11. • List all the services the club could provide for
• Emphasize the professionalism the club has
• Feature the ease of entertaining at the club, the
service, the unique manus available a complete
gourmet dinner
12.
13. • Single-sheet advertising for a
single event
• The cost is low and distribution
can be widespread
• It is unparalled for simple
effectiveness
14. • A small, attractive card, clipped to
the menus, both in the dining room
and cocktail lounge
• A table tent (a folded card
resembling an open-ended tent) is a
little more expensive as both sides
must be printed, but is more
effective
15. • Provided by means of a
monthly Club Bulletin
• Concerned with past
events as well as coming
ones
16. • Each monthly
bulletin must appear
different from the
preceding month
• Changing size, shape,
color and format
17. • the members are interested in seeing their
names in print, with the picture or friend’s
pictures
• Brag a little as long as it is based on fact
• Tell the members about the new idea you
had, the new employee or piece of equipment
that is going to serve them or anything else
that applies to them
18.
19. • Type of customer
• Location of dining room
• Type of dining area
• Hours of service
20. • Athletic menus
• Special entertainment
menus
• The main dining room menus
• Breakfast
• Lunch
• Dinner
21. • Coordinate the kitchen work
• Have a good quantity recipe
• Know the finished product
• Have proper preparation
equipment
• Have proper serving chinaware,
glassware, and silverware
22. • Attach a picture of the item
• Print the item in the center of the menu
• Mark the item with a star
• Have the server announce this item
• make it special
• Use table tent suggesting the item
• Block it
25. • will contain house wines by the
carafe and popular wines by the
glass and bottle
• This can be done by dividing the
entrees into beef, other meats,
seafood and poultry
26. • The list can be beautifully
presented in many fashions
• Some fine clubs have a bound
book with a description of
each wine, others are less
ostentatious but should be
nice displays
27.
28. • The manager uses every asset and all of
the training and experience available
• There is such a fine line between
promotion and advertising here that
management must clearly understand
that promoting the club is contributing
to its growth and prosperity
• Promotion is the long-range program,
advertising is the short range
29. • Occur in the room itself
• The courtesy and care of the dining
room employees, and the
atmosphere of the room
• Should have items available that
not every restaurant has, like
foreign deserts and unusual
coffees
30.
31. • The responsibility should be delegated to the
professional who head the various divisions
• Promotions that are absolutely essential are
tournaments, start-up, and season’s end
banquets
• These should always be affairs that are looked
forward to with great anticipation and pleasure
by the member
• Management must be alert to the member's
desires in the sports area
