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Golf Facility Report - 3rd Qtr 2003

Archive: Historical/Library Purposes Only
Publisher:  The National Golf Foundation
Published: 2003 3Qtr
Format:  12 pp, PDF


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Description:

10 Best Beverage Management Practices. Beer, wine and spirit sales constitute a large percentage of revenues at golf facilities, often as high as 30-40 percent of total food and beverage sales annually. At a course that generates $500,000 in food and beverage income, this could amount to $200,000.

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