August, 2005

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

Club Features

  • Forming A More Perfect Union
    Cleveland’s oldest city club has taken the steps needed to start its Second Century with renewed vigor and purpose.

    Food & Beverage

  • Getting in Line With Up-to-Date Buffets
    With imaginative dishes, “action stations,” and creative overall themes, club chefs are doing their part to restore the buffet’s good name.
  • From Burger King to Kingmaker

    Course & Grounds

  • Taking Courses Back to Their Roots
    In step with the clubhouse renovation craze, many clubs are now looking to revive their golf courses, too. But while upgrades of club structures often seek to repair tired old images, the strong trend for courses is to restore their original looks and feels.
  • Water, Water (Not) Everywhere
    Superintendents throughout the U.S. are being put to test this summer—but the problems, and answers, are quite different from region to region.

    Exterior Design

  • Events Without Walls
    Proper planning and the right location can add special ambiance to a party that just can’t be recreated indoors. Here's the latest in " out of the box" thinking.

    Interior Design

  • Breaking Out of the Cage
    Today’s locker rooms are moving beyond utilitarian features to provide an atmosphere that affords members even greater comforts than home.

    Today's Manager

  • Consider the Outsource
    Farming out management of some parts of a club’s operation—from fitness centers to pools to maintenance and landscaping—can have real benefits in saving staff stress, costs, liabilities or other headaches. But there are real dangers, too, if things literally get out of control.

    Technology

  • New Life Via Satellite
    Clubs are taking GPS beyond the realm of high-tech toy and finding ways for the technology to add real value—and often extra revenues, too.