April, 2006

April, 2006
Other issues from 2006
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Previous Years: 2005 2007 2008

Club Features

  • La Costa Starts a New Life at 40
    With new ownership and management, and a fresh new look from a near-$100-million makeover, the famous course has no fears about facing a new world without the PGA.

    Food & Beverage

  • How Slow Can You Go?
    Outdoor cooking is now much more than hotdogs and hamburgers. These four club chefs show how to make BBQ anything but boring.

    Course & Grounds

  • Lessons From Down On the Farm

    Club Architechure

  • Contemporary Chic
    When Crow Valley Golf Club chose a design for its much-needed renovation, the winner was a beautifully cohesive contemporary design best described as “clean” and “tailored”—a throwback to the original architecture.

    Pro Shop

  • Walk a Mile in Their Shoes
    Walk a Mile in Their Shoes Done right, caddy programs can go a long way toward making each round of golf special. Are you giving this vital area of customer service the attention it deserves?

    Recreation & Fitness

  • Making Tennis a Net Gain
    Tennis is emerging as a powerful attraction in the quest to capture more family-oriented business. But to fully cash in on its potential, you can’t treat the sport—or your pro—as an afterthought.

    Today's Manager

  • Family Ties
    Family Ties The days of the male-dominated clubhouse are gone. Today’s properties must offer social and recreational options for the entire family.

    Technology Products

  • E-Promotions That Earn "A"s
    E-Promotions That Earn "A"s With the proper techniques and controls, e-mail is proving itself as an marketing tool. Is your club or resort putting it to full use?

    New Products

  • Balanced Meals
    The new line of cooking equipment at the Rancho Bernardo Inn occupies the same space, but has made the kitchen a more efficient, productive and creative place.