The following articles are provided to enhance understanding of best practices, innovative ideas, and emerging trends in hospitality operations. Hospitality Resources International site members may click on a link to access the article.
Budgeting Disciplines
by Ed Rehkopf
Most managers are familiar with the concept of budgeting, but here are some standards and disciplines that will organize and streamline the process:…
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How to Attract and Retain Super Service Employees
by Ed Rehkopf
By analyzing and considering the wants and needs of super service employees, it is possible to set up programs to attract and retain them. In simplest terms it boils down to respect, status, meaningful work, …
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Managing Your Emotions
by Don Vance, CCM, CPC, CEO/GM, Hound Ears Club
Have you ever said something that you wish you could take back? Have you ever responded so quickly in frustration that you wish you had not said what you said? Of course you have! If …
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Goals for Setting Priorities
by Don Vance, CCM, CPC, CEO/GM, Hound Ears Club
Top 10 things every Club Manager or Department Head needs to know when setting your priorities in business and in life with projects, priorities and deadlines. …
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There is a Time and a Place for Culinary Trends
by Don Vance, CCM, CPC, CEO/GM, Hound Ears Club
Private clubs continue to face how they deal with culinary trends in the dining room. Our members enjoy dining at our clubs because of numerous reasons besides our food. With that said, if your food …
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Are We Past the Heyday of Private Clubs?
by Matt Doyle
If you own a country club or golf course, you may be asking yourself, “Why?’” Actually, it’s more likely you’re asking yourself “what the heck is going on in my industry?” These are turbulent times. …
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Hiring a Tennis Director
by Mark McMahon
This article is targeted towards club managers and owners and addresses several considerations managers should explore before defining their search criteria for a new Tennis Director. These ideas might also provide useful information for tennis …
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Ten Steps to a More Profitable Food Operation
by Ed Rehkopf
While creativity and innovation are hallmarks of a truly outstanding culinary experience, it is a daily focus on the basics that makes a food service operation profitable. The following ten basic guidelines are taught in …
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Getting the Right People on the Bus
by Ed Rehkopf
For those of us struggling with the daily challenges of our operations, the question arises, How do we know we are hiring the right person for our operation?”…
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Take the Time . . . When You Sign
by Mark Clayton
Life has become full of paperwork. Sometimes that paperwork seems to be in the way of doing everything else, but when it comes to approving invoices for payment it is critical that paperwork always be …
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The Shift Log
by Ed Rehkopf
Because hospitality operations are open 6 or 7 days a week for extended hours, it is a challenge for supervisors to consistently communicate important information to employees working varying shifts. In addition, things that happen …
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Active and Engaged Management
by Ed Rehkopf
If you are interested in advancing your career, the easiest and quickest way to do so is to add value to your employer. When you consistently demonstrate your ability to take initiative, solve problems, and …
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Freedom to Fail
by Ed Rehkopf
Pete Dawkins (West Point class of 1959, Heisman Trophy winner, First Captain of the Corps of Cadets, in the top of his class in academics, with a distinguished military career) as a Captain wrote a …
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Prohibited Interview Questions
by Ed Rehkopf
If you are considering hiring some new employee, be sure you know what you can and cannot ask during a job interview. You don’t want a hiring discrimination lawsuit bringing your business to a screeching …
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Six Steps to Effective Budgeting
by Don E. Vance, CCM, CPC
When our owners or Boards issue invitations to the “annual budgeting dance,” we all struggle, as busy club managers and department heads, with never feeling we have enough time to give this important planning exercise …
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