Club Management - January/February 2008 - (Page 34) CONFERENCE PREVIEW Pre- and At-Conference Workshops Tuesday, January 29-Thursday, January 31 The Bicycle Chautauqua Does Florida: Riding, Reflecting and Pursuing “The CM Mission” Gregg Patterson and Randy Delaney, CCM America offering popular talks intended to bring insight and entertainment to rural America. Interspersed amongst three days of bicycling will be three formal, two-hour debriefs focusing on issues raised during the day’s ride. Each debrief will be preceded and followed by hours of discussion during breaks, maintenance periods and dinner. The Bicycle Chautauqua will start at the conference hotel in Orlando, head east to the coast and return on the third day to the hotel. Beach, yacht and country clubs will be visited during the ride, and a club will be used each evening for the debrief, cocktails and dinner. The ride is limited to 24 managers. The “Chautauqua Experience” will be worth a total of six CMI credits. All riders must be registered through CMAA. There will be a $50 registration fee charged to all participants. Contact Gregg Patterson, general manager of The Beach Club at gjpair@aol.com for further information. Club managers are hard-pressed to find time for substantive, casual conversation with fellow club managers. The “Chautauqua Experience” is just what professionals need to relax and network. Chautauquas were developed in the mid-19th century as “mobile universities” that moved across Wednesday, January 30 Team Development II Dick Kopplin, Kopplin Search, Inc. to what is motivating them to work as they do. There will be a discussion of the “Lucky 13” management strategies that really work. The program has been revised based on the feedback of previous participants. New material, exercises and examples have been added along with an interactive section that is both fun and instructive. Controlling Food & Beverage Inventory in Club Environments Bill Schwartz, System Concepts, Inc. This full-day workshop provides the roadmap for a comprehensive management approach that can be easily integrated into existing club food and beverage operations, regardless of size or complexity. Aspects of the approach are described in detail and include inventory, purchasing, ordering, transfers, yield calculation, recipe costing, perpetual inventory approaches and key item tracking. Stimulating and highly interactive, attendees work in teams to gain hands-on experience from the exercises provided during the course. The course also covers inventory control systems and the integration of these systems with other systems utilized by the club, including accounting, catering, point-of-sale and vendor ordering systems. Master Club Advisors Symposium Master Club Advisors Modeled on the Master Club Advisors legendar y ser ies of sy mposiums across the country, the firm’s three Master Club Advisors developed a special one-day workshop for CMAA managers. Although last year’s title was “Symposium for Clubs without Golf,” several of the attendees did, in fact, manage premier golf courses and participated because of the firm’s history and reputation. The session begins with a masterful presentation by Bill Schulz, MCM, and a discussion on “Food and Beverage – Best Practices for Clubs.” In his witty talk, Norm Spitzig, MCM, provides an in-depth look into clubs: “Funny and Useful Tales from the Search Road.” The afternoon is dedicated to a series This workshop will provide specifi c strategies that will assist the club general manager and golf course superintendent in turning a group of employees into a cohesive, focused and energized team. We will share five key questions to ask your employees, which will provide insight as Education Credits Full attendance and successful completion of a CMI-sponsored workshop will earn the participant six CMI Education credits. Education credits will not be awarded if a participant misses any part of a workshop. CMI will award Association Activity credits to those individuals who fully attend the workshop but do not pass the exam. To avoid conflicts with the Golf Industry Show (Friday-Saturday) and the Opening Business Session (Saturday), conference sessions will be offered as follows: Friday, February 1, from 4:00-5:30 p.m.; Saturday, February 2, from 2:30-4:00 p.m.; and 4:30-6:00 p.m. 34 • CLUB MANAGEMENT
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