Perancangan Interior Cafe dan Restoran Khas Surabaya di Jalan Embong Malang Surabaya

Deby Wahyu Hidayat(1*), Andereas Pandu Setiawan(2),


(1) 
(2) 
(*) Corresponding Author

Abstract


Culinary is a part of life that is closely related to the consumption of food or a lifestyle that cannot be separated from everyday life. Therefore culinary is very important in life. Surabaya is the second largest city after Jakarta, as a metropolitan city with the urban communities of globalization trend that requires café and restaurant in everyday life. Other than that, time becomes increasingly valuable and city life hustles and bustles in routines. In connection with that reason, man becomes inclined for things that are practical in meeting their needs. By collaborating these two things, the café and restaurant, it is expected to introduce a variety of foods and beverages in the city of Surabaya as well as designing and make real a café and restaurant which is able to make the visitors get familiar with some of the culinary history of the city of Surabaya, so that the visitors can not only enjoy the food and drinks of Surabaya typically, but also will be more familiar with the history of the food itself. In addition, visitors can also enjoy a café for hangout which is located in the  the third floor outdoor area of the mall area to get a special sensation and to enjoy the served coffee and Surabaya city views from the top of the mall building.

Keywords


Café, restaurant, gallery, Surabaya

Full Text:

PDF

References


Baraban, Regina S. 2010. Successful Restaurant Design, 3rd edition. NewYork : Wiley

Birchfield, John C. 2008. Design and Layout of Foodservice Facilities. Canada:John Wiley & Sons, Inc.

D.K. Ching, Francis. 1996. Ilustrasi Desain Interior. Jakarta: Erlangga.

Grimly, Chris dan Mimi Lover. 2007. Color, Space, and Style. Singapore: Page One Publishing Private Limited

Muriel, Emmanuel. 1990. The Encyclopedia Americana. New York: St. Martin'sPress

Lawson, Fred. 1994. Restaurant and Planning Design.London: Architectural Press

Jaya. 2008. Serba Serbi Makanan Khas Surabaya. Retrived 7 Oktober 2014 form www surabayafood.com/index.php

Karlen, Mark. 2007. Dasar-Dasar Perancangan Ruang, Edisi Kedua. Jakarta:Penerbit Erlangga.

Kunz, Martin Nicholas, 2005. Café and Restaurant Design. New York: Teneus

Lawsan; Fred. 1994. Restoran Planing And Design. Cambridge : CambridgeUniversity Prest.

Neufert, Ernst. 1991. Data Arsitek. Jakarta : Erlangga.

Mangkuwerdoyo Sudiarto. 1999. Pengantar Industri Akomodasi Dan Restoran. Jakarta : Lembaga Penerbit Fakultas Ekonomi Universitas Indonesia

Marsum, W. A. 2005. Restoran Dan Segala Permasalahanya. Yogyakarta: AndiOffset.

Putra . Ida Bagus Edy Dharma. 2012. Desain Interior Restoran ”HU’U”. Jl DanauTemple Sanur Bali. Bali (Artikel Ilmiah S1 DI Fakultas Seni Rupa danDesain Institut Seni Indonesia Denpasar).

Sihite, Richard. 2000.Tourism Industry. Surabaya : SIC

Soekresno.2001. Manajemen Food Beverage Service Hotel. Jakarta: PT. GramediaPustaka Utama.

Sugiarto, Endar dan Sri Surlatiningrum, 1996. Pengantar Akomodasi dan Restoran. Jakarta: PT. Gramedia Pustaka Utama.

Suptandar, Pamudji. 1995. Manusia dan Ruang dalam Proyeksi Desain Interior. Jakarta: UPT Penerbitan Universitas Tarumanegara


Refbacks

  • There are currently no refbacks.