Home March 2015 - Club and Resort Business
March 2015 - Club and Resort Business
Lately, I’ve been feeling that I need a scorecard to keep track of all the management shuffling that’s been going on in the club business.
At age 90, Salinas Golf & Country Club has been reborn as The Club at Crazy Horse Ranch.
With “bistro”-themed specialty dinners and “Adventures in Dining” tapas-style events, Executive Chef Benjamin Guaman keeps finding new ways to add fresh spice to the Governors Club’s culinary program.
Risk management for club and resort operations continues to grow in complexity as the scope of properties’ activities expands. But valuable resources are at managers’ fingertips, to help keep potential problems at bay.
Proper irrigation has become an art form, but new technology is helping golf course superintendents adapt their water-conservation practices to 21st-century realities.
"Fattyshack" at Brandywine Country Club gave the public the chance to explore the snowy property on a local business' "fat bikes."
L'Auberge Casino Resort's partnership with the U.S. Army’s Fort Polk, La., installation trains the military culinary team for the American Culinary Federation-sanctioned Military Culinary Arts Competition.
Jazzing up an outdoor space doesn’t require a huge investment—sometimes new furniture and accessories can show them in a whole new, appealing light.
Not every club or resort has an in-house pastry chef dedicated to preparing desserts. But that’s not stopping many properties from turning out treats that finish à la carte and banquet meals with a special flair.
Ancho Chili Spiced Chocolate Soufflés Submitted by Mike Galvan, Executive Chef, Odessa Country Club, Odessa, Texas Yield: 6 individual soufflés Amt Ingredient 7 ozs. chopped,...
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