Industry Roundup
Photos from C&RB’s Design & Renovation Insights Workshop at Congressional CC (see “Capital Assets,” pg. 10).
Cover Feature
PHOTOS from Commerce Club, Detroit Athletic Club, The Houston Club, The Hartford Club, The University Club Atop Symphony Towers and The Wisconsin Club, as well as exclusive Q&As with the managers of these business clubs (“City Clubs Rising,” pg. 18).
Design & Renovation
PHOTOS of pro shops at Country Club of the Rockies, River Bend G&CC, and Windham CC (“Top Shops,” pg. 24).
Design Snapshot
PHOTOS of the tennis center at Country Club of Roswell (“Coming Up Aces,” pg. 28).
Food & Beverage
DESSERT PHOTOS; RECIPE for Sweet Interpretation of Apple from Heather Hurlbert, Executive Pastry Chef, Cherokee Town and Country Club; RECIPE for Apple Crisp from Orchard Creek GC (“Sweetening the Deal,” pg. 30).
Chef to Chef
RECIPE for Soy-Ginger Salmon from Rian Mulligan, Head Chef, Tetherow Golf Club (“Good Reasons to Take a Mulligan,” pg. 36).
Super in the Spotlight
Interview with Tommy Witt, CGCS, Director of Golf Course Operations, Northmoor CC, Highland Park, Ill., on what superintendents must do to develop and demonstrate business skills and acumen, and raise their management profiles (“Beyond Agronomics,” www. clubandresortbusiness.com)
Blogs
NEW POSTS added weekly by C&RB bloggers John Spiess, General Manager, The Heritage Club, Wake Forest, N.C.; Justin Ruiz, CGCS, Golf Course Superintendent, Indian Summer G&CC, Olympia, Wash. and James Bond, Director of Catering & Tournament Sales, Diamond Oaks Country Club, Fort Worth, Texas (clubandresortbusiness.com).
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