Specifications include, but are not limited to: 1.High quality culinary products, meals, and beverages for the restaurant, bar,lounge and on-site catering service for the golfing community and the general public at a reasonable price and in sufficient quantity.2.A high quality and pleasant system of product and service delivery, and associated sanitary disposal.3.An aesthetically pleasing atmosphere of product and service delivery, and related sanitary disposal.4.A clean, sanitary, and healthy system of physical plant maintenance & operations which conform to all City, County, State, and Federal building, food service,restaurant operations, malt beverage/liquor dispensing regulations, and health codes. 5.A food, beverage, and concession service level which maximizes the patronage of the golfing community and general public.6.An experienced operator who can order, purchase, dispense, inventory, track,control, and handle the waste stream of all products, materials, and supplies involved in the 19 the Hole Restaurant, course concession, bar/lounge, and dining room service and maintenance functions.
