Home December 2014 - Club & Resort Business
December 2014 - Club & Resort Business
A timely strategic shift has helped the Bozeman, Mont., club rebrand and redefine its role as a facility focused on families.
Situations involving human failings can also require swift and well-measured crisis-management responses—and can spiral into disastrous consequences if not handled properly.
In London clubs, dress codes are rigidly enforced. Since they, too, have membership marketing issues, they may have to revisit this.
Michael Wheeler, PGA, has created "Alleys to Fairways," a program that seeks to help juvenile offenders turn their lives around through golf.
What to do when your next crisis hits.
To help give local ninth-graders early guidance as they began high school, Catawba Island Club in Port Clinton, Ohio highlighted its food and beverage program in a local business career showcase.
Few foods are as beloved by Americans as the burger—and with ground meat, black beans or even shrimp, chefs keep finding creative new ways to hold burgers’ prominent and popular positions on club and resort menus.
Bill Bieck didn’t think he’d stay too long after helping to establish Heritage Hills GC in 1981—but 34 years later, he’s directed a renovation to reinforce the strong reputation of the popular semi-private Nebraska property.
Offering a high-tech golf facility can convince beginners to take the plunge—and allow seasoned players to fine-tune their games.
To help the club celebrate its centennial in proper style, Lawrence CC’s course and grounds department has combined new technology with sound agronomics, while paying homage to the past.
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