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All classes in this program will be delivered online for the Fall 2020 term due to the COVID-19 pandemic and associated health and safety guidelines.
Overview
Train for a career as a restaurant or hotel manager, special events coordinator or entrepreneur through courses in business management, food and beverage, human resources and marketing. Hospitality Management provides a unique educational experience with students learning and working in SAIT’s popular on-campus restaurant.
The Hospitality Management program at SAIT is known worldwide for its innovative curriculum and real-world education. At SAIT, we prepare our students for rewarding and in-demand careers in the global hospitality industry through expert instruction, hands-on learning and state-of-the-art facilities. Our alumni are working in top hospitality organizations in Calgary, Canada and around the globe.
During this full-time two-year diploma program, you will obtain skills in lodging, food and beverage and a host of other hospitality sectors. Your training will cover hotel and restaurant operations, wine and beverage appreciation, special events, marketing, human resources, accounting and much more.
Our blended learning environment includes classroom instruction, laptop delivery and a live working environment - all delivered through a personalized approach. You will learn what it’s like to work as a member of a hospitality team by participating in group projects, serving in the renowned Highwood restaurant and executing special events on campus.
You will also be trained on the latest industry software including:
- Opera Property Management System
- MICROS point of sale system
- OpenTable restaurant management software.
As part of our close relationship with the hospitality sector, we are privileged to have some of the best and brightest leaders from the community serve on our advisory board. They help by providing insight into industry trends and informing the development of an up-to-date and practical curriculum.
Special events
As a student, you will also have the opportunity to put your knowledge into action as part of a team planning and hosting special events such as:
- HOSPO: the largest one-day tourism conference in Western Canada featuring 50 guest speakers and a career fair with over 50 industry booths
- Scholarship lunch and industry gala in The Highwood
- SAIT President’s gala dinner for 400 VIP delegates.
Professional paid internship and study tours
Between your first and second year of study, you will be able to apply your skills in a professional paid internship. In addition to gaining experience in a real-world environment, internships provide valuable connections and opportunities to network with future employers.
As a student, you can also take advantage of exciting international study tours. Previous tour locations have included Scotland, Italy, Australia, Vietnam and Thailand.
Is this the right fit for me?
Most successful students spend approximately 20 hours per week doing homework and review, with additional study required to prepare for exams.
Keep in mind hospitality industry hours can range from early morning to late in the evening and often include holidays and weekends.
The material is presented at a fairly rapid rate, so for the greatest level of success, you must be present and take responsibility for your learning experience.
You must be able to read, write and comprehend the English language at a level exceeding basic conversational English.
Students with higher grades in high school usually experience more success in SAIT programs.
Credential
After successfully completing this program, graduates will receive a SAIT diploma in Hospitality Management.
Career opportunities
Graduates can pursue job opportunities in hotels, restaurants, resorts, private clubs and attractions locally and worldwide.
Potential positions include:
- restaurant manager
- special events coordinator
- food and beverage supervisor
- sales/ marketing manager
- concierge
- hotel manager
Related careers include:
- entrepreneur
- travel agent
$35,360
Tuition and fees per year*
Year 1: $6,165
Year 2: $5,527
Year 1 (International): $20,522
Year 2 (International): $18,043
*Tuition, fees, books and supply costs are subject to change
Requirements
This is a direct entry program. Applicants who meet the admission requirements are offered spots based on first qualified, first acceptance if space is available.
When can you apply?
- Applications for Fall 2020 open Oct. 2, 2019 and are accepted until the program start date.
| Term | Program start |
|---|---|
| Fall 2020 | Sept. 8, 2020 |
Check us out
The hospitality industry will give you a career that provides endless opportunities - both in Canada and around the world. The Hospitality Management program at SAIT is known worldwide for its innovative curriculum and real-world education.
Admission Requirements
Admission and selection
- Fall 2020 start: applications open Oct. 2, 2019 and are accepted until the program start date.
Admission requirements
At least 50% in the following courses or equivalents:
- Math 30-2 or Math 20-1 or Applied Math 30 or Pure Math 20
English Language Arts 30-1 or English Language Arts 30-2 - Admission alternatives for the Hospitality Management program are as follows:
- In lieu of Math requirement, successful completion of BMAT 230 - Business Mathematics
- In lieu of English requirement, successful completion of COMM 240 - Business Communications I or COMN 220 - Communication and Presentation Skills
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 Management 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
Looking for course descriptions and requisites? Visit the course catalogue
First year
Semester 1
| Course Code | Course Name | Credit |
|---|---|---|
| COMN-220 | Communication and Presentation Skills | 3.0 |
| COMP-261 | MS Office: An Introduction | 1.5 |
| Total | 4.5 | |
Note: Students will take the courses in either block A or block B in the first semester, the other block they will take in the second semester.
Block A
| Course Code | Course Name | Credit |
|---|---|---|
| BEVM-210 | Wine & Spirits Appreciation | 3.0 |
| FDBS-305 | Food and Beverage Service | 3.0 |
| FDPM-225 | Food Production, Food Safety and Nutrition | 3.0 |
| HLAW-300 | Hospitality Law | 3.0 |
| Semester 1 Total | 12.0 | |
Block B
| Course Code | Course Name | Credit |
|---|---|---|
| BMAT-205 | Business Mathematics | 3.0 |
| CONV-315 | Special Events Management I | 3.0 |
| LODG-255 | Front Office Management | 3.0 |
| LODG-265 | Revenue Management | 1.5 |
| Semester 1 Total | 10.5 | |
Semester 2
| Course Code | Course Name | Credit |
|---|---|---|
| COMM-3310 | Presentations | 3.0 |
| TOUR-255 | Introduction to Tourism | 1.5 |
| Semester 2 Total | 4.5 | |
| Semester 1 and Semester 2 Total | 31.5 | |
Note: Students will also take the courses in either block A or block B in the second semester, the other block they will take in the first semester.
Semester 3
| Course Code | Course Name | Credit |
|---|---|---|
| PINT-250 | Professional Internship | 3.0 |
| Semester 3 Total | 3.0 | |
| First Year Total | 34.5 | |
Note: This course continues into Semester 4.
Second year
Semester 4
| Course Code | Course Name | Credit |
|---|---|---|
| ACCT-206 | Financial Accounting for the Hospitality Industry | 3.0 |
| FDBC-305 | Food and Beverage Cost Management | 3.0 |
| MGMT-230 | Organizational Behaviour in Tourism | 3.0 |
| MKTG-326 | Hospitality Marketing | 3.0 |
| PHYF-310 | Facilities Management and Design | 3.0 |
| Semester 4 Total | 15.0 | |
Semester 5
| Course Code | Course Name | Credit |
|---|---|---|
| ACCT-335 | Hospitality Accounting | 3.0 |
| CONV-355 | Special Events Management II | 3.0 |
| ECON-250 | Microeconomics | 3.0 |
| HBVR-355 | Entrepreneurial Studies | 3.0 |
| MGMT-365 | Human Resource Management in Tourism | 3.0 |
| Semester 5 Total | 15.0 | |
| Second Year Total | 30.0 | |
| Program Total | 64.5 | |
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:
- Athabasca University
- Business Academy Aarhus, Denmark
- Dublin Institute of Technology
- Griffith University
- Hong Kong Polytechnic University
- Mount Royal University
- Robert Gordon University, UK
- Royal Roads University
- University of Gloucestershire, UK
- University of Lethbridge
- University of South Wales
- University of Victoria
- Vancouver Island University
To learn more, visit Transfer Options.
Cost
Domestic Tuition and Fees*
| Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2020/21 total |
|---|---|---|---|---|---|
| 1 | $4,893 | $682 | $288 | $252 | $ 6,115 |
| 2 | $4,255 | $682 | $288 | $252 | $5,477 |
International Tuition and Fees*
| Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2020/21 total |
|---|---|---|---|---|---|
| 1 | $19,239 | $682 | $288 | $344 | $20,552 |
| 2 | $16,730 | $682 | $288 | $344 | $18,043 |
*Fees and tuition are based on a two-semester full course load structure.
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*
- Your books and supplies will cost approximately $1,100 for year one and $1,300 for year two.
- Laundry fee - $50
- Internship course fees are due in January of your first year (approximately $446 for domestic students.) This is included in the overall tuition listed in the fee table, however, it often comes as a surprise since the bulk of your tuition is due in August and January.
- Students are required to participate in a tourism seminar in the second semester which will cost approximately $75 and gives the student an experiential introduction to the tourism industry.
- There is an optional international study tour between the first and second years. Interested students should budget approximately $3,500.
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 2020
Orientation
Orientation for new students will take place online on Sept. 3, 2020.
To find the time and platform, visit our orientation page.
Delivery
All classes in this program will be delivered online for the Fall 2020 term due to the COVID-19 pandemic and associated health and safety guidelines.
How to register for classes
You'll follow an adjustable block registration process to enrol in your classes. Learn how to register on our registration and schedules page.
Computers and laptops
This is a bring your own device program with a standard hardware and software requirement. See the specific requirements on our computers and laptops page.
Required equipment/tools:
You also require:
- Professional dual-hinge corkscrew - may be purchased at the Market Place in the John Ware building
- Paper and supplies
Required personal protective equipment (PPE)
Uniform for Highwood and Food Production Classes.
Required attire:
Proper attire during food and beverage service:
- Server's jacket (included in your $50 laundry fee) and issued twice weekly from the laundry facilities in the John Ware building
- Black dress pants with side pockets
- Black dress shoes and socks
Proper attire during food production:
- Chef's hat, necktie and hair nets — may be purchased from the SAIT Bookstore
- Chef's jacket, waist apron and pants (included in your $50 laundry fee) and issued twice weekly from laundry facilities in the John Ware building
- Closed-toe black shoes — purchased at any retail outlet
You must also dress in proper business attire for class presentations and industry visits.
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
Andy Trache, Academic Advisor
Phone: 403.210.4343
Email: andy.trache@sait.ca
Academic chair
Margaret Walsh, Academic Chair
Phone: 403.284.8514
Email: margaret.walsh@sait.ca