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VOL. 6, ISSUE 2 (2024)
Optimization of layout design at ciseke food court using facility management principles with design thinking method and activity relationship chart
Authors
Sherlinda Fadhillah Tanjung, Camelia Rizki Agrina
Abstract
The increasingly dynamic and growing development of the culinary
industry has created a high level of competition in this business sector. As a
province producing culinary businesses in Indonesia, West Java is in second
place as a province producing culinary businesses in Indonesia with a total of
1,414 businesses spread out. This is because most of the areas in West Java are
large educational areas, one of which is located in the Jatinangor area. One of
the most famous culinary centers in the Jatinangor area is Pujasera Ciseke
which is a favorite destination for students for culinary delights. However,
problems such as a lack of layout arrangements that hinder accessibility and
unavailability of cleaning facilities are quite serious problems that can result
in decreased customer loyalty. Based on these problems, this research aims to
design and redesign the layout by adding cleaning facilities using AutoCAD
software. The research method used is a qualitative technique with descriptive
analysis using a Design Thinking approach to produce clear and accurate
research.
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Pages:46-51
How to cite this article:
Sherlinda Fadhillah Tanjung, Camelia Rizki Agrina "Optimization of layout design at ciseke food court using facility management principles with design thinking method and activity relationship chart". International Journal of Management and Economics, Vol 6, Issue 2, 2024, Pages 46-51
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