Eight club management professionals have achieved the CCM designation after completing the required course of study and training and demonstrating a dedication to proficiency and expertise in club management.

Lance Cook, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), shares how he controls costs across HDC’s $1.75 million F&B operation. As executive chefs, one of our most important responsibilities is to account for every cent when it comes to the cost of goods (COG), payroll, operational expenses, etc. Our mantra here at Hammock…

Hammock Dunes Club’s Executive Chef Lance Cook has big dreams for the club’s F&B operation —and for himself. Good cooking is about passion, organization and skill. It’s both an art and a science. To some, it may look temperamental or frenzied, but to Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast,…

Four club chefs share insights into how they keep costs in line. Without constant vigilance, food costs can spiral out of control. And the subsequent “solutions”—raising prices, lowering quality, or worse—can be damaging to a club’s food-and-beverage operation. The better way to maintain a budgeted cost structure is to control it in a sustained fashion.…