Bachelor of Hospitality and Tourism Management

Traits, skills and aptitudes

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

You need:  

• excellent communication skills 
• organizational skills 
• good general health, stamina and mental alertness to cope with the long, irregular hours of work 
• the ability to get along with all kinds of people 
• leadership and decision-making skills 
• the ability to adapt to changing customer needs and unexpected situations 
• the ability to remain calm while under pressure. 

To do well in this field, you should enjoy being in charge, taking a methodical approach to your work, and negotiating with people.  

Academic path

Graduates of the SAIT Hospitality and Tourism Management diploma with a minimum 2.3 cumulative GPA (67% or C+) meet the admission requirements to enter this program. 

Practicum, co-op and work integrated learning opportunities

In your final year, you will participate in a capstone project where you will work with real industry partners to complete a comprehensive business plan and apply the skills you’ve learned in your classes while building relationships with potential employers. 

Credential

Upon successful completion of this program, you’ll receive a SAIT Bachelor of Hospitality and Tourism Management degree.

Program length

2 years

Accepts international applicants - not-PGWP eligible

This program is open to international applicants; however, program availability may be limited. This program does not meet the eligibility criteria for the Post-Graduation Work Permit program. 

Not eligible for CAJG

This program is not eligible for the Canada Alberta Job Grant. 

Related careers

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

Potential careers (NOC):

• Conference and event planners (12103)
• Restaurant and food service managers (60030)
• Accommodation service managers (60031)
• Food service supervisors (62020)
• Accommodation, travel, tourism and related services supervisors (62022)
• Maîtres d’hôtel and hosts/hostesses (64300)
• Hotel front desk clerks (64314)
• Support occupations in accommodation, travel and facilities set-up services (65210)

Admission requirements - Applicants educated in Canada

Applicants must demonstrate English language proficiency and completion of the following courses or equivalents:

• a SAIT Hospitality and Tourism Management diploma or equivalent from an accredited post-secondary institution, with a minimum 2.3 cumulative GPA (67% or C+), and
• at least 50% in English 30-1 or at least 60% in English 30-2, and
• at least 50% in Math 30-1 or Math 30-2.

COMM 240 or COMN 220 may be used as an alternative to the high school English requirement.

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

Admission requirements - Applicants educated outside of Canada

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 accepted educational documents and assessment options. 

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

Application process

Applicants to this program will be assessed on the following criteria, and seats will be offered accordingly:

• Applicants who have graduated from SAIT with a diploma in Hospitality and Tourism Management (previously Hospitality Management) with a minimum GPA of 2.3 will be offered admission on a first-qualified, first-offered basis. Once the program is full, qualified applicants will be placed on a waitlist.
• Applicants with a diploma in Hospitality Management from another accredited post-secondary institution will be placed into selection for review to determine equivalency. Completion of additional courses may be required.

Applications and proof of the admission requirements (transcripts and supporting documents) must be submitted by Aug. 15 to be included in the selection.

Program outline

The Bachelor of Hospitality and Tourism Management degree requires 60 credits (20 courses) to complete.

The program spans two years, with two semesters each year.

Required courses

• COMM 3300 - Intercultural Communications 3 Credits
• FNCE 4210 - Financial Management in Hospitality and Tourism 3 Credits
• HLTH 3110 - Health and Safety in Hospitality and Tourism 3 Credits
• LDSH 3050 - Leadership 3 Credits
• MGMT 4210 - Hospitality Design and Development 3 Credits
• MKTG 2336 - Marketing Action: From Concept to Creation 3 Credits
• MNGT 2321 - Project Management 3 Credits
• OPMT 4110 - Operational Data and Analytics 3 Credits
• PHIL 1011 - Critical Thinking 3 Credits
• PHIL 3010 - Ethics 3 Credits
• STAT 2040 - Quantitative Methods 3 Credits
• STAT 4010 - Research Methodologies 3 Credits
• TOUR 3210 - Global Tourism 3 Credits
• TOUR 4110 - Tourism Policy and Planning 3 Credits
• TOUR 4120 - Sustainability in Hospitality and Tourism 3 Credits
• TOUR 4410 - Hospitality and Tourism Capstone 3 Credits

Elective courses

You will choose courses from the following lists.

Elective courses - Junior Humanities elective (choose 1)

• ARCH 1010 - History of Architecture 3 Credits
• ENGL 1010 - Critical Reading and Writing 3 Credits
• HUMN 2010 - Introduction to Humanities 3 Credits
• PHIL 1030 - Ethics in Technology 3 Credits
• PHIL 1040 - Introduction to Philosophy 3 Credits

Elective courses - Junior Science elective (choose 1)

• BIOL 2220 - Organisms and their Relationships 3 Credits
• ENVS 2010 - Environmental Science for Sustainability 3 Credits
• SCIE 2230 - Science of Health and Wellness 3 Credits
• SCIE 2240 - Science Past Present Future 3 Credits

Elective courses - Junior Social Sciences elective (choose 1)

• ANTH 2230 - Indigenous Studies 3 Credits
• PSYC 1010 - Introduction to Psychology 3 Credits
• SOCI 2010 - Introduction to Sociology 3 Credits
• SOCI 2020 - Pop Culture 3 Credits

Elective courses - Senior Social Sciences or Humanities elective (choose 1)

• ENGL 3010 - Storytelling Through Creative Non-Fiction 3 Credits
• ENGL 3370 - Comparative World Literature 3 Credits
• HUMN 3010 - Mobilizing Creativity and Innovation 3 Credits
• PHIL 4010 - The Philosophy of Money 3 Credits
• SOCI 3060 - Technology and Society 3 Credits
• SOCI 3340 - Society and the Workplace 3 Credits
• SOCI 3380 - Conformity and Deviance in the Workplace 3 Credits

Suggested schedule of study

Progression

You must attain a PGPA and/or a CGPA of 2.0 or better each semester and pass the prerequisite courses to progress through the program.

To qualify for graduation, you must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.

Review our grading and progression procedure > 

Books and supplies

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.

You must also dress in proper business attire for class presentations and industry visits.

Hospitality and Tourism program advising

For any questions or to set up an advising appointment, please contact our School of Hospitality and Tourism.

Phone: 403.210.4343
Email: hospitality.info@sait.ca

Program outcomes

1. Communicate in a professional manner using critical thinking and listening skills when interacting with others, performing analysis, or managing in the Hospitality and Tourism industry.
2. Interpret financial information to develop solutions to business problems relative to the Hospitality and Tourism industry.
3. Analyze processes, operations and workflow to formulate recommendations to improve quality and productivity.
4. Synthesize data from current and emerging technology sources to formulate recommendations for quality and productivity enhancements in the Hospitality and Tourism industry.
5. Incorporate knowledge of leadership, human relations and organizational behavior to ensure the development of high performance teams.
6. Incorporate ethical and responsible behaviors and an awareness of the health and safety, environmental, social and business implications into the corporate culture of an organization.
7. Analyze recruitment, training and retention initiatives to formulate recommendations to improve the employee experience in the Hospitality and Tourism industry.
8. Incorporate cultural awareness with appropriate verbal and nonverbal communication skills to relate in a respectful manner to persons of diverse outlooks and backgrounds,
9. Incorporate a knowledge of stakeholder engagement with professional skills and behaviors when interacting with others in the Hospitality and Tourism Industry.
10. Analyze current and emerging trends to effectively manage change and remain competitive within the evolving global Hospitality and Tourism industry.
11. Integrate sales and marketing theory and techniques to develop sales and marketing plans appropriate to the Hospitality and Tourism industry products and services.
12. Assess entrepreneurial opportunities related to the Hospitality and Tourism industry.
13. Demonstrate responsible leadership within increasingly complex and dynamic environments.
14. Develop an integrative and strategic mindset to enhance business performance in a global environment.
15. Achieve project goals through teamwork, strategic planning and execution.
16. Apply the interrelated principles of policy, planning and implementation to ensure operational success.

Graduate outcomes

A. Safety - Awareness of safety standards relevant to the workplace

• Safety awareness

B. Responsible Leadership - Personal, ethical and respectful behaviour within the workplace and global community

• Teamwork and multi-disciplinary collaboration
• Self-Initiative
• Ethical reasoning and action
• Global awareness
• Sustainability

C. Communication - The exchange of information in a professional and effective manner

• Language skills
• Interpersonal skills

D. Information Literacy - The strategies used to become informed from recognizing an information need, to accessing and evaluating information and using it effectively and ethically

• Problem solving and/or Critical thinking
• Quantitative literacy
• Technological literacy

E. Technical Knowledge, Skills and Abilities - Technical competence specific to the discipline or industry

• Specialized, technical skill set

Degree outcomes

Depth:

• Demonstrate a critical understanding of the business discipline and field of practice.

Breadth:

• Apply knowledge and skills from one or more areas from outside the discipline.

Research:

• Demonstrate the capacity to engage in independent research and practice in a supervised context.

Methodologies:

• Critically evaluate qualitative and quantitative information and, where appropriate, use this knowledge in scholarly and creative endeavours.

Application of knowledge:

• Apply methods of inquiry to solve a problem, create a new work or comment on scholarship.

Communication:

• Communicate information, arguments, and analysis accurately and reliably, orally and in writing, to specialists and non-specialist audiences.

Limits of knowledge:

• Demonstrate an appreciation for the limits and ambiguity of knowledge.

Professional capacity/autonomy:

• Operate within the boundaries of professional bodies and applicable regulatory requirements.