| dc.contributor.author | Sucipto, Gabriella Yoan | |
| dc.date.accessioned | 2025-07-25T04:49:51Z | |
| dc.date.available | 2025-07-25T04:49:51Z | |
| dc.date.issued | 2015 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/8415 | |
| dc.description | This book will cover a business plan made by G. Yo Interior Consultant, which located in Denpasar, Bali and is a sole trader. This business offers services that are related to interior design for housing and other commercial area. G. Yo Interior consultant put innovation and relationship with all clients as a priority in order to produce highest customer satisfaction and eventually solving all problems. Besides business plan, this book will also cover some projects that will be undertaken by G. Yo Interior Consultant together with its commercial clients, such as a restaurant that located in Tabanan, Bali. The writer is focusing on the big picture of the restaurant and other important aspects that needs to be highlighted in the case of designing a restaurant. The design must meet its client's needs and wants in designing a restaurant. All other aspects will be investigated further by the use of materials and space allocation, based on how the design should be done in order to achieve the standard required. | en_US |
| dc.description.abstract | Didalam buku ini membahas perencanaan bisnis dari G.Yo Interior Consultant yang berlokasi di Denpasar, Bali dan didirikan sebagai perusahaan perseorangan. Bisnis ini bergerak dalam bidang jasa yaitu mendesain interior untuk hunian dan area komersial yang mengutamakan inovasi dan kerja sama yang baik dengan para klien untuk mencapai kepuasan dan menjawab permasalahan klien. Selain dari pembahasan mengenai perencanaan bisnis G.Yo Interior Consultant, buku ini juga membahas tentang proyek yang akan dikerjakan oleh perusahaan G.Yo dengan proyek komersial, berupa restoran yang berada di Tabanan, Bali. Penulis menjelaskan mengenai gambaran tentang restoran dan apa saja yang seharusnya diperhatikan dalam mendesain interior sebuah restoran. Desain harus bisa menjawab dari permasalahan dan keinginan klien dalam mendesain restoran. Segala macam aspek diteliti lebih lagi dari penggunaan material dan cara penataan ruang, atas dasar apa dan bagaimana caranya mendesain harus memiliki dasar yang benar agar sesuai dengan standar | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | Bali | en_US |
| dc.subject | Desain Interior | en_US |
| dc.subject | G.Yo Interior Consultant | en_US |
| dc.subject | Komersial | en_US |
| dc.subject | Restoran | en_US |
| dc.subject | Interior Design | en_US |
| dc.subject | Commercial | en_US |
| dc.subject | Restaurant | en_US |
| dc.title | G. YO INTERIOR CONSULTANT | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 23201 | |
| dc.identifier.nim | 20611015 | |
| dc.identifier.dosenpembimbing | Astrid Kusumowidagdo | |
| dc.identifier.dosenpembimbing | Stephanus Evert Indrawan | |
