Home May 2018 - Club and Resort Business

May 2018 - Club and Resort Business

Cutting a Wide Swath

While mowing is the most routine of golf-maintenance practices, superintendents need to remain ever-diligent and open to new approaches that can help to improve productivity for the task, while also enhancing the look and playability of their courses.

Seller Beware

The next club I hear of that solved its membership problem solely with a low cost of entry and reduced monthly fees will be the first one I hear of.

‘What If’ Is Not a Game

While many excellent club managers and their staffs have helped to pull the industry out of its biggest collective scare in history, it’s important to stay diligent against getting too complacent, and to remain prepared for all possible scenarios.

Providing “Return Engagements” at Sea Pines CC

As the Hilton Head Island, S.C., property works to highlight the island's private side, its "welcome back" recreation initiatives invite members to make wellness and active living a priority.

A Good Night’s Rest

Westin Hotels' Project Rise: ThreadForward initiative upcycles bed sheets to create the pajamas for children in need. Last year, Westin Hotels & Resorts challenged staff...

The More, the Merrier

Chaparral G&CC expanded its guest list to the public to celebrate its 50th anniversary. To celebrate milestones, many clubs host elaborate events, inviting members to...

Coming-Out Parties

In addition to bringing a breath of fresh air to meal and event menus, outdoor cookouts give clubs a chance to show off the beauty and versatility of various spaces throughout the property—even those that aren’t used very often.

Preservation Specialist

For his devoted caretaking of The Sanctuary GC’s special property and culture, Ken Kouril has been honored with the Excellence in Club Management Awards’ Mead Grady Award.

Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout

Submitted by Jeffrey Hiler, Executive Chef, Blythefield Country Club, Belmont, Mich. Yield: 8 orders Ingredient 4 racks of lamb For the Lamb Marinade: (Chef’s Note: This recipe also works...

Grilled Swordfish with Vegetable Caponata

Submitted by Greg Myers, Executive Chef, Lancaster (Pa.) Country Club Yield: 4 portions Ingredients 4 pieces 6-oz., center-cut swordfish loin 1 medium-size eggplant, peeled and cut into ½-in....

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