This workload estimator is a useful modelling tool to help determine the likely input required to maintain 18 golf greens to a required standard (see Performance Quality Standards). The actual inputs will depend upon a number of factors, including the carrying capacity of the greens and both the anticipated number of rounds per year and how the usage is spread out over the year.
The actual times will also vary due to the size of the greens and how far apart they are on the golf course. Also the sequencing of some tasks may reduce the overall time involved, for example, changing holes may be combined with switching greens and raking bunkers to produce an overall time that is less than the three tasks carried out separately.
Different machine types and speeds can produce significantly varying times, for example, hollow-tining times will vary significantly depending upon whether drum machines (with shallower tine depth) are used that collect cores or punch action machines (allowing for deeper penetration) are used that do not.
Changes to inputs can be easily undertaken to see the impact this will have on the total hours for maintaining the greens. This is ideal for 'what if' scenarios.
The results can then be readily converted into staff costs for the maintenance of 18 golf greens.
The experience of the course manager / head greenkeeper will be invaluable in determining the maintenance input required, as this person will be the one who has the local knowledge on the existing soil conditions and the effect this has on maintenance tasks.
Some general times to complete each task have been included, although these can be simply overwritten, if desired, for your own purposes.
Note. Do not add a leading zero, i.e. 0, to any whole numbers, i.e. 5 should not be represented as 05, otherwise erroneous results will be produced. Follow this simple rule and your own detailed work estimator will give you the answer you are looking for.
Three Miscellaneous boxes have been included to allow for any specific requirements not covered in the rest of the table.