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I <br />M <br />they expanded upon the basic layout and carne up with a clubhouse <br />that they felt would be adequate to meet the needs of the <br />Sandridge Golf Club. The dining room is slightly larger and will <br />seat 60 people; there is more storage capacity; the kitchen area <br />is somewhat larger, as is the area in the pro shop. They liked <br />the basic traffic flow of the Vista Plantation clubhouse because <br />of the way the golfers would come in one door of the pro shop, go <br />past the counter where they would pay their fees, and then out <br />the door to play golf. On the other side of the clubhouse the <br />same basic thing happens as far as the food operation is <br />concerned. There is a pass-through window for outside service, <br />along with an outside door for those people who are just <br />interested in foodservice. The facility will seat approximately <br />60 people on the inside and there is a large, covered porch where <br />people can get a sandwich or a drink or just watch the golfers. <br />If the dining room needs to be expanded in the future, it could <br />be done by enclosing this porch. The clubhouse is definitely set <br />up to be a two -person operation, one for the pro shop and one for <br />the snack shop, and he.did not feel it is conceivable to design <br />the clubhousne to`operate under only one person. Commissioner <br />Bird encouraged the Board to accept this design and authorize <br />staff to go to bid on the kitchen equipment for the clubhouse. <br />Chairman Scurlock stated that he recognized the design as <br />that of Vista Plantation's and was concerned about the traffic <br />flow between the pro shop and the snack shop. He noted that <br />during portions of the day at Vista Plantation they have only one <br />individual responsible for the whole facility and at times have <br />had to lock the doors to keep someone from coming in and removing <br />merchandise from the pro shop. He was also concerned whether the <br />clubhouse is in keeping with the golf course itself, which is a <br />professional course. He realized there are constraints in the <br />$250,000 but he just wanted to make sure that if we go ahead and <br />build that building on that prime site, that it doesn't become a <br />maintenance building of some sort a few years down the road when <br />67 <br />T 2 11986 Booz 66 FaE 178 <br />