16 APRIL 2004
Food Service Area
The food service shall be casual and of three types. The types will include "grab and go" (fast
service permitting take out), a la carte dining (from a menu restricted to caf style dining), and
casual catered service. For golfers, "grab and go" service will be offered through an outside window,
accessible without needing to enter the Clubhouse. For open dining, the food will be self service,
food being ordered, picked up, and paid for at a counter, both in "grab and go" and a la carte lines.
Special functions will have buffet food service and may often involve on-site food preparation such
as barbecue. Facilities should also be provided for outdoor food service, particularly for tournament
banquets. For such purposes, provisions should be made for supporting large outdoor grilles and
portable smoker units. Consideration should also be given for preparing local food specialties.
4-4.1 Food Service Counter with Pick-up Window
The cooking and service counter with pick-up window will be the primary production area for
both the "grab and go" and a la carte styles of dining. All hot food production and beverage
service will be generated in this area. This will be designed as a "Display Cooking" style of
service, where guests can watch their food be produced. Smaller Clubhouses could relocate
cooking to the preparation area and pass food through a window into the cooking serving line
"Grab and go" service will be provided both at the pick-up window and at the counter inside
the Clubhouse. In larger facilities, the point of sale system that serves the pickup window
should be positioned so that it serves the inside counter as well. This arrangement will permit
serving a second line inside that gives priority to the customers in need of quick service, such
as the golfers who are in the midst of play.
Relationships and Character:
Provide access to the food preparation and storage areas.
Provide good visibility from the dining room.
Beverage service should be central to the grab and go pick up counter and the
cooking line pick up counter. Beverages include soft drinks, draft beer and bottled
beer, wine, and liquor (miniatures).
Located adjacent to the counter should be a condiment station. This station should
function as the area in which the customer can get any cold toppings or condiments,
napkins and utensils.
Dimensions and Furnishings:
Aisle width in the serving area should be a minimum of 4'-0" and a maximum of 5'-0".
Provide 24" wide overhang on the front counter for food placement.
Allow a 3'-0" to 3'-6" depth for equipment, on both the cooking battery side and the
Allow a 2'-6" to 3'-0" depth for counters and undercounter equipment.
The overall length of the serving area should be between 28'-0" to 30'-0".
Larger facilities will require additional point-of-sale systems.
Allow for clear counter top space for display racks for snacks, chips or cookies.
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