Golf Course Management

MAY 2019

Golf Course Management magazine is dedicated to advancing the golf course superintendent profession and helping GCSAA members achieve career success.

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22 GOLF COURSE MANAGEMENT 05.19 footage. Using prior knowledge, students led themselves (with assistance when needed) through the process of using length and width to obtain the area of an irregular shape such as a golf green. Once students determined the area, they were provided measuring beakers and water to "guesstimate" the amount of Primo (trinexapac- ethyl) to apply to the area. Then groups were given the rate (1 ounce/acre) and asked if they would like to alter their initial projection. This required a conversion of acres to square feet. "In a relatively short period of time, we were able to in - corporate several aspects of science (biology and chemis- try) and math (geometry and algebra) in the presentation," Mackey says. "Our goal was to show the students how what they are learning in the classroom specifically applies to turfgrass management on a daily basis." In the last quarter century, the East Lake neighbor - hood has transformed from one of the nation's worst public housing projects to a thriving community. "Drew Charter School's STEAM workshop day including East Lake Golf Club is a wonderful example of two organizations within our community working together to achieve our mission," says Cynthia Kuhlman, director of educational achieve - ment at CF Foundation Inc., and board chair for DCS. — Eric Stratton, GCM contributor Vargas recognized by peers Michigan State University's Joe Vargas, Ph.D., was honored with the Distinguished Faculty Award as chosen by the university's College of Agriculture and Natural Re - sources Alumni Association. Vargas, a 22-year member of GCSAA and professor in the university's department of plant, soil and microbial sciences, has been a vital asset to the industry for more than 50 years. His contributions include demonstrating that annual bluegrass in the field dies from two diseases rather than from high summer temperatures and that the true cause of black layer is excess sulfur in the soil. He was instrumental in developing the anthracnose fungicide timing model. Vargas, who advises doctoral and master's students, also serves on promotion and tenure committees, is faculty coordinator at Michigan State's Turfgrass Research Cen - ter and is enshrined in the Michigan Golf Hall of Fame. In 1997, he received GCSAA's Distinguished Service Award. The WISHLISTS FACELIFT A recent poll commissioned by the American Society of Golf Course Architects and the Sports & Leisure Research Group took the pulse of golf course architects, superinten- dents, general managers, facility owners/operators, golf professionals and industry leaders on a variety of topics related to business issues at golf facilities. According to the 2019 Golf Facility Market Trend Watch: Source: Condition of the greens (97% overall), consistency of the greens (94%) and overall golf course conditions (92%) were runaway choices for most important offerings for customers of a golf facility, as evaluated by superinten- dents and other facility operators. The bottom three? Presence of a signature hole or holes (19%), attractiveness of locker room facilities (24%) and condition of the cart paths (25%). Responding superintendents said an enhanced practice range would be their golfers' top priority among amenities at 57%, followed closely by a dedicated short game practice/learning area at 53%. Among general managers, the top three were: additional tee box options that allow for a shorter golf course (70%); a newly designed, more modern and trendy bar area (60%); and an enhanced practice range (58%). Among superintendents, 32% are "confident we will see an increase in golf course renovations/remodels over the next two years," but just 1% share that same confidence in new golf facility construction over the same span. Labor by far was chosen as having the biggest impact on respondents' maintenance budgets. It was selected by 80% of public courses and 86% of private courses. That's at least four times as much as water, equipment, competitive practices of other local golf facilities and insur- ance combined.

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