Real-Life Decision Making
These days, golf professionals don't just operate a pro shop and give golf
lessons. They're part of the management team of the country club or golf course.
Why? Because they're more in touch with the membership than someone who sits
in an office and is detached from the day-to-day activities of the club.
Often, the head golf professional assumes the role of general manager,
and is in charge of running the operation.
More and more golf courses are semi-private clubs that are run by members.
This means that the courses are backed by the membership and a lot of green
fees.
Since members of golf clubs are themselves the owners, tough decisions
are even trickier to make. Trying to come up with a "dues package" that supports
the club and also keeps the members happy is very difficult. For this reason,
golf pros may find themselves on the receiving end of a lot of negative feedback.
You're a golf pro, and the private golf course where you work is operating
in the red. The club is losing money in all areas, especially food and beverages.
So, you increase the dues by 15 percent, which you realize is a big increase
-- but it is also necessary. The membership is outraged, to say the least.
Because the majority of your losses are in the food and beverage department,
you are now considering implementing a food assessment fee (credit given against
meals members eat at the club) as well.
What would you do?