Auliyah, Afridatul (2017) Desain Interior Restoran Bebek Sinjay Madura Berkonsep Tradisional dengan pendekatan Budaya Madura. Undergraduate thesis, Sepuluh Nopember Institut of Technology.
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Abstract
Bisnis restoran di Pulau Madura mulai berkembang khususnya Restoran yang menyajikan menu bebek, Restoran Bebek Sinjay merupakan salah satu restoran bebek yang berasal dari Madura yang saat ini mulai mengembangkan bisnisnya dengan membuka cabang. Namun, perkembangan bisnis restoran ini
tidak didukung dengan perbaikan fasilitas restoran. Masalah lain yang penulis temukan pada restoran Bebek Sinjay yaitu tidak adanya karakteristik khusus yang menunjukkan ciri khas restoran dan tidak terciptanya privasi antar kelompok
pengunjung.dari beberapa masalah yang ditemukan maka disusun metode desain.
Metode desain dalam hal ini dapat dilakukan melalui dua tahap yaitu pengumpulan data dan tahap analisa data. Tahap pengumpulan data berupa observasi (wawancara karyawan, kuisioner online untuk pelanggan, dan survey restoran Bebek Sinjay) dan studi literatur. Untuk tahap analisa meliputi studi eksisting berupa analisa aktivitas dan kebiasaan pengunjung, kebutuhan ruang,
studi pembanding, sirkulasi, corporate image, dan fasilitas.
Dari pengolahan data dan analisa tersebut diharapkan dapat menghasilkan sebuah desain interior retoran yang nyaman dan memiliki ciri khas sebagai restoran yang berasal dari Madura dengan mengangkat budaya Madura sehingga dapat menarik pengunjung sekaligus dapat menambah manfaat dan edukasi bagi masyarakat.
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grow, especially Restaurant
that serves duck menu, Bebek Sinjay Restaurant is one of the duck restaurant from Madura who is currently starting to expand its business by opening a branch.
However, the development of the restaurant business is not supported by the improvement of restaurant facilities. Another problem that the authors found in the Bebek Sinjay restaurant is the absence of special characteristics that show the characteristics of the restaurant and not create privacy between groups of visitors. From some problems that are found then then compiled a design method.
Design methods in this case can be done through two stages of data collection and data analysis phase. Stages of data collection include observation (employee interview, online questionnaire for customer, and survey of Bebek Sinjay restaurant) and literature study. For the analysis phase includes the existing study in the form of activity analysis and visitor habits, space requirements, comparative studies, circulation, corporate image, and facilities.
From the data processing and analysis is expected to produce a comfortable interior design restaurant and has a characteristic as a restaurant derived from Madura by raising Madura culture so that it can attract visitors as well as to increase the benefits and education for the community.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Budaya Madura, Interior restoran, Restoran Bebek Sinjay |
| Subjects: | N Fine Arts > NA Architecture N Fine Arts > NK Decorative arts Applied arts Decoration and ornament N Fine Arts > NK Decorative arts Applied arts Decoration and ornament > NK2115 Interior decoration |
| Divisions: | Faculty of Civil Engineering and Planning > Interior Design > 90221-(S1) Undergraduate Thesis |
| Depositing User: | Afridatul Auliyah |
| Date Deposited: | 02 Feb 2018 03:30 |
| Last Modified: | 08 Mar 2019 02:28 |
| URI: | http://repository.its.ac.id/id/eprint/46620 |
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