Perancangan Interior French Fine Dining Restaurant di Surabaya

Authors

  • Bambang Gozaly
  • Grace Mulyono

Keywords:

Redesain, Kemasan, Keripik, Sulis, Samarinda.

Abstract

This design would like to design the interior of a restaurant that is growing and in demand by the people of Surabaya. One type of restaurant that is growing rapidly is currently fine-dining restaurant. Is a fine-dining restaurant industry food and beverage services are managed commercially and professionally with exclusive services. In this scheme will apply the elements of interior decoration to a French restaurant looks very high quality with elegant atmosphere to be created by the restaurant with the feel of the design concepts that have been defined. This decoration design concept will be adapted to the nuances of French people who are more interested in wanting to try French food with a French atmosphere.

Author Biographies

  • Bambang Gozaly
    Program Studi Desain Interior, Universitas Kristen Petra
  • Grace Mulyono

    Program Studi Desain Interior, Universitas Kristen Petra
    Jl. Siwalankerto 121-131, Surabaya

References

[1] Andrikus, Rymberthus A. Amakora. Pelaksanaan Standard Operation Procedurs Di Departemen Food and Beverage. Jakarta: PT Gramedia Pustaka Utama. (2000).

[2] Mertayasa, I.Gede.Agus. (2012). Food & Beverage Service Operational Job Preparation. Yogyakarta: Penerbit Andi.

[3] Sugiarto, Endar dan Sri Sulartiningrum. Pengantar Akomodasi dan Restoran. Jakarta: PT Gramedia Pustaka Utama. (1996).

[4] Soekresno. Manajemen Food & Beverage Service Hotel. Jakarta: PT Gramedia Pustaka Utama. (2000).

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Published

2014-07-14