Menu

Hotel and Restaurant Management

Diploma
Hotel and Restaurant Management

Program Overview

If you’re looking for a career in management, look to the booming hospitality industry. There are opportunities in hotels, restaurants, convention centres, resorts, casinos, private clubs, golf courses and retirement communities.

You’ll need energy, enthusiasm and good people skills—Saskatchewan Polytechnic's Hotel and Restaurant Management program will give you the industry knowledge and management skills. Join the growing network of Saskatchewan Polytechnic alumni making their mark in leadership positions.

Hotel and Restaurant Management is a two-year diploma program offered at Saskatchewan Polytechnic Saskatoon Campus, Idylwyld Dr. You’ll build core management skills that you can use in any industry, but you’ll focus on hotel and restaurant operation from the ground up. Your training will include:

  • accounting, human resources, sales & marketing
  • catering and convention management
  • cooking and food preparation
  • food and beverage service
  • hotel front office and housekeeping
  • restaurant planning and management

Get Cooking

As a supervisor or manager, it’s important for you to know food service from both sides of the “house,” which is why Saskatchewan Polytechnic gives you hands-on training in basic food preparation and short order cooking.

The Industry Supports You

Saskatchewan’s hospitality industry supports Saskatchewan Polytechnic students by providing scholarships, guest lecturers and work experiences. Industry input ensures your education is relevant, such as training on up-to-date POS systems and leading front office software (Opera).

Employers Love Work Experience

When you graduate, you’ll already have six weeks of practical work experience in various areas of the hospitality industry including front office, housekeeping and other areas chosen specifically by the student as their after graduation focus.

Use Your Diploma to Earn a Degree

Use your diploma to enter the third year of four year degree programs at Husson University/University of Fredericton in New Brunswick (Business Administration) and Royal Roads University in Victoria, B.C. (International Hotel Management).

Career and Salary Information

Your Career

It’s a big, wide world for Hotel and Restaurant Management grads. The potential job market is much more than hotels and restaurants—it’s casinos, resorts, cruise ship lines, convention centres, private clubs, golf courses and seniors’ communities.

Look for supervisory and management jobs in hotel administration, front office and housekeeping, in banquet and catering, food and beverage service, sales and marketing. You can also put your diploma to work in your own business.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Hotel General ManagerSenior Managers - Trade, Broadcasting and Other Services, N.E.C. (15)$30,200 - $298,400
Sales ManagerSales, Marketing and Advertising Managers (611)$48,100 - $130,000
Restaurant ManagerRestaurant and Food Service Managers (631)$27,100 - $85,100

Length and Start Date

Start Date(s): September

Length: 70 weeks: 

Year 1 - 35 weeks; Year 2 - 35 weeks

Locations

  • Saskatoon

Admissions

Admission Requirements

Special Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Special Admission.

ACCUPLACER©

  • 80 Arithmetic
  • 75 Reading
  • 75 Sentence
  • 4 WritePlacer

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake. 

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year. 

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

See Admission Processes for more information about this method of admission.

Tuition and Fees

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as books and supplies. For a complete breakdown of tuition and fees for this program, click here to access the Saskatchewan Polytechnic campus Tuition and Fee Schedules.

 

Year 1 - $6,600
Year 2 - $5,600

International Students

View tuition rates for international students.

Courses

Expand All +

Year 1

Code
Name/Description
Credits
 
ACCT 191
Accounting
3
Show course details
You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.
Credit Units: 3
Course Hours: 44.0
Equivalent Course(s): ACCT 122, BUS 182
Potential Learning Method(s): Lecture/Theory
ASRT 180
Assertiveness Training
1
Show course details
You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.
Credit Units: 1
Course Hours: 16.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
COM 101
Written and Oral Communications
2
Show course details
You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 120, COMM 292
Potential Learning Method(s): Lecture/Lab, Print Distance Group, Prior Learning
COMM 291
Interpersonal Communications
2
Show course details
You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, listening skills, creating positive communication climates and resolving interpersonal conflict.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 103, COMM 112, COMM 135, COMM 155, COMM 160, COMM 381, HUMR 182, HUMR 186, JOBS 190, NEPS 114, NURS 114, NURS 163
Potential Learning Method(s): Lecture/Theory, Online, Print Distance Group, Print Distance Individual, Prior Learning, Televised/SCN, Work Based Delivery
COMP 171
Introduction to Microsoft Word
1
Show course details
Your studies will introduce you to basic word processing skills such as creating, editing and formatting documents, building tables, using templates and applying styles.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): CKEY 187, COAP 196, COAP 343, COMP 120, COMP 154
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning, Work Based Delivery
COMP 174
Introduction to Microsoft Excel 1
1
Show course details
You will study the basic features of Excel. You will learn to create workbooks, format spreadsheet elements, manipulate multiple worksheets, create simple charts and use simple formulas and functions.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): COAP 117, COAP 138, COAP 197, COAP 344, COMP 120
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning, Work Based Delivery
COMP 175
Introduction to Microsoft Excel 2
1
Show course details
You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.
Credit Units: 1
Course Hours: 15.0
Prerequisites(s): COMP 172 or COMP 174
Equivalent Course(s): COAP 344, COMP 284
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning
COMP 179
Introduction to PowerPoint
1
Show course details
You will receive instruction and practice in creating, modifying and delivering a presentation using Microsoft PowerPoint. You will enhance the presentation by adding charts, tables, visual elements, multimedia, transition effects and animations. You will study how to present, distribute and customize presentations.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): COAP 138, COMP 120, COMP 173
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning
COOK 197
Short Order Cooking
4
Show course details
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 189
Equivalent Course(s): FOOD 102
Potential Learning Method(s): Lab/Practical
ECON 280
Economics
2
Show course details
You will be introduced to Economic Theory. You will study introductory economic concepts, operations of a market (with an examination of demand and supply), and the role of government in a market economy related specifically to the hospitality industry, government in Canada, economic indicators, examination of money and the Canadian banking system. You will also be introduced to microeconomics with particular emphasis on types of competition related to the hospitality industry.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory
FIN 281
Financial Management
2
Show course details
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. You will study financial statements and managerial accounting topics associated with product costing and budgeting. Upon successfully completing this course, you will be able to communicate with owners and/or managers, and others, about the financial aspects of business. You will also be able to make intelligent decisions based on accounting information.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): ACCT 191
Potential Learning Method(s): Lecture/Theory
FOOD 182
Cold Foods
4
Show course details
You will learn how to prepare salads and sandwiches following established standards of quality and quantity. Food presentation, cost control and proper food handling techniques will be emphasized.
Credit Units: 4
Course Hours: 55.0
Prerequisites(s): FOOD 189, SFTY 192
Corequisites(s):
Equivalent Course(s): CKNG 101, CKNG 102, FOOD 100
Potential Learning Method(s): Lecture/Lab
FOOD 189
Basic Food Preparation
3
Show course details
In a lab setting, you will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles used on a daily basis in commercial kitchens. You will also develop recognition of and an appreciation for the quality standards used to evaluate raw food products and finished menu items.
Credit Units: 3
Course Hours: 50.0
Prerequisites(s): SANT 181(concurrent)
Equivalent Course(s): CKNG 110
Potential Learning Method(s): Lecture/Lab
FOOD 190
Fundamentals of Restaurant Service
3
Show course details
You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a restaurant setting.
Credit Units: 3
Course Hours: 40.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
FOOD 192
Applied Restaurant Service
4
Show course details
You will develop your practical food service skills. You will operate a coffee shop and utilize a computerized point-of-sale system.
Credit Units: 4
Course Hours: 55.0
Prerequisites(s): (FOOD 190 or FOOD 195), SANT 181
Potential Learning Method(s): Lab/Practical, Prior Learning
FOOD 194
Purchasing
2
Show course details
Your studies will focus on the responsibilities necessary for quantity food purchasing. You will learn about the various food products purchased for use in a food and beverage environment. You will discuss the application of the four-step control process (food purchases, receiving, storage, and inventory management) and gain an understanding of capital purchasing requirements.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): MKTG 181
Potential Learning Method(s): Lecture/Lab
FOOD 282
Catering
3
Show course details
You will plan and prepare a catering event.
Credit Units: 3
Course Hours: 40.0
Prerequisites(s): FOOD 189
Potential Learning Method(s): Lab/Practical, Prior Learning
HADM 187
Hospitality Career Development
2
Show course details
You will discuss the scope, nature and trends of the hospitality industry. You will develop a personal career action plan and the skills necessary to be successful in today’s job market.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory
HADM 188
Rooms Division Management
4
Show course details
You will study the application of management concepts relating to a hotel’s Rooms Division including: an overview of the front desk and housekeeping departments, the guest cycle, guest services, security issues and procedures, effective inventory management as well as the environmental concerns relating to the Rooms Division. You will train on current industry software (Opera Property Management System) to perform actual operations.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory
MATH 281
Applied Mathematics
1
Show course details
You will review basic mathematical concepts that are important to people in the hospitality industry. Problems dealing with recipe preparation, food costing and profitability will be emphasized.
Credit Units: 1
Course Hours: 16.0
Equivalent Course(s): MATH 121
Potential Learning Method(s): Lecture/Theory, Prior Learning
MGMT 184
Introduction to Management
3
Show course details
You will focus on the fundamental principles and concepts related to the field of management. You will study the major components of management including controlling, leading, organizing, planning and staffing. You will be introduced to the different management styles and skills necessary for success in business today.
Credit Units: 3
Course Hours: 48.0
Equivalent Course(s): ADMN 126
Potential Learning Method(s): Lecture/Theory, Prior Learning
PERS 181
Customer Service Skills
2
Show course details
You will develop your skills in providing customer service.
Credit Units: 2
Course Hours: 24.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
PRAC 172
Hotel Orientation Practicum
4
Show course details
You will participate in a two-week practicum where you will learn about the hotel rooms division. You will spend time at the front desk and in housekeeping.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): HADM 188
Equivalent Course(s): WORK 183
Potential Learning Method(s): Clinical/Practicum, Clinical/Practicum-Individual, Prior Learning
SANT 181
FOODSAFE Level 1
1
Show course details
You will learn sanitary food handling techniques that reduce the risk of food poisoning.
Credit Units: 1
Course Hours: 9.0
Equivalent Course(s): SFTY 111
Potential Learning Method(s): Lecture/Theory
SANT 185
FOODSAFE Level 2
1
Show course details
Building on the knowledge in SANT 181 (FOODSAFE Level 1), you will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 13.0
Prerequisites(s): SANT 181
Potential Learning Method(s): Lecture/Theory, Print Distance Group, Print Distance Individual, Televised/SCN
SFTY 192
Kitchen Safety
1
Show course details
You will learn kitchen safety procedures that reduce the risk of injuries occurring on the job.
Credit Units: 1
Course Hours: 13.0
Equivalent Course(s): EQPT 108, SFTY 111, SFTY 180
Potential Learning Method(s): Lecture/Lab
SPSY 280
Introductory Psychology
2
Show course details
The course provides an introduction to the field of psychology. You will develop an increased awareness of human behaviour. The course content includes a general introduction to psychology, learning, cognition, personality, motivation and personality disorders.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): PSYC 160, PSYC 184
Potential Learning Method(s): Lecture/Theory
TOUR 280
Hospitality and Tourism
2
Show course details
You will learn how the various sectors relate to and impact the tourism industry.
Credit Units: 2
Course Hours: 24.0
Potential Learning Method(s): Lecture/Theory, Prior Learning

Year 2

Code
Name/Description
Credits
 
BAR 181
Introduction to Wine
2
Show course details
Your studies will focus on the origins of wine and principles of production. You will also receive information about names, characteristics and suggestions for creating a wine list.
Credit Units: 2
Course Hours: 24.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
BAR 280
Bar Management and Mixology
2
Show course details
You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will also learn how to control product costs in a commercial establishment.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BAR 183
Potential Learning Method(s): Lecture/Theory, Prior Learning
BLAW 283
Law in the Hospitality Sector
4
Show course details
You will learn about the Canadian court system, general tort and contract law for business, as well as a focus on liability and risk management for those in the hospitality sector. Your studies will include information on negligence, personal injury, property protection and damage, and responsibilities under the Innkeeper’s Act.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory
FOOD 281
Food and Beverage Cost Control
2
Show course details
You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn how to perform control procedures and compile information on a day-to-day basis.
Credit Units: 2
Course Hours: 32.0
Potential Learning Method(s): Lecture/Theory
FOOD 286
Advanced Restaurant Service
4
Show course details
You will apply your theoretical knowledge to staff and control a full service formal dining room. You will act in various positions and perform duties associated with serving and managing within a dining room environment.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 192
Potential Learning Method(s): Lab/Practical, Prior Learning
FOOD 291
Dining Room Production
3
Show course details
You will receive practical hands-on instruction in all areas of the kitchen related to preparing and serving an a la carte menu.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): COOK 197
Potential Learning Method(s): Lab/Practical
FOOD 297
Catering 2
2
Show course details
You will learn the principles of planning, organizing, controlling and preparing and managing a catered function. Practical experience will help you develop teamwork, business and supervisory skills.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): SANT 185, SFTY 192, FOOD 282
Potential Learning Method(s): Lecture/Lab
HADM 184
Revenue and Operations Management
3
Show course details
You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labour cost controls, night audit procedures, statistical reports and financial analysis.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Prior Learning
HR 280
Human Resource Management
4
Show course details
You will focus on the staffing and directing function of management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): MGMT 286
Equivalent Course(s): HR 120, HR 281
Potential Learning Method(s): Lecture/Theory, Prior Learning
MGMT 286
Organizational Behaviour for the Hospitality Industry
3
Show course details
You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): MGMT 184
Equivalent Course(s): MGMT 283, SUPR 180
Potential Learning Method(s): Lecture/Theory
MKTG 282
Sales & Convention Management
3
Show course details
The course covers the criteria for selling to the convention market. You will learn how to write convention proposals, bid letters and letters of agreement.
Credit Units: 3
Course Hours: 38.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
MKTG 284
Hospitality Marketing
4
Show course details
You will explore the fundamental principles of marketing as they relate to the tourism and hospitality industry. You will learn how sound marketing management can improve profitability and improve operational effectiveness and efficiency.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
PLAN 183
Commercial Menu Planning
1
Show course details
You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design a variety of menus typically found within the commercial food service industry.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Lab, Prior Learning
PLAN 281
Visual Media
2
Show course details
Your studies will introduce you to design, branding, and multi-media presentations. The course content directs creative, cohesive design through print and digital media. You will develop skills necessary to communicate a refined aesthetic in business related presentations.
Credit Units: 2
Course Hours: 24.0
Potential Learning Method(s): Lecture/Lab, Prior Learning
PLAN 282
Planning and Layout
2
Show course details
You will learn the conceptual approach to planning a facility with movement and flow - as the primary goal for food service operations.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): ADMN 285
Potential Learning Method(s): Lecture/Theory, Prior Learning
PLAN 286
Dining Room Planning
3
Show course details
Building on the knowledge you gained in the theoretical courses, you will plan and organize a fine dining project.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 190, FOOD 192, FOOD 194, FOOD 281
Potential Learning Method(s): Lecture/Lab
PRAC 276
Specialization Field Placement
8
Show course details
You will be assigned to apply related classroom learning to real world experience in the field of your specialization. Your work experience will complement your academic training.
Credit Units: 8
Course Hours: 120.0
Prerequisites(s): PERS 181, MGMT 184
Potential Learning Method(s): Clinical/Practicum
PROJ 284
Business Development
3
Show course details
You will work in a group to develop a new business. You will develop your entrepreneurial, team building, communication, problem solving, delegation and human relation skills.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Prior Learning

Note: Some courses will be delivered in the evening. Dates and times will be communicated once the program begins.

PLAR & Transfer Credit

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training. A detailed Candidate Guide, which includes a self-audit for all PLAR-ready courses, has been developed for this program. This information guides a candidate through all steps in the PLAR process.


Transfer Credit

Many Saskatchewan Polytechnic students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.

 


Transfer credit options vary over time; this information is subject to change. Transfer credit options for this program include:

  • selected course transfers to Saskatchewan Polytechnic's Food and Nutrition Management program (many courses are common to both programs; the two diplomas can be completed in less than four years)
  • entry into the third year of the four-year Bachelor of Hotel and Resort Management (BHRM) program, University of Calgary (it is possible to earn the diploma and a bachelor's degree in four years); BHRM students are eligible for two $2,500 scholarships to assist with the tuition for their degree
  • admission to the third year of the Bachelor of Arts in International Hotel Management degree program at Royal Roads University
  • block transfer of 60 credit units to Athabasca University

Student Awards

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. You don't have to be a brainiac to receive a student award. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

More about scholarships

Additional Information

Related Programs

Apply Now Application Form
Call Us
Phone Icon1-866-467-4278
©