNT-250 | Events Project Management | 3.0 |
EVNT-260 | Live Events I | 3.0 |
EVNT-350 | Event Contracts and Financials | 3.0 |
HOTL-250 | Hotel Operations and Practicum I | 3.0 |
HOTL-310 | Hotel Event Management | 3.0 |
LODG-255 | Front Office Management | 3.0 |
REST-250 | Restaurant Operations and Service | 3.0 |
REST-310 | Culinary Arts and Management | 3.0 |
TOUR-260 | Travel and Destination Exploration I | 3.0 |
TOUR-360 | Travel and Destination Exploration II | 3.0 |
TPRD-260 | Product and Reservation Fundamentals | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
ENTI-300 | Design Thinking and Innovation | 3.0 |
ENTI-310 | New Venture Planning | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
ENTI-350 | Entrepreneurship and Innovation Capstone | 3.0 |
Senior Specialization Elective (choose one) | ||
BEVM-300 | Beverage Exploration II | 3.0 |
BEVM-350 | Beverage Exploration III | 3.0 |
BEVM-360 | Beverage Program Design and Management | 3.0 |
EVNT-310 | Live Events II | 3.0 |
EVNT-360 | Live Events III | 3.0 |
HOTL-300 | Hotel Operations and Practicum II | 3.0 |
HOTL-350 | Hotel Revenue and Financial Management | 3.0 |
PHYF-310 | Facilities Management and Design | 3.0 |
REST-350 | Management of Service Operations | 3.0 |
TOUR-360 | Special Interest Tourism and Sustainability | 3.0 |
TPRD-300 | Tour and Travel Planning | 3.0 |
TPRD-350 | Tour Product Design | 3.0 |
Semester 2
Course Code | Course Name | Credit |
---|---|---|
REST-250 | Restaurant Operations and Services | 3.0 |
Junior Specialization Elective (choose one) | ||
BEVM-210 | Beverage Exploration I | 3.0 |
BEVM-250 | Beverage Sales and Retail | 3.0 |
EVNT-250 | Events Project Management | 3.0 |
EVNT-260 | Live Events I | 3.0 |
EVNT-350 | Event Contracts and Financials | 3.0 |
HOTL-250 | Hotel Operations and Practicum I | 3.0 |
HOTL-310 | Hotel Event Management | 3.0 |
LODG-255 | Front Office Management | 3.0 |
REST-310 | Culinary Arts and Management | 3.0 |
TOUR-260 | Travel and Destination Exploration I | 3.0 |
TOUR-300 | Travel and Destination Exploration II | 3.0 |
TPRD-260 | Product and Reservation Fundamentals | 3.0 |
Semester 3
Course Code | Course Name | Credit |
---|---|---|
REST-300 | Event Operations and Service | 3.0 |
Junior Specialization Elective (choose one) | ||
BEVM-210 | Beverage Exploration I | 3.0 |
BEVM-250 | Beverage Sales and Retail | 3.0 |
EVNT-250 | Events Project Management | 3.0 |
EVNT-260 | Live Events I | 3.0 |
EVNT-350 | Event Contracts and Financials | 3.0 |
HOTL-250 | Hotel Operations and Practicum I | 3.0 |
HOTL-310 | Hotel Event Management | 3.0 |
LODG-255 | Front Office Management | 3.0 |
REST-310 | Culinary Arts and Management | 3.0 |
TOUR-260 | Travel and Destination Exploration I | 3.0 |
TOUR-300 | Travel and Destination Exploration II | 3.0 |
TPRD-260 | Product and Reservation Fundamentals | 3.0 |
Semester 4
Course Code | Course Name | Credit |
---|---|---|
Senior Specialization Elective (choose two) | ||
BEVM-300 | Beverage Exploration II | 3.0 |
BEVM-350 | Beverage Exploration III | 3.0 |
HOTL-300 | Hotel Operations and Practicum II | 3.0 |
HOTL-350 | Hotel Revenue and Financial Management | 3.0 |
PHYF-310 | Facilities Management and Design | 3.0 |
REST-300 | Event Operations and Service | 3.0 |
REST-350 | Management of Service Operations | 3.0 |
Progression
Students must attain a PGPA and/or a CGPA of 2.0 or better in each semester and pass the necessary prerequisite courses to progress through the program. To qualify for graduation, students must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.
Transfer options
The opportunity to advance your education through transfer to, within or from SAIT is available with the following universities and colleges:
- SAIT
To learn more, visit Transfer Options.
Cost
2020/21 Domestic Tuition and Fees*
Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2020/21 total |
---|---|---|---|---|---|
1 | $5,797 | $682 | $288 | $252 | $7,019 |
2 | $5,270 | $682 | $288 | $252 | $6,492 |
2020/21 International Tuition and Fees*
Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2020/21 total |
---|---|---|---|---|---|
1 | $18,840 | $682 | $288 | $344 | $20,154 |
2 | $17,127 | $682 | $288 | $344 | $18,441 |
2021/22 Domestic Tuition and Fees*
Check back for updates on the 2021/22 domestic tuition and fees.
Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2021/22 total |
---|---|---|---|---|---|
1 | TBA | $- | $- | $- | TBA |
2 | TBA | $- | $- | $- | TBA |
2021/22 International Tuition and Fees*
Check back for updates on the 2021/22 fees and program total.
Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2021/22 total |
---|---|---|---|---|---|
1 | $18,840 | $- | $- | $- | TBA |
2 | $17,127 | $- | $- | $- | TBA |
*Fees and tuition are based on a two-semester full course load structure. There may be additional fees for practicums and terms held outside this time frame.
SAIT Fees
Campus athletic and recreation Fee: $171.20
Universal transit pass (UPass): $310 - Check eligibility here.
Student support fee: $100
Student technology fee: $100
Health and Dental Fees
Domestic Students
- Health Plan: $122
- Dental Plan: $130
- For students with existing health and/or dental plans, please refer to the Saitsa website for information on opting out.
International Students
- Health and Dental Plan: $344
- For more information on Health and Dental Benefits for International students please contact the International Centre.
Books and Supplies*
- Books and supplies will cost approximately $1,000
- There are additional specialization fees
- Beverage Arts - $300
- Restaurant and Service Operations - $125
Find out about tuition and financial aid.
* Tuition, fees, books and supply costs are subject to change.
Next steps for incoming students
Have you been accepted to this program? Here's what you'll need for your first day of classes.
Important dates and deadlines
Find important dates applicable to all students, including your transcript and tuition payment deadlines on our Important Dates page.
Fall 2021
Orientation
Check back for orientation date and time.
Preparation courses
To support your success, SAIT offers some short courses before classes start, including PREP 100: The SAIT Experience and ETHI 110: SAIT Ethical Practices.
Required textbooks
The booklist will be available about two weeks before classes start.
Can’t find your program or course? The bookstore didn't receive a textbook list. Contact your program directly to determine if they’re still refining course details or if you're in luck, no textbook purchase required this term.
Contact
Academic Advisor
Andy Trache, Academic Advisor
Phone: 403.210.4343
Email: andy.trache@sait.ca
Academic Chair
Hala Dehais, Academic Chair
Phone: 403.774.4864
Email: hala.dehais@sait.ca