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JR Shaw School of Business

Hospitality Management

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The location where your NAIT courses will be held.


The type of certification (degree, diploma, certificate) you will earn after completing your program.

  • Degree - NAIT offers a number of business degrees and applied science and technology degrees accredited by Alberta Advanced Education.
    Applied degree programs offer a stronger emphasis on practical applications of the concepts learned in the classroom
  • Diplomas & Certificates - These credit programs take 1 or 2 years and lead to government approved and industry-recognized credentials.
  • Journeyman Certificate - Hands-on and expert-led apprenticeship and industry training for skilled trades and technology professionals.
  • Continuing Education/Non-Credit - NAIT offers a wide range of non-credit programs and courses for personal and professional development in a number of interesting and exciting fields. These options are great for people who may be working but are interested in studying as well.

Delivery Options

The flexible schedule options for this course including time of day and full/part-time.

  • Day - Courses taking place between Monday - Friday, before 5 PM.
  • Evening/Weekend - Courses taking place on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online - Sometimes called "Home Study" or "Computer-Based Learning"
  • Distance - Traditional correspondence format. These courses work best if you can't get to a campus or if your schedule can't accommodate fixed class times


The average or expected time it will take to complete your program.

Open Studies

Open Studies allows you to explore credit courses without applying to a program.
It is an opportunity to get a feel for school and what program you want to be in.

International Students

Program availability may be limited for international applicants. Contact your student advisor for more information.

Advanced Credit

You may apply for advanced credit once you have been accepted into the program. Advanced Credit can be Transfer Credit (for completed post-secondary courses) or PLAR (Prior Learning Assessment and Recognition).

Transfer Credit

In addition to the common guidelines outlined on the Transfer and Credit Options section and on the Transfer Credit Request Form (PDF), your program has other advanced credit requirements that are applied to each request including:

  • You must have completed the course or program no more than 5 year(s) ago unless a formalized articulation agreement is in place
  • You must have a minimum mark of D+ in the course(s) or program

Prior Learning and Assessment Recognition (PLAR)

Students in the program can challenge courses in the program. If you have successful work experience in the Applied Financial Services field, and you can provide evidence of your skills and knowledge to meet learning outcomes for courses within the program, you may be able to challenge courses through PLAR.

For all course challenges, you must first apply to the program, be accepted and have paid your non-refundable tuition deposit. You can only receive credit for up to 50% of any NAIT credit program.

To learn more and to begin the process, read through the following

  1. Fact Sheet - Hospitality Management (pdf)
  2. Candidate Guide - Hospitality Management (pdf)
  3. Applicaton Form (pdf)
  4. Payment Form (pdf)

Contact the program for additional information about Advanced Credit.

Better service for better business

Do you love dynamic and fast-paced environments? A career in hospitality is flexible and creative and will allow you to meet new people every day. 

Through labs and lectures, the NAIT Hospitality Management program will prepare you to hit the ground running with broad business knowledge and career-ready skills focused on the food and beverage areas of the hospitality industry. We’ll also help you develop your supervisory skills and progress towards more complex management roles.

Employment rates reported by NAIT alumni are for information purposes and do not guarantee future employment opportunities.

Salaries reported by NAIT alumni are for information purposes and are not a guarantee of future alumni income.

Hands-on, industry-relevant skills

The Hospitality Management program is a 2-year program that will help you foster skills and abilities required to work in the hospitality industry.

We’ll focus on service skills for food and beverage, catering and front-desk operations with specific courses in hospitality law. In your second year, we’ll examine marketing, financial management, supervisory skills and advanced courses in hotel, restaurant and catering operations. We’ll also integrate a 400-hour work placement term for you to apply your knowledge in a real career experience.

Hands-on learning

We immerse students in a combination of classroom teaching, industry-relevant case work, industry visits  and networking. You will develop an understanding of modern hospitality dynamics and learn to work well within culturally diverse organizations.

Hokanson Centre

The Hokanson Centre for Culinary Arts is the heart of NAIT’s Hospitality Management program. Our state-of-the-art labs and Ernest’s Dining Room will give you a hands-on experience in a contemporary setting. Our labs feature industry-approved food and beverage service equipment and front-desk operating systems.  

Classroom & study hours

On average, you can expect to spend:

  • 20 hours per week attending classes over the course of each semester
  • An additional 20-30 hours per week studying, completing assignments, doing research, reading, etc.

The Hospitality Management program provides training and skill development in:

  • business communications
  • food and beverage service
  • banquets and catering service
  • operations management
  • front-desk and supervisory principles and procedures
  • hospitality law
  • organizational behaviour
  • software and technology
  • marketing
  • accounting
  • tourism 

Opportunities for further education

As a graduate of the NAIT Hospitality Management program you are also eligible for transfer credit to the following degree programs:

Enter the workforce with confidence

Our Hospitality Management graduates go on to pursue careers in businesses such as hotels, restaurants, catering companies, golf and country clubs, casinos, resorts, convention centres and consulting agencies.

You can expect to find employment in a variety of sectors and positions within the tourism industry, such as:

  • food and beverage servers, supervisors or managers
  • banquet and catering coordinators or supervisors
  • front-desk agents, supervisors or managers
  • night auditors
  • reservations agents
  • business owners
  • consultants

Common first year

In the first year of the program, all business students take the same 10 foundational courses in order to gain core business knowledge. This allows students to experience a variety of business fields in order to decide which is the best fit. In the second year of studies, you will take the required courses to get a specialized accounting diploma upon graduation.

How to apply

Students applying to any business administration diploma program will choose Business Administration - General when selecting the program on the  Alberta Post-Secondary Application System (APAS). More information can be found under How to Apply below.

Have questions? We've got answers

General Program Information / Advanced Credit

Business Information Centre – JR Shaw School of Business
Email: businfo@nait.ca 
Phone: 780.471.8998

Advanced Academic Information

Business Information Centre – JR Shaw School of Business
Email: businfo@nait.ca
Phone: 780.471.8998

Business Information Centre

The Business Information Centre, on the third floor of CAT, provides generalized advising for students and prospective students for the JR Shaw School of Business.   Find out more



View courses for this program

Tuition & Fees

Get an estimate on cost to attend

How to Apply

Information on admissions process

Scholarships & Awards

Funding for students in this program

Term 1

COMM1101Communications I
  • Course Equivalencies: AAC160, BUSF850, COMM121, COMM122, JRSB101
  • Open Studies: Available

This course introduces the student to the complexities of written and oral communication. The students learn business writing strategies and techniques to communicate ideas effectively through written communication in an academic setting. Students will use software to compose, edit, and revise assignments with a focus on writing, critiquing, and editing text. Students are required to apply effective online and database research techniques and APA documentation to compile and write a formal information report. In addition to students gaining skills for effective writing, they will also learn effective oral presentation skills.

  • Course Equivalencies: AAC141, ECON186, ECON188, JRSB110
  • Open Studies: Available

Microeconomics examines the question of how individuals and firms use their scarce resources to attain economic goals, and how different economic systems try to solve this central problem of scarcity. Other key topics include the market system, elasticity of demand, and how firms make decisions and conduct themselves in the marketplace. Price and output determination for firms operating in each of pure competition, monopoly, monopolistic competition, and oligopoly market structures is studied. The economic functions of government and basic environmental economics are examined.

ORGB1135Organizational Behaviour
  • Requisites: Co-requisite: COMM1101. This course is available to Open Studies students.
  • Course Equivalencies: AAC230, JRSB135, ORGB191, ORGB192
  • Open Studies: Available

This course provides an introduction to the influence of the manager and the employee on the organization and work. The point of view is managing individual differences for increased productivity and satisfaction. As well, a framework for understanding behaviour in a variety of settings is studied. Case problems are solved by groups using the rational decision-making process.

TOUR1150Hospitality Career Management
  • Requisites: This course is not available to Open Studies students.
  • Open Studies: Not Available

Hospitality is a fast paced dynamic industry with unique challenges. Progress up the management ranks is rarely a linear path. Students must prepare for a number of roles along the way. Hospitality Career Management examines the variety of careers that make up the hospitality industry and helps students develop their personal career management strategy.

TOUR1250Tourism Information Management
  • Requisites: This course is not available to Open Studies Students.
  • Open Studies: Not Available

Tourism, like most modern industries, is controlled by a wide array of information systems. This course examines electronic communication tools, ranging from traditional business office software to specialized travel applications that collect and disseminate data. Of equal importance is the ability to communicate with guests, staff and managers through verbal and written means. The activities focus on how to use various types of software, written documents and oral presentations to provide managers, staff as well as customers with relevant information.

Term 2

ACCT1115Introductory Financial Accounting
  • Course Equivalencies: JRSB115
  • Open Studies: Available

Students will acquire a basic knowledge of how to use financial data, prepare financial reports, and communicate financial information to various stakeholders. This course introduces students to foundational accounting principles, preparation of financial transactions and their implications on financial information.

HOST1175Rooms Division Operations
  • Requisites: This course is not available to Open Studies students.
  • Course Equivalencies: HOST1150, HOST1160
  • Open Studies: Not Available

Rooms Division Operations covers all aspects of guest relations and customer service related to the accommodation industry. Topics range from the evolution of the industry to reservations, telephone skills, sales techniques and arrivals and departures, The course includes front desk agent's hands on experience using the Opera property management system. Security and guest safety are also reviewed.

HOST1240Food and Beverage Service
  • Requisites: Co-requisite: CULA1280 or HOST1280.
  • Course Equivalencies: HOS114
  • Open Studies: Not Available

Today, food and beverage professionals must be experts in the technical aspects of serving customers if employee satisfaction, performance and the success of the restaurant are to be enhanced. This section provides the hands-on training portion of the food and beverage program. This course provides a combination of theoretical and practical situations, which enable the student to acquire a basic knowledge of dining room service. Students can expect to participate in luncheon service at Ernest's.

HOST1280Culinary Operations
  • Requisites: Co-requisite: HOST1240.
  • Course Equivalencies: CULA1280
  • Open Studies: Not Available

The purpose of this course is to develop an appreciation for the relationship between the kitchen and other support areas in a food service establishment. Students learn about food storage and kitchen equipment, cooking methods as well as health and sanitation. Kitchen design, menus, staffing and inventory are also discussed.

TOUR1100Introduction to Tourism
  • Course Equivalencies: HOS123
  • Open Studies: Available

In Introduction to Tourism the student will learn about the tourism industry and its economic value. The student will learn the importance of the five tourism sectors and each sector's responsibility to the tourist. Customer service philosophy, travel patterns and trends will be emphasized.

Term 3

HOSM2250Accommodations Management
  • Requisites: Prerequisites: ACCT1115, HOST1175, TOUR1150, TOUR1250
  • Course Equivalencies: HOSM2500
  • Open Studies: Not Available

This course applies the principles of labour costing and productivity measures to the rooms division of an accommodations property. Realtime accounting functions, occupancy projections and dynamic scheduling procedures are incorporated into a comprehensive operational management strategy.

HOSM2300Food and Beverage Cost Controls
  • Requisites: This course is available to students in the Hospitality Management program. Prerequisites: CULA1280 or HOST1280, HOST1240, ACCT1200 or ACCT1115, TOUR1250.
  • Course Equivalencies: HOS260
  • Open Studies: Not Available

Effective control of food costs can determine the viability of a business. This course examines the issues involved in purchasing, storing, issuing, preparing and selling food and beverages within a hospitality operation. Labour cost control systems and cash control systems are also discussed.

HOSM2350Food and Beverage Operations Management
  • Requisites: Prerequisites: HOST1240, HOST1280, TOUR1150
  • Course Equivalencies: HOSM2600
  • Open Studies: Not Available

Food and Beverage Operations Management incorporates practical aspects of service, labour and cost control and system design to provide knowledge about running a variety of food and beverage operations. Topics include trend analysis, menu management and merchandising techniques, as well as an evaluation of the casual-dining sector.

TOUR2100Marketing for Tourism and Hospitality
  • Requisites: This course is available to students in the Hospitality Management program. Prerequisites: TOUR1100, ECON1110, COMM1101, TOUR1250.
  • Open Studies: Not Available

The course is an introduction to services marketing with an emphasis on the hospitality industry. Students study terminology of traditional marketing as well as the unique characteristics of the tourism product. This knowledge is applied to issues such as SWOT analysis, integrated marketing communications and the role of Destination Marketing Organizations.

TOUR2300Hospitality Regulations and Legislation
  • Requisites: This course is available to students in the Hospitality Management program. Pre-Requisites: HOST1175, HOST1240, HOST1280.
  • Course Equivalencies: TOUR1300
  • Open Studies: Not Available

Hospitality Regulations and Legislation examines business compliance in its many forms. Knowledge of legal obligations is fundamental, but far from the only guidelines that play an important part in the hospitality industry. The course outlines legal topics such as contracts, liability, negligence, Innkeeper's Act and labour standards. In addition, it covers Occupational Health and Safety regulations, Workers Compensation, Hazardous Materials Handling and Food Safety. While the content does not replace the need for corporate legal counsel, it informs students of liability issues and reduces exposure to potentially expensive lawsuits.

Term 4

ACCT2200Hospitality Management Accounting
  • Requisites: This course is available to students in the Hospitality Management program. Prerequisites: ACCT1200 or ACCT1115, ECON1860 or ECON1110, HOSM2300 or HOSM2350, HOSM2250 and TOUR1250.
  • Course Equivalencies: HOS220
  • Open Studies: Not Available

Hospitality Management Accounting focuses less on bookkeeping and more on how to use information to make sound business decisions. Students develop an understanding of financial statements and how to interpret the data. Profit ratios, pricing strategies and cost management are also investigated. Control systems are discussed along with budgeting and break-even analysis. Equal emphasis is placed on food and beverage and accommodation sectors.

HOSM2450Hospitality Revenue Management
  • Requisites: This course is available to students in the Hospitality Management program. Pre-Requisites: HOSM2250, TOUR2100, TOUR2300.
  • Course Equivalencies: HOSM2700
  • Open Studies: Not Available

The concept of yield management is common within the hospitality industry. The process involves estimating customer count and adjusting prices to deliver the highest profitability. Yield management, was originally developed by airlines and used widely within hotels, the strategy is applicable to any hospitality business. This course explains the steps in creating a successful yield management strategy.

HOSM2650Event Management
  • Requisites: This course is available to students in the Hospitality Management program. Pre-Requisites: TOUR1100, HOST1175, HOST1240, HOST1280.
  • Course Equivalencies: HOSM2800
  • Open Studies: Not Available

Event Management is one of the fastest growing segments of the tourism and hospitality industry. There is a wide range of activities that fit into the event category from small meetings to multi-day festivals. This course focuses on the planning and preparation components that are common to all events large and small. This course carries dual credit potential between the Hospitality Management Diploma and the Event Management Certificate.

TOUR2500Hospitality Human Resources
  • Requisites: This course is available to students in the Hospitality Management program. Pre-Requisites: ORGB1135, TOUR1150, TOUR2300.
  • Course Equivalencies: HOSM2400
  • Open Studies: Not Available

The Hospitality Human Resource course provides students with an in-depth look at the human resource manager's role as it relates to leadership, management, employee training, development and evaluation.

TOUR2700Contemporary Issues in Tourism
  • Requisites: This course is available to students in the Hospitality Management program. Prerequisites: HOSM2250, HOSM2300, TOUR2100, TOUR2300.
  • Open Studies: Not Available

This research based course allows students to study an aspect of the tourism or hospitality industry in depth. Practical business problems from local companies, or tourism challenges on a national or international scale create a variety of topics for students to choose from. Students develop applied research skills and hone their creative problem solving abilities.


Cost Per Credit: $150
Tuition Cap: $1,883

Tuition for International Students

Cost Per Credit: $473
Tuition Cap: $5,931

Mandatory Fees

NAITSA: $129
U-Pass: $175
Health & Dental: $128
Rec. & Athletics: $70

Pay Your Tuition & Fees
How much will first year cost?

Books, Supplies & Program Fees (est.)

Level 1 Term 1: $800
Level 1 Term 2: $550
Level 2 Term 1: $500
Level 2 Term 2: $250

Dates & Deadlines

We recommend submitting your program application at least 90 days before the application deadline.

Application Deadline: Sep 03, 2019

Term Start Date: Sep 03, 2019

Program Availability Status:  

Domestic Applicants: OP
International Applicants: WL

Entrance Requirements

  • 55% in Grade 12 English (English 30-1 or 30-2)
  • 55% in Math 30-1 or 30-2 or Pure Math 30 or Applied Math 30
  • Proof of English Language Proficiency


*Please note that acceptance into the program does not guarantee transfer credits. Transfer credits evaluation will take place after the student is accepted into the program.

Apply to Program

Apply to the program with step-by-step instructions on how to complete the application process. Please note, processing time may vary for applicants, so we recommend starting early.

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Open Studies

A great option to get started or take a few courses without committing to a full program. Learn more

International Students

This program is open to international applicants. For more detailed information about applying, visit our admissions page. Learn more


Term Definition
Open Program still has seats available.
Waitlisting Program is full and qualified applicants are being placed on a waitlist. For information about waitlists, please visit the Waitlist FAQs.

If you’re on a non-competitive waitlist, you should consider NAIT’s Academic Upgrading program or NAIT Equivalency Tests to become a more competitive applicant.

There is no guarantee that waitlisted applicants will be offered a seat, however it is common for seats to become available until the start of class. As seats become available, they are filled from the waitlist.
Closed Program is no longer accepting applications.
N/A Not available for this term.

*Program availabilty is subject to change without notice.

Scholarships & Awards

NAIT supports over 4,000 students with over $6 million in scholarships and bursaries each year. Many are available for students across a wide range of programs.

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" This program allowed me to master revenue management, sales promotion, menu design, staff management and procurement."

Chris Jeon, Hospitality Management '11

JR Shaw School of Business

The JR Shaw School of Business harnesses the power of a polytechnic providing relevant, multi-disciplinary business education integrated with industry partnerships and applied learning.


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