Providing quality food and beverage services

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National Golf Foundation, 1997 - Business & Economics - 188 pages
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Updated 1998 Edition -- All New Articles. This collection of 56 articles deals with improving food & beverage services offered by clubhouses in order to improve customer satisfaction & profitability. The collection covers a range of topics including: computer applications to the operation, organizing special functions, club liability, club dues deductibility, & legal matters. Some in-depth articles are provided on: increasing banquet business, bar service, non-alcoholics drinks & upscale coffee drinks, catering, on-premises bakeries, the business meal tax deduction, wines, cost control, ambience, champagne, tabletop setting, minimum spending rules, & wood-burning ovens. This is a NGF InfoPac publication. InfoPacs are bound collections of full-text articles, compiled & copied from various golf industry magazines, newsletters, & journals.

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