ACSM's Health/fitness Facility Standards and Guidelines

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Human Kinetics, 1997 - Health & Fitness - 211 pages
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"One of the most improvements in this second edition is that it places greater emphasis on the views of industry trade organizations and a wide variety of fitness associations. The result is a book that reflects a true consensus in the health and fitness industry, while still maintaining the high standards of the ACSM." "ACSM's Health/Fitness Facility Standards and Guidelines (Second Edition) also has been restructured to that facility managers in every setting - worksites, clubs, hospitals, YMCAs, YWCAs, JCCs, government, schools, hotels, and spas - will have a clearer understanding of how to use the recommendations. The myriad standards and guidelines presented in the first edition have been consolidated into six standards and approximately 400 guidelines." "The book's six standards represent an industry consensus in regard to designing and operating a safe and high-quality health/fitness facility. The accompanying guidelines are recommended specifications, policies, and procedures that can help facility operators enhance the level of service they provide to facility users."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

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About the author (1997)


Stephen Tharrett, M.S. has been involved in the fitness and sport industry for over 26 years. He has served on the board of the International Health, Racquet and Sportclub Association (IHRSA), was a member of IRHSA's membership committee, and was IHRSA president from 1996 to 1997. He has served as a contributing editor for the American College of Sports Medicine's (ACSM) Health Fitness Facility Standards and Guidelines, and has served the ACSM in several other capacities, including being a member of the ACSM's Health and Fitness Journal editorial advisory board, as well as chairing both the committee on health and fitness and the marketing sub-committee for the education and certification committees. He has been a member of the advisory boards for Star Trac and StairMaster. Finally, Stephen has served as an adjunct professor at the University of Texas at Arlington and a lecturer at the IHRSA Institute of Professional Management.

About the Author After studying chemistry at the University of California at Berkeley, James Peterson fell in love with food while picking grapes for a winemaker in the south of France. He studied in France at Le Cordon Bleu, and later worked at the then three-star restaurants Le Vivarois and Chez La Mere Blanc (now Georges Blanc). Peterson returned to the United States in 1979 and was partner and chef at Le Petit Robert in New York's Greenwich Village, and has also taught and developed curriculum at The French Culinary Institute in Manhattan and taught at Peter Kump's New York Cooking School. Peterson has translated six French books on pastry and baking, and is the author of Sauces: Classical and Contemporary Sauce Making, the first edition of which was The James Beard Foundation Cookbook of the Year in 1992. He also wrote Splendid Soups, which was nominated for a James Beard Foundation award in 1994, and Fish and Shellfish, winner of the International Association of Culinary Professionals Julia Child Award for best book on a single subject. His latest book, Vegetables, appeared in the spring of 1998.

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