Mountain
Air Country Club
Andrew Singleton
Practical
Culinary Handbook: The compact size and amount
of information has helped create a more efficient
workplace, by reducing the amount of extended
research and has empowered the culinary staff
to handle situations as they occur.
WINNER!!!! |
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The
Country Club of Virginia
Chris Marcussen
Nine months
out of the year we conduct Professional Development
Seminars for our staff who are focused on
topics related to our goal of providing our
members, guests, and teammates with Platinum
Service. Classes are held weekly for one
hour. Most classes are taught by our own
staff. |
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Lakewood
Country Club
Casey Langley
It has provided
employees and management the opportunity
to focus on improvements in service and overall
experience at Lakewood Country Club. The
program empowers employees by acknowledging
their ideas while building their bank of
knowledge and instilling confidence. |
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Tahoe
Mountain Club
Kathy Cork
We gathered
the entire management team for a half-day
training program. The program included both
instructional concepts and collaborative
efforts. Through a group vote- team decision-
we identified the 10 most important traits,
traits we wanted our management team to exemplify. |
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The
Country Club of Virginia
Chris Marcussen
We offered
our Support Service staff a 30-hour comprehensive
Frontline training program through the International
Executive Housekeepers Association. This
program included topics ranging from Chemical
Controls, Cleaning Equipment, Standards,
Waste Management, to OSHA Compliance. The
program involved some home study and some
classroom study, followed by an exam. Fifteen
members of our Support Service staff were
awarded their Frontline certifications in
May. |
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Army
Navy Country Club
Patrick King
Our internship
program enhances both the students and the
members summer experiences. The students
interact with members by assisting, creating
and coordinating various special events and
everyday activities. Their presence has brought
new perspectives to the club, and gives tomorrows
leaders a chance to learn and grow.
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Farmington
Country Club
Wayne Hall
We started
a “weed garden” with winter annual
weeds, and will keep them growing to see
all the stages of plants. This assists in
teaching our employees by helping them to
identify different types of weeds. |
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The
Los Angeles Country Club
Kirk O Reese
The multi-language
training program is geared towards educating
our primarily Spanish-speaking employees
about our new 401k program.
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Farmington
Country Club
Barrie Holt
Save time
and money by establishing a color code for
each kind of glass used in your restaurant.
Because of this new system, we have been
able to better organize the glassware and
each type of glass is easy to find. In addition,
we now have increased the speed of our service
because employees are not spending as much
time looking for glasses. Finally, we have
been able to minimize breakage, and train
non-English speaking personnel with this
change. |
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Hermitage
Country Club
Carlos Romero
It brings
young, educated professionals to the club
with fresh, creative, and innovative ideas.
Externs are eager to learn and willing to
help wherever they are needed. This program
has helped provide high levels of service
to membership year round, especially when
seasonal staff has left. |
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The
Country Club of Virginia
Chris Marcussen
To ensure
that all Club employees are knowledgeable
about our service expectations (we call them
our Platinum Service Basics), members of
our Senior Management Team leave weekly voicemail
messages for all employees, and share the
Platinum Service Basic of the week, a quote
of the week, and an inspirational service
message. |
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