Banquet Server


You have a charming personality — learn the skills it takes to be a great banquet server and impress guests with your food and beverage expertise.

With emerit Banquet Server training, you will learn everything from how to handle different working conditions to the ins and outs of providing superior customer service. emerit-trained Banquet Servers develop a multitude of service support skills they can use to advance their careers and build a positive reputation for their establishment.

emerit Banquet Server training is forged within industry banquet halls, with real-life practical work environments. You get the benefits of the collective expertise of Banquet Servers and industry leaders from across Canada.

Ensure your success; get emerit Banquet Server training to acquire the skill, and certification, to gain the recognition. When you complete the certification process, you will be awarded the Tourism Certified Professional (TCP) designation.
To get started, select the most convenient training format from the list below.


emerit training has been used by the following clients:

"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, General Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin


Banquet Server — Products Available