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OverviewFull Product DetailsAuthor: Clayton Barrows (Professor of Hospitality Management, University of New Hampshire, USA) , Michael Robinson (President of Robinson Hospitality Consulting (formerly Robinson/Goslin))Publisher: Goodfellow Publishers Limited Imprint: Goodfellow Publishers Limited ISBN: 9781911635079ISBN 10: 1911635077 Pages: 256 Publication Date: 30 November 2018 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsCh 1. Introduction • Overview of the Industry (size, scope, types, major companies, dispersion, growth, changes in). • History (in the world and in the U.S.) Focus on early clubs including St. Andrews and London city clubs. • Why clubs exist and why they are allowed to exist (including a discussion of the 1st amendment in the US.) • Discrimination in clubs and what is changing. • How clubs are different from other sectors (members only, range of activities, dues driven, etc.). Ch 2. Types of Clubs • Equity, Nonequity and other models. Include ClubBenchmarking model. • Country Clubs • City Clubs (including University Clubs) • Yacht Clubs • Women’s clubs • Other types of clubs (racquet clubs, hunt clubs, faculty clubs, arts and letters clubs, etc.) Ch 3. Governance • How clubs are organized (equity and nonequity) • Sample organization charts • The General Manager and role (General Manager as a “Town Manager”) • Equity Clubs: The Board of Directors • Equity Clubs: Committees • Equity Clubs: How the GM, BOD and Committees interact • NonEquity Clubs: The “triangular” model • NonEquity Clubs: The role of the Advisory Committee • Corporate Clubs: How they operate and how they are different • Case Study: ClubCorp Ch 4. People • The value of people in clubs • Why clubs are different (pay, longevity, quality of work life, nature of the work, etc.). • Human resources management in clubs • Who does it? • Recruiting and hiring • Training • HR policies • Independent contractors • Jobs and job descriptions • Professional development Ch 5. Food and Beverage • Overview of food and beverage in clubs • Importance of food and beverage • Types of food and beverage operations • Profitability • Bar and beverage; alcohol service • Banquets and catering • Minimums, operating hours, and metrics Ch 6. Athletics/Fitness • Golf (focus on declining interest, role of the director of golf, PGA and USGA and other equivalents). • Challenges with golf (and how the PGA, USGA are addressing decreasing demand). • Racquet sports (tennis, squash, badminton, paddle tennis, racquet ball) • Fitness • Swimming • Other activities (skiing, curling, horses, polo, bowling, etc.). Ch 7. Marketing and Membership • Importance of marketing and membership • Trends in membership • Best practices • What works and what doesn’t • Role of Social Media Ch 8. Finance • What gets measured? • Metrics • Technology used • Sample financial statements Ch 9. Management Development; Student to Manager • Management associations • Student chapters • Regional chapters • Internships • Certification and beyond Ch 10. Trends • Golf • Food and beverage • Organization • Families • New services and activities • Reciprocal agreements • Events • Technology • Fitness • Casualization • Changing demographics • Capital projects • “Greening” of industryReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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