| dc.contributor.author | Morina, Morina | |
| dc.date.accessioned | 2025-07-24T06:43:21Z | |
| dc.date.available | 2025-07-24T06:43:21Z | |
| dc.date.issued | 2016 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/8396 | |
| dc.description | The Interior Design Planning of this Japanese BBQ Restaurant was initiated by the arrangement of a culinary business of a restaurant called Kiyoku Japanese BBQ Restaurant which is located in Kuta, Bali. This restaurant is serving a specific Japanese food, which are yakiniku (barbeque goods) and shabu - shabu (boiled goods), this restaurant also uses ‘self - service with assistance’ system. The ‘self - service with assistance’ system means that the customers serving themselves by picking up the raw food ingredient s that they like and then cook it on the dining table provided, but despite doing all of that by themselves, they also get professional assistance from the employees. By using the self - service system, the restaurant needs to have decent and standardize fur nitures and fire protection systems. The restaurant’s site length is extended to the rear, and it was also used for living house before, so it needs a full face - off interior and the right zoning area planning to avoid the far and alley - like impression. Thi s restaurant uses Japanese style design which fits the types of food they are selling, on the other hand, this restaurant appoint Japanese Edo period farmhouse theme. Restaurant’s building total area is approximately 865.22 square meter and it has ten gene ral area requirements, which is dining area, display area, cashier area, kitchen area, office, employee area, guide area, toilet area, storage area, and aquarium display area. | en_US |
| dc.description.abstract | Perancangan desain interior Japanese BBQ Restaurant ini dilatar belakangi oleh perancangan bisnis dalam bidang kuliner, yaitu restoran Jepang yang bernama Kiyoku Japanese BBQ Restaurant yang berlokasi di Kuta, Bali . Restoran tersebut menjual masakan khas Jepang, yaitu yakiniku (masakan panggang) dan shabu - s habu (masakan rebus) , dimana restoran menerapkan sistem self - service with assistance . Maksud dari sistem self - service with assistance adalah customer melayani diri sendiri dengan cara memilih bahan masakan yang diinginkan dan memasaknya sendiri pada meja makan yang telah disediakan , namun tetap mendapatkan pelayanan profesional dari pegawai. Oleh karena menggunakan sistem self - service , maka diperlukan perancangan furnitur dan sistem kebakaran yang baik dan sesuai dengan standar. Restoran menggun akan lahan yang memanjang ke belakang, dengan bangunan yang merupakan bekas rumah tinggal, sehingga diperlukan perancangan interior yang menyeluruh dan zoning area yang tepat untuk menghindari kesan melorong dan memanjang. Gaya desain yang diangkat adalah gaya Jepang, sesuai dengan jenis masakan yang dijual di restoran, sedangkan tema desain diangkat dari rumah petani ( farmhouse ) Jepang pada zaman edo. Lahan bangunan restoran memiliki luas total sebesar kurang lebih 865,22 meter persegi dan memiliki sepuluh kebutuhan ruang utama yakni, area makan, area display , area kasir, area dapur, area kantor, area pegawai, area guide, area toile t, area penyimpanan, dan area ak uarium | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | BBQ | en_US |
| dc.subject | Buffet | en_US |
| dc.subject | Jepang | en_US |
| dc.subject | Restoran | en_US |
| dc.subject | Self-Service | en_US |
| dc.subject | Japanese | en_US |
| dc.subject | Restaurant | en_US |
| dc.title | KIYOKU JAPANESE BBQ RESTAURANT | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 23201 | |
| dc.identifier.nim | 20612041 | |
| dc.identifier.dosenpembimbing | Astrid Kusumowidagdo | |
| dc.identifier.dosenpembimbing | Stephanus Evert Indrawan | |
