UFC 4-750-01NF
16 APRIL 2004
In the development of the interior design, a theme should be established for the Clubhouse. The
theme should support the high expectations that patrons will have for the Clubhouse environment,
reflect the traditions of the locale, and reinforce the golf and dining activities that take place in the
Clubhouse. It is highly recommended that Comprehensive Interior Design (CID), which includes
Structural Interior Design (SID), be made an integral part of the design process. The finishes in the
patron spaces particularly the golf shop, general circulation, and function/dining areas shall be
of high quality and durable materials. The kitchen area finishes should be designed to maintain
sanitary conditions. The service areas shall be constructed of durable, utilitarian materials with
fittings designed to support the specific functions.
3-4
Food Service
The Clubhouse should contain three types of food service: (1) golfers pick-up ("grab and go"), (2)
casual a la carte (dining room), and (3) catered functions.
1. The "grab and go" food service will consist of a limited menu of pre-prepared foods. Such
service will be provided both from an interior counter and from a sheltered exterior window for
golfers (the window should be readily accessible to both the ninth hole and tenth green).
2. The a la carte menu will be more extensive, with cooked to order items common to fast food
outlets and cafes. It should be served from an open counter that also dispenses beverages,
including alcoholic and non-alcoholic drinks.
3. The service for catered functions will often be related to golf tournament activities. Hence, the
menu will be casual, with some food preparation possibly being done outside on a terrace
(such as a barbecue). The food preparation area will be limited, especially in the smaller
facilities so that if a more formal dining menu is needed, food will be catered from an outside
source.
Figure 3-4: Food Service /Area Space Relationship Diagram
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