Home December 2016 - Club and Resort Business
December 2016 - Club and Resort Business
As it enters its next phase of growth, the Charleston, S.C., club continues to offer its family-centric membership an extension of home through exceptional service.
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
From the early days of C&RB, we kept having encounters with Donald Trump that now, upon reflection, make it clear why no one should really be surprised he’s now going to be our next President.
Two staff of California Country Club outwitted a thief to find more than $25,000 worth of goods stolen from the Whittier, Calif., property.
Many properties are improving facilities that help golfers sharpen their skills and bring new players to the game. But to maximize their appeal and user satisfaction, they must get the same care as golf courses.
Beverages sometimes take a backseat to food at clubs and resorts. But thoughtfully curated and promoted offerings of both spirited and spirit-free libations can reap high profit margins, while enhancing member and guest interest and loyalty.
Sleek but comfortable locker rooms provide members with space to relax and unwind in an eye-catching setting.
Golf instruction has moved well beyond just watching students bang buckets of balls on the range; modern technology now makes it possible to do a better job of analyzing, and fixing, swings—sometimes without even being at the same site.
Many years in the making, Seven Oaks GC was worth the wait—and along with Colgate University, the course that’s now under the care of Superintendent Jon McConville has helped many find their way to Hamilton, N.Y.
Submitted by Erika Tucker, Director of Catering and Special Events, River Place Country Club, Austin, Texas
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