Providing quality food and beverage services
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
ABSTRACT alcohol Athletic Club Atlanta Athletic Club baked banquet business beverage services bottle bread brewing cabernet sauvignon casual dining catering cellar Champagne Chardonnay chef china city clubs Club Management club's clubhouse coffee color Country Club customers Dallas Country Club deduction dining area dining room dinner director drinks employees equipment espresso flavor food and beverage food service golf car Golf Course golf facility Golf Industry Golf Magazine golfers grapes grill guests halfway house increase installation inventory kitchen liquor liability look marketing Meals on Wheels ment menu Merlot minimum National Golf Foundation NGF InfoPac Oaks offer operation ovens pastry percent Pinot Pinot Noir plates players private club profit purchasing restaurant sell served servers sparkling wines storage tabletop taste tion TITLE topics trend vendor wait staff wood