Overview

Developed with input from industry experts, the Hospitality and Tourism Management program will give you hands-on, practical education, ensuring you have the real-world knowledge and skills to succeed in the workforce.

You'll develop a strong understanding of the hospitality industry and gain knowledge in guest experience, sales and marketing, and applied leadership, all complemented by a strong financial management foundation.

Develop high-demand qualities for all hospitality jobs, such as communication, problem-solving and interpersonal skills. The industry is fast-paced and requires adaptability, enthusiasm, and resilience. This career is perfect if you enjoy keeping busy and working within a team to achieve common goals.

In the multi-disciplinary specialization, you'll select electives from various areas — including Hotel and Accommodations, Restaurant and Service Operations, Beverage Management, Travel and Tourism, Event Management, or Entrepreneurship and Innovation — to build a customized hospitality and tourism path. You'll apply your learning through practical, hands-on operations in the specialization of your choice and executing special events on and off campus with leading industry partners.

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, or hotelier, or start your very own business — the sky’s the limit!

To succeed in this program, you need to:

  • attend and actively participate in all classes
  • be prepared to work in teams
  • become familiar with 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.

The opportunity to advance your education by transferring into this program or gain credit for previous postsecondary courses may be available.

There may also be opportunities to further your education by transferring to another institution once you graduate.

Learn more about program and institution transfer options.

This program includes a co-op work term.

The program has ensured key certifications in food safety and hospitality and tourism awareness are incorporated and completed within the program.

Upon successfully completing this program, you will receive a SAIT Hospitality and Tourism Management diploma.

As a Hospitality and Tourism Management graduate, you can continue your education with the Bachelor of Hospitality and Tourism Management degree.

Download program info

Careers and opportunities

Our graduates may work in the following occupations. Some careers require additional experience and education.

Associated National Occupational Classification (NOC) codes: 12103, 60030, 60031, 62020, 62022, 64300, 64314, 64321, 65210.

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Career counselling and support

Unsure which career path is for you? SAIT offers career planning services to help you decide your future.

You can also get started by taking our online career finder quiz, which can help you narrow down your search based on your current skills and interests.

Finally, you can also head to Alberta alis for various tools and resources, including additional quizzes and labour market information to help you narrow down a career path.

Services and workshops

Courses

The Hospitality and Tourism Management - Multi-Disciplinary diploma requires 63 credits (22 courses) to complete.

The program spans 2 years, with two semesters in year one and two semesters in year two.

View classes by semester

Hospitality and tourism core

Course Credits

This course provides an introduction to the financial accounting aspects of the hospitality industry. This includes generally accepted accounting principles, financial statement preparation, the accounting cycle, specialized journals, accounting for cash, accounts receivable, sales, payroll and inventories.

3

Upon completing this course, students will have acquired the knowledge and skills to use industry-standard tools to perform financial calculations. The financial calculations include simple and compound interest, debt repayment, valuation of investments, simple and general annuities, amortization of debts, sinking funds and bond valuation problems. Students will also learn to analyze, apply, visualize and present the results to inform business planning and decision-making related to the hospitality and tourism industry.

3

This course examines techniques to communicate and present your ideas using your professional skills and various technological solutions. Topics include writing business documents, creating and delivering presentations, preparation for career launch, foundations of effective teamwork, report writing, sourcing and citing information and interpersonal communication. Concepts are reinforced through relevant, task-based activities and assessments.

Equivalents:
  • COMM 256
3

In this introductory course, you will learn about economic principles in analyzing problems in the business and consumer sectors of the Canadian economy. Some topics covered are economic scarcity, demand, supply, elasticity, and perfect and imperfect competition.

Equivalents:
  • ECON 1010
3

This course explores financial strategies and techniques for analyzing business performance and decision-making in the hospitality industry. Topics include budget flexibility, contribution margins, and the strengths and weaknesses of master budgeting models. Core skills taught in this course include analyzing budget variance, using cost/volume/profit (CVP) relationships to calculate break-even and contribution margins, conducting “what if” analysis and applying hospitality industry cost items, concepts and classifications. These skills will help you become a proactive decision-maker who understands complex financial matters in the hospitality industry.

Pre-requisites:
  • ACCT 206
3

This course explores the various sectors of the hospitality and tourism industry, the links between the sectors, and the benefits and impact of the industry on the economy, the environment and employment. Topics include hospitality and tourism careers, health and wellness in the industry, and the hospitality mindset. Considering customer satisfaction and pride of place, you will identify areas fundamental to the successful planning and development of a destination.

3

This course will prepare you with appropriate certifications for applied learning environments and the workplace. Certifications include Food and Safety Sanitation (FSAN), ProServe liquor service training, Workplace Hazardous Materials Information System (WHMIS) training and White Hat Academy training for employees in Calgary’s tourism industry. You will complete these certifications as part of the course.

1.5

This course provides an overview of Canadian and international laws applicable to the hospitality and tourism industry that will explain your legal and ethical responsibilities in a guest environment. Topics include travellers’ rights in Canada and abroad, the basics of Canadian law, contract law, employment law and business legal structure, and liability and dispute resolution. To help with decision-making, you will explore risk assessment tools and the practicalities of negligence for both personal injury and food and beverage service.

3

This course includes the foundational knowledge and skills required by HR Professionals and business managers. This course includes an overview of human resource management, human resource planning, employee compensation and benefits, recruitment, selection and training of employees, performance management, government regulation and health and safety in the workplace.

3

This course provides tools and tests to explore your personality styles, biases and communication preferences to build deeper cross-cultural understanding and strong team dynamics. Topics include self-awareness, strategies to maintain health and wellness, cross-cultural communication and group norm setting. These foundational concepts will support further communication studies.

3

Examining leadership styles and staff motivators, you will explore strategies for developing high-performance teams with a service culture mindset for a hospitality business. Topics for this course include leadership, team negotiating, workforce planning and the impact of management practices on motivation, health, and wellness.

Pre-requisites:
  • LDSH 202
3

This course will introduce you to key topics in organizational behaviour in the hospitality and tourism industry. These topics include the role of leadership in organizational culture, creating a health and wellness culture and managing change and innovation, handling conflict and applying theories of organizational behaviour. These topics will help you understand managers' important roles in directing organizational change in response to the realities of power and politics in organizational life.

Pre-requisites:
  • LDSH 310
3

This course introduces tourism and hospitality branding, marketing and experience design. Topics include the importance of a service culture, the brand promise and guest experiences. You will explore how a brand can impact guest motivation and experience and how this can create a competitive advantage in the hospitality and tourism industry.

3

This course introduces marketing and sales principles in the tourism and hospitality industry. Topics include tourism distribution channels, the marketing mix, target markets, consumer behaviour and its impact on the customer journey.

3

This course will teach you how to create and implement a marketing and sales plan that addresses common issues in service and marketing. You will also learn how to prepare a market analysis report, establish market strategies and objectives, develop a marketing program, apply integrated marketing communications and compare methods for evaluating and controlling marketing performance. This knowledge will allow you to recognize new opportunities for attracting guests in competitive and evolving markets.

Pre-requisites:
  • MKTG 250
3

This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants, tour operators, car rental agencies, resorts and other approved hospitality and /or tourism operations. Proof of work experience is required for graduation.

Pre-requisites:
  • COMM 265
  • HOSP 210
  • LDSH 202
  • MKTG 200
1.5

Multi-disciplinary core

Course Credits

This course is an opportunity to participate in a full-service environment and learn various service styles. You will learn the practical skills of table setting, mise en place, guest relations and point-of-sale operations to enhance the guest experience.

Pre-requisites:
  • HOSP 210
  • LDSH 202
  • MKTG 200
3

This course provides hands-on exposure to a full-service environment through dining-room settings. Topics include creating and executing events and understanding front-of-house roles. Through executing an event, you will run through opening preparations, demonstrate full-service skills and apply social and emotional intelligence to create a guest experience.

Pre-requisites:
  • REST 250
3

Junior specialization elective (choose two)

Course Credits

This course provides an overview of the beverage industry, covering the production of common alcoholic and non-alcoholic drinks. Topics include career opportunities, regulatory requirements and professionalism in the beverage industry. You will apply basic beverage service techniques and demonstrate knowledge of wine, spirits, cocktails, beer, coffee and tea.

Pre-requisites:
  • HOSP 210
3

In this course, you’ll explore beverage sales and retail theory and principles. Topics include the rules and regulations governing the beverage industry and sales, marketing and merchandising in retail businesses and food and beverage outlets. You’ll also examine agency sales channels, product labelling, networking techniques and possible careers in beverage sales.

3

This course introduces ideas and practices that build an entrepreneurial outlook on business growth. You will participate in various activities, including attending presentations by guest speakers who will share their experience and expertise on entrepreneurship. Topics include the lifestyles and practices of successful entrepreneurs, how to develop a growth mindset and access to resources and support available to entrepreneurs.

Pre-requisites:
  • LDSH 202
3

In this course, you will explore venture opportunities in the hospitality industry and address the importance of market research and business analysis in identifying prospects. This course examines leadership in a start-up, provides an overview of hospitality ownership structures, and discusses how stakeholders impact the viability of a new business. Topics also include identifying industry gaps, building value propositions and understanding the critical aspects of a business plan (marketing, operations, financial and human resources).

Pre-requisites:
  • ACCT 206
  • ENTI 250
  • MKTG 250
3

This course introduces the techniques and event coordination principles you will build on in higher-level event planning courses. You’ll examine the history and current developments in the events industry and develop a strong understanding of guest and client needs. You will also learn how to develop different types of events, selecting venues best suited to unique event requirements. Finally, you’ll be introduced to risk and logistics assessments, event project planning and critical paths, stakeholder roles and partnerships, and the duties and responsibilities of event personnel.

3

This course introduces you to live event planning. Working with SAIT industry partners, you will develop a behind-the-scenes perspective on what is needed to plan successful events. You will also support on-campus and industry events by helping with event execution and observing event planning with SAIT industry partners.

3

This course combines financial and strategic knowledge gained in earlier classes to support making events happen while staying on budget and meeting objectives. You will apply concepts learned by building contracts, honing negotiation skills and practicing stakeholder management with vendors, speakers, community players, sponsors and media.

Pre-requisites:
  • ACCT 206
  • MKTG 200
3

This course is an applied lab that will introduce you to various areas of hotel operations in guest relations, operations and food and beverage (F&B). This practicum consists of an orientation and a rotation practicum working with a SAIT hotel industry partner. With practical experience in each division of the organization, you will learn how each department in hotel management impacts overall operations.

Pre-requisites:
  • HOSP 210
  • LDSH 202
  • MKTG 200
3

All aspects of the hotel’s Front Desk are presented from the perspective of individuals and groups, including reservations, check-in, billing, and check-out, the elements of guest history and travel trade management. Emphasis is placed on practical hands-on exercises using a Property Management System.

Pre-requisites:
  • MKTG 200
3

This course is an opportunity to participate in a full-service environment and learn various service styles. You will learn the practical skills of table setting, mise en place, guest relations and point-of-sale operations to enhance the guest experience.

Pre-requisites:
  • HOSP 210
  • LDSH 202
  • MKTG 200
3

This course provides a deeper understanding and appreciation of back-of-house operations and highlights the importance of collaboration between front-of-house and back-of-house staff. You will examine kitchen etiquette and safety, butchery, sustainable food sourcing and food identity. You will also develop fundamental food and beverage preparation skills through hands-on activities.

Pre-requisites:
  • HOSP 210
3

This course explores key themes in global travel. With an emphasis on regions in the Western Hemisphere, you will learn how to use maps to identify tourist destinations. Must-see sites and current issues impacting the traveller will provide a better understanding of a destination’s appeal. Cultural and social aspects will provide you with a complete understanding of the tourist experience in each region. Technology-enhanced learning will provide research opportunities to explore the uniqueness of the Western Hemisphere and all it offers today’s travellers.

3

This course examines the geography of travel with a focused study of European and Asian tourist destinations and their major attractions. Investigative skills will be developed by identifying a country’s location, examining historical relevance, and comparing available tourist activities. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination. Essential destination knowledge is vital to successfully selling and understanding the experiences associated with crucial tourism destinations.

Pre-requisites:
  • TOUR 260
3

This course covers the basics of product terminology, supporting careers in the travel industry by using reservation system simulations. You will learn airline standards, booking requirements for air, vehicle rentals and accommodations for the corporate traveller and be introduced to travel products for the leisure traveller. These concepts will be reinforced through practice on a Global Distribution System (GDS), the primary tool for coordinating travel arrangements in an agency. Alternative booking channels for travel products will also be explored.

Pre-requisites:
  • BMAT 201
3

Senior specialization elective (choose two)

Course Credits

This course builds on your knowledge of beverage products and service. Topics include beverage costing, cocktail preparation and recommending alcoholic and non-alcoholic drink pairings to enhance guest experience. You will engage in hands-on learning by working with SAIT industry partners and on-campus venues.

Pre-requisites:
  • BEVM 210
3

This course expands and applies your knowledge of beverage products and services. Topics include guest and team communication, using demographics to meet guest needs and expectations and leadership in the beverage industry. This course culminates in planning and designing a beverage event.

Pre-requisites:
  • BEVM 300
3

This course examines the various costs of a beverage program and how to use inventory management and program design to generate revenue. Topics include the impact of pricing on consumer behaviour, inventory management practices in the hospitality industry, menu design and strategies for maximizing revenue.

Pre-requisites:
  • BEVM 300
  • MKTG 250
3

Design Thinking involves processes and tools to create, develop and test new ideas. It facilitates innovation and creativity while de-risking the process of creativity. This course introduces you to the design thinking processes and toolkits. The course will cover the identification and definition of business challenges. You will learn to create human-centric strategies, products and services for your customers. Identifying your customers’ social, emotional, and physical needs will be critical. The ideation process will focus on creating, developing, and testing the solutions you make. You will address real-world challenges and present solutions to your stakeholders.

Pre-requisites:
  • ACCT 206
  • ENTI 250
  • MKTG 250
3

This course introduces ideas and practices that build an entrepreneurial outlook on business growth. You will participate in various activities, including attending presentations by guest speakers who will share their experience and expertise on entrepreneurship. Topics include the lifestyles and practices of successful entrepreneurs, how to develop a growth mindset, and how to access resources and support available to entrepreneurs.

Pre-requisites:
  • ENTI 250
  • ENTI 300
  • ENTI 310
3

This course will continue your learning by focusing on creating and implementing strategies to support more significant events. This course will give you hands-on experience executing an event for a food and beverage operations client and provide information on what it means to be a meeting planner. This will give you unique insight into the importance of food and beverage for enhancing guest experience, allowing you to develop an effective strategy and plan for a live event.

Pre-requisites:
  • EVNT 250
  • EVNT 260
3

This capstone course is the culmination of your experiences throughout your program. You will apply your knowledge and skills to plan a large-scale event from start to finish with your class. Working with this group, you will determine the role that best suits your skillset and create the documentation needed to run an event effectively. You will participate in client meetings to understand event goals, guest requirements, and event logistics, including expenses, budgets and revenue. The practical application of your skills will give you a fuller understanding of planning and executing an event.

Pre-requisites:
  • EVNT 310
3

In this capstone course, students from the hotel and accommodation specialization work collaboratively to apply classroom knowledge, previous practical hotel experience and diverse viewpoints to a hotel organization's challenges. Combining their disciplinary perspectives for a broader context, students will investigate and analyze a hotel-related problem before presenting a solution. By adding a practicum component that strengthens industry ties, this course allows students to showcase applied learning and technical skills, specifically in event management.

Pre-requisites:
  • HOSP 250
  • LODG 255
3

This course examines hotel revenue management practices, focusing on maximizing revenue and understanding all costs associated with revenue. Topics include the impact of pricing on consumer behaviour, inventory management in the hospitality industry, and strategies to maximize revenue and reporting.

Pre-requisites:
  • ACCT 206
3

This course examines an integrated approach to maintaining a facility and ensuring that it meets an organization's primary objectives. Topics include environmental considerations, property operation, maintenance, design, housekeeping, procurement, renovation planning and risk management. An area of particular focus will be the role played by maintenance and housekeeping in enhancing the guest experience and protecting the facility's value.

3

This course provides hands-on exposure to a full-service environment through dining-room settings. Topics include creating and executing events and understanding front-of-house roles. Through executing an event, you will run through opening preparations, demonstrate full-service skills and apply social and emotional intelligence to create a guest experience.

Pre-requisites:
  • REST 250
3

This course provides inventory, marketing and cost-calculation tools, ensuring you can create change recommendations supporting a food service operation. Topics include understanding revenue management, the importance of menu pricing and the impact of price on consumer behaviour. Concepts will be reinforced through inventory management, labour management principles, preparing for and managing live service operations, costing techniques for staff and food and working through revenue maximization strategies.

Pre-requisites:
  • HRMT 320
  • LDSH 310
  • REST 300
  • REST 310
3

This course examines tourism trends that impact travellers and how the industry handles constant technology change. The visitor economy and customization of special-interest tourism activities will be considered while exploring destinations around the globe. Investigating environmental, cultural and sustainable tourism opportunities will help reinforce the course content.

Pre-requisites:
  • HOSP 200
3

This course provides hands-on experience in booking travel and planning itineraries for customers in an agency setting. You will work with airlines, attractions and industry tour partners, preparing documentation and pricing for all trip components and using the Global Distribution System (GDS), the primary tool for coordinating travel arrangements.

Pre-requisites:
  • TOUR 260
3

In this capstone course, you will demonstrate how a product is brought to market. Building on your previous work on tour planning, attraction tour development and tourism event itinerary planning, you will apply your financial, marketing and data analysis skills to design a product that meets an industry need. While collaborating with your team, you also will learn how leadership and team dynamics, such as mindset diversity, differing communication styles, trust, and conflict resolution methods, impact performance. Using this knowledge, your team will create supplier certificates, a team contract, a project proposal, and a project plan. Your team will also present your pitch to an industry stakeholder. You will be able to monitor the success of your product online and in person at the SAIT travel centre, where your product will be marketed.

Pre-requisites:
  • ACCT 206
  • LDSH 310
  • MKTG 250
  • TPRD 300
3

Progression

You must pass the prerequisite courses to progress through the program. Admission to SAIT and other post-secondary programs can be highly competitive. Grades higher than a minimal pass improve opportunities for admission to post-secondary programs. 

See our course upgrading pathways.

Review our grading and progression procedure >

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Explore your options!

Some courses in this program are available through Open Studies. You can complete courses via Open Studies to get a head start on your education, reduce your course load once accepted into a credentialed program, or determine which career path best suits you before you fully commit. 

You may also take courses for general interest or personal and professional development.

Available Open Studies courses

Admission requirements

Applicants educated in Canada

All applicants must demonstrate English language proficiency and meet the following requirements or equivalents.

  • at least 50% in Math 30-1 or Math 30-2 or Pure Math 30 or at least 60% in Applied Math 30
  • at least 50% in English Language Arts 30-1 or at least 60% in English Language Arts 30-2.

SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.

All applicants who were educated outside of Canada must demonstrate English Language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find out what educational documents are accepted and assessment options.

SAIT may also accept courses completed at certain international post-secondary institutions.

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Academic Upgrading

Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs.

Upgrade
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English language proficiency

All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.

Learn more

Available intakes

Spring 2024

Start dates:

Domestic students: Waitlisted
  • Application deadline: Feb. 23, 2024
International students: Waitlisted
  • Application deadline: Jan. 22, 2024

Fall 2024

Start dates:

Domestic students: Waitlisted
  • Application deadline: June 28, 2024
International students: Closed
  • Application deadline: May 29, 2024

Costs

2023/24 tuition and fees

The following costs are effective as of July 1, 2023. They are an estimate of tuition and fees based on the recommended course load per year.

Domestic students

Year Number of semesters Tuition fees Additional fees Total per year
1 2 $6,501 $1,570 $8,071
2 2 $5,910 $1,570 $7,480
Total cost:
$15,551

Year Number of semesters Tuition fees Additional fees Total per year
1 2 $20,132.31 $1,570 $21,702.31
2 2 $18,302.10 $1,570 $19,872.10
Total cost:
$41,574.41

Books and supplies are approximately $1,000 - $1,500 per full-time year.

This is a bring-your-own-device program with a standard computer hardware and software requirement. See the specific requirements on our computers and laptops page.

Find your booklist on the SAIT Bookstore's website. The booklist will be available closer to the program start date.

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 is required this term.

Required equipment/tools

Uniforms will be required based on elective selection.

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Financial aid

Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.

Learn more

Application process

When applying in the application portal, select Hospitality and Tourism Management. You will be able to select Multi-disciplinary as your major during the application process.

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Begin your application

Apply now using the online application portal. 

Ensure you have a valid Visa or Mastercard to pay the non-refundable application fee of $120 for domestic applicants or $150 for international applicants. 

Apply now

Ready to apply?

Follow our step-by-step guide to submitting a successful application.

Learn how to apply

Communication during admission

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. We recommend you add the hospitality@sait.ca domain to your safe senders' list or you risk missing critical email messages.

Information sessions

Prepare for a strong start in your chosen program or get the details you need to decide your future path.

Our expert staff and faculty are ready to answer your questions and provide information about the following:

  • What sets SAIT apart
  • An introduction to the program and area of study
  • Admission requirements
  • Future career paths
  • Information on the earning potential and graduate employment rates.

Contact us

School of Hospitality and Tourism Advising

Phone
403.284.8612
Email
hospitality.info@sait.ca

International Student Advising

Phone
403.284.8852
Email
international@sait.ca