| 1. |
The Golf Clubhouse should be located to achieve three goals: control and support the activities on the course; support the activities of the golfers; and be an amenity for the base, especially by providing a good quality, convenient food service option. |
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True |
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False |
| 2. |
The Clubhouse should make food service and dining conveniently accessible to golfers at mid-round, between the ninth green and tenth tee and to golfers finishing their rounds, coming in from the 18th hole. The sitting should assure that there are good views of the course from the dining area. |
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True |
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False |
| 3. |
The Clubhouse has two principal kinds of patrons: golfers and diners. Other visitors, such as shoppers and special function guests, should also be considered. The Clubhouse layout should accommodate the sequences of activities for various types of users. |
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True |
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False |
| 4. |
The golf cart staging area will be used to park carts for access by golfers at the beginning of their play and for returning their carts at the end of play (usually after dropping off their clubs at their cars). |
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True |
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False |
| 5. |
The Golf Clubhouse serves as an entry point to the golf course for golfers and as a destination for patrons who come to dine and attend special functions. The location of the entry is a key to the organization of the overall circulation of the site and facility. |
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True |
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False |
| 6. |
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. |
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True |
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False |
| 7. |
____________________ represents the Food Service /Area Space Relationship Diagram. |
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Figure 3-3 |
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Figure 3-4 |
| 8. |
_______________ gives a detailed aspect of the dining capacities. |
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Table 3-1 |
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Table 3-2 |
| 9. |
The Golf Shop Space Relationship Diagram is represented in ___________________. |
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Fig. 4-1 |
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Fig. 4-2 |
| 10. |
The control counter will be the central control for the golf course and for the golf shop. It will have workstations for controlling these two operations, including computers to schedule and control the use of the golf course and cash register with point of sale controls. |
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True |
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False |
| 11. |
When the Clubhouse is open, the dining room is used for open dining for all patrons. It will also be used for special functions in the small and medium sized Clubhouses, but will be open to patrons at all times in the large facilities, even when the largest functions are taking place. |
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True |
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False |
| 12. |
The interior dining spaces of the small Clubhouse do not accommodate seating for a full tournament (seats for 144 patrons). In such cases, a patio should be provided that could accommodate such an activity more economically, if warranted. The kitchen would be sized for both grab and go and a la carte food service, including a “grab and go” service window for golfers outside. |
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True |
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False |
| 13. |
The dining spaces of the______________ size Clubhouse should be large enough to provide for a full tournament of 144 patrons if both the dining and function spaces were combined. The food service should be the same as that in the small Clubhouse, except that the food service areas should then provide service to a larger number of patrons. |
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Medium |
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Large |
| 14. |
The Golf Clubhouse is likely to be a single story building with most rooms close to the exterior walls. Its rooms will have differential loadings and will be operated on different schedules. |
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True |
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False |
| 15. |
Figure 5-2 represents the plan for a large clubhouse. |
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True |
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False |
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