| Summary: | The truism is that training contributes to employee growth and satisfaction but how does it impact on service quality? The objective of this study was to examine the relationship between human resources, employee productivity and sustainability within the golf club sector of the hospitality industry. The study aims to dispel the idea that training is not essential for both employee and organisation. The study used a mixed method approach with both quantitative and qualitative data to establish resource efficiency
within golf clubs to ensure sustainability. Firstly, the questionnaire to the club managers provided data about the general human resource and employee information. Secondly, the interviews established the resources necessary to satisfy the needs of the members, which assist the clubs to remain sustainable.
Training remains a necessary part of employee retention and staff development but also contributes to improved service quality. The retention of members and employees satisfies the aspects of economic and social sustainability, as there is an improvement in the business finances, as well as a positive impact on the community. The study reconfirms the necessity to upskill employees. Training is viewed as an incentive to the employee but contributes to the sustainability of the clubs because productivity
and service quality is improved.
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