How to bring the front and back together to ensure a great member dining experience. There are many moving parts within a club’s food-and-beverage operation. From chefs and line cooks to servers and dining room managers, everyone should be working toward the same goal: to offer an outstanding member dining experience. But mistakes are made,…
Thirty-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.
The Woodside, Calif., property began using Prograss twice a year to kill weeds that grew rapidly as a result of water cutbacks. An inspector found that the course applied the herbicide safely and in compliance with regulations, but neighbors complained about the smell, and the club is now seeking an alternative.
The Redwood City, Calif., property used 320,842 gallons a day in September, which is 66,322 gallons more than the San Francisco Public Utilities Commission allotted the club under drought-inspired cutbacks. The list created by the commission includes about 800 customers with special irrigation accounts for landscaping.
Golf properties in the Bay Area are dealing with the state-wide drought in different ways, some opting to leave swaths of land unirrigated, while others chase expensive recycled water, and some are even forced to close.
A project to modernize the 25-year-old golf course at the Woodside, Calif., club will include about 180,000 cubic yards of grading and 63,000 cubic yards of added sand, while maintaining its current footprint. Holes will be rerouted, the drainage and irrigation systems, greens, tees and sand bunkers will be upgraded, and 53 mature native trees will be felled while 219 native trees will be planted.