|
Editor’s Memo If companies don’t want to, or can’t, hold their meetings in the usual destinations, why can’t local clubs serve as very attractive and reasonable alternatives? Publisher's Note Clubs are a segment of the hospitality industry, not simply the golf or club market. The most successful clubs think this way. Food & Beverage The Club at Longview captures takeout opportunities in all forms: Standard takeout, grab-and-go, in-house entertaining, home replacement meals, and holiday meals. Chef to Chef ...didn’t stay in Vegas, as those attending C&RB’s inaugural Chef to Chef Conference took away an abundance of F&B insights and innovative culinary techniques to use at their properties. After years of doing a lot with a little, Executive Chef Richard Scully and staff are now making the most of two distinctive properties. Course & Grounds Taking a cue from military practices, Waialae Country Club had members conduct a slow and sweeping walk of the entire golf course for comprehensive divot repair. Golf Operations Design & Renovation Facilities / Design Management Tools Recreation & Fitness The Point Lake and Golf Club became a place where kid members could be creative, use their imagination, and meet new friends during summer camp. Technology Membership/Marketing Palo Alto Hills Golf and Country Club enhanced its position as a family-friendly club by constructing a Family Fitness Center. Recipe Exchange Submitted by: Richard Scully, Executive Chef, Woodway Country Club, Darien, Conn. Submitted by: Richard Scully, Executive Chef, Woodway Country Club, Darien, Conn. rom the Pacific Northwest Canned Pear Service from the National Honey Board from the National Mango Board from McIlhenny Company/TABASCO® Brand Products |
Copyright © 2010 Harbor Communications 1991 Crocker Rd. Suite 200 Westlate, OH 44145. Tel: (440) 250-1583; Fax: (440) 250-1583
