Charting production systems for golf and club operations

Abstract

This paper presents a process used to develop visual representations of production systems that were developed through an informal qualitative study at eight large golf clubs in North America. It argues that the actual mapping of specific production systems is underreported in the hospitality literature. The qualitative methodology and findings of the study are discussed. The paper concludes with relevant implications for educators, trainers and hospitality management practitioners. © 2009 Palgrave Macmillan.