Golf Food and Beverage Management

Course Cost: £195.00 (exc.VAT)
PGA Member Cost: £145.00 (exc.VAT) – click here
Stewards Association Member Cost: £145.00 (exc.VAT) – click here
Material Matters Cost: £145.00 (exc.VAT) – click here

Study Time: Approximately 25 hours
Time Limit: 6-months to complete
Tutor Support: Included

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Course Summary – “Golf Food and Beverage Management”:

The modern golf club’s food and beverage offering has increased in importance over the last decade. For many clubs it now represents a considerable revenue and profit source. In some instances, it more than compensates for falling membership numbers and depleting green fee income.

Even for the private-members sector, an efficient and profitable hospitality product has allowed many clubs to invest in the club’s infrastructure – both in the clubhouse and on the golf course.

This new eLearning course is written by Steven Brown, FBII – the UK’s leading golf club food and beverage consultant and lecturer. It explores all the key topics to developing a hospitality angle to the club that adds value for the golfer and also contributes financially to the overall business.

Bonus Material:

“Golf Food and Beverage Management” includes a number of bonus extras including:
– Template franchise agreement
– Wastage report sheet
– Bar Manager job description
– Head Chef job description
– Conversions chart
– Example stocktaking report


Section 1 – Your Food & Beverage Options
– A Short History of Golf Club Food & Beverage
– The In-House Catering Operations
– The F&B Team
– Franchising

Section 2 – Costs & Controls
– Balancing the Tills & Float Levels
– Industry Norms for Gross Margins
– How to Cost a Food Dish
– Staff Meals & Drinks
– Supplier Deals & Prices Paid
– Wages
– Wastage Reports

Section 3 – Staff
– The Selection Process
– Job Descriptions
– Staff Training
– Getting the Unit Ready for Service
– Merchandising the Shop Window

Section 4 – Industry Formulas
– Key Industry Calculations
– Gross Profit
– Calculating a Gross Profit Margin
– VAT Calculations
– Set a Retail Price for a Gross Margin
– Calculating Break-Even Point

Section 5 – Marketing
– Identifying Your USP
– Marketing Your F&B Operation
– The SWOT Analysis
– Customer Research

Section 6 – Stock
– Stock Ordering & Control
– Stock Taking & Results

Section 7 – Additional Topics
– Dealing with House Committees
– Types of License
– Members Discounts
– Menu Engineering & Planning
– Event Management

Completing the Course:

Delegates must complete all units of the course to be awarded the “Promote Training Certificate in Golf Food and Beverage Management”.

Continuing Professional Development:

PGA Professionals will be credited with 135 CPD points by The PGA for successful completion/participation of this course, as part of the PGA’s Member Education Programme.

The course is also recognised by the Golf Club Managers’ Association and qualifies for 25 CPD points as part of their educational offering.