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Hospitality Management

Open for Fall 2020

Length: 2 Years
Credential: Diploma
Available: Full Time Classroom

Program Highlights

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.

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Tuition and fees per year*

Year 1: $5,558
Year 2: $4,962
Year 1 (International): $18,700
Year 2 (International): $16,418

Year 1: $6,165
Year 2: $5,527
Year 1 (International): $20,669
Year 2 (International): $18,160

*Tuition, fees, books and supply costs are subject to change


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. 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.

Program Details

Program Description

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. 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, and
  • 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, and
  • SAIT President's gala dinner for 400 VIP delegates.

Professional paid internship

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.

Your career

Graduates can look forward to career opportunities in hotels, restaurants, resorts, private clubs and attractions. You may find work locally or abroad as a(n):

  • restaurant manager
  • special events coordinator
  • food and beverage supervisor
  • sales/ marketing manager
  • concierge
  • hotel manager
  • entrepreneur

Graduates of the Hospitality Management program have a 100% employment rate.

Student success

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.

Credentials and accreditation

After successfully completing this program, graduates will receive a SAIT diploma in Hospitality Management.

There are no formal accreditation arrangements at this time. Please contact the School of Hospitality and Tourism for more information.

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.


Have questions about this specific program?

School of Hospitality and Tourism

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, AND
  • 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 - Communications 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.

Additional Information

Find out more about pre-orientation guidelines and requirements for this program.


Program Outline

View additional Hospitality Management program information including course-specific descriptions and requisites.

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


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.

Tuition and fees per year*

2019/20 Domestic Tuition and Fees*

Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2019/20 total
1 $4,573 $462 $288 $235 $5,558
2 $3,977 $462 $288 $235 $4,962

2019/20 International Tuition and Fees*

Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2019/20 total
1 $17,490 $462 $288 $460 $18,700
2 $15,209 $462 $288 $460 $16,418

2020/21 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

*as approved by SAIT's Board of Governors

2020/21 International Tuition and Fees*

Year Tuition fees SAIT fees Saitsa fees Health & Dental Plan 2020/21 total
1 $19,239 $682 $288 $460 $20,669
2 $ 16,730 $682 $288 $460 $ 18,160

*as approved by SAIT's Board of Governors


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: $460
  • 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 year. 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.

Important Dates

Fall 2020

Orientation date


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 Fall 2020 booklist will be available about two weeks before classes start. We recommend you wait to buy your books until your first few days of classes and speak with your instructors. We recommend you wait to buy your textbooks until your first few days of classes. 


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

transfer options info    
Turn your hospitality diploma into a degree      See your transfer options

Inspiring Stories

An entrepreneur at heart, Karina Brown is the owner and executive planner for Infinity Weddings and Events in Calgary, Alberta. Attracted to SAIT’s Hospitality Management diploma because of its broad application, Brown was exposed to both front and back of house operations giving her an added advantage upon entering the event planning industry.

“I know what goes into planning an event from start to finish whether I’m dealing with food and beverage or event logistics; learning how the kitchen works in tandem with the front of house has truly helped my career.”

As the general manager for a boutique hotel, Merrick Milne handles everything from creating the cocktail menu to managing the hotel’s finances, human resources and vendor relations. For Milne, the most rewarding aspect of his career is bringing everything together to create exceptional guest experiences.

Competitive by nature, Derek Brewster found his calling in the area of marketing and sales. As Director of Revenue Management, he develops ambitious strategies to maximize revenue growth and outdo competitors. Brewster admits winning is the most rewarding aspect of his job, but to do that, you need to enjoy working collaboratively with others. “Building relationships with stakeholders including your competitors is key to success.”

Alexandra's decision to choose SAIT was bolstered by the fact the school runs one of the top 50 hospitality programs in the world. She loved the small number of professors and the hands-on training that she says helped her get a job before graduation.

Now, with training in hospitality management, she says she can travel and work anywhere in the world with her skills.

Karina Brown
Hospitality Management | 2011

Employed with:  Infinity Weddings & Events

“There will be failures and hiccups, but if you have passion for what you do, push through and become the success you strive for.”

Merrick Milne
Hospitality Management | 2015

Employed with: The Luxus Boutique Hotel and Lounge

“It’s what hospitality is all about, creating memorable experiences. I get to be part of that every day, it’s very rewarding.”

Derek Brewster
Hospitality Management | 2006

Employed with: Lotte New York Palace

“SAIT’s Hospitality Management diploma program covered all aspects of the industry. It was fast-paced and challenging sometimes, but that’s what the job is.”

Alexandra Engelberts
Hospitality Management | 2017

"It gave me opportunities I otherwise wouldn't have."

Chloe Carmichael
Hospitality Management | 2004

Chloe leaves SAIT with an unexpected side benefit. "I'm more confident now," she says. "It forced me out of my comfort zone."

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