Education

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Professional Development & BMI 

The Business Management Institute (BMI) Program was developed in 1988 when a group of forward-thinking club managers and academics felt that there needed to be a more advanced, scholarly program to further professional development in the club management industry. Since then, more than 9,500 managers have successfully completed BMI programs.

BMI International 

October 14-19, 2012
Shanghai, CHINA

Certification Information 

The Certified Club Manager (CCM) designation has been the hallmark of professionalism in club management since 1965 and is the cornerstone of CMAA’s member recognition program.

BMI Food & Beverage Management 

The BMI Food & Beverage Management course will be held November 5-9, 2012, at the University of Houston.

Management to Leadership Model 

The Management to Leadership model is based upon the theory that general managers/COOs are responsible for three major areas: Operations, Assets/Investments and Club Culture

MCM Monographs 

The Master Club Manager program recognizes the importance of significant, long-lasting contributions made by club managers to their clubs, their professions and their communities. In addition, the MCM designation in club management provides the means by which experienced club managers can make a significant written contribution to their industry.

Contemporary Club Management - Available online to CMAA members.

Proceedings Manual 

Materials provided by the speakers at the 84th World Conference available for download.

Franklin Covey™ Programs Available to CMAA Members 

The Club Managers Association of America recently obtained a license to offer Franklin Covey™ programs to its members. CMAA chapters are covered under this license and are able to offer Franklin Covey programs as CMI approved workshops.

Wine Education 

CMAA offers various outlets for wine education through the International Wine Society and programs such as BMI Wine and Food Experience. Wine-based education is also available via CMAA’s relationship with the Culinary Institute of America.