Golf Course Management

JAN 2017

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

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92 GOLF COURSE MANAGEMENT 01.17 soil fertility at Auburn University; and Cale Bi- gelow, Ph.D., professor in the Department of Horticulture and Landscape Architecture at Purdue University. Thursday's scheduled ex - perts are Ben McGraw, Ph.D., associate pro- fessor in the Department of Plant Sciences at Penn State University; Frank Rossi, Ph.D., as - sociate professor of turfgrass science at Cornell University; and James Brosnan, Ph.D., associ - ate professor of plant sciences at the University of Tennessee. An opportunity to get a literal taste of Or - lando and win cash is "Taste of the Town," pre- sented in partnership with Bayer. The event, set for 2 to 4 p.m. on Thursday, is a chance to mix and mingle with peers, visit food and beverage stations across the show floor, and po - tentially win $2,500, $1,500 or $1,000. Check the insert card in your registration bag or visit the Bayer booth for more details. Speaking of taste, if you find yourself hun - gry for lunch, consider putting this on your menu: The first-ever trade-show floor lunch option, the GIS Bistro, will be a buffet-style lunch on Wednesday and Thursday for $22 per person. You can pre-pay for lunch dur - ing registration. Also offered throughout the trade show floor will be skin cancer screenings, brought to GIS by the American Academy of Dermatol - ogy. If you need a place to plug in, there will be seven built-in charging stations where you can power up. You'll also find a university lounge for the universities being represented at GIS. The Trade Show Opening, presented in partnership with Cushman and Jacobsen, is scheduled for 8:30 a.m. on Feb. 8. Attendees are invited to come to the main entrance for the official opening of the trade show. — H.R. The more than 500 exhibitors at GIS will provide a plethora of opportunities to view products. Photos by Montana Pritchard

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