16 APRIL 2004
Provide air circulation space for the compressor units.
Provide conduits and drains for the evaporator coils.
Provide a light level of 30 FC, or per manufacturer's standards.
The delivery area is a gateway to the food service operation and should be controlled by the
food service manager. The manager will be responsible for tracking the inventory by
overseeing deliveries and being responsible for security. Hence, the delivery area is where
daily management functions will be conducted, including (for the medium and large facilities)
a time management system station for employees.
Relationships and Character:
This area should be central to all major functions within the food service area to allow for
receiving and management functions.
Dimensions and Furnishings:
The manager should have a lockable office, with a minimum area of 60 square feet.
A desk, chair and filing cabinets are the primary components of this space.
A safe should be provided for protection of money earned daily.
The area should also have a time management system station controlled by the
manager for employee check-in.
The delivery area in medium and large facilities should have a lockable area for
storing items that will be taken elsewhere in the Clubhouse.
Refer to Chapter 6 for technical details for food service areas.
Provide electrical outlets and telephone at the manager's office.
Provide a data port for point-of-sale information to keep track of the inventory and
linked to the system used at the serving counter.
Provide 50 FC for lighting.
Consider installing insect control fans at the exterior doorway.
See Chapter 6 for specialized requirements.
There are three types of support spaces for the Golf Clubhouse: Toilets/Lockers/Changing,
Custodial/Storage, and General Circulation. The specific requirements for their design are
described in the following sections.
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