Do you have a passion for food and drinks, an eye for details and good social skills? Then reserve your spot in our Hospitality and Tourism Management program with a specialization in Restaurant and Service Operations.

This diploma program immerses you in the workings of restaurant management. You’ll gain valuable experience at the celebrated Highwood restaurant and real-world event management situations. 

Our class sizes are small, ensuring you receive a personalized education. This program will leave you prepared to succeed in many restaurant jobs. 

In this program, you’ll:  

  • engage in all-around training in both the front-of-house and back-of-house operations
  • study the art and science of seamless restaurant management
  • learn inventory management and refine menu costing techniques for optimal profit margins 
  • learn the essentials of space management and the art of restaurant design, focusing on creating welcoming atmospheres that resonate with guests 
  • understand the relationship between detailed planning and successful execution
  • apply financial and accounting methods tailored to the needs of the restaurant and hospitality sector and use data for business analysis and strategy formulation, ensuring consistency in delivering superior services
  • use your skills to prioritize a guest-centric approach to address guest preferences and resolve challenges quickly 
  • equip yourself with industry-relevant sales and marketing techniques, ensuring optimal business growth and guest outreach 
  • keep up with industry innovations and technology tools to stay ahead.  

You’ll also sharpen your interpersonal skills, develop self-awareness, and work for team success. Learn to navigate the demands of this dynamic sector while maintaining a harmonious work-life balance. 

Upon graduation, you’ll be well-equipped to venture into various roles within the hospitality industry. Whether you aspire to be a restaurant manager, oversee a chain of cafes, or even launch your own culinary business, this program lays the groundwork for success in restaurant and service operations. 

Those in the hospitality and tourism management industry tend to be directive, methodical, and social. 

You need:  

  • strong interpersonal skills  
  • excellent communication skills 
  • organizational skills 
  • stamina and self-discipline 
  • the ability to remain calm under pressure 
  • the ability to solve unexpected problems quickly 
  • the ability to draw people in with new ideas. 

You should enjoy coordinating activities, being organized and working with a variety of different people. 

Graduates of this program may continue their education in the SAIT Bachelor of Hospitality and Tourism Management program and earn their degree with a further two years of study. 

Learn more about program and institution transfer options.

Between your first and second year, you’ll complete an internship where you’ll complete 400 hours of industry work.  

The choice of worksite is flexible and can include hotels, restaurants, tour operators, car rental agencies, resorts, and other approved hospitality and tourism operations. 

You’ll also work varying shifts in The Highwood restaurant at SAIT throughout the program.

You’ll acquire key industry certifications in Workplace Hazardous Materials Information System (WHMIS), food safety, ProServe, and hospitality and tourism awareness.   

All these certifications must be completed in your first semester. 

After successfully completing this program, you’ll receive a SAIT Hospitality and Tourism Management diploma with a specialization in Restaurant and Service Operations. 

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: 60030, 62020, 64300, 65200, 65201.


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.


The Hospitality and Tourism Management - Restaurant and Service Operations 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.


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.


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.

  • COMM 256

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.

  • ECON 1010

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.

  • ACCT 206

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.


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.


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.


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.


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.


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.

  • LDSH 202

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.

  • LDSH 310

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.


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.


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.

  • MKTG 250

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.

  • COMM 265
  • HOSP 210
  • LDSH 202
  • MKTG 200

Restaurant and service operations core

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.

  • HOSP 210

This course examines an integrated approach to maintaining a facility and ensuring that it meets the primary objectives of an organization. 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 value of the facility.


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.

  • HOSP 210
  • LDSH 202
  • MKTG 200

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.

  • REST 250

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.

  • HOSP 210

This course provides you with 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 practice of inventory management, labour management principles, preparing for and managing live service operations, costing techniques for staff and food and working through revenue maximization strategies.

  • HRMT 320
  • LDSH 310
  • REST 300
  • REST 310


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 >


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.

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.


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.


English language proficiency

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

Transfer agreements

At SAIT, we evaluate post-secondary credit you have previously earned and apply it to your SAIT credential. Explore our formal transfer agreements available for this program.

We can evaluate your prior education, even if we don't have a formal agreement in place.

Submit a transfer credit application

There are no formal transfer agreements currently in place for this program.

Transfer options for graduates

Build on the knowledge you’ve learned at SAIT. The opportunity to advance your education at an accredited post-secondary institution may be available.

🔗 Visit Transfer Alberta for a full list of transfer opportunities within the province.

University of Victoria

Program name
Bachelor of Commerce
Available credits:

Graduates of this program are eligible to apply for the Bachelor of Commerce (BCom) degree at the University of Victoria.

Applicants will be evaluated for admission into the BCom program based on:

  • their final GPA from the Hospitality and Tourism Management program (60% as determined by the University of Victoria)
  • a qualitative assessment (40% as outlined in the university calendar and the Gustavson School of Business.)

A minimum GPA of B or 73%, as calculated by the University of Victoria, is required. 

The following courses are also entry requirements. You should complete these courses within or alongside the SAIT Hospitality and Tourism Management diploma program.

Required courses to meet the admission requirements for BCom at UVic.
Required course SAIT equivalent
ECON 103 ECON 250
MATH 151 BMAT 201
STAT 252 STAT 270 (or other equivalent)

You must also complete a course satisfying the academic writing requirement, equivalent to English AWR 100 level. ENGL 1101 or CMNS 1811 are suggested acceptable options offered through Thompson Rivers University Open Learning.

If you receive an offer of admission to the BCom program, you will need to complete COM 200, a condensed online summer class through the University of Victoria, prior to beginning the degree.

The required courses must have a combined average of a B- (70%) with no grades below a C+ (65%).

These courses must be completed by August 31 of the year you intend to start at the University of Victoria.

Griffith University

Program name
Bachelor of International Tourism and Hotel Management
Available credits:

Upon successful completion of this program, you'll be eligible to receive up to 45 credits (1.5 years) toward Griffith's Bachelor of International Tourism and Hotel Management program.

This degree is a three-year program with intakes offered in February and July each year.

Available intakes

Spring 2024

Start dates:

Domestic students: Closed
  • Application deadline: Extended
International students: Closed
  • Application deadline: Jan. 11, 2024

Fall 2024

Start dates:

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

Winter 2025

Start dates:

Domestic students: Open
  • Application deadline: Oct. 25, 2024
International students: Open
  • Application deadline: Sept. 30, 2024


2024/25 tuition and fees

The following costs are effective as of July 1, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year. 
Year Number of semesters Tuition fees Additional fees Total per year
1 2 $6,600 $1,758 $8,358
2 2 $6,000 $1,608 $7,608
Total cost:

The estimated total cost of tuition and fees for international students is based on the recommended course load per year. 
Year Number of semesters Tuition fees Additional fees Total per year
1 2 $20,130 $1,758 $21,888
2 2 $18,300 $1,608 $19,908
Total cost:

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

A uniform is required and provided to you with a $150 laundry fee in your first year (included in your additional fees.)

2023/24 tuition and fees

The following costs are effective until June 30, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year. 
Year Number of semesters Tuition fees Additional fees Total per year
1 2 $6,501 $1,720 $8,221
2 2 $5,910 $1,570 $7,480
Total cost:

The estimated total cost of tuition and fees for international students is based on the recommended course load per year. 
Year Number of semesters Tuition fees Additional fees Total per year
1 2 $20,132.31 $1,720 $21,852.31
2 2 $18,302.10 $1,570 $19,872.10
Total cost:

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.

Application process

When applying in the application portal, select Hospitality and Tourism Management. You will be able to select Restaurant and Service Operations as your major during the application process.


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. 

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


International Student Advising

a view of the moutains and stream in between

Oki, Âba wathtech, Danit'ada, Tawnshi, Hello.

SAIT is located on the traditional territories of the Niitsitapi (Blackfoot) and the people of Treaty 7 which includes the Siksika, the Piikani, the Kainai, the Tsuut’ina and the Îyârhe Nakoda of Bearspaw, Chiniki and Goodstoney.

We are situated in an area the Blackfoot tribes traditionally called Moh’kinsstis, where the Bow River meets the Elbow River. We now call it the city of Calgary, which is also home to the Métis Nation of Alberta, Region 3.