ABSTRACT
Golf clubs are not one-dimensional businesses. There is more to them than just golf. Some golf facilities offer sporting activities such as tennis, swimming, and fitness. Some golf facilities are embedded within residential developments and others are a key attraction at holiday resorts. Beyond the sport, hospitality – and more specifically food and beverage management – is a key part of the golfing experience for many and an opportunity to enhance the membership value proposition. The 19th hole – post-match drinks and food – is as much a part of golf as the previous 18. This chapter describes the organizational features of a golf club, placing emphasis on the departments and key roles within a typical golf club. Club types (i.e. private, semi-private, and public), ownership models (i.e. member owned and non-member owned), membership structures (i.e. equity and non-equity) and profit orientation (i.e. for-profit and non-profit) are also explained. Given the importance of food and beverage management to club revenues and consumer experiences, the chapter concludes with a section devoted to hospitality.
