Perancangan Interior Restoran Dengan Pendekatan Ekologis Di Surabaya

Felix T.
Adi Santosa
Herlin Sri Utami

Intra
Vol 1, No 2 (2013): Desain Interior 2012/2013

Surabaya City has a good prospect in the culinary sector  such as, opening a restaurant business, looking at the people who make the food as a culinary tour. This consuming lifestyle has become a trend proofed by the surabaya’s busy culinary business both day and night. From this perspective then, the restaurant can be used as a media to inform to the public about the ecological design.In the city of Surabaya is seldom to find a restaurant that take Ecological Design in their concept. In support of sustainable design, that the restaurant need have to the applicate the ecological design. Apart from being a place to eat, as well as providing information to the community and the effect on the environment, especially natural lighting.