16 APRIL 2004
The golfers use the Clubhouse as a point of entry to the course. A common sequence for
golfers is (with numbers as noted in Fig. 2-1):
1. drop off their passengers and clubs;
2. park their cars;
3. check in at the control desk (usually in the golf shop);
4. pick up their clubs and carts; and
5. proceed to the first tee.
In addition, at the end of their rounds, they will want to return their clubs to their cars in the
parking area before returning their carts.
Golfers on the course may want to have a quick snack after they have completed nine or
eighteen holes. For this purpose, they should have easy access to the food service and
dining areas from the 9th and 18th holes.
Golfers should have the option to obtain convenient food service, "grab and go," which
provides a limited menu of prepared foods. Such service should be available both within the
Clubhouse and from outside through a window (protected by a canopy). This "pick up"
window should be conveniently accessible to both golfers and food service personnel. This
service should be located (as shown in Fig. 2-1) near an area where golfers can eat outside,
such as on a dining patio. (Inside, the food service area should have a service line for "grab
and go" service that is separate from the a la carte orders that other dining patrons may be
The main approach to the Clubhouse should work for patrons coming for dining, attending
special functions, or shopping at the golf shop. The main entrance, drop off area, and parking
should be designed to serve them as well. As a marketing technique, Clubhouse patrons
should be exposed to all of the activities of the facility, especially the golf shop.
The peak loading time for the Clubhouse will be when golf tournaments are held. If parking is
sufficient to support the Clubhouse staff and patrons at that time, it will work for most other
occasions. For tournaments, parking should be provided for golfers, dining patrons, and staff.
To calculate the amount of parking, provide one space each for 75 percent of tournament
participants (assuming 72 persons per nine holes), add one space for each dining seat
available for other patrons at tournament time, and add one space per Clubhouse employee.
These figures should be modified based on local conditions such as the pattern of use of
cars on base or a reduction for shared parking in the vicinity.
Examples of the number of spaces that are likely to be needed will range from 120-130
spaces for a small Clubhouse serving 9 holes, 150-160 spaces for a medium size Clubhouse
serving 18 holes, and 190-200 spaces for a large Clubhouse, also serving 18 holes. The
facility capacities on which these examples are based are detailed further in the guidance
The Clubhouse and access drives should be designed to meet Force Protection Standards
as per Unified Facilities Criteria UFC 4-010-01. The Clubhouse will have to be kept 25
meters (approximately 82 feet) from the closest car parking and drop off places. Within this
perimeter, movement and storage of golfers and their equipment will be permitted and can
take place with the aid of golf carts and golf bag storage areas.
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