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Master
Course Outline
PGM 202
Golf Management IV
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| Credits: 5 |
Clock Hours per Quarter: 60
AA Discipline:
Lecture Hours:40
Lab Hours:20
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Description
Advanced instruction in general management, food and beverage concerns, budgeting for private, public and daily fee golf courses. Employment networking techniques are applied. Annual, seasonal, monthly, and weekly calendars and scheduling introduced. Leadership roles and teambuilding exercises are engaged. |
Intended Learning Outcomes
Recognize well-crafted policies and procedures manuals
Develop work schedules and calendars for typical golf facilities
Understand the golf industry networking and career building options
Perform essential human resources functions
Demonstrate healthy food and beverage practices
Calculate food, beverage and labor costs
Create simple menus and calculate recipe costs for food and beverages
Appreciate gross margins when operating a profit center
Lead small teams and supervise activities in a golf setting
Employ simple marketing promotions for a golf facility
Work closely with other golf facility departments
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Course Topics
Using The Rules Book
Revisions to The Rules of Golf since prior period
Etiquette and Safety
The Game
Clubs and Ball
The Player
Practice
Searching for and Identifying Ball
Wrong Ball; Substituted Ball
Lifting, Dropping and Placing
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| PGM 202 |
Winter 2013 |
0611 |
Mike Rostollan |
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| PGM 202 |
Winter 2012 |
0611 |
Mike Rostollan |
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| PGM 202 |
Winter 2011 |
0611 |
Mike Rostollan |
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| PGM 202 |
Winter 2010 |
0611 |
Mike Rostollan |
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| PGM 202 |
Winter 2009 |
0611 |
Mike Rostollan |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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