PROPOSED UPGRADING AND NEW DESIGN SCHEME OF MAMA RESTAURANT FOR MAMA ADUNAN ENTERPRISE AT NO 6699, JALAN SULTANAH, 05350 ALOR SETAR
Recently the restaurant started with a small business at shop lot. Day by day this business more attraction from customer until the owner have a own building to running their business and also have a new branch. Therefore the upgrading needs to occurs to make it easier for the customer to have an im...
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| Format: | Thesis Book |
| Published: |
SERI ISKANDAR, PERAK
UNIVERSITI TEKNOLOGI MARA. FACULTY OF ARCHITECTURE PLANNING AND SURVEYING
2010
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000ntm a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-936916 | ||
| 005 | 201912615380 | ||
| 008 | 190226s2010 MY ag# t#000 ##ENG#D | ||
| 040 | # | # | |a UiTM |e rda |
| 041 | 0 | # | |a Eng |
| 090 | 0 | 0 | |a TX945 |b .S585 2010 |
| 100 | 0 | # | |a Siti Fatimah Jaafar |e author |
| 245 | 1 | 0 | |a PROPOSED UPGRADING AND NEW DESIGN SCHEME OF MAMA RESTAURANT FOR MAMA ADUNAN ENTERPRISE AT NO 6699, JALAN SULTANAH, 05350 ALOR SETAR |c SITI FATIMAH JAAFAR |
| 264 | # | 1 | |a SERI ISKANDAR, PERAK |b UNIVERSITI TEKNOLOGI MARA. FACULTY OF ARCHITECTURE PLANNING AND SURVEYING |c 2010 |
| 300 | # | # | |a xviii, 194 pages (various pagings) |b illustrations |c 21 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a UiTM Digitized |
| 502 | # | # | |a Research Report -Universiti Teknologi Mara. Faculty Of Architecture Planning And Surveying, 2010 |
| 504 | # | # | |a Includes bibliographical references |
| 520 | # | # | |a Recently the restaurant started with a small business at shop lot. Day by day this business more attraction from customer until the owner have a own building to running their business and also have a new branch. Therefore the upgrading needs to occurs to make it easier for the customer to have an impression of Modern Kedah Traditional restaurant and also to offer comfort to the customer. The concept has to relate to Traditional of Kedah so that it can communicate directly to the customer. |
| 650 | # | 0 | |a Restaurants |x Design and construction |
| 650 | # | 0 | |a Restaurants |x Decoration |
| 710 | 2 | # | |a Faculty Of Architecture Planning And Surveying |e issuing body |
| 710 | 2 | # | |a Fakulti Senibina, Perancangan dan Ukur |e issuing body |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=936916 |
| 964 | # | # | |c PP |d 01 |
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The restaurant from concept to operation