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OPERATING STANDARDS <br />Continued <br />Food and Bavaraga Standards <br />1.Menu Expansion. An increase to current food and beverage options may be warranted once the <br />clubhouse renovation is complete. Any additions to the menu will be kept as simple as possible in <br />order to achieve timely service, consistent execution of quality, and minimized inventory costs. <br />Food Quality. Preparation and recipe policies will be developed and strictly adhered to. Staff will <br />be trained in ail aspects of handling arid preparation to deliver a quality pr«iduct for our customers. <br />3.Sanitation. Sanitation procedures will be irtstituted exceeding all health department guidelines. A <br />minimum of one (1) employee will receive certification in sanitation rrtanagement. <br />Alcohol Service Control. The safe service of alcohol will be stressed as both an ethical and legal <br />consideration. Alcohol service control will be the responsibility of all employees. Specific training <br />in this area wiO be marKfatory for all employees serving alcoholic beverages. <br />Golf Course Maintenance Standards <br />1.Greens. All greens will be mowed daily with a reel type mower at 1/4“ or less. Mower settings wiD <br />be checked daily to insure proper and consistent heights of cut as per specifications set by the <br />manager. Mowing direction will be changed daily. All cfippings from greens and tees will be <br />removed unless otherwise directed. Cup positions on every green will be changed at least three <br />(3) times per week. Missing flags, hardware, and flag poles will be repaired accordingly. <br />2.Tees. All teeing areas, will be mowed three times per week with a reel type mower at 8/16T or less. <br />Tee markers will be changed on a daily basis. Worn and damaged turf areas will be repaired as <br />they occur by overseeding or resodding. All ball washers will be filled to proper levels weekly. <br />3.Fairways and Roughs. All fairways will be mowed wKh reel type mowers at 3/4" two times per <br />week. All rough areas will be mowed one time per week. <br />4.Aerification. Core aerification for all greens will be executed annually the seoorvl or third week of <br />September. Tees will be aerified at least once per year as traffic patterns dictate. <br />5.Topdressing. Greens will be top dressed twice annually or more frequently as needed. Tee <br />surfaces will be top dressed once annually or more frequently as needed. <br />6.Integrated Pest Management Program. Treatment for control of insects, disease, weeds and <br />other pests will occur on an as needed basis. Non-chemical controls will always supersede <br />chemical controls. <br />7. <br />8. <br />Fertilization. Fertilization will occur according to the annual schedule set by the golf manager. <br />Im’gation. Water distribution will occur as required to maintain adequate moisture for optimum <br />growth and suitable playing conditions. Soil moisture content will be monitored in various areas by <br />soil probe or other appropriate means. All components of the irrigation system will be maintained <br />in good repair and will conform to all related oodes and regulations at all times. <br />9.Cleanliness. Removal of all trash and recydi^ from receptacles wiD occur on a daily basis. Alt <br />maintenance employees will strive to maintain a clean. Utter-free goH course and clii)house area. <br />------------..... r. ..