Home August 2015 - Club and Resort Business
August 2015 - Club and Resort Business
Rooted in a family tradition that dates back to 1886, the historic property on Lake Champlain creates a summer camp vibe with modern, creative recreation offerings.
The elephant in the room—or perhaps more appropriately, the shadowy monster lurking in the pond—is the new Clean Water Rule for Waters of the United States, which is scheduled to take effect August 28 and could have far-reaching effects on the golf course industry.
Discussions of expanding the game are sort of like discussions of weather: Everyone talks about it, but no one does anything about it. Birchwood Farms and its staff are to be commended on a truly great idea.
Club and resort properties throughout the country are implementing permanent solutions to reduce their usage of, and dependence on, water in ways that don’t affect product quality.
Some clubs keep employees striving to perform at their best through creative means—incorporating pop culture and encouraging friendly competition.
Facilities that incorporate their natural surroundings into services and décor can create a unique sense of place.
Even without a golf course, the club facilities managed by Gerald Marvel, CCM, for the University of Kentucky pose unprecedented challenges—and his success in meeting them has merited Excellence in Club Management Award recognition.
A variety of properties have initiated innovative, ongoing programs to successfully draw in new players from beyond golf’s traditional demographic profiles.
Myers Park CC’s long-standing culinary excellence hasn’t missed a beat after a seamless master-chef-to-master-chef transition that now has Executive Chef Jason Hall, CMC, at the helm.
Submitted by Anthony Castaldo, General Manager/COO, Metedeconk National Golf Club, Jackson, N.J.
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