Week 4 Describe the role of service in private clubs and meeting member expectations, management homework help
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Week 4 Discussion Forum 1
Deliverable length: 3-part response: See assignment description
Describe the role of service in private clubs and meeting member expectations
Construct the daily duties in a typical country club
To receive full credit for this Discussion Forum assignment and to facilitate an academic discussion, the following 3 parts need to be completed:
1. Primary Task Response – must be posted in the forum 5 days prior to the Part 3 due date.
2. Peer Response – must be posted 2 days prior to Part 3 due date.
3. Summary Response – must be posted by due date listed in assignment list.
Part 1: Primary Task
Within the Discussion Forum area, write in no less than 150 words that respond to the following questions with your thoughts, ideas, and comments. This will be the foundation for future discussions by your classmates. Be substantive and clear, and use examples to reinforce your ideas.
You are the food and beverage manager at a private country club in Florida. The club was established in the 1950s, and the membership has just voted to pass an extensive renovation project that will take place over the next several years. Presently, the club has 1,000 members. The dominant age group of members is age 65 and older; however, the club has recently seen an increase in membership of young families with children. The club presently has an 18-hole golf course, a fitness center, tennis courts, and a very active pool area. The club is surrounded by high-end resort dining and trendy restaurants. The club presently features a dining room and bar area offering traditional club fare; the dining room is not popular with the members, however. There is presently no existing banquet space in the clubhouse. The new clubhouse will be positioned overlooking the 18th green, with picturesque views of the ocean in the distance. The membership is not certain about what types of dining outlets should be included in the renovation; however, they are very excited to hear your ideas on what the food and beverage operation should look like in the new clubhouse.
· What types of dining outlets would you recommend for the new facility, and why?
· How can you position the club dining room for success in a competitive dining market?
· Would you recommend the addition of a banquet facility to the new clubhouse? Why or why not?
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