2020 National Food & Beverage
  Management Conference
  March 7-10, 2020
  Toronto, ON

 

Welcome to the 6iX!

 

The CSCM 2020 National Food & Beverage Management Conference "Awaken Your 6iX Sense" will be held from Saturday, March 7 to Tuesday, March 10, 2020 in the heart of downtown Toronto, Ontario. The conference will feature an array of speakers, offering valuable knowledge on industry-related topics that will reflect the continued excellence in professional Club management. The program will also include an exciting pre-conference CMI course.

Beyond the great education are the networking opportunities and visits to some of Toronto’s finest clubs that will include The National Club, The Toronto Hunt, the Toronto Club, and Rosedale Golf Club. The culinary and beverage experience at these fine clubs will be second to none.

New and exciting for this national conference will be the implementation of a conference app.  Make sure you download this app in advance of the start of the conference to see all the up-to-date plans. This will allow you to review the fees, program-at-a-glance, details on speakers, dress codes, and much more.  You can also find information on travel and accommodations for Toronto including the Sheraton Centre Toronto, which is our host conference venue.

The program-at-a-glance offers more details on all of the conference events. Don't forget to review the conference feesconference information, and details on conference speakers. You can also find details on travel and accommodation, and general information

Greet past friends and meet new ones as we all learn, socialize and dine together in the 6iX!

Many thanks to the following individuals for their time, efforts, and contributions to the planning of this conference:

  • Paul Bussiere, CCM, Ladies' Golf Club of Toronto
  • Kumar Ramjoo, CCM, Maple Downs Golf & Country Club
  • Chris Serré, CCM, Rosedale Golf Club
  • Lisa Noonan, CAE, Ontario Branch Administrator

CSCM 2021 National F&B Management Planning Committee - Vancouver

  • Natasha Babic, Shaughnessy Golf and Country Club
  • Alex McNeill, Capilano Golf and Country Club
  • Stephen Wright, Shaughnessy Golf and Country Club

Yours truly,

Jason Meier
General Manager 
The Oakville Club
Conference Co-Chair

Jermaine Brissett, CCM
Clubhouse Manager
Oakdale Golf and Country Club
Conference Co-Chair


Registration is now open!

Information on various sponsorship options can be found in this Sponsorship Prospectus

Details on the conference can be found below.

On behalf of the National Board, it is my honour to welcome you to the 2020 National Food & Beverage Management Conference – “Awaken your 6iX sense”. The Ontario Branch welcomes you to Toronto, Ontario's capital city, and of course, our national CSCM office. For the first time the CSCM has moved into the digital age, and has developed an app for this conference.

The program, based on “sensory” learning, looks fantastic. I trust you will have an opportunity to enjoy some of the culture and the local food and bar scene here during your stay. No visit to Toronto is complete without a trip up the CN Tower, a visit to the Distillery District, or for the foodies, a stroll through the St. Lawrence Market.

The educational program is packed with dynamic speakers, including CSCM’s own Richard Arnold, CCM; Jennifer Huether MS – Canada’s first female Master Sommelier; and Robert Sereci, CCM – General Manager at the world-renowned Medinah Country Club. They will provide us with insight on their successes as long-time industry experts, examine how to deliver unique experience for your members, talk about creating an environment for innovation, and provide us with their vision into excelling in club leadership.

A great deal of credit goes to the Conference Co-Chairs – Jermaine Brissett, CCM and Jason Meier (2019 CSCM Club Manager of the Year) and the Host Committee for their efforts and enthusiasm to provide you with four days of stellar education. You will also be given plenty of opportunity to enjoy several unique networking events hosted at four of the city’s most distinguished clubs. Thank you to the host clubs for opening their doors to our colleagues.

Thank you to our National Office team for their leadership and assistance in making these conferences the highlight of the winter calendar. Special recognition to our Corporate Partners and other contributors for their generous support of the conference again this year.

Please be sure to visit their tabletop displays on Monday and spend some time with our sponsors during the conference to find out what more they can do to help you and your club for the coming year.

I encourage you to use all your senses while at Conference - find some time to see your friends from across the country, listen to dynamic speakers, taste your way through each club, find some special touch-points during your downtime, but also take time to reach out to meet new colleagues (sadly I could not come up with a smell metaphor). Use this time away from your club to step back, reflect and recharge your batteries and most of all, consider the essential tools that have made you professionals in our wonderful industry.

Thank you for attending the 2020 National Food & Beverage Management Conference! This is your time to come together, get educated, share ideas, and have some fun, before heading back to put your senses to work at your Club and local community for the coming season!

I look forward to welcoming you to Toronto.

Trevor Noonan, CCM, CCE
President, CSCM

CSCM Active/Associate or CMAA Members

  • Full Conference Registration (includes all Education Sessions and Social Program Package): 
    • Advance (before January 24, 2020): $875
    • Regular (after January 24, 2020): $1015
  • Daily Education Sessions Only
    • Sunday: $475
    • Monday: $475

CSCM Alumni/Honourary/Faculty/Student/Inactive Member

  • Conference Education Only
    • Regular: $300

Non-Member

  • Full Conference Registration (includes all Education Sessions and Social Program Events)
    • Regular: $1065
  • Daily Education Sessions Only
    • Sunday: $525
    • Monday: $525

All Other Event Options

  • Social Program Package: $425

Clubs with four or more full conference registrations, please contact Susan Rock at srock@cscm.org.

Payment Option

  • Cheque
  • Credit Card (subject to a 2.5% processing fee)
  • Electronic Funds Transfer

Payment Policy
In order to attend the conference, CSCM must receive full payment by March 7. Payments made prior to February 21 can be paid by credit card, invoice, or Electronic Funds Transfer (EFT). Payments made after February 21 can only be paid by credit card either through your CSCM profile or by contacting the CSCM National Office at 416-979-0640.

Cancellation Policy
Cancellations for all event registrations must be received in writing by no later than February 21. Cancellations for Full Conference Registrations received by this date will be refunded the conference registration fee less a $300.00 (plus HST) administration fee. Cancellations for all other events received by this date will be refunded the event registration fee less a $50.00 (plus HST) administration fee.

Cancellations received after February 21 cannot be refunded.

The Program-at-a-Glance is available to download and print. 

Learning Objectives
Upon completion of this educational program, participants will be able to:

  • Define service excellence;
  • Identify emerging food and beverage trends;
  • Discuss the biggest challenges facing the club industry;
  • Review key learning concepts that will be applicable to practice.

Conference Program
Members who register for and attend the CSCM 2020 National Food and Beverage Management Conference will be awarded four Association Activity Credits. Education credits are awarded on the basis of one credit for each 60 minutes of education time. Breaks are not included. An evaluation form must be completed and submitted for each session in order to be eligible for the credit(s). Participants must be present for the full session to receive credit. There are a total of 14 National Education Credits possible if you attend all sessions. An additional six credits are available for those attending the optional CMI course and must successfully complete the quiz at the end of the course.

Social Program
The social events are included in your Full Conference Registration. Additional tickets may be purchased online.

  • Saturday, March 7 - Welcome Reception at The National Club

    Let’s start the conference at one of downtown TO’s most prestigious Bay Street private clubs!
    Founded in 1874, The National Club combines a warm and elegant heritage charm with a contemporary, modern aesthetic of today. A designated historic site, the current clubhouse was built in 1907 and attracts leaders from sectors such as banking, insurance, marketing, law, finance, and the ever-growing technology sector, The National Club is representative of the business world today. With unparalleled service and staff, members are treated to world-class events and experiences, exquisite fine dining and a home-away-from-home in the heart of the city.

     

  • Sunday, March 8 - The Toronto Hunt

    The next club visit will be an “edge of the city” experience with a spectacular setting and unrivaled vistas on the bluffs overlooking Lake Ontario. Established in 1843, by British Army officers of the Fort York garrison, The Toronto Hunt acquired its first permanent home in a rural area east of the city between Kingston Road and the waterfront in 1895. The Toronto Hunt is a private club owned exclusively by its members and incorporated in 1930. A long history of standing traditions, with an unwavering high level of pride in membership, The Toronto Hunt is a hidden gem in the heart of the city.

     

  • Monday, March 10 - Gala Evening: Reception at the Toronto Club and Dinner at Rosedale Golf Club

    Founded in 1837, the Toronto Club is a private business and social club, and the oldest private club in Canada (third oldest in North America). Located at 107 Wellington Street West (at York Street), the building was designed by Frank Darling and S. George Curry in 1888 and opened in 1889. The clubhouse was recognized as a heritage property by the City of Toronto in 1984 and by the Ontario Heritage Foundation in 2002. The facilities include four lounges, a formal à la carte dining room, and five private dining rooms. Membership at Toronto Club is by invitation only, is completely gender-neutral, and consists of many of Canada’s leading CEOs and professionals. The Club is strictly for members and their invited guests. The Club is an oasis of understated elegance, refinement, good manners, civility and decorum. The Toronto Club is known for its excellent food and wine, and its highly professional service provided by its stable, well-trained and dedicated long-term staff.

    Continuing the gala evening will be dinner at Rosedale Golf Club. The Club was established in 1893, under the name of the Deer Park Golf Club, and for two years played over a nine-hole course in Moore Park. The name of the Club was changed to Rosedale Golf Club in 1896 and the course moved north along the Don River to its current site in 1909-10. Considerable alterations were made to both the course and club house in the succeeding years as the Club's membership experienced a steady increase. In 2015, Rosedale members were welcomed into a new multi-million dollar club house facility. And in 2018, Rosedale’s celebrated its 125th anniversary, recognizing its long history and many members.

Amplify Your Club's Communication - Vincent Phipps

Saturday, March 7 9:00 AM – 4:00 PM 6 Education Credits; Competency = Interpersonal Skills

Presented by: Vincent Phipps, a communication coach for club professionals

Club Management Institute (CMI) courses are required as part of the international certification program to become a Certified Club Manager (CCM). The successful completion of a quiz at the end of a CMI is required.

Presentation Description

When members and staff leave a club, they are not really leaving the club; instead, they are often leaving a toxic environment or feel as if they are unappreciated. Dealing with defensive people at your club can be inevitable. When you acquire the skill of controlling emotions and mastering the art of establishing rapport, you gain the ability to resolve conflicts at your club with staff, guests, and members. Eighty-two percent of club confrontations are caused by a lack of interpersonal communication skills. Learn the art of how to address club communication challenges with poise and professionalism. This topic addresses the fundamentals of listening, responding, correcting with accountability and reducing club defensiveness.

Learning Objectives

  • Develop and maintain a solution-oriented approach to addressing interpersonal challenges at the club.
  • Improve club listening by 30% to reduce mistakes and learn four ways to confirm understanding.
  • Reduce the emotional defensiveness of staff, guests, and members using six ways to establish rapport.
  • Adapt to the personality style of the key people at your club to improve communication efficiency.
  • Correct problems with clarity and accountability to resolve club issues reducing conflicts.

Vincent Phipps is a communication coach for club professionals. Vincent’s passion is helping club professionals improve their communication, leadership, presentation, conflict resolution, and customer service skills. Vincent is the Attitude Amplifier due to his high energy, content-rich material, and interactive presentation style. He has facilitated education sessions for the past 23 years, selected to present multiple times at CMAA Conferences, and is a subject matter expert for the CMAA Online University. Vincent’s speaking experience with private clubs, state and mid-management conferences, the Leadership Legislative Conference, and his writing for Back of the House Magazine and the club industry blog, At Your Service, will ensure that this session will be highly relevant, practical, and important for Canadian club professionals.

Fees

  • Member
    • Advance (until January 24): $575
    • Regular (after January 24): $750
  • Non-Member
    • Regular: $800

Please note that a separate fee is required to register for the CMI course scheduled all day on Saturday March 7, 2020.

Sunday, March 8

8:15 AM - 9:15 AM Opening Presentation

Power of Mindfulness – Mentalist Duo
Presented by: The Evasons

This mind-reading duo has performed in over 35 countries across the globe and made numerous TV appearances on major networks like NBC, FOX, CBS, CW Network, Discovery Channel and Netflix. They have performed at the World Famous Magic Castle in Hollywood and at the Great American Comedy Festival in the Johnny Carson Theater. The Psychic Entertainers Association gave them its most prestigious award for distinguished professionalism. They were also the first recipients of "The Mentalism Award" from the Milbourne Christopher Foundation and the only mentalists ever to receive the "SARMOTI Award" which legendary magicians Siegfried and Roy present to their favourite act in Las Vegas.


9:15 AM – 10:15 AM Education Session 1 Education Credit; Competency = Interpersonal Skills

Club Communication without Club Confrontation
Presented by Vincent Phipps

The learning objectives for this session will be to show appreciation to your club’s key people by giving compliments that validate their contributions, and to avoid common mistakes when striving to improve communication skills.


10:30 AM – 11:30 AM Education Session 1 Education Credit; Competency = F&B Management

The Future of Culinary Cannabis
Presented by: David Brott

The Future of Culinary Cannabis is complicated. There are serious stigma and legal issues standing in the way of culinary cannabis, but paradoxically a remarkable opportunity. Like wine, there are thousands of varieties of cannabis – and infinite untold pairing combinations. This presentation will explore cannabis as an ingredient. What it is, how to activate it, how it works with the human body, and how to use it responsibly, effectively, and legally in Canada.

The learning objectives for this session will be: to examine the rich potential of culinary cannabis as a healthy alternative to alcohol; to evaluate the opportunity for pairing cannabis as a new ingredient in the kitchen; and to design a menu that will impress diners/members with a new experience that is intriguing, rewarding, and safe.

David Brott is an entrepreneur, with a background in media, information, and technoculture. He is the Co-founder and Director of the Culinary Cannabis Institute.


12:30 PM - 1:30 PM Education Session 1 Education Credit; Competency = F&B Management

Sensory Exploration of Beer
Presented by: Roger Mittag

This discussion will delve into the complexity of beer and how to evaluate beers objectively. We will explore the sensory profiles of a variety of different styles and then use this experience in a beer and food pairing exercise.

The learning objectives for this session will be: to identify food pairings for beer and to describe some of the complexities of beer that most people would not know.

Roger Mittag, the founder of Canada’s leading beer education company, Thirst For Knowledge Inc.® is one of the leading beer experts in Canada. He has delivered quality beer education since 1997 and is a consultant/educator to many breweries and restaurant groups, bringing his extensive beer industry knowledge and enthusiastic approach to their businesses. In 2009, he created Prud’homme Beer Certification®, a beer sommelier program (the first comprehensive online beer education program in the world). Roger is also a published author who contributes to magazines and books and has appeared on radio and television sharing his love of beer.


2:00 PM - 4:00 PM Education Session 2 Education Credit; Competency = Leadership

Empowerment, Positivity, and You!
Presented by: Patricia DeMers

A positive work environment is critical no matter how large or small the organization is. Everyone has a responsibility to do their best to create an environment where individuals truly enjoy coming to work and it starts at the leadership level. Leaders need to model a positive attitude, self-empowerment, and a drive for effective work relationships. They will understand that if they create an environment of motivation it creates self-empowered employees who are individuals likely to show pride in, and loyalty, toward the organization. No matter whether someone is a student working for the summer, or a part- or full-time employee, everyone should feel they work in an environment of positivity and self-empowerment. Leaders will see that using the knowledge from this session, they will have productive, happy, motivated employees and less absenteeism and turnover.

The learning objectives for this session will be: learning to lead effectively while understanding how to project a positive attitude; self-empowerment and ensuring others feel self-empowered as well; and creating an environment where morale is high, team productivity is abundant and employee absences and turnover are lowered.

Pat has over 30 years of experience in executive coaching, training design and development, recruiting, human resources management, soft skills training, performance management and more. She has held positions such as: VP of HR for an international consulting firm, Director of HR for a Canadian firm, Director of Sales for a worldwide corporation and President for a local training company. Pat has extensive experience facilitating for participants from every walk of life in both public and private sector businesses, and has worked with many associations. She is well known as a business professional who shares her experience, while making her sessions interesting and engaging.


Monday, March 9

8:00 AM – 9:00 AM Education Session 1 Education Credit; Competency = F&B Management

Creating Raves
Presented by: Richard Arnold, CCM

Providing ‘Service’ and providing ‘Hospitality’ are two different things but providing excellent Service and caring Hospitality is a winning combination that will have your Members rave about the experience so much that they have no choice but to return and recommend their club to friends. Private Clubs at the best of times can be chaotic, but with a few key pieces of structure, you can help your team work better together to improve the Member experience.

Sustain excellent service and caring hospitality to create raves with your members.

Learning Objectives:

  • Create unique member experiences by reading, interpreting, and responding to members’ behaviours.
  • Recover from problems and mistakes, making unhappy members your most loyal members.
  • Build systems and structures that will produce consistently good member experiences.

Richard has been in the hospitality industry for over 30 years, with a decade in private clubs. Having had the pleasure of working at one of the finest private clubs in Ontario, Richard is proud to now be the General Manager at the Earl Grey Golf Club in Calgary. Having been a General Manager with Toronto finest ‘service culture’ restaurants, Oliver & Bonacini, and attending Danny Meyer’s Hospitality Quotient, he is a dedicated student of Hospitality. Richard is a Certified Sommelier and has achieved the Certified Club Manager (CCM) designation from the Canadian Society of Club Managers.


10:00 AM – 11:00 AM Education Session 1 Education Credit; Competency = Human and Professional Resources

What the Fun?

Presented by: Clint Clarkson

At the end of the session, participants will be able to apply a few simple game-based tools to immediately improve the impact of employee training - therefore improving the return on investment for their training expenditures and, ultimately, the profitability of the club.

The learning objectives of this session will be to: identify potential levers where the application of training may improve profitability of their organization; conduct a gap analysis to identify the precise skills, knowledge or attitudes that must be the focus of training effort; and apply game-based tools in their employee training experiences.

They say you catch more flies with honey than vinegar… good thing Clint isn’t trying to catch flies. Energetic, passionate, and fun, Clint has a knack for pushing peoples’ buttons just hard enough that they can still like him. As a presenter, Clint would rather leave a room with 50 good friends and 50 seething enemies than 100 boring acquaintances. One thing’s for sure: you won’t leave bored. Clint believes developing great learning requires three things: conviction (to do it right), creativity (with what resources you have), and willingness (to take chances). He is obsessive about producing learning solutions that are creative and inspiring. Sometimes, that means letting a client know that what they’re asking for isn’t what they need. Sometimes, that means challenging them to dream bigger and want more. But most of all, it means being committed to results and helping learners succeed.


11:00 AM – 12:00 PM Education Session 1 Education Credit; Competency = Interpersonal Skills

Using Your Sixth Sense to Hold Supportive Conversations
Presented by: Beverly Beuermann-King

One in five Canadians will experience a mental illness at some point in their lives. That means that every Canadian has a family member, friend or co-worker who will struggle with a mental illness, yet most have received very little training on how to hold a supportive conversation. Silence about mental illness is costly and many who need help often suffer in silence. Reducing the stigma and promoting mental health start with education. This workshop promotes awareness and tips for addressing mental illness in a supportive, open and relaxed way.

Learning Objectives

  • Identify the common signs and symptoms that may indicate a mental health issue in the workplace
  • Utilize supportive strategies with those experiencing a mental health challenge;
  • Initiate effective and supportive mental health conversations using the four-part A-L-E-C model

For over twenty years, Beverly has used her S-O-S Principle™ with people and organizations who want to control their reactions to stress, build resiliency against life’s challenges, and live healthy, successful lives. As a stress and resiliency expert, Beverly is a sought-after media spokesperson and has represented high-profile brands such as Expedia.ca, TD Insurance and P&G. She has made over 500 television and radio appearances on networks such as City TV and CBC, and in national publications from the Toronto Star newspaper to Chatelaine magazine. She is a highly respected health and wellness speaker and is the author of Stress Out! 52 Weeks To Letting More Life In.

 


1:00 PM – 2:00 PM Education Session 1 Education Credit; Competency = F&B Management

Craft Beverage Panel

With the explosion of craft beverages, this panel discussion will include a selection of owners, operators, supplier agents and marketers. They will share what is on trend now and what they believe will be coming in the next wave. We will learn how club managers can take advantage of these trends to offer our members these products creatively.


2:45 PM – 3:45 PM Education Session 1 Education Credit; Competency = Membership & Marketing

Networking Nuggets and the Elevator Pitch
Presented by: Russ Dantu

This highly engaging and fun session will have attendees practicing the art of networking, learning how to effectively work a room, connect with the right people, ask the right questions and develop elevator pitches for different situations.

The learning objectives for this session will be to: incorporate 16 networking nuggets into your networking arsenal; formulate an effective elevator pitch; and learn how to disengage effectively.

Russ Dantu is a master networker. In the last 10 years, he has made over $1.5 million dollars as a direct result of networking. Each year, through networking, he meets new, potential clients and closes more deals. Most people fail when it comes to networking. Russ shows you how to make every networking event an opportunity to make money!


4:30 PM – 5:30 PM Education Session 1 Education Credit; Competency = F&B Management

Wine Education
Presented by: Jennifer Huether

Presentation Description

Learn about the exciting trends in the wine industry which you can adapt at your club. Jennifer will discuss the following areas and offer samples for several of them.

  • Lower/moderate alcohol wines
  • Sustainability-created wines
  • Rosé wines
  • Vegan-friendly wine
  • Natural and organic wines (including orange wines)

Jennifer’s love affair and studies with wine started over 20 years ago by taking an interest course at the local college. From there, she immediately leapt into the Sommelier Certification from ISG, graduating top of class, then Diploma of Wine from WSET, followed by the Advanced, and finally the Master Sommelier Exams - becoming Canada’s first female Master Sommelier in 2011, graduating in Dallas, Texas. Jennifer is now writing a book on plant-based food & wine matching and feels that this is the next huge wine trend. Jennifer has been integral in the Canadian and Ontario Sommelier Competitions, overseeing all technical aspects for the past several years and assisting with the Canadian competitions. She is an active teacher with the Court of Masters, and mentors several Advanced and Master Sommelier Candidates throughout Canada. Jennifer sits on the Board of Directors for Guild Somm and has helped popularize the site and membership throughout Canada, and spends a percentage of her time giving back to the wine community.


Tuesday, March 10

9:00 AM – 10:00 AM Education Session 1 Education Credit; Competency = F&B Management

Chef Panel Discussion

Presentation Description To include chefs from the GTA and beyond, this discussion will cover an array of topics from sourcing locally, incorporating best practices for in-house, hand-made and site grown products as well as getting member buy in for each.
10:30 AM – 11:30 AM Education Session 1 Education Credit; Competency = Leadership

Breaking with Tradition

Presented by: Robert Sereci, CCM

 

Presentation Description

How do you break from tradition while respecting the past? The “That’s the way we‘ve always done it” employee and member mindset is prevalent in private clubs and, as a result, many clubs have failed to take calculated risks and think outside the box, bringing innovation to a halt. Contrary to popular belief, the steps required to get buy-in on innovation is far more important than the innovation itself. Fortunately, there is hope. By following a certain process, you can mitigate the risks and move your club forward.

The learning objectives for this session will be to: create an environment for innovation, effectively communicate and sell your ideas, and identify the pitfalls of innovation and how to avoid them.

Twenty-seven years ago, Robert Sereci entered the hospitality field with a genuine desire to make a meaningful difference in people’s lives; both the people he serves and those he leads. Robert sees himself as a community builder within the club industry. His proficiency lies in his vision for positive change and embracing the trends of the future. Robert has a unique perspective that he brings to his leadership position in that he utilizes his business acumen to further develop clubs that are at a pivotal point in their growth potential. Robert enjoys the challenge of assisting his boards, team, and membership in embracing and guiding them through evolutionary change. Prior to Medinah Country Club, Robert most recently was GM of The American Club in Hong Kong, a 3,000-member club founded in 1925. In addition to being a CCM, Robert holds a degree in Hotel and Restaurant Management from Cal Poly Pomona and an MBA from Georgia State University.

The CSCM makes every effort to keep attendee expenses at the National Food & Beverage Management Conference, including registration fees and accommodation rates for the event, as low as possible. We work diligently to negotiate the best hotel rates and to make the best use of your registration dollars to keep the conference affordable. The CSCM encourages all participants to reserve a room at the Sheraton Centre; this supports not only the 2020 National Food & Beverage Management Conference, but also future meetings.

Accommodation

In the heart of downtown TO, the Sheraton Centre is within walking distance of trendy Queen St. W., the Art Gallery of Ontario, the Scotiabank Arena, the Rogers Centre, the iconic Toronto City Hall, and many, many local restaurants.

Please reserve your room with the CSCM 2020 National Food and Beverage Management Conference to avoid unnecessary attrition costs for the conference. The conference rate of $219 +HST single or double occupancy will be available until February 14, 2020 at 5:00 PM

Please note: Unauthorized housing companies known as “housing poachers” might contact you and identify themselves as being affiliated with the CSCM or the National Food & Beverage Management Conference. CSCM has no affiliation with third-party hotel brokers, and hotel reservations should only be made using the link or phone number provided on this page to ensure guaranteed reservations. 

Travel to Toronto

Dress Codes

Blue jeans/denim are not acceptable attire at any education session or clubs.

  • Education Sessions – Business Casual
  • National Club Welcome Reception  –  Business Casual
  • Toronto Hunt Club Visit – Business Casual
  • Toronto Club Reception & Rosedale Golf Club Gala Dinner – Formal business attire required. Men are required to wear a suit or a tailored blazer, or jacket and dress trousers with a collared dress shirt, neck- or bow-tie, socks, and dress shoes. Women are required to wear a tailored dress or suit, or a tailored skirt or pants with a dress blouse or sweater, and dress shoes.

Conference Bus Transportation

Transportation to the social events is included in your registration fee. Buses will leave promptly at the times indicated in the conference program. All other conference events are at the host hotel.

CSCM Membership

The CSCM is the national professional society for individuals involved in the club management profession in Canada. The majority of members are General Managers/Chief Operating Officers and senior staff of a variety of private and semi-private clubs. Membership also includes an increasing number of Assistant Managers, Controllers, Food & Beverage Managers, hospitality faculty and students. Of our approximately 565 members, over 70% are from golf clubs and/or country clubs, the remainder being from city clubs, recreation & leisure clubs, and sport, fitness, curling, and yacht clubs. Over 250 clubs are represented.

There are nine distinct categories of membership. If you are currently in a club management position, or are associated with the club management industry, you may be eligible for membership. For more information on membership and to download an application form, please visit www.cscm.org.

Certification: What is the CCM designation?

The Certified Club Manager (CCM) designation provides the recognition that an individual has achieved a certain level of competency based on standards set by the profession. It is awarded based on a process that utilizes club management competencies for an examination that tests a club manager’s skills and knowledge.

For more information on the Certification Program, visit https://cscm.org/education/certification.html.

The core competencies established for the club management profession are based on extensive research conducted by the Club Managers Association of America (CMAA).

 

 

Credits

Members who register for and attend the CSCM National Food and Beverage Management Conference are awarded four Association Activity Credits. National Education credits are awarded based on one (1) credit for each 60 minutes of education time. Breaks are not included. An evaluation form must be completed and submitted for each session in order to be eligible for the credit(s). Participants must be present for the full session to receive credit. There are 13 National Education Credits possible, if you attend all sessions. An additional six (6) National Education credits are available for those attending the optional CMI course and participants must successfully complete the quiz at the end of the course.

                     

 

Tabletop Exhibitors

The 2020 conference promises to highlight a variety of tabletop displays from ongoing supporters of the National F&B Management Conference and some exciting new suppliers. The list of sponsors will be updated as the conference date grows closer.

Information on various sponsorship options can be found in this Sponsorship Prospectus

Join CSCM social media networks!
#CSCMToronto2020

 

CanadianSocietyofClubManagers

canadian-society-of-club-managers

@CSCManagers

the_cscmanagers

Photographs taken throughout the event may be shared on CSCM social media and other publications. Please let us know if you would not like to participate.

Suzanne Godbehere, Chief Executive Officer

Susan Rock, Director, Professional Development

Ailsa Wang, Office Administrator

Melody Lau, Coordinator, Professional Development


CSCM National Office
703 Evans Avenue, Suite 202A
Etobicoke, ON M9C 5E9
T: 416-979-0640 | 1-877-376-CSCM
E: national@cscm.org www.cscm.org

 

Save the Dates!

  • January 27–31, 2020: BMI Club Management – Ryerson University, Toronto, ON
  • October 3-6, 2020: CSCM National Conference – Saskatoon, SK
  • January 25-29, 2021: BMI Leadership Principles – Ryerson University, Toronto, ON
  • March 6-9, 2021: CSCM National Food & Beverage Management Conference – Vancouver, BC
  • October 2-5, 2021: CSCM National Conference – Montreal, QC
 

Thank you to CSCM's Corporate Partners!