Perancangan Interior Cafe Asian Tea di Surabaya
Keywords:
Riyaya Undhuh-undhuh”, GKJW, Desain PromosiAbstract
Cafe in Surabaya intended for tea lovers to enjoy tea after facing the daily routine - day and the pressure faced, in addition to be able to respond to their needs. Many people are less know more about tea though tea has become a quite drink in the interest of various parties, by providing a place to show the typical style of the origin of tea in Asia (Japan, Indonesia, China) in Surabaya, is expected to be a container according to the situation of communities saturating a day - day. The concept of this design is modern contemporary style, which in the process of designing blends modern concepts that are now being Boming by using a material that gives the impression of a natural with the formation of reps for meninjukkan consistency in the culture of tea-making. Of course the method of observation, brainstorming and implementation before design. Expected visitors can feel the atmosphere of the place is so into it. Therefore the design of the room is really a hallmark of the implementation of the State and tea combined with stylish modern interior, visible from the typical symbol of the State, stylized formation of the tea and the State itself.
References
[1] Koh, Buck Song (2012). Perpetual Spring : Singapore's Gardens By The Bay. Singapore: Marshall Cavendish International (Asia) Private Limited, 2012
[2] ASHRAE. (2006). ASHRAE green guide: The design, construction, and operation of sustainable building. Atlanta: ASHRAE, Inc.
[3] Ching, Francis D.K. (1996). Ilustrasi desain interior. Jakarta: Erlangga.
[4] Endangsih, Tri. (2008). Penerapan hemat energi pada kenyamanan bangunan. Universitas Budi Luhur, Jakarta. Retrieved April 6th 2010 from, http://jurnal.bl.ac.id/wp-content/uploads/2008/01/tri%202007.pdf
[5] Frick, Heinz dan FX. Bambang Suskiyatno. (1998). Dasar-dasar eko arsitektur. Yogyakarta: Kanisius.2010, from http://blitarian.com/content/view/146/56/
[6] Japan Institute of Architect. (1996). Sustainable design guide 2.
[7] Kusumarini, Yusita. (2003). Eko-interior dalam pendekatan perancangan interior. Dimensi Interior. 1(2), 112-126. Retrieved February 16th 2010 from, http://puslit2.petra.ac.id/ejournal/index.php/int/article/viewFile/16239/16231
[8] Kusumarini, Yusita. Eko Interior dalam Perancangan Interior. Surabaya : Dimensi Interior, 2003.
[9] Pengelolaan sampah. (2010). In Wikipedia free encyclopedia. Retrieved May 24th 2010, from http://id.wikipedia.org/wiki/Pengelolaan_sampah>
[10] Pilatowicz, Grazyna. (1995). Eco–Interior: A guide to environmentally conscious interior design. New York: John Wiley & Sons, Ltd. Lawson, Fred. Restaurant Planning and Design. London: Van Nostrand Renhold
[11] Company, 1973.
[12] Lawson, Fred. Restaurants, Clubs & Bars: Planning, Design and Investment for Food Service Facilities. 2nd ed. Architectural Press, Great Britain: Bookcraft, Avon, 1994.
[13] Neufert, Ernest. Data Arsitek (jilid 1). Sunarto Tjahjadi. Jakarta: Erlangga, 1996.
[14] Durocher, Joseph F. Successful Restaurant Design. 3rd ed. New Jersey: John Wiley & Sons, Inc. 2010
[15] Suptandar, J. Pamudji. Desain Interior Pengantar Merencana Interior untuk
[16] Mahasiswa Desain dan Arsitektur. Jakarta: Djambatan, 1982.
[17] Soekresno. Manajemen Food and Beverage Service Hotel. Jakarta: PT. Gramedia Pustaka Utama, 2000.
[18] Soekresno. Petunjuk Praktek Pramusaji. Jakarta: PT. Gramedia Pustaka Utama, 2004
[19] Soedarmadji, Damais. Java Style. Thames and Hudson, 1997.
[20] Widodo,esther.(1999)Perancangan Arsitektur Pusat Peraga Sains dan Teknologi di Surabaya
[21] Sato, Shozo. Tea Ceremony. Singapore: Tuttle Publishing, 2005.
[22] Chow, Kit, and Ione Kramer. All The Tea In China. Hongkong: Periplus Editions Ltd., 1998.
