Glossary
Golf course operations glossary
Plain definitions of the terms golf course staff use every day, from the tee sheet and the pro shop to the turn, the beverage cart, the kitchen, and the back office. Where Partake handles a term, the entry links to the page that shows how.
A
- AP invoice
- An accounts payable invoice from a vendor for goods the course received.How Partake handles this: AP invoice
B
- Beverage cart
- A cart that drives the course selling drinks and snacks to golfers during the round.How Partake handles this: Beverage cart
C
- Comp
- An item given free of charge, recorded on the check for reporting.How Partake handles this: Comp
- Course firing
- Sending the next meal course to the kitchen when the table is ready for it, either on a timer or by the server.How Partake handles this: Course firing
D
- Day part
- A time block such as breakfast, lunch, or dinner that controls which menu is available.How Partake handles this: Day part
- Dynamic pricing
- Adjusting tee time prices automatically based on demand, time, or weather.
F
- F&B minimum
- A required amount a club member must spend on food and beverage in a period.
- Food cost
- The cost of ingredients as a share of food sales.How Partake handles this: Food cost
H
- Halfway house
- A snack bar on the course, usually near the turn, serving golfers mid-round.How Partake handles this: Halfway house
- House account
- A member’s running account at the club, billed on a statement.How Partake handles this: House account
K
- Kitchen display system (KDS)
- Screens in the kitchen that show orders in place of printed tickets.How Partake handles this: Kitchen display system (KDS)
M
- MCP (Model Context Protocol)
- An open standard that lets AI assistants connect to outside systems and use their data and actions with permission.How Partake handles this: MCP (Model Context Protocol)
- Member charge
- Posting a purchase to a club member’s house account instead of taking payment at the time of sale.How Partake handles this: Member charge
- Modifier
- An option added to a menu item, such as a side, a temperature, or an extra.How Partake handles this: Modifier
N
- No-show
- A booked player who does not arrive for the tee time or reservation.How Partake handles this: No-show
O
- Outpost
- A remote food and beverage stand or pickup point away from the clubhouse.How Partake handles this: Outpost
P
- Par level
- The amount of an item to keep on hand, used to decide when and how much to reorder.How Partake handles this: Par level
- Player type
- A category such as member, guest, or resident that determines booking rules and rates.How Partake handles this: Player type
- Purchase order
- An order sent to a vendor listing the items, quantities, and prices the course is buying.How Partake handles this: Purchase order
R
- Rack rate
- The standard, undiscounted green-fee price for a tee time.
- Rain check
- Credit given to a golfer whose round is cut short by weather, redeemable on a later visit.How Partake handles this: Rain check
- Reciprocal club
- A club whose members may play and charge at another club under an agreement between the two.How Partake handles this: Reciprocal club
S
- Shotgun start
- A format where groups start on different holes at the same time, common for tournaments and outings.
- Stand sheet
- A count of stock at the start and end of a shift at a stand or cart, used to reconcile sales against inventory.How Partake handles this: Stand sheet
- Standing tee time
- A recurring reservation held for the same group, such as a weekly league or regular foursome.How Partake handles this: Standing tee time
- Starter
- The staff member who checks groups in and sends them off the first tee on time.How Partake handles this: Starter
T
- Tab
- An open check that stays running until the guest pays, common at a bar or turn stand.How Partake handles this: Tab
- Tee sheet
- The schedule of tee times for a golf course, showing who plays when. The pro shop runs the day from it.How Partake handles this: Tee sheet
- Tee time
- A reserved start time for a group on the first tee. Courses space them at a set interval.How Partake handles this: Tee time
- The turn
- The break between the front nine and back nine, where golfers often stop for food and drinks.How Partake handles this: The turn
- Theoretical food cost
- What food cost should be based on recipes and items sold, compared against actual cost to find waste or loss.How Partake handles this: Theoretical food cost
V
- Void
- Removing an item from a check before it is paid, recorded for reporting.How Partake handles this: Void
W
- Waitlist
- A list of golfers waiting for a full tee time, offered the slot when it opens.How Partake handles this: Waitlist
- White-label
- Software presented under the customer’s own brand and domain instead of the vendor’s.How Partake handles this: White-label