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Home My WebLink AboutNB 10 E. TUSTIN GOLF 04-03-89NEW B ~ INESS TO: HONORABLE ~YOR AND CITY COUNCIL FR0~: CITY ATTO~ SUBJECT: EAST TUSTIN GOLF COURSE Questions have been raised and concern expressed about the possibility that at sometime in the future limitations might be imposed upon the public's use of the golf course to be constructed in East Tustin which might cause it to be something other than a full public golf course. The East Tustin Specific Plan prescribes in Section 2.9 as follows :- Golf Course.. A prime focal point of the communtiy is to be an 18- hole golf course which is highly visible, and accessible to the public. This golf course is to be a high quality facility, to be developed and owned by a private operator. Direct visual frontage of the golf course from the major arterial roads which serve the community is to be provided but the precise layout of the course may vary from the configuration shown on the Land Use Plan, but will be consistent with Section 2.0. (Emphasis supplied. ) "Accessible to the public" could mean quite a few different meanings. In investigating conditions at various public golf courses, i.e., those open to the general public, including those which are owned by cities or ~ther public agencies or are on land owned by a public agency and leased to a private golf course operator (these latter two categories-should be the most "public" of public golf courses) we are finding a great variety of arrangements relative to access, including, 1) preferential star, ting times to members of a golf club established in connection with the golf course, 2) preferential green fees for members of the club, 3) certain days set aside for men, 4)' certain days set aside for women, 5) certain days or times when preferential starting times are given to men or women, and so forth. The Development Agreement between the City and the Irvine Company prescribes that "The Project shall include an eighteen-hole golf course, o~en to the Rublic, of at least 150 acres in size generally-l~-t~ area indicated as the conceptual location the (sic) Specific Plan" (emphasis supplied). Again the term "open to the public" could, considering the limitations that are imposed upon other "public golf courses" be something less than open equally to all members of the public at all times for the same fee. The Development Agreement also provides: Prior to construction, Develope.= shall submit a report detailing the ownership, planned operation of the course, design and layout and proposed-facilities to serve the court. · Enclosed is. a copy of the document submitted to the City relative to the planned operation of the course. If the Council has concerns that limitations on the public's use of the course might be reduced or circumscribed so that it would not be a wholly or completely public course, but rather that some persons or groups might have greater or better rights of use than the general public then perhaps this is a matter that should be addressed with the Irvine Company as soon as possible and some agreement reached with the company on this point. I am advised that representatives of the Irvine Company have indicated that the company has no thought about limiting the public's rights of use of the course, and if my understanding is correct, the company may be willing to enter into appropriate arrangements to guarantee the public's full right of use or otherwise satisfy Council's concerns. o City Attorney JGR: cas:R:A3/29/89 (3-4) Enclosure cc: WH )ira C - ibert Golf Inc. TUSTIN RAN_gH GOLF COURSE OPEI~,TION Tustin Ranch Golf Course will be the absolute best public facility in the state of California offering not only an outstanding golf course but a full service operation which will cater to non golfers as well. Golfers will have the benefit of a Ted Robinson designed course, which, although having all the excitement and challenges of a chanpionship tour course, will still allow the amateur golfer tO enjoy their round in under 4 1/2 hours. One of the finest range operations in California will be staffed with PGA professionals offering Private Lessons, Clinics and Club Fitting for all age groups and levels of play. Chipping greens and practice traps will be provided for public use. Golfers and Non Golfers wilI enJ'oy-the benefit of a full service food and beverage operation serving breakfast and lunch on the patios overlooking the spectacular waterscapes surrounding the 9th and 18th finish holes. As benefit and charity golf outings are held for the betterment of all area residents, Tustin Ranch ~olf Course will be a facility the entire community can be proud of as: Their Championship Country Club Exclusively Public Golf Course Pro(esslonals 2-"2 $. Ratnbow· Suite 218 · Las Ve.qas, Nevada 8917.8 · (702) :3.63-7303 - 1. Officers and Board of Directors of Jim Colbert Golf Inc. 2. Clubhouse Architecture Program Proposed Food and Beverage Service 4. Proposed Food and Beverage Menu 5. Proposed Catering Guide Golf Course Maintenance Philosophy C:IT"," OF TUSTiN .Jam~ Jt Colbert r. - Chairman Jim Colbert ii a 22 ye&r veteran of the PGA. Tour with eight tournament wins and over 1.5 million in career earnings. He receive~ a B.S. in Political Science from Kansa~ State Univ,~sity in 1964, From 1959 to 1964 Colbert worked at Manh~ttmn Country Club in Manhattan, Kansas, undem Ron Fogler, in various positions. including pro shop a~tendan~, golf course greens crew and bartender. From ~964 to 1966-Colbert was a Sales A~ent ~or Aetna Life Insurance Co. in Kansas City, Missouri. In ~966 he joined the PGA Tour and won his first tournament in ~969. In 1974, Colbert was elected to the first of four terms on the Tournament Players Bomrd of Directors, by his fellow players. As a director he participated in the development of the first Tournament ~layers Club in Jacksonville, Florida, and in many of the subsequent TPC Clubs across the country. In 1980 he fo~med Colbe~t-Fogler Golf Enterprises, Inc. [P~edecesso~ to Jim Colbert Golf, Inc.) with Ron Fogler to lease a L~s Vegas municipal golf course, renamed Las Vegas Golf Club. In ~982 he was elected National Vice president of the PGA of America. In 1984 he formed Desert Rome Golf, Inc. to lease a second course from Clark County, Nevada. He also formed Jim Colbert Golf, Inc. in 1984 to pursue future golf industry opportunities. .Jim Colbert has always been active with promotions and benefits within each community in which he has been involved. For example, after moving to the Tampa Bay / St. Petersburg area Jim helped start the J.C. Tournament which is a mixed team event featuring, the best players on the PGA and LPGA tour. Shortly after moving to the Las Vegas a~ea, Jim started the Panasonic Las Vegas pro-CelebritY Classic, the richest golf tournament in the world.. ~ Now that Jim is involved With ~he Tustin Ranch Golf Course project, he hopes, one day, to bring a major even% to this outstanding ~aclli%Y. With its breathtaking waterscapes, striking changes in elevations, clever bunker placement, undulating fairways, the challenge of cont°ured greens and the benefit of $~adium design, this course lends itself to an event of that caliber. 714 :::./,2 0?.25 C:I?"," ~'~F' TU~,TIN Ronald D. Fo~ler - Secre~arY_.~nd_T~easure~ (66) Fogler has been in the golf course management business since 1946. He is a former two-time National V~ce President of the PGA o.f America, a member of the Golf Course Superintendents Association of America, and an acknowledged ~xpert in clubhouse, food and beverage management and golf course operations, From 1943 to 1945, he was employed as an executive chef for Curtis Wright Corporation in St. Louis. He served in the U.S. Army from 1945 to 1945 and was in charge of food service in the Officers Club in Fort Riley and Leavenworth. In 1946 Fogler leased the Junction City Country Club food and beverage service in Junction City, Kansas, and managed the facility until 1958. In 1951, he became a Class A member of the PGA. In 1958 Fogler became head professional at Manhattan Country Club where he leased the food and beverage operations, owned and operated the golf carts and was General Manager of all operations. During this time, he designed and supervised the construction of three new golf shops, planned and rebuilt the entire Manhattan CC clubhouse, replaced numerous greens and tees and instailed an entire new automatic sprinkl~ng system for the course. In 1980, after 22 years at Manhattan Country Club, Fogler co-founded Colbert-Fogler Golf Enterprises, Inc. to lease the Las Vegas Golf Club. He was in charge of all operations, including the complete renovation of'the clubhouse, kitchen and bar as well as a long-range program of rebuilding the tees and greens on the course. In 1984 he co-founded Desert Rose Golf, inc., and Jim Colbert Golf, Inc. Today, Fogler is in charge of all renovation, construction and maintenance programs on the golf courses and reviews each acquisi~ion candidate for operational budget projections, market analysis and renovation requirements. Stephen D. _Lambert- - Senio~ Vice President Lambert has over seven years experience in the golf course operat&ons and development.with Jim Colbert Golf, Inc. Prior to Joining JCG, he served eight years as a United States Naval Officer, including six years as a fighter pilot and two years as a demonstration pilot with ~he Blue Angels' Lambert~received a B.S. degree from Oregon State University in !965, He became a U.S. Naval Officer upon graduation and served the next six years as a 'fighter pilot with 156 missions over ' North Vietnam and 235 aircraft carrier landings. He was ~5~ Z'B, ,-i~9 15:~Z~5 ~ 714 852 E~B25 selected to Join t;~e Blue Angels as a demonst~.ation pilot and... performed in the air shows over two years In 44 states and ~lght courtries in Europe. After completing his Naval career he joined DAVOL, a surgical supply company in a sales position in Detroit. Lambert was subsequently promoted to District Manager and moved to Cincinnati. He resigned DAVOL to enter the restaurant business in San Diego. He was Gene~&l Manager of a major Mexican restaurant in San Diego for six months and later designed, opened and operated two moderate-sized Mexican restaurants. Lambert had overall responsibility for menu design, employment, puTchasing, training and overall operational systems development. After two years he accepted an offer in October 1980 to join Colbert-Fogler Golf Enterprises as the General manager of Las Vegas Golf Club. Lambert has been involved in virtually all aspects of the operation of Las Vegas Golf Club and of the subsequent JCG courses. He has had responsibility for golf tournaments, club membership marketing, electric cart pre-maintenance, pro shop purchasing and inventory systems, tee time reservation systems, group outing coordination and annual budget preparation. In 1984, Lambert coordinated the renovation of Desert Rose Golf Course including the complete rebuilding of all tees and greens, fairway contouring, irrigation system overhaul, clubhouse and pro shop remodeling, cart building addition and cart path replacement. In 1985 Lambert was promoted to Senior Vice P~esident, and full partner in Jim Colbert Golf, Inc. During that year he moved to. Phoenix to operate 'the ThUnderbird Country Club under a two-year management contract. He turned this facility around in six months from losing over $100,000 per year to earning over $150,000 annually. Since June 1985, Lambert has been involved in the contract start-up phase of Meadowbrook Country Club in Tulsa, oK, San Dimas Canyon Golf Course in San Dimas, CA and the Highlands Golf Club in Hutchinson, KS. He is currently heading JCG's acquisition efforts. J~D~.K. Hu~hes - Controlle.~ Hughes has 14 years experience in clubhouse operations and financial management in the golf course industry. She began her career in the industry at Quail Hollow Golf and Country Club, in Zephyr Hills, Florida, and was subsequently promoted to Assistant Manager before accepting an offer in 1981 to Join Colbert-Fogler Golf En~erp~dses. Hughes helped design and operates JCG's~.omputerize~ accounting system that provides detailed financial analysis of each department in each JCG facility. In addition, Hughes manages all accounting personnel at each ~f the facilities and installs the accounting system at each new facility. Sales reports are generated daily, and income statements by department, course and consolidated are generated monthly. In December 1987 Hughes became a stockholder in JCG, ~onald D.. "B;t~h" Fogler ..,_~ice_.Presid~t (.3~[ · . Butch Fogler, Ron's son, has twelve years experience in the restaurant industry and seven years experience in golf course management. He attended Kansas State University and spent eight years developing properties for a national restaurant chain before Joining his father as assistant manager at Manhattan Country Club. Butch then opened a group of five restaurants in Houston prior to rejoining his father at Jim Colbert Golf, Inc. as General Manager of the Las Vegas Golf Club. While literally growing up on a golf course, Butch has learned each phase of the operation through "hands on" experience from bussing tables and washing dishes to waiting tables, bar- tending, short order and banquet cooking. He also worked with the maintenance of the electric cart fleets and driving range operations. Butch acquired invaluable knowledge for a golf course manager by having worked on the grounds crew for 6 years, knowing first hand how golf course maintenance is scheduled and performed. Butch has both supervised and worked on the construction of new greens, tees, irrigation and drainage systems. He has taken turf management and irrigation classes whenever possible to further his agronomical skills and currently holds a Commercial Applicator, Nevada Pesticide Certificate. This working knowledge has given Butch a unique understanding of the operation from all points of view. In 1987 he was promoted to Director of Operations with primary responsibility for operations at JCG's five current golf courses. Butch held bottom-line responsibility for each course in the current system with five general managers reporting to him. Butch prepared the "Policy and Procedure" manuals for each area of JCG golf course operations and through the use of LOTUS and S~HONY has set up computer programs for budgets, operation analysis and inventory tracking. In December 1987 Butch became a shareholder of JCG. Richard L. Campbell - Vice president Campbell is a former Director of parks and Recreation for the City of Las%Vegas and a former head prep football coach in Las _Vegas. Camp%ell has both a B.S. and a M.S. from Utah State niversity. From 1984 to 1987 Campbell was General Manager of e~ert Rose Golf Club. His experience in city government and municipal golf course leasing allows Campbell to bring a unique perspective to JCG on the needs .of governments entering lease agreements. In 1987 Campbell began full-time to pursue acquisition andlease opportunities for JCG. In December 1987 Campbell became a shareholder of JCG. Boar4.0f Directors The Board of Directors of Jim ColbertGolf, Inc. is as follows: James $. Colbert, Jr. Ronald D. Fogler Stephen D. Lambert R.D. Hubbard Chairman and CEO Secretary and Treasurer Senior Vice President Director Chairman and CEO, AFG Industries Thomas R. Devlin Director Former Chairman and CEO: Rent-A-Center, Inc. Derril W, Reeves Director Executive Vice President: Ph¥Cor, Inc. Bryan C. Cressey Director General Partner, Golder: Thoma & Cressey R.D. "D~e" Hubbard (52) Hubbard is Chairman and Chief Executive Officer of APG Industries, Inc., one of the largest flat glass producers in the United States. Listed on the ~$E, APG has been one of the most successful public stocks in the last five years, primarily a result of Hubbard's leadership. Hubbard has outstanding experience in the acquisition of both public and private companies, including his 1978 acquisition out of bankruptcy o~ APG, AFG's 1987 hostile tender offer for GenCorp and AFG's 1987 acquisition of Ford Glass Ltd. of Canada. AFG's 1986 sales were $452 million. Hubbard, a native of Kansas, met Colbert and Fogler through the golf program at Kansas State University. He has be~n a significant investor in JCG since 1984 and is the former Chairma~ of JCG. Hubbard now serves on JCG's Audit and Compensation Committees. E~5,~9, :B9 15: E~? ~ 714 ~B52 0825 CITV O~ TU~TI~4 ThOmaS R. De¥1i~ (40) --r and former .Chairman and CEO of Devlin is the F~unde _ · ' ar est chain of ren~-t~ own totes, Devlin ~oun~ea ~en~7~-~="'~-. ..... - -ublic on the NASDAQ in 1983. In July l~o-, PLC of London, England for $594 million (42X earningsl fiscal year ended July 1987 Rent-A-Cen~er has revenue ~f approximately $200 million and owns or franchises over 520 scores nationwide. Devlin is also a Director of Fourth Financial Corporation, a bank holding company. Derail W. Re,yes (44) Reeves is Executive Vice president of Ph¥Cor, Inc. of Nashville, TN a company recently founded bY a group of former senior executives of Hospital Corporation of America (HCA) to pursue management contracts and acquisitions of multi-physician group practices. Reeves is an acknowledged expert in the field of acquisitions and development in the contract management industrY. Prior ~o co-founding PhyCor, Inc., Reeves spent ten years with HCA and HCA affiliate companies. From 1977 to 1985 Reeves was Vice President of development of HCA Management far the largest Company. During this time the Company became by hospital management company in the world growing from 15 to 185 hospitals in eight'yea~s.~ From 1985 to 1986 Reeves was Vice president of Sales and Marketing of HCA Health Plans and from 1986 To 1987 he was Senior Vice President for National Sales of. Equicor, Inc., the joint venture between HCA and Equitable Insurance. Prior to joining HCA Reeves was with Hospital Affiliates, Inc. of Nashville in management contract development, He received a B.$. in Industrial Engineering from Tennessee Technological University in 1967. Me currently serves on JCG's Development Committee. Br~an C: CresseY (38) __ CresseY is General Partner of Golder, Thoma & CresseY, a Chicago-based private equity investment firm which manages $400 million and specializes.in investing in fragmented service industries. Cressey co-f6unded Golder, Thoma & Cressey in 1980. Prior to forming GTC, Cressey was Senior Investment Manager with First Chicago Investment Corporation, a wholly o.~ned Rrivate equity investment subsidiary of First Chicago Corporation. He received a JD and MBA from Harvard Law School and Harvard Business School in 1976 and a BA in Economics from the University of washington in 1972. Cressey is also a Director of Continental Medical Systems, Inc., Nu-Med, Inc. and Interspec, Inc., ail traded on the NASDAQ. He currently serves on JCG's Audit and Compensation Committees. 6 09 0 0 · 0 '0 0 · o 0 0 Z 0 0 0 ! 0 0 v 'V <o ~9 -~ ~' 9 0.8o .8o 0 o 0 ~ '" m :::IT~',' OF' TUS"iN _ -'- ~714 :-':52 0:.::2:_, F]ITY' OF '~IJ'_:,TIN, 14 .. i-I I ':i!! I! II!~' C ! TY Cfi= TU'_-:? I N '.:;52 8:B25 C'IT'/ 0. F TU'_:.T !N · ::::::::::::::::::::::: .~ :~i:!:::.:.! ! ~,~',~ing -- Drain -,' '.:: ::::::::::::::::::::::: ['~' ~o,~]¢ ~nd trap 'ifc'Concrete ' :' ~ . :.! :.! washing · :. a.ee ..:. · - -- .--.~. ,:~,:.~-_:,,--.-.;....] /~ ~ ph ~1 t ·," ." -';-' -- '.' -'-' ~ q ¢.our~,,rd .--:.--9-' ..~_...-:.'.. ! , . , ,- Pesticide Locker ' Lqu~prru:nt o[oragm ~ room ~ [00rtl :" MeCl'orti¢$' I 1 ':' ....... r~ workbench '-H Part,, [": i ' ' ~ room I.. j M,~,i l,,~]'.q N AN CE BUILDING : "~ ;" Mee'ing I . ! T°°lr°°m :' ~ ,, I: :-: ..... :: '::::.:.'.i": .... ::.. ======================================= ........ Fuel il:iT"," ~I~F TUST!N Jim Colbert Golf Inc. DRAFT TUST!_N RA. NCH GO_LF C. 0URSE PROJECT_ P. ROPOSED ..... FOOD .AN_D B£VSRAGE_ SERY!CE CLUBHOUSE SERVICE 1. DiDin~ Room: The dining area would seat approximately ~00 patr°ns with casual seating of 4 to 8 per table or booth. The room could be set to accommodate approximately 150 guests if arranged banquet style. ' A. $~.~vic~.: Full service from the menu would be provided. B. Decor: Many plants and mobile planters would ...... be arranged around the room to give a cozy atmosphere or moved in order to expand into banquet service.. C. Menu: Full breakfast and lunc~ menus featu~ing " .homemade soups and daily luncheon specials, D. Hours: Serving Breakfast and Lunch to accommodate '' m the golfing Public and provide a relaxing, comfortable atmosphere for our business clientelle. 2, Lounqe A~e~: A full service bar would be incorporated in the clubhouse design in order to provide the most efficient service to the dining area and banquet facility. A. Serv~ge' Lounge type seating with cocktail servers and bar- tender service. B, Decor: Casual sports bar atmosphere with big screen -'- TV showing sports programming, A casual atmosphere would be provided in which a golfer would feel comfortable after a round of pl~y. C. Menu' An appetizer menu would be offered and full service dining would be possible depending upon ffnal architectural design. D, Hour~: The Lounge area would'be open when breakfast -- is served and could stay open after restaurant ~ hours depending upon customer demand. 3. Banquet Room' This room could be used to serve small luncheon or dinner parties up to 60 patrons but would be designed in such a way that, through use of dividers, mobile planters or curtains, 'it could join with the main dining room to serve luncheon and dinner banquets of approximately 200, Golf Course Professionals 222 S. Rainbow · Suite. 218 · Las Vegas, Nevada 89128 * (702) 363-7303 ¢~5 '29...'1-39 !5:15 ~ ~14 832 ¢~825 S.,a~...~..~.t_ ...... ~..p_p?.' cont in[~ C I T V 0 ;' T 0 ~ T I ~.~ DRAFT 'A. Servt.ce: Full banquet service -from cocktail parties and weddings through formal dinners and banquets. B. DecoF: This room would blend in with the dining room motif when opened and would use banquet type ~ables and chairs. Linen would be used for catered events unless they are informal in nature such as BBQ's. C. M_en_u.: A full catering menu will be provided. D. Hours: Catering would be available from early morning tournament breakfasts to evening dinner and dance parties. 4. Patios: We see this clubhouse facility having vast patio areas overlooking the lakes and waterfalls incorporated into the 9th and 18th'finish holes. We feel a large portion of our luncheon, banquet and tournament or outing food business will be handled on these areas. NOTE: The clubhouse area would be designed in such a way that through use of different combinations of the main dining room, banquet room and patios, luncheon or dinner banquets up to 300 could be handled and cocktail parties, weddings or informal gatherings could be catered up to 500 guests. ON COURSE SERVICE 1. Snack Bar: This faciiity would provide a snack type menu for the golfers making .the turn. It could be incorporated into a starters shed or could be designed as part of the clubhouse operation in which electric carts could drive up and purchase snack items, through a pass through window. Depending upon final design and cart.path traffic flow patterns, it could also be part of a.drivtng range / snack bar operation. A. Service: Service would be informal using a pass through type win~ow. Food & beverage service would be geared for speed. B. D~or: Very casual with raised letter menu and visual display of food and beverage items. C. M~nu: Hot dogs, sandwich selection, chips, soup, chill, beer, liquor,'pop, nachos, candy, etc. D. ~ours: If the final design is part of the range opera- tion, the snack bar would be open until the range area closes. ,] I T ',-' 0 F T !.1 ~ T i N 'DRAF] Bevera~m_Car%~: One of our service personnel will be operating a mobile snack vehicle throughout the golf course on a dally basis. A. Service: Informal, selling packaged and canned goods. B. Decor: Snack wagon C. M_..~.g.~.: Beer, soft drinks, can.dy bars, chips, sand- wiches etc. C. ~&~_~: A mobile snack car will be operating on the course during peak periods of the golfing day. During tournaments or special outings, two or more beverage carts will Be provided. BREAKFAST MENU' ,Fron~,Nine'~ 1. Bacon, Sausage or Ham and Eggs 2. Corned Beef Hash and Eggs 3. Steak and EGgs 4. Two Eggs, Any Style 5. Western Omelette Chili Omelette California [Guacamole, Bacon & Jack Cheese) Three Cheese (American, Jack and Cheddar Cheesesl Traditional Omelette Cheese Build your own omelette with choice of mushrooms, ham, onions, green peppers, bacon etc. 5. Specials Golfer's Special Pancake Special French Toast Special 7. Biscuits and Gravy 8. Pancakes (Buttermilk] Pancakes Short Stack Pancakes and One Egg Pancakes and Two Eggs 9. Blueberry Pancakes DRAFT "Quick Off The Cold Cereal with Milk or Half and Half Toast Whole Wheat, White or Rye Cinnamon Roll, Homemade English Muffin. Fresh Fruit Grapefruit Cantaloupe Cantaloupe w/ Yougart Fruit Kabob "Side Bgts" 'One a side' - Egg Sandwich 'Two a side' - Bacon or Ham and Egg Sandwich 'First on' - One Egg, any style . 'Skins against the field' - Hash Brown Potatoes 'Sandbagger' - Two Eggs and Toast 'Partners' - Sausage, Ham or Bacon 'Press' - Corn Beef }{ash "T~__Star.~er (s)" Juices Tomato, Grapefruit, Orange & Apple (May have many more) Beverage~ Coffee, Hot Tea, Iced Tea, Sanka, Milk, Hot Chocolate, Assorted light bottled soda's and Fountain Drinks 1 Tus~in ~Ranch..~enu Conti_n=u~_d C~-" 0F TU,STiN 21 LUNCMEON MENU _"_In The Tossed Green Salad Chef's Salad Tuna Salad Plate Cobb Sal ad Fresh Fruit Salad Chicken Salad Taco Salad Spinach & Bacon Salad Shrimp & Spinach Salad "In...The C_up Cup of Soup Bowl of Soup Cup of Ch/. Bowl of Chili [Ali Homemade) + .60 w/ Cornbread or Muffins DRAFT -. "The DrOp Area" French Frie~ Onion Rings Chicken Wings . Mozzarella Cheese Stix Potato Skins Cheese & Bacon Cheese, Bacon, Green Onion and Sour C. rem_- "OUt .Of__The Water" Tuna Salad Sandwich Fish Sandwich Fried Shrimp Fish & Chips ' 'Special-Tee..." (A differe~--homem~de "Special" day. ) would be featured here every ___~,__.The Fairway,, Sandwiches Hot and Cold 'In The Bag%- ' I Iron - Tustin Ranch Burger 2 Iron - California Burger IGuacamo!e and Bacon) 3 Iron - Teriyaki & M~hroom Burger 4 IPon - Chili Size 5 Iron - Patty Mel~ - 6 Iron - Tuna Melt 7 I~on - Reuben 8 Ir~n - Turkey and Bacon Melt 9 Iron ~ Chicken-Sandwich - Wedge - Grilled Ham & Cheese S Wedge - Tuna Sa]ad, Cheddar Cheese and Tomato [Gril/edl 60 Loft - Grilled Bacon & Cheese ' 40 Loft - Ham & Cheese Croissant Tustin Ranch Menu Con~-inu~d Spoon - French Dip Mashie - Philly Beef Cleek- BB0 Beef Kniblick- Steak Sandwich '"FastPlay F_i_v.~_-~ome'_____" ICold Sandwiches) Turkey, Bacon & Tomato Bacon, Lettuce & Tomato Ham, Turkey and Swiss Turkey & Avocado Tuna & Avocado Clubhouse Sandwich Chicken Salad Sandwich Roast Beef Sandwich D R'A F.T "Finesse Swings'_' (1/2 shots) 'Soup or Salad'n Sandwich' · 1/2 Turkey, Bacon and Tomato 1/2 Ham, Turkey and Swiss 1/2 Turkey and. Bacon Melt 1/2 Grilled Ham and Cheese 1/2 Grilled Bacon and Cheese 1/2 Bacon, Lettuce and Tomato 'Soup'N Salad' Served with cornbread or muffins "Chip Shots" (Lightest shots) Turkey Breast Plate 'Cold' Vegi (Avocado, Tomatoes, Alfalfa Sprouts, Cheese and Cucumbers on Cracked Wheat Bread) 'Cold' . Broiled Chicken Breast Broiled Ground Chuck Broiled Cod (Served with fresh fruit or Cottage Ch~.ese and Tomatoes) , . "_Par Five' Dog Mot Do~ Cheese Dog Chili Dog Chili & Cheese Dog Bacon & Cheese Dog - T,u,s~in.Ranch ,Menu Continued Your Bets" (Ba~ketsl Deli Roast Beef Chicken Fingers Chicken Wings Potato Sk.i.ns Popcorn DRAFT Sub Sandwich Onion Rings French Fries Nachos Chippers (Fresh Vegetables w Ranch Dressing) "In The_Drink" 'Lateral Water Hazard{s) Casual Water Draft Beer 12 oz. Mug 23 oz. Too-Tall Glass 60 oz. Pitcher Canned Beer [Domlsticl Bottled Beer {Foreign} Mixed Drinks Well Call Frozen Fruit Drinks Ice Cream Drinks Hot Drinks Fountain Drinks Canned Soft Drinks ~ Coffee Iced or Hot Tea Decaffeina~ed Coffee Hot Chocolate, Milk {Whi~e or Chocolate) Juices {Assorted) Bottled Sodas [Reg and Diet) Milk Shakes Blended Fruit Drinks JimColbert Golf Inc. L'. I ?'," OF T',.~ST i H CATERING GUIDE We have over fifty years of catering and banquet experience and can provide a menu for any occasion. The following are simply suggestions of more popular items. If you do not see an item you desire, please, let us know and I am sure we can provide whatever you wish. We will even prepare your own home family recipes, We can serve from the menu a prepared meal by the plate or buffet style if your group is planning to dine at the same time. Private rooms are available and we have a beautiful patio area overlooking the 9th and 'lSth finish holes. We have out- door grills to' prepare picnic or outing barbecues. A GUARANTEE FOR PARTY GUESTS PK3ST BE SUBMITTED THREE DAYS PRi0R TO THE EVENT! ALL PARTY ROOMS ARE FOR,A PERIOD OF FOUR HOURS UNLESS SPECIFIED OTHERWISE IN THE ORIGINAL CONTRACT~ BANQUET AND PARTY ROOMS ~.Y BE RESERVED'FOR ADDITIONAZL TIME AT A RATE OF PER HOUR! PLEASE ADD 17% SERVICE & 6% TAX TO ALL BASE PRICES Golf Course Professionals ' 222 $. Rainbow · Suite 218 · Las Vegas, Nevada 8B128 · (702) 363-7303 FAX # - (7Q2) 363-4569 HOR'$ D' oEUVRES PRICE LIST Prices are set for parties of fifty or more; smaller parties will be charged a slightly higher rate' Feel free, to ask if you desire something not lis%ed here. The minimum charge for wedding or cocktail foods is ~ per person which includes one item from I-C plus four items from II-C. There is a minimum requirement of 50 people BBQ Meatballs Deviled EgSs per person Finger Sandwiches Fresh Vegetables with Dip (please' add tax & Service) Cucumber Canapes Each additional item from section I-C add ~er person. For each additional item from section II-C add ._ per person, One item from section I-B plus four items from II-C would be _ per person and one item from section I-A plus four items from iI-c is per person. Each extra item from I-C or II-B is an ~ddit~°hal - 'per person and- each extra item from II-C or I-D is an adait~onal _ per person. Fried Shrimp Watermelon Basket Cheesebal 1 Chicken salad puffs Relish tray With Potato Skins per p~rson (ple'ase ~dd tax & Servicel Add . per person Filet Misnon {carved at table) Fruit Tray Deviled Eggs Fresh Vegetable Tray with Dip Finger Sandwiches With Meat Tray . per per,on {please add tax & Service) Add _______ per person COCKTAIL FOODS WILL BE SERVED FOR A M~2fI.MUM PERIOD OF TWO HOURS} PLEASE ADD 17% SERVICE & 5% TAX TO ALL BASE PRICES I. HOT ITEMS A APPETIZERS AND HORS'D OEUVRES II. COLD ITEMS Filet Mignon (carved at tablet Baron-of-Beef [carved at table) Large Baked Salmon Steak fingers Fried Shrimp Marinated File~ Mignon Strips Chicken Fingers Beef Brochettes C Petite meat balls -ReTular -Swedish Cocktail Weiners in Blankets Bacon Wrapped Water Chestnuts Broiled Stuffed Mushrooms Fried Chicken Livers Rumaki Crab Meat Puff~ Quiche Lorraine Clam Crisps Chicken Wings Chicken Drummers Ann Wiley's Hct Hors'D'Oeuvres Pineapple, Franks, Livers and Meat Balls in Sauce D '. Potato Skins Egg,,Rolls Cheese Puffs Breaded Mozarella Sticks Breade~ Cauliflower . Breaded Eggplant A Large Fresh Shrimp (on ice) Crab Claws Ion icel Smoked Salmon Oysters Rockefeller Oys%er Casino Escargot B Meat Tray Bee f, Ham, Pepperoni Cheese ~ray Turkey, Salami, Watermelon Basket (in seasonl Fruit tray {in season). Relish'traY Fresh Vegetable tray (with dipt Ham Ball Cheese Ball Finger Sandwiches Deviled Eggs Stuffed Celery. Cuc%~mber Canape Prosctutto Wrapped Melon Chicken Or Tuna salad Puffs Breaded Zuchini Breaded Muchrooms Onion Rings C I T 'Iii' ]Zj F T I_1 :~ T i N APPETIZERS AND HORS' D' OEUVRES' {BY THE TRAY) Large Fresh Shrimp (on ice) Crab Claws Ion ice) Smoked Salmon Tray Oysters Rockefel Oyster Casino Escargot Meat Tray (sm) Beef, Ham, Turkey, Salami, Pepperoni Cheese Tray Fresh Vegetablm Tray (with dip) Celery, Cauliflower, Carrots, Radishes, Broccoli, Green Peppers, Scallions, Mushrooms ish Tray Black olives, Green Olives, Sweet Midgets, Dill Pickles, Carrots, Pepperocini, Marinated Mushrooms Fresh Fruit Tray (in season) Watermelon, Cantaloupe, Honeydew, Grapes, Pineapple, Strawberries Crenshaw per piece per' piece Finger Sandwiches Tuna Salad, Chicken Salad, Egg Salad, Ham Sal ad , THE ABOVE ITEMS MAY BE PURCHASED INDIVIDUALLY ONLY WITH A GUAPJI~FfEE~0F IN TOTAL RESTAUPJkNT AND LOUNGE PURCHASES! PLEASE ADD 17% SERVICE & 6% TAX TO ALL BASE PRICES D RAE.T., DINNER BANQUET MENU PRICB LIST Prices are set for pmrties of fifty or more; smaller pmrties will be charged a slightly higher rate. Feel free to ask if you desire something not listed here. The minimum charge for a dinner banquet is per person which includes one item from I-C or I-D, two items from II-B, one item from III-B, and one item from IV-B Roast Beef Mashed Potatoes [with gravy] Green Beans Tossed Salad Sherbet , per person (please 'ad~ tax & Service) One item from Section I-B plus one item from ii-A, one item from II-B, one item from either III-A or'III-B, and one item from either IV-A or IV-B ie.; Chicken Cordon Bleau Asparagus Rice Waldorf Salad Cherry Cheesecake _ per person (please add tax & Service) One item from Section I-A plus two items from either section II-A or ii-B, one item from either section III-A or III-B and one item from either IV-A or IV-B Filet Mignon Twice Baked Potatoes Broccoli Caesar Salad -Baked Alaska ...... per person (please add tax & Service) ALL ABOVE DINNERS INCLUDE RO~LS, BUTTER, COFFEE OR TEA AND DESERT. PLEASE ADD 17% SERVICE & 6% TAx TO ALL BASE PRICES DINNER BANQUET MENU' S :-'IT',.' OF TU~TIN D RA'E,T A Filet Mignon New York Steak Prime Rib Veal Cordon Bleau Veal Parmesan Stuffed Cornish Hens BBQ Ribs Fried Shrimp Stuffed Shrimp Roast Duck Ala Orange Chicken Cordon Bleau Stuffed Pork Chops Tenderloin,Tips Swiss Steak Jardtnere- Chicken Divan Veal Birds (mock) Spaghetti And Meat Balls Lasagna Humgarian Goulash Chicken Ala King Chicken Croquettes Chicken Chow Mein Chicken Pot Pie Beef Pot Pie Meat Loaf Stuffed Green Peppers Enchiladas Roast Beef BBQ B~ef Beef Stroganoff Beef Tips Roast Chicken BBQ Chicken Fried Chicken Oven Fried Chicken Baked Chicken Chicken Chasseur Roast Ham BBQ Ham Chicken Tetrazini Chicken Parmesan DINNER BANQUET MENU ICONT. ) D RAE,T II. VEGETABLES Asparagus Broc¢o1£ Twice Baked Potatoes Fried Rice With Almonds Saffron Rice B Green Beans Corn French Fries Hash Brown Potatoes - Mashed Potatoes Escalloped Potatoes Spinach Au Grat!n Potatoes Lyonnaise Potatoes Potatoes O'Brien Baked Potatoes Green Rice Spanish Rice Peas Oven Roasted Potatoes Rice Pilaf Cot%age Fried Potatoes Curried Ric~ IV. DESERTS A Baked Alaska Peach Melba Cherry Cheesecake Strawberry,$hortcakm Carrot Cake ?berries Jubilee - I I I. SALADS Waldorf Spinach Caesar Fresh Fruit. Antipasto Marinated Mushrooms Carrot Raisin Cucumber Potato Coleslaw Gelatln Pasta Salad Macaroni Tossed Salad Ambrosia Italian Vegetable Garden Olive California Medley Tomato & Cucumber Apple Pie Cherry Pie Sherbet Ice Cream Peach Cobbler Cherry Cobbler Chocolate Sheet Cake White Sheet Cake DRAFT SPECIAL MEALS BREAKFASTS ASSORTED ROLLS OR DOUGMN~UT$ AND COFFEE ASSORTED ROLLS OR DOUGHNUTS COFFEE AND ASSORTED JUICES SCRAMBLED HAM & EGGS, HASH BROWNS, TOAST OR MUFFINS AND COFFEZ FRENCH TOAST, TWO STRIPS OF BACON OR TWO SAUSAGE LINKS AND COFFEE SCRag. BLED EGGS, BACON AND SAUSAGE, HASH BROWN POTATOES, MUFFINS, TOAST & COFFEE SCPJhMBLED EGGS, BACON, HAM. AJ'~D SAUSAGE, F3. SM BROWN POTATOES, MUFFINS, TOAST, ASSORTED JUICES A/~D COFFE~ 2 EGGS (SCRAMBLED) , TWO PANCAKES, 2 STRIPS OF BACON OR 2 SAUSAGE LINKS AND COFFEE SCRAMBLED EGGS, FRESH FRUIT, TOAST AND COFFEE (in season} SCRAg{BLED EGGS, HAM, BACON AND SAUSAGE, MASH BROWNS, .FRENCH AND SAUSAGE,. HASH BROWNS, FRENCH TOAST & PANCAKES, JUICE AND COFFEE OT-HER SELECTIONS AVAILABLE EGGS BENEDICT EGGS FLOURE~TINE CORNED BEEF HASH AS SORTED . PANCAKE S PIGS IN A~BLANKET LYONNAISE POTATOES POTATOES O'BRIEN POTATO PANCAKES COTTAGE FRIED POTATOES 1/2 CANTALOUPE 1/2 GRAPEFRUIT ASSORTED FRUIT YOGURT THESE BREAKFAST .MEkrUS MAY BE SERVED AT THE TABLE OR BUFFET STYLE WITH OR MORE GUESTS. (PLEASE ADD 17% SERVICE & 6% TAX) ~ ?!4 :--':-2 C::'5 · LIGHT LUNCHEON SPECIALS D RAF:T ~2 CUP OF SOUP DU JOUR, CHOICE OF ANY REGULAR MENU SANDWICH {EXCEPT CLUBS & OLD FAVORITES) STUFFED TOMATO OR AVOCADO WITH CHOICE OF CHICKEN SALAD OR TUNA SALAD - LETTUCE, HARD BOILED EGG AND GARNISH CHEF OR TUNA SALAD PLATE WITH ASSORTED DRESSINGS AND CRACKERS CUP OF SOUP DU JOUR, CHEF OR TUNA SALAD PLATE, ASSORTED DRESSINGS AND CRACKERS FRESH FRUIT PLATE WITH CHOICE OF: ."73NA SALAD, CHICKEN SALAD, COTTAGE - CHEESE OR SHERBET LOWiCAL PLATE - SLICED TURKEY OR HAMBURGER PATTY, COTTAGE CHEESE, TOMATOES AND HARD BOILED EGG SOUP DU JOUR FRENCH ONION CHICKEN NOODLE FRENCH CHEESE SALMON BISQUE MATZO BALL SOUP CHUCKWAGON VEGETABLE BEEF CHICKEN & RICE OR NOODLE BEEF NOODLE OR RICE NEW ENGLAA~ CL.~M CH0;~ER HANnA.AN CLAM CHOWDER POTATO SOUP RED BEAN. RICE & SAUSAGE NAVY BEAN SPLIT PEA CHEESY BE~N CHOWDER PINTO BEAN & BARLEY BROCCOLI CHEESE CREAM OF ASPARAGUS CRE.~ OF SPINACH CREAM OF CELERY CREAM OF MUSHROOM WE F~VE OVER 200.SOUPS TO CHOOSE FROM · PLEASE ADD 17% SERVICE & 6% TAX TO ALL BASE PRICES HOT LUNCHEONS SPECIAL~ DRAFT CHICKEN, C}{OI.CE OF BAR BE' QUE, BAKED OR OVEN FRIED SALISBURY STEAK, MASHED PO- TATOES & GRAVY OPEN FACE HOT TURKEY OR ROAST BEEF SANDWICH, MASHED POTATOES GRAVY & VEGETABLE TACO SALAD PLATE - GROUND CHUCK, LETTUCE, TOMATOES, CHEDDAR CHEESE, SALSA, BLACK OLIVES & SOUR CREAM LASAGNA OR SPAGHETTI WITH ITALIAN VEGETABLE SALAD & GARLIC BREAD QUICHE LORRAINE CHICKEN FRIED STEAK SEAFOOD PLATTER SWISS STEAK BEEF STROGANOFF MEAT LOAF BEEF OR CHICKEN KABOBS OTHER ENTREES PEPPER STEAK BAKED HAM PORK TENDERLOIN FINGERS & SKINS YANKEE POT ROAST CHICKEN ALA KING MEXICAN COMBINATION PLATE ALL HOT LUNCHES ARE CO.'TPLIMENTED BY A CHOICE OF POTATO AND VEGETABLE ! POTATOES 'WHIPPED POTATOES POTATOES O'BRIEN FRENCH FRIES AU GRATIN COTTAGE FRIED LYONNAISE POTATOES OVEN FRIED ESCALLOPED POTATOES RISSOL~ POTATOES VEGETABLES GREEN BEAMS BROCCOLI CORN PEAS MIXED VEG. SPINACH RICE PILAF SPANISH RICE CARROTS A SA~J%. D WILL BE INCLUDED FOR AN ADDITIONAL POTATO SA. LAD COLESLAW WALDORF AMBROSIA THREE BEAN TOSSED $.~LAD FRUIT SALAD (IN SEASON) CARROT-RAI $ IN ITALIAN VEGETABLE SALAD GELATIN BEVEP~GES ~Y BE PURCHASED FOR AN ADDITIONAL CHARGE! PICNIC SPECIALS (BUFFETS~ BBQ HOT DOGS BAKED BEANS COLESLAW POTATO SALAD RELISH TRAY DEVILED EGGS POTATO CHIPS INCLUDES USE PATIO AREA BBQ ROAST BEEF BAKED BEANS COLESLAW POTATO SALAD RELISH TRAY D£VILED EGGS POTATO CHIPS 8BQ CHICKEN BAKED BEANS COLESLAW POTATO SALAD' RELISH TRAY DEVILED EGGS POTATO CHIPS BBQ BEEF & CHICKEN BAKED BEANS COLESLAW POTATO SALAD RELISH TRAY DEVILED EGGS POTATO CHIPS BAKED BEANS COLESLAW .. POTATO SALAD RELISH TRAY DEVILED EGGS POTATO CHIPS PLEASE ADD 17% SERVICE & 6% TAX TO ALL BASE PRICES BEVERAGES ARE SEPARATE AND MAY BE PURCHASED INDIVIDUALLY OR WE .- CAN RUN A TAB TO BE PAID AT THE END OF THE EVENT. IF A BEVEP~AGE CART IS TO BE PROVIDED .FOR A GOLF OUTING, YOU .~.AY PURCMASE BEER AT PER SIX-PACK AND SODA AT PER SIX-PACK PROVIDED?------ , --.--.--- 1. THERE IS A CHARGE FOR US- TO PROVIDE AN ELECTRIC CART AND A DRIVER FOR THE EVENT 2. A, 17% SERVICE CHARGE WILL BE AD'ED TO THE' TOTAL . BEVERAGE BILL. C:iTV' 0~ TLISTIN _l J1M__COLBERT GOLF T" ....... " ........... ~'-_~_~ ~ l N ~{ANCH__.g~OLF COURSE M_A_~N_TENANCE PHI LOSOPM¥ OBJECTIVE, It 1~ our obsect~ve to make Tustin' Ranch Golf Cou~m- ~ absolute bm,t publ area. The malntm~anceto factitty in the Or~ngm County, OaI~orn&a wl~h ~him tn m~nd phll. omophle~-dl~cu~d below were e -Oreens~ ~reenm will be mowed with walking green~mowerm on a daily bas~s. This w'~ll provide the best putting surface by means of the best quality cut and the light weight of the mower causing less com- p~ct~on. It also g~ves the best appearance by crea~ng a slr~ping/ checkerboard pattern on the green, We w~ll have a r~dlng triplex mower set at green height to be used when early morning tournaments are scheduled and a quick Job Is needed. Walk mowing takes four mowers approximately ~ hours and r~ding takes two mo~ers aPProximately ~ hours, -Tees~ 'Tees w~ll be mmwed with triplex riding greensmowers ($/8 to' 1/2. ~nch height-of-cut) and,w~ll be mowed thr~ flees per week ~h~s will take one mower aPprOximately B hours per mowing or 24 Hours per week. -Fairway~ Fairways will be mowed w~-th triplex r~dtng greensmow ~nd will be set a b~t h~gher than Clippings wlll b~ ~-,--- the tee mower _ er~ of Poa a-~.~ ._~ >=~n as a genemal rule to r (1/2 to 5/8 Inch). .... ~~ ""~ ~estatlon. Trl~ ~ . educe th~ possibl ~rways as well as provldl ~1~ ~owlng meGuces compactlo lty ng an ey~-appealln~ ,+_. ....... n_ o~. pattern feSpeclally when oversseded with rYegmasses>. A flve-gang ~ ~ ~ P ~ ng/cneckerboa md self-contained reel mower w~ll also be available %o mow fairways for eamly momnlng tournaments when a quick 3ob ~s needed and rom mow- ~ng the driving range. The f~we-gang w~ll also be equlpped w~h vert- Icut units to enable us to vert~cu% fairways on a regular bas~s and befome overseeding. Faluways w~ll be mowed 3 flees pe~ week. takes four triplex mowers 4 to 5 hou~-s to mow'fa:sways and one f~ve Gang should be able to mow them ~n about 6 house w~thout taking clippings. -~neen, Tee, and Bunkem Banks: Green banks will be mowed with 84 inch triplex mowems at approx~mat'e~y 1-1/4 to 1-1/2 height. Th~m w~ll enable us to p~ov~de a stmipe'd appeamance minging the gmeenm and tees and also manuevem around all tmap edges. Gm~sn banks will b,' mowe~ approximately ~ t~mes per week and tee and bunker banks w~ll be mowed 2 t~s per week. Th~s mowing ~chedu!e takes 2 mowers 40 hours peru week fop a total of 80 man hours-per week. ,oughs: Roughs w~ll ~nltlally be mowed w~th 72 ~nch motamy and w~ll be done on a twice peru ws,k basis at 1-1/4 to'l-l/2 height. In September, after construction, "lternat~ve mowers will be teste~ for ~he terrain at Tust~n R~nch to find which ~s best suited for our needs. Mowed with T2 inch rotaries ~% w~ll take at least 3 full-t~me men to mow roughs tWice a week. MA ! NT__ENAN_CE PH_.____!I L_OSO___PHy -CONT ! NUED TURFGRASS SFECIE$: Ihs species of grasses are being declded upon based on our ob3ectlve. They ams as follows: -Greens: The greens will be Pencross Creeping Bentg~ass which has been proven to provide the ultimate putting 'surface. It is a cool- season gmass which does not require overseeding and therefome will provide Ideal putting quality year-round. -Tees: The tees will be hydrostolonized with 328/Tlfgreen Hybrid Bermuda. The Tlfgreen will provide a tight-knit, fine-leaf teeing surface which will withstand tra£flc very well. It Is a warm season grass and will be overseeded for the winter months. -Fairways: The fairways were originally specified to be seeded w~th Common Bermuda. However, we are recommending that they be stolonl=ed . with Tlfgreen to provide a quicker establishment and a better play,ng surface than Common Bermuda. Inltlal plans are to overseed the fair- ways with Perennial Ryegrass. -Roughs~ The roughs were also specified to be seeded w~th Common Bermuda. However, with the dec~slon to have Tlfgreen fairways, fwhtch will not do well at the height-of-cut fo~ roughs), we are ~esea~ch~ng to f~nd a suitable cool season g~ass to be used in roughs. A cool season grass will provide an eye-appealing contrast In color, textume, as well as the height-of-cut; and will not require overseed- lng to keep the roughs green year-round fa $J0-40,000 per year cost sav~ngs from ovems~edlng). Turf-type Tall Fescues have been recom- mended as a good choice for roughs but have not been thoroughly tested on golf courses in the area. It is a possfbllty that Fescues will be combined in a blend with Ryegrasses and Bluegrasses which will provide a stand of turfgrass that has the capabilities to withstand all the different adverse conditions encountered. A decision will be reached soon via research w~th local superintendents, consultant~, and seed research personnel to provide the best possible turf for the rough areas. ~teven J.Plummer, CGCS Colbert Golf Manag-ement Team.-Tustln Ranch Golf Course ~ 714 :B52 ~3:B25 r. IT'.,.' OF TU'_qTiN . ~ m 7, Answer: Tustin Ranch Golf Club is exclusively public. - When will .~he C.ourse be.._o~en~ Answer.- We expect the course to open July 89. Ho-many. yardS? and wba$ is the course ratin~? Answer: The course was recently measured by the SCGA and is mP~r°xima~eiy ~.800 yards from ~he back ~ees and 5,1~0 yards from ~he fpon~ lees, The course cannot be "ra~ed" until i~ ham a ii= ie more ~ime to ma~ure. How_m_any se_ts of__~ees~ Answer: Four - Black, Blue, White & Gold. ~re carts._ mandatory? _ Answer: To achieve the goal of players enjoying an 18 hole round in 4 1/2. hours or less, riding carts will ~e mandatory. - ~bill __carts .be all'o_~ed on. the.~a_trwavs? __ Answer: Although we will have tee to green cart paths, we ~ill have. a ~0 degree rule in off=~t ~u players may Orlve carts onto the fairways except after heavy rains or during heavy maintenance periods. Wil_l.__H_omeowners be al_loWed tO_M_se ~heir own _cqrts? Answer: Not at this time. will ~here be a drivin.~_ ranme? provided alan9 ~ith a teaching and practice facility at ~he opposite end of the main tee area. Range lights will be installed to provide evening practice. What' tvm~, o? .turf will be used? Answer.' Greens - Pencross Bent ~ Fair.aye - Hybrid Bermuda (528) used for greens in Oesert and warm climate Rough~ - Bluegrass(80~) Ryegrass(20~) O3 lO. May we ob_t_a_!~_._scg~ec_a~rds? Answer; Scorecards will not. be available' until July- just prior to opening ~hen the course rating is &vailable. ~ll there be banouet · Answer: Although the golf course will be open in summer of 1989, the club house dining and banquet facilities. ~ill not be available until January of 1~90. Banquet ~rices & ~enus ~ill be available in ~uly 12. Will ~he. re be Women,s_~nd Men's Club Dr_owided-~ Answer: Yes, with the following benefits: Monthly tournaments at reduced rates. Establish and maintain handicap ~it-h WPLGA and ~CGA respectively. Newsletter notifying members of special events and merchandising discounts and promotions. Additional activities as developed by the club. ',3. What_.i~. the membershio fee~ Answer: We are offering an introductory special o? '$75 O0 for the first year. ' NOTE: Please make checks payable to Tustin Ranch Golf Club (memo - Men's or Ladies club) and return with your application. 14. Nha~ are_the ~reen._fee~? GEEEN FEES: (Includes Cart) lB HOLE WEEK DAY 38 HOLE WEEK END $45. dO $60. O0 9 HOLE WEEK DAY g HOLE WEEK END $25. O0 $55.00 Reservation Policy - 5 ,days in advance over phone or in person. , ' NOTE- Friday, Satudday, Sunday and ail recognized Holic~ays will b~ consider-ed WEEKENDS for ail green fee and outing pr lc. es.. 8 HINUTE INTERVALS: HOLE WEEK DAY HOLE WEEK END $60.00 $75.00 HOLE WEEK DAY HOLE WEEK END. $55.00 $40.00 SHOTGUN (per person): WEEK DAY 144 PLAYERS (1 hr after daylight) WE[K END [44 PLAYERS (1 hr after daylight) $75.00 ! O0. O0 WEEK DAY 72 PLAYERS (1.5 hfs after daylight) $75.00 WEEK DAY 72 PLAYERS (I.5 hfs after ~aylight) $100.00 NOTE: All outings include: - Blocked starting times (B minute intervals) - lB Hole Green Fee - 18 Hole Cart Fee - Tustin Ranch staff member to coordinate the days activities and to assist with: a. Scorecard preparation. b. Carts reserved and staged with players names and tee times posted. c. Tournament scores, heat preparation. d. Tournament scoring. e. Help with tournament format and rule sheet. f - Preparation of course for p~y set up, closes-t- to-hole markers, etc. g. Assistance with award presentation. h. Club cleaning. The following services ~re available if requested by the outing: (Addi lionel fee) b~ f. g. h. i. j. Club storage (purchase special liability insurance) Range Balis Beverage cart Food and beverage tickets Banquet 'o~ BBQ Private ~.oom Valet parking Gift certificates for AwarOS and Prizes Pictures of event (Team photos) Video taping of the event k ~ Tee prizes Logo"d towels, balls, hats, etc. (Your logo or Tustin Ranch Gol~ Club) Rental clubs NOTE: Rll rates and fees are subject to change without notice exempt outings an~ events secured by contra.ct. Outings may be booked, one Year in advance'. Call (714) 730-1611.