Jim, for a public course, I don't think the 19th hole has to be overly plush. It should have a style that fits the area culture. Inside, it should have enough space to accomodate at least 12 to 15 tables of 4s (foursomes) plus a bar shaped L to sqaurish with as many of those little rounded out corner pieces for the old soaks to sit around in pairs to 4somes. The bar should be set up for speed of service for the bartender. A light food operation of pub grub should accompany the bar service. A serious inventory of Single malt scotches, whiskeys and specialty beers should be featured. I think that an actual dinner service is a waste of time and money in most cases. But, if needed, it should be completely separate from the 19th hole operation (on different floor, oposite wing or in adjoining building). The interior furnishings should include a heavy dose of dark wood panneling, wall space for pictures, brass trims, and dark green carpet. The view should be as close as you can make it overlooking the tees and greens of start and finish holes. A pro shop should be very nearby and attached. A very modest locker room/dressing area with small shower is a real plus, even for drop in folks that travelled to play, would like to hang around and socialize and want to tidy up after a sweaty round, etc.
I happen to think that the theme of the clubhouse of Bayside in Ogallala NE is outstanding (although slightly too big) and recommend you see it. I'll e-mail some pics.