| dc.contributor.author | Wirya, Fransisca Fortunata | |
| dc.date.accessioned | 2025-08-06T08:17:34Z | |
| dc.date.available | 2025-08-06T08:17:34Z | |
| dc.date.issued | 2014 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/8507 | |
| dc.description | This final project is aimed to improve the quality and sales of Pondok Kuring restaurant in Denpasar. Pondok Kuring is a restaurant specialized in Sundanese cuisine with total area to be designed is 670m 2 and located in Jalan Raya Puputan no. 56, Denpasar. Method of data collection that is being used is direct observation at the project location in Denpasar and additional observation in Bandung to observe directly about Sundanese culture. The other method used is the literature study from various sources such as book, magazine, internet, and interview. This method of data collection is done in order to create a suitable concept and ambience according to the image of Pondok Kuring restaurant, as well is expe cted to solve the problems faced by the restaurant. The concept applied in Pondok Kuring restaurant is by adding the nuance of Sunda without omitting the nuance of Bali to adjust the market segmentation in Denpasar. Therefore, the concept that is going to be applied under the title of “When Sunda meets Bali”, in which the concept of Sunda used is the Sundanese Ethnic House to be applied in the indoor section, access area, as well the meeting room while incorporating the concept of Bali which is the Balinese Garden that is going to be applied to the garden area at the restaurant. In the transition area of Sunda and Bali, writer use the combination of the concept of Sunda and Bali to be applied to semi-outdoor dining area | en_US |
| dc.description.abstract | Perancangan proyek akhir ini memiliki tujuan agar desain gambar dapat membantu meningkatkan kualitas dan penjualan jasa yang ditawarkan dalam Pondok Kuring di Denpasar. Pondok Kuring merupakan restoran bercita rasa khas Sunda dengan total luas area yang akan didesain adalah 670 m² dan berlokasi di Jalan Raya Puputan no 56, Denpasar. Metode pengumpulan data yang dilakukan ialah observasi langsung menuju ke lokasi proyek yang berada di Denpasar, serta melakukan observasi tambahan menuju ke Bandung untuk meneliti secara langsung mengenai kebudayaan Sunda. Metode lainnya ialah dengan menggunakan studi literatur dari berbagai sumber yaitu seperti buku, majalah, internet, dan interview . Metode pengumpulan data ini dilakukan untuk dapat menciptakan konsep dan ambience sesuai dengan image dari restoran Pondok Kuring, serta diharapkan mampu menjawab problema yang dihadapi oleh restoran . Konsep yang akan diaplikasikan pada restoran Pondok Kuring adalah menambahkan nuansa Sunda namun tidak lepas dari nuansa Bali, karena menyesuaikan segmentasi pasar yang berada di Denpasar. Sehingga konsep yang akan diterapkan ialah konsep dengan judul “When Sunda Meets Bali”, dimana konsep Sunda yang dipakai ialah konsep Rumah Etnik Sunda yang akan diterapkan pada bagian indoor , area akses, serta pada area ruang rapat dan menggabungkan konsep Bali yaitu Balinese Garden yang akan diterapkan pada area taman dalam restoran. Pada area peralihan Sunda dan Bali akan menggunakan gabungan antara konsep Sunda dan Bali yang akan diterapkan pada area ruang makan semi outdoor. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra | en_US |
| dc.subject | Restoran | en_US |
| dc.subject | Sunda | en_US |
| dc.subject | Bali | en_US |
| dc.subject | Interior | en_US |
| dc.subject | Taman | en_US |
| dc.subject | This final project is aimed to improve the quality and sales of Pondok Kuring restaurant in Denpasar. Pondok Kuring is a restaurant specialized in Sundanese cuisine with total area to be designed is 670m 2 and located in Jalan Raya Puputan no. 56, Denpasar. Method of data collection that is being used is direct observation at the project location in Denpasar and additional observation in Bandung to observe directly about Sundanese culture. The other method used is the literature study from various sources such as book, magazine, internet, and interview. This method of data collection is done in order to create a suitable concept and ambience according to the image of Pondok Kuring restaurant, as well is expe cted to solve the problems faced by the restaurant. The concept applied in Pondok Kuring restaurant is by adding the nuance of Sunda without omitting the nuance of Bali to adjust the market segmentation in Denpasar. Therefore, the concept that is going to be applied under the title of “When Sunda meets Bali”, in which the concept of Sunda used is the Sundanese Ethnic House to be applied in the indoor section, access area, as well the meeting room while incorporating the concept of Bali which is the Balinese Garden that is going to be applied to the garden area at the restaurant. In the transition area of Sunda and Bali, writer use the combination of the concept of Sunda and Bali to be applied to semi-outdoor dining area | en_US |
| dc.title | PERANCANGAN INTERIOR RESTORAN PONDOK KURING DI DENPASAR | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 23201 | |
| dc.identifier.nim | 20210021 | |
| dc.identifier.dosenpembimbing | Freddy H. Istanto | |
| dc.identifier.dosenpembimbing | Rani Prihatmanti | |
