Home January 2016 - Club and Resort Business

January 2016 - Club and Resort Business

Mixing It Up

Each November toward the end of its golfing season, Columbia (Mo.) Country Club mixes up its layout with the annual Cross-Country Day for members and guests.

Major Aspirations

Tiger Woods’ first U.S. golf course is just the start of how Bluejack National plans to redefine the club business.

Second-Half Surge

Clearly, we have come a long way in recovering from what definitely didn’t look like it would be too promising of a 10-year period back in 2010.

California Dreamin’

If your club has made a serious commitment to an enhanced food-and-beverage experience for your members and guests, your executive chef should attend his or her own event.

A Look Inside

For the 2015 holiday season, staff at The Ritz-Carlton, Dove Mountain in Marana, Ariz., built a gingerbread house structurally sound enough that guests could dine inside it.

Hidden Treasure

The course maintenance facility at Scioto CC was still functional, but not fit to be seen. Now it looks—and is—good enough to live in.

Personalized Pools

Accommodating the distinct needs of club members and guests of all ages keeps pool areas bustling.

Quite a Roll

The need to overhaul the bunkers and irrigation system at Des Moines Golf and Country Club ultimately led to a complete, four-year renovation of its two 18-hole golf courses.

Racquet Resurgence

With national trends showing overall growth in tennis, clubs and resorts are riding the spike in popularity by expanding programs and enhancing facilities.

Second to None

Though he’s only 31 years old, Executive Chef Tim Pervizi of Huntingdon Valley (Pa.) CC takes an old-school approach to ensuring culinary excellence at one of the Philadelphia area’s most respected private clubs.

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