Cahyani, Regita Putri (2020) Re-Desain Interior Restoran Grand Javanilla Berkonsep Casual Tropical dengan Sentuhan Ikon Tuban. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada zaman modern seperti sekarang ini, jumlah restoran di Indonesia semakin menjamur dan hal ini menyebabkan persaingan antar restoran menjadi semakin ketat. Fungsi restoran saat ini semakin bertambah. Apabila dahulu restoran sekadar dikunjungi masyarakat sebagai tempat makan, sekarang restoran kerap dimanfaatkan sebagai tempat berkumpul, berwisata, dan lain-lain di samping dari fungsi utamanya. Di zaman modern seperti saat ini, sebagian besar orang jarang memiliki waktu untuk berkumpul bersama keluarganya karena faktor kesibukan dan teknologi. Maka, di waktu luang sebagian masyarakat memutuskan untuk menghabiskan waktu bersama keluarga dengan cara yang lebih spesial seperti makan bersama di restoran.
Oleh karena itu, perlu dilakukan pembaharuan desain restoran Grand Javanilla agar dapat bersaing dengan restoran lainnya. Metode analisa yang digunakan adalah metode analisa deskriptif, induktif, komparasi, statistik, dan semiotika. Proses desain dimulai dengan melakukan identifikasi awal objek yang berupa latar belakang, rumusan masalah, tujuan desain, dan ruang lingkup desain. Diawali dengan identifikasi awal objek perancangan, yaitu mengenai latar belakang, rumusan masalah, tujuan desain, dan ruang lingkup desain. Setelah identifikasi dilakukan, dilanjutkan dengan pengumpulan data primer dan sekunder yang berasal dari wawancara, observasi, dan studi literatur. Untuk memperkuat pengumpulan data, juga dilakukan pemuatan kuesioner kepada masyarakat dan studi banding dengan objek lain.
Berdasarkan analisis dan metodologi yang telah dilakukan terhadap objek desain, diperoleh konsep desain terhadap interior restoran yaitu casual tropical dengan sentuhan ikon Tuban. Penerapan konsep tersebut merupakan hasil dari tujuan restoran untuk memperkenalkan ikon Tuban dan untuk mewujudkan nuansa wisata keluarga yang nyaman dan menenangkan. Dengan diterapkannya konsep ini untuk interior restoran, diharapkan dapat lebih menunjang dan memenuhi kebutuhan pengunjung, menambah kenyamanan pengunjung, dan dapat menjadi media pengenalan ikon Tuban kepada masyarakat.
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In modern era like today, the number of restaurants in Indonesia keep increasing and this has caused competition between restaurants to become even harder. The function of the restaurants nowadays are improved. If in the past the restaurant was just visited by the guests as a place to eat, now the restaurant is often used as a place to gather, travel, etc beside its main function. In modern era like today, most people rarely have time to gather with their families because of activity and technology. So, in spare time some people decide to spend time with their family in more special ways such as eating together in a restaurant.
Therefore, it is necessary to update the design of Grand Javanilla restaurant in order to compete with other restaurants. The analysis method that used is descriptive, inductive, comparative, statistical, and semiotic analysis methods. The design process begins with initial identification of objects in the form of background, problem formulation, design goal, and scope of the design. Beginning with the initial identification of the design object, namely regarding the background, problem formulation, design objectives, and the scope of the design. After identification is carried out, it is continued by collecting primary and secondary data from interview, observation, and literature study. To strengthen the data collection, a questionnaire was also made for the public and also a comparative study with other objects.
Based on the analysis and methodology that has been done on the design object, the result that has obtained of design concept of the restaurant interior is casual tropical with the touch of the Tubanese icon. The application of this concept is the result of the purpose of the restaurant to introduce the Tubanese icon and to create a comfortable and relaxing feel of family tourism. With the application of this concept to restaurant interior, it is expected to be able to support and provide better the needs of guests, increase guests’ comfort, and be a medium for the introduction of the Tubanese icon to the public.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Restaurant, Grand Javanilla, Casual, Tropical, Tubanese, Restoran, Grand Javanilla, Casual, Tropical, Tuban |
| Subjects: | H Social Sciences > HF Commerce > HF6161.F616 Food. Food service N Fine Arts > NA Architecture |
| Divisions: | Faculty of Creative Design and Digital Business (CREABIZ) > Interior Design > 90221-(S1) Undergraduate Thesis |
| Depositing User: | Regita Putri Cahyani |
| Date Deposited: | 22 Aug 2020 08:45 |
| Last Modified: | 12 Oct 2023 10:51 |
| URI: | http://repository.its.ac.id/id/eprint/79367 |
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