16 APRIL 2004
For example, one of its walls should be visible from the entry and dining area, including an ample
amount of display areas to expose its contents to people in the Clubhouse.
The dining spaces will be the largest spaces in the facility and will dominate the Clubhouse. Along
with the golf shop, their character will give the Clubhouse its identity and hence should be
welcoming and of high quality. They should be multi-function spaces designed for seated dining,
reception, or special function spaces. They should also be designed to offer views of the golf
activity. For example, the dining spaces could be conceived of as a lodge space a large, high
ceiling area with divisions made only by glazed walls and sliding partitions. The food service counter
should be secondary, visually subdued by being placed under a soffit or having a screen to conceal
it when not in use.
The Clubhouse activities should be thought of as casual in character. In this sense, the facility
should be conceived of more as municipal golf course clubhouse, rather than a traditional country
club. For example, the Golf Clubhouse generally will not provide fine dining, bar lounge activities, or
locker rooms with card playing areas.
Fig.3-3: Facility Organization Diagram
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