May 25, 2024  
PUBLISHED 2024-2025 Credit Catalog 
    
PUBLISHED 2024-2025 Credit Catalog

Hospitality and Tourism Management - Restaurant and Service Operations

Location(s): In Person (Main Campus)


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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. 

Traits, skills and aptitudes


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. 

Academic path


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. 

Practicum, co-op and work integrated learning opportunities


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. 

Accreditations, designations or certifications


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. 

Credential


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

Program length


2 years

Accepts international applicants - PGWP-eligible


This program accepts international applicants and meets the eligibility criteria for the Post-Graduation Work Permit program, as long as the student is registered in on-campus classes or completes more than 50% of the courses on campus (for blended options). 

International students attending all classes online will NOT be eligible for a Post-Graduate Work Permit. International students are responsible for maintaining their eligibility throughout their studies. 

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):

  • Restaurant and food service managers (60030)
  • Food service supervisors (62020)
  • Maîtres d’hôtel and hosts/hostesses (64300)
  • Food and beverage servers (65200)
  • Food counter attendants, kitchen helpers and related support occupations (65201)

Admission requirements - Applicants educated in Canada


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

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

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


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.

Program outline


The Hospitality and Tourism Management - Restaurant and Service Operations diploma requires 63 credits (22 courses) to complete.

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

Required courses


You must take all of the following courses to complete this program.

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.

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.)

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

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 professionally and effectively.

  • 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 critical thinking
  • Quantitative literacy
  • Technological literacy

E. Technical knowledge, skills and abilities - technical competence specific to the discipline or industry.

  • Specialized technical skill set

Program outcomes


Core program outcomes

  1. Financial applications - apply financial and accounting principles to develop solutions to business problems relative to the hospitality and tourism industry, emphasizing day-to-day operational and financial acumen.
  2. Guest experience - exemplify a hospitality mindset focusing on guest satisfaction and the ability to problem solve with the customer’s needs in mind.
  3. Sales and marketing - apply sales and marketing theory and techniques in the hospitality and tourism industry.
  4. Professional capacity/autonomy - demonstrate self-awareness, social intelligence and emotional intelligence in establishing relationships. Observe and interpret social environments, adapting professional behaviour to the scenario and respectfully communicating with people of diverse backgrounds and points of view.
  5. Leadership and culture - display ethical and responsible leadership skills to motivate, train and build effective teams, assuming a variety of roles to achieve common goals and foster a corporate culture that is socially, environmentally and financially sustainable.
  6. Professional communication - communicate professionally and effectively in all business relationships, practicing ethical behaviours to develop relationships with partners, customers and peers.
  7. Business analysis - apply economic principles, resource planning and data analysis to the hospitality and tourism industry, using appropriate, current and emerging technologies to improve productivity.
  8. Strategy - demonstrate strategic thinking when formulating business solutions.
  9. Operations - apply the interrelated principles of policy, planning and implementation to ensure operational success.
  10. Health and well-being - adopt effective strategies to balance demanding industry needs with personal values and priorities to support a healthy lifestyle.
  11. Trends and technology - demonstrate knowledge of the current and emerging trends and technology.

Beverage Management specialization program outcomes

  1. Beverage program operations - design beverage program from concept to execution.
  2. Inventory and costing - demonstrate the ability to track and manage beverage inventory and costing.

Entrepreneurship and Innovation specialization program outcomes

  1. Design thinking and innovation - design and implement a viable client experience.
  2. Analysis and evaluation - analyze plans for a client experience and evaluate success for implementation.

Event Management specialization program outcomes

  1. Event operations - produce events that meet client deliverables and performance measures.
  2. Project planning and costing - prepare and define a project plan outlining scope, budget, communication and risk management.

Hotels and Accommodation specialization program outcomes

  1. Hotel operations - demonstrate the ability to manage the interconnection and function of all departments.
  2. Financial application - manage budget for business operations in a Hotel setting.
  3. Space management and physical design - apply best practices in managing hotel spaces and facilities design.

Multi-Disciplinary specialization program outcomes

  1. Financial application - manage operational budgets for day-to-day operations.
  2. Operational - apply best practices in guest experience delivery through the operational application.

Restaurant and Service Operations specialization program outcomes

  1. Restaurant operations - demonstrate the ability to manage both front-of-house and back-of-house operations.
  2. Space management and physical design - apply best practices in managing restaurant spaces and facilities design.
  3. Inventory and costing - demonstrate tracking and managing inventory and menu costing.

​Travel and Tourism specialization program outcomes

  1. Travel and tourism operations - demonstrate the ability to navigate the interconnected travel and tourism ecosystem to create and deliver travel and tourism experiences.
  2. Inventory and costing - demonstrate a working knowledge of industry-specific systems to manage and cost inventory.

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