Week 4 Individual Project

Deliverable length: 200 -250 words

Course Objective(s):

Describe the role of service in private clubs and meeting member
expectations

Construct the daily duties in a typical country club

Assignment

With the opening of the new clubhouse, you realize that the
expectations of the members are elevated with the new facility. As
the food and beverage manager, you are responsible for evaluating
the existing training program and presenting new ideas for
training. Upon conducting this evaluation, you discover that there
are no universal service standards in place and that the existing
standards of operation for the dining room will not apply to the
new dining facility. There is presently a budget for continuing
education for managers, but it has not been used. Because the
members did not dine at the club frequently, you are aware that
they were not happy with both the quality of food or service.

The general manager requests that you draft an article for the
club newsletter describing what changes you are going to make to
the training program at the club and discussing how those changes
will positively impact the food and beverage operation and the
membership as a whole. The club newsletter is e-mailed to the
entire membership on a monthly basis

Week 4 Individual Project

Deliverable length: 200 -250 words

Course Objective(s):

Describe the role of service in private clubs and meeting member
expectations

Construct the daily duties in a typical country club

Assignment

With the opening of the new clubhouse, you realize that the
expectations of the members are elevated with the new facility. As
the food and beverage manager, you are responsible for evaluating
the existing training program and presenting new ideas for
training. Upon conducting this evaluation, you discover that there
are no universal service standards in place and that the existing
standards of operation for the dining room will not apply to the
new dining facility. There is presently a budget for continuing
education for managers, but it has not been used. Because the
members did not dine at the club frequently, you are aware that
they were not happy with both the quality of food or service.

The general manager requests that you draft an article for the
club newsletter describing what changes you are going to make to
the training program at the club and discussing how those changes
will positively impact the food and beverage operation and the
membership as a whole. The club newsletter is e-mailed to the
entire membership on a monthly basis