Mancom Edition

Background

Food and Beverages Section (F&B) is a sub-committee of the Management Committee (Mancom) set up to provide oversight in the provision of culinary services and beverages within the hospitality segment while taking care of players and  members foodwise is a must.  There are separate centers where these services are provided; –

• The open terrace overlooking the beautiful 18^th green and fairway
• Catering and banquet operations
• Lunch buffet
• Snack-bar at the half-way house on Tee box No. 10
• ABSA Bar
• Tusker Bar in the Club House
• Wellout on top of the kitchen

To achieve this objective, at its 2018 Annual General Meeting, the members resolved to outsource the kitchen services but retained part of the beverage services that are managed in-house. The kitchen services include food, hot beverages and juices while in-house beverage services comprise of soft drinks, water and alcoholic beverages.

A beverage is any kind of liquid item that can be consumed. Foods and Beverages are best enjoyed while networking and sharing with a friend or new people met on the course while playing together.

The kitchen services were awarded to Meals-on-Wheels (MoW) after a competitive bidding process and thorough evaluation by the previous Mancom. The Current kitchen services agreement between UGC and MoW runs out/expires at the end of February 2020 and will be renewed after a performance appraisal of the current contract period.

F&B sub-committee current members are; –

1. Patrick Kagoro – F&B Secretary
2. Bruhan Nassur – Member
3. Vincent Asiimwe – Member
4. Abe Luka – Member
5. Robert Kabega – Club Manager (Ex-officio)

The Sub-committee meets as and when the need arises and is attended by some of the directors of MoW. It is through these meetings that delicacies like Mongolian dishes on Ladies nights, outdoor open roasting of chicken/pork/beef skewers on club nights were introduced.

Challenges

A number of complaints were registered in 2019 which included but not limited to; –

• Delays in delivery of food orders
• Forgetfulness of waiters
• Tasteless ala carte dishes
• Worn-out and outdated kitchen equipment (gas cooker, ovens and fridges)

It is believed that these issues could have resulted in low turn-out at Hole 19 on most evenings with the exception of competition days. The impact of low turn-out affect sales of F&B and hence profitability.

The challenges notwithstanding, Meals on Wheels has provided to the extent possible excellent services at their lunch buffets where members and visitors alike enjoy the yummy traditional dishes, day in, day out. Meals on Wheels  has committed to continuous improvements in the al a carte dishes and have invested over UGX 3m in repairs of obsolete kitchen equipment. Several experienced chefs were consulted about the state of the kitchen and have recommended an overhaul of the kitchen more especially the equipment for better food production/output.  A questionnaire will be sent out to members in the future to appraise our services and get a feedback where improvement is required.  Routine inspections are regularly conducted to prevent food-borne disease.  In the meantime, a mobile snack facility is under consideration at the Starters House near Tee Box No. 1

Tips for players on F&B (what you eat may be affecting your golf score!)

It is prudent to eat right before, during and after a round of golf.  Making golf a unique game.  You play for 4 -5 hours where you burn calories and sugar levels may go down. Unlike other high intensity sports played for 1-2 hours, studies indicate that, you have to switch your focus on and off an average of 86 times per round and then perform precise physical action which depends on how well you have prepared for it. To choose the right shot, align correctly, pick the right club, read the greens, remember your strokes and those of your mate you are marking and then make a smooth swing requires mental sharpness and physical energy that you will not have if you have not fueled your body properly (https://golfstateofmind.com)

The best foods and drinks for golf – tips for eating right

Hydrate like the tour-pros

Drinking water keeps your mind and body working properly and is critical for optimal brain function and muscle performance.  Making sipping water at every Tee a habit to replace electrolytes (salts and minerals) lost through sweat as the round progresses.

Drink at least 300ml 10 – 20 minutes before your round.

Eat a pre-round meal at least 1-2 hours before your round.

Tiger normally eats grilled chicken or fish with salad and vegetables before a round of golf. 

You should neither be hungry nor full. If you are diabetic, avoid poor quality (starchy) carbohydrates that raise insulin levels and cause you to eventually crush and become lethargic.

In our case, a light katogo would be ideal.

Double-bogey drinks should be drank in moderation. These drinks include; –

• Coffee (with too much caffeine)
• Fruit juice (with too much sugar)
• Soda (too much sugar)
• Energy drinks (too much caffeine and sugar)
• Fried breakfast

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Golf humor (anecdotes)

• The only thing a golfer needs is more daylight – Ben Hogan

• The difference in golf and government is that in golf you can’t improve your lie – George Deukmejiau

• The only time my prayers are never answered is on a golf course – Billy Graham

• A young man and a priest are playing golf together. At a short par-3 the priest asks, “what are you going to use on this hole my son?’

The young man says, “An iron father, how about you?”

The priest says. “I am going to hit a soft 7 and pray”.

The young man hits an iron and puts the ball on the green. The priest tops the ball with his iron and dribbles the ball out a few yards.

The young man says, “I do not know about you father, but in my church where we pray we keep our heads down!”

Rhoda Kimera

F&B SECRETARY