Interior Design as a Strategy to Increase the Attractiveness of Culinary Tourism Centers in the Context of Empowering Street Vendors. Case Study: Arief Rachman Hakim Culinary Tourism Center, Surabaya Anggra Ayu Rucitra, Putri Dwitasari, Nazihah Ekasari, Nanik Rachmaniyah, Aria Weny Anggraita, Susy Budi Astuti, Lea Kristina Anggraeni, Anggri Indraprasti, Onna Anieqo Tanadda,Rachel Rucita Theophila Pakpahan
Institut Teknologi Sepuluh Nopember
Abstract
Surabaya as the second largest metropolitan city in Indonesia, has an excellent program called the Surabaya Culinary Tourism Center (SWK). SWK is one of the potential sectors in developing tourism in the city of Surabaya. One of SWK in the eastern area of Surabaya City, the Convention Hall Culinary Tourism Center, had quite worrying conditions because eventhough they have been revitalized in terms of infrastructure and facilities, it still not attracted many visitors. Therefore, as an effort to support the development of the Surabaya City culinary tourism center as a tourism foundation, it is necessary to develop a culinary tourism center by looking at all aspects that influence the small number of visitors. One solution is to redesign the SWK location to attract visitors. The methods used to develop the SWK interior design are as strategic planning approach- activity study analysis, space requirements analysis- analysis of facility needs- and the SWK 3D design development. The purpose of this community development program that this re-planning of SWK^s facilities and infrastructure can improve the image of SWK so that it can be used by the community not only as a facility for culiner, but also as a co-working space. Convention hall SWK also have full attention and facilitation for disabled people,this will also be manifested in the interior design.
Keywords: Interior Design, Culinary Tourism Center
