16 APRIL 2004
Provide storage space for added seating, buffet serving equipment, and seasonal
Dimensions and Furnishings:
Provide circulation space in the serving counter area, at least eight feet wide so that
patrons accessing the counter do not interfere with dining activities.
Provide condiment kiosks and self-service beverage stations.
Provide 17.5 square feet per seat in the dining area for casual dining activity.
Provide a mix of movable, rectangular tables (including ones convertible to rounds) for
four seats, allowing them to be reconfigured for different events.
Provide space on the wall between the dining area and Clubhouse entrance for a
computer touch screen through which records of handicaps and scores can be
Provide access to television monitor(s).
Consider providing a fireplace or other focal point to give a casual atmosphere (such
as a lodge) to the facility
Provide patterned, spike resistant carpet where dining tables will be located.
Consider non-slip tile or other impervious surfaces where there is heavy patron
circulation, such as by the food service counter and in the entry areas.
Consider providing a high ceiling, such as a cathedral ceiling, with lower ceiling areas
for service spaces and possibly at entry.
Provide durable, attractive wall finishes, such as brick, wood, or painted or gypsum
wallboard with site-applied vinyl wall fabric. (Do not use prefinished wallboard.)
Provide incandescent lighting, utilizing adjustable accent lighting for dramatic effect.
Consider indirect fluorescent lighting in coves. Avoid conventional exposed
fluorescent lighting. An average lighting level of 30 FC is recommended.
See Chapter 6 for Specialized Requirements.
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