Hospitality and Tourism Management - Multi-Disciplinary

Traits, skills and aptitudes

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

You need:  

• excellent 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. 

You should enjoy being in charge, taking a methodical approach to your work, and negotiating with 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. 

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 Multi-Disciplinary specialization.

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)
• Casino workers (64321)
• 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:

• 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 Multi-disciplinary as your major during the application process.

Program outline

The Hospitality and Tourism Management - Multi-Disciplinary 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.

Required courses - Hospitality core

• ACCT 206 - Financial Accounting for the Hospitality Industry 3 Credits
• BMAT 201 - Digital Technology for Business Math Applications 3 Credits
• COMM 265 - Communication Fundamentals and Technology 3 Credits
• ECON 250 - Microeconomics 3 Credits
• FNCE 350 - Financial Management in Hospitality 3 Credits
• HOSP 200 - Introduction to Hospitality and Tourism 3 Credits
• HOSP 210 - Safety and Certifications 1.5 Credits
• HOSP 300 - Law and Ethics in Hospitality and Tourism 3 Credits
• HRMT 320 - Human Resource Management 3 Credits
• LDSH 202 - Self Awareness and Team Dynamics 3 Credits
• LDSH 310 - Leading High-Performance Teams 3 Credits
• LDSH 370 - Leadership and Organizational Culture 3 Credits
• MKTG 200 - Brand and Guest Experience 3 Credits
• MKTG 250 - Service Marketing and Sales 3 Credits
• MKTG 390 - Marketing Strategy 3 Credits
• PINT 200 - Professional Internship 1.5 Credits

Required courses - Multi-Disciplinary core

• REST 250 - Restaurant Operations and Service 3 Credits
• REST 300 - Event Operations and Service 3 Credits

Elective courses

You will choose courses from the following lists. 

Elective courses - Junior specialization elective (choose two)

• BEVM 210 - Beverage Exploration I 3 Credits
• BEVM 250 - Beverage Sales and Retail 3 Credits
• ENTI 250 - Entrepreneurial Mindset and Journey 3 Credits
• ENTI 310 - New Venture Planning 3 Credits
• EVNT 250 - Event Project Management 3 Credits
• EVNT 260 - Live Events I 3 Credits
• EVNT 350 - Event Contracts and Financials 3 Credits
• HOTL 250 - Hotel Operations and Practicum 3 Credits
• HOTL 310 - Hotel Event Management 3 Credits
• LODG 255 - Front Office Management 3 Credits
• REST 250 - Restaurant Operations and Service 3 Credits
• REST 310 - Culinary Arts and Management 3 Credits
• TOUR 260 - Travel and Destination Exploration I 3 Credits
• TOUR 300 - Travel and Destination Exploration II 3 Credits
• TPRD 260 - Product and Reservation Fundamentals 3 Credits

Elective courses - Senior specialization elective (choose two)

• BEVM 300 - Beverage Exploration II 3 Credits
• BEVM 350 - Beverage Exploration III 3 Credits
• BEVM 360 - Beverage Program Design and Management Capstone 3 Credits
• ENTI 300 - Design Thinking and Innovation 3 Credits
• ENTI 310 - New Venture Planning 3 Credits
• ENTI 350 - Entrepreneurship and Innovation Capstone 3 Credits
• EVNT 310 - Live Events II 3 Credits
• EVNT 360 - Event Management Capstone 3 Credits
• HOTL 300 - Hotel Operations Capstone 3 Credits
• HOTL 350 - Hotel Revenue and Financial Management 3 Credits
• PHYF 310 - Facilities Management and Design 3 Credits
• REST 300 - Event Operations and Service 3 Credits
• REST 350 - Management of Service Operations Capstone 3 Credits
• TOUR 360 - Special Interest Tourism and Sustainability 3 Credits
• TPRD 300 - Tour and Travel Planning 3 Credits
• TPRD 350 - Tour Product Design Capstone 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.

Required equipment/tools

You may need a uniform depending on the electives you choose.

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

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