August, 2007

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

Editor’s Memo

  • Greatly Exaggerated

    Publisher's Note

  • Pick Up the Pace!
    When Mr. Jones slows down the field, you will not only have unhappy golfers, your F&B sales will suffer and you will watch overall rounds decrease.

    Club Features

  • Taking TPC SAWGRASS to the cutting edge
    The legendary tales of how the famous Florida course was created now seem tame compared to what’s been achieved in the past year—and what lies ahead may prove to be the best story yet.

    Food & Beverage

  • Volume Control
    A procession of sampler portions sets a new pace at the buffet line.
  • Making Up for Meltdowns
    Union League Club of Chicago replaces its traditional buffet set-up with a modular serving system
  • Ethnic Eats Make for A Buffet Line Treat

    Chef to Chef

  • From New York to the Old Town
    Dion Sprenkle, Executive Chef, Old Town Club, transferred his big-city experience into a more genteel setting.

    Course & Grounds

  • Repair or Replace
    How superintendents plan, schedule and implement repairs, preventive maintenance programs and purchases of course fixtures and equipment.

    Super to Super

  • Plotting the Right Course
  • Nine Steps for Course Planning

    Club Architechure

  • Stealing the Scene
    Tamarack CC revives its image—and fills its member ranks—by rebuilding its clubhouse and pool complex.
  • Proper Project Management: General Contractor vs. Construction Manager
    Construction managers can help keep your project on time and under budget

    Pro Shop

  • Show & Sell
    To make merchandise move in the pro shop, put creative thinking on Display

    Recreation & Fitness

  • Equipped For Results
    Stocking a fitness center with the best equipment to meet members’ personalized needs is crucial to a successful fitness program.
  • That’s Exertainment
  • More than Machines

    Today's Manager

  • Take Charge Without Taking Prisoners
    Leadership in the hospitality business means not letting your staff hold you hostage, but not tying their hands, either.

    Recipe Exchange

  • Apricot Soup with Cinnamon Cream
    Submitted by: Megan Fiorillo, Pastry Chef, Union League Club of Chicago
  • House-Smoked Caribe Salmon
    Submitted bY Henry Garcia, Executive Chef, Palms Casino Resort, Las Vegas
  • Belle Haven Asian-Style Salad Bowl with Peanut Ginger Soy Dressing
    Submitted by: Max-Philippe Knoepfel, Executive Chef; Belle Haven Country Club; Alexandria, VA
  • Seared Sea Scallops with chestnut dumplings, fig tapenade, and cider sage sauce
    Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.
  • Roasted Muscovy Duck Breast with caramelized Belgian endive, fresh figs, and orange blossom vinaigrette
    Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.

    Products at Work

  • Right as Rain
    Over 20 years and all kinds of climates and courses in every corner of the U.S., Chris Flynn has always had one thing to count on: his turf products supplier.

    Product Showcase

  • Modular Display
  • Electrolux Pasta Station
  • Glo-Ice® Tiered Display
  • ThermaFlex™ Serving System
  • Hot Food
  • Triple-Tiered Plate Stands
  • Serenity Series Crescent Cube Ice Machine (KMS-1230MLH)
  • ‘Fore’ Air Fresheners and Dispenser
  • Purell Touch-Free Motion Hand Sanitizing Dispenser (Part #7671) and Foaming Hand Sanitizer Refills (Part #7670)
  • CresClean Cleaner
  • SB93 Series of Seating
  • Kingston Host Dining Chairs and Bristol Dining Table

    Last Resort

  • Golf’s Dark Age

    Course Management Compani

  • Turning TPC Courses Into Major Players
    The keeper of the Tournament Players Club icon doesn’t plan to stop redefining itself with TPC Sawgrass.
  • A Function of Experience

    Ideas Exchange

  • Burgeoning Bodega
    Submitted by Middle Bay Country Club
  • Raising a Red Flag
    Submitted by WaterColor Inn
  • Rounding Up
    Submitted by Circling Raven Golf Club