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| Publication Type:
| Professional |
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| Author(s): | Anonymous |
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| Title: | Catering course: Getting food and beverage service right is crucial for golf operations. How should you find the right balance? |
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| Section: | Off course
Other records with the "Off course" Section
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| Source: | Golf Course Architecture. Vol. 31, January 2013, p. 54-55. |
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| Publishing Information: | Leicester, England, United Kingdom: Tudor Rose |
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| # of Pages: | 2 |
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| Keywords: | TIC Keywords: Business management; Golfer expectations; Recommendations
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| Abstract/Contents: | Discusses the difficulty of maintaining a profitable food and beverage service at a golf course. Suggests that golfer's often high expectations make cutting costs in the dining program seem "cheap," and may cause members to leave the club if they are dissatisfied. Notes that some golf courses outsource their catering, although it can potentially be very difficult to work out a deal that is beneficial to both the golf course and caterer. Advises that golf courses should "find out what the largest number of your customers want, sell them that and stay away from the esoteric." |
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| Language: | English |
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| References: | 0 |
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| Note: | Pictures, color |
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| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Anonymous. 2013. Catering course: Getting food and beverage service right is crucial for golf operations. How should you find the right balance?. Golf Course Archit. 31:p. 54-55. |
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MSU catalog number: b5218124 |
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