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

Hospitality and Tourism Management - Beverage Management

Location(s): In Person (Main Campus)

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Do you enjoy whipping up creative cocktails for your friends and family? Our specialized Hospitality and Tourism Management - Beverage Management program is designed for you.  

Developed with guidance from industry professionals, this program offers hands-on, practical education that equips you with real-world knowledge and skills for a successful career. 

You’ll dive deep into the world of beverages, gaining in-depth knowledge in non-alcoholic drinks, wine, beer, and spirits. You’ll also receive comprehensive training in beverage sales and retail operations, inventory control, and basic culinary and food understanding. This blend of skills prepares you to create sustainable and successful beverage programs. 

While mastering the art of beverage management, you’ll also develop a strong foundation in the broader hospitality industry. You’ll explore guest experience delivery, sales and marketing, and applied leadership, complemented by a solid financial management foundation. These skills are highly sought after in the world of hospitality. 

Our small class sizes ensure personalized attention and a supportive learning environment. Throughout the program, you won’t just learn theory in the classroom. You’ll apply your knowledge through practical, hands-on experiences. You’ll even get to organize and execute special events on and off campus, working closely with industry partners. 

When you graduate, the sky’s the limit for your career options. You could become a bartender, barista, floor manager, beer technician, or even a marketing or social media manager in the beverage industry.  

Your specialized knowledge will open doors to various exciting roles. As you gain experience, you can aim for positions like sommelier, cocktail bar, beverage or operations manager, or even a producer and supplier. 

Are you enthusiastic about beverages and ready to embark on an exciting journey in hospitality and tourism? Your adventure begins here. 

Traits, skills and aptitudes

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

You need:  

  • strength and stamina to stand for long periods and lift heavy objects 
  • strong hand-eye coordination 
  • good judgement and responsible attitude 
  • a memory for details 
  • organization and multi-tasking skills 
  • the ability to stay calm under pressure 
  • the ability to get along well with other people 
  • patience 
  • good communication skills. 

You should enjoy being organized, working with a variety of different people, and taking responsibility when needed.  

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 participate in a capstone project that examines the various costs of a beverage program and how to use inventory management and program design to generate revenue. 

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. 


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

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)
  • Bartenders (64301)
  • Food and beverage servers (65200)

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 Beverage Management as your major during the application process.

Program outline

The Hospitality and Tourism Management - Beverage Management 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


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

You will require a beverage kit for classes in semesters two through four. Details on where to purchase this kit will be shared with you at orientation.

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

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.

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

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