Home January 2016 - Club and Resort Business
January 2016 - Club and Resort Business
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.
Tiger Woods’ first U.S. golf course is just the start of how Bluejack National plans to redefine the club business.
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.
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.
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.
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.
Accommodating the distinct needs of club members and guests of all ages keeps pool areas bustling.
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.
With national trends showing overall growth in tennis, clubs and resorts are riding the spike in popularity by expanding programs and enhancing facilities.
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.