BMI Food & Beverage Management - An Epicurean Experience
Seeing 24 eager BMI participants gathered together on the last day of January, live, in one room, was a return to the good old days, as the much-anticipated fiveday BMI Food & Beverage Management course in the Yarra Valley commenced at the magnificent Eastern Golf Club.
20
www.golfmanagement.com.au
BMI Food & Beverage brought together management staff from golf clubs and the industry for a week of professional development with expert speakers on menu planning, cost control, staff engagement and training, service culture, benchmarking, trends, technology, sustainability and more. Participants included general managers, operations managers, food & beverage managers, accounting & finance managers as well as Golf Australia staff working in the area of Clubs & Facilities Support. A collaboration with Holmesglen Institute’s Hospitality Training Department, participants heard from a range of contemporary facilitators and industry experts. It was nice to see old friends join some new BMI participants, including some very talented winners of state bursaries, or part bursaries, via the GMANSW and GMV Women’s Management Scholarships. As Covid cases raged around Melbourne, it was RAT tests at the read. To give us a fighting chance to finish the week, we
needed to start with a clean bill of health. Day 1 finished with a tour of The Eastern GC’s considerable facilities with operations manager, Tegan Bennett. A magnificent five course Gippsland and Yarra Valley inspired degustation dinner with matching wines awaited, compliments of Head Chef, Brian Elliott, and his team.
BMI hits the 100 As registrations came in, it was only a matter of time before the 100th registrant for a BMI program would be achieved. It took 3½ years and finally we were delighted to announce Anton Sergent (pictured),