Academic literature on the topic 'RESTORING: Furniture'

BIM is one of the main technical ways to realize building informatization, and the model’s texture is essential to its style design during BIM construction. However, the texture maps provided by mainstream BIM software are not realistic enough and monotonous to meet the actual needs of users for the model style. Therefore, an interior furniture BIM style restoration method was proposed based on image retrieval and object location using convolutional neural network. First, two types of furniture images, namely grayscale contour images from BIM software and real images from the Internet, were collected to train the following network model. Second, a multi-feature weighted fusion neural network model based on an attention mechanism (AM-rVGG) was proposed, which focused on the structural information of furniture images to retrieve the most similar real image, and then some furniture image patches from the retrieved one were generated with object location and random cropping techniques as the candidate texture maps of the furniture BIM. Finally, the candidate ones were fed back into the BIM software to realize the restoration of the furniture BIM style. The experimental results showed that the average retrieval accuracy of the proposed network model was 83.1%, and the obtained texture maps could effectively restore the real style of the furniture BIM. This work provides a new idea for restoring the realism in other BIM.

The Evangelic Church in Bistriţa city is one of the important gothic monuments in Romania. Inside the church there have been preserved a series of furniture pieces from different centuries, and the stall that has been analysed in this study is one of them. The study presents the investigations that were made on the occasion of restoring the stall. The nature and the status of the wooden supports and also the composition of the painting layer which covers the front side of the stall were investigated by several methods: Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and differential scanning calorimetry (DSC) analyses. The back side of the stall was made of spruce fir wood and its status was also investigated. The nature of the component elements and the heritage value of the ensemble were also established.

Robert Jackson examines the work of the German artist Florian Slotawa. Beginning with his first works, “Hotelarbeiten”, Slotawa recomposes and reconfigures the order of ordinary objects – in this case, the furniture of hotel rooms. In reconstructing these rooms in another order without altering these objects in any way, photographing them, and then subsequently restoring them to their previous configuration, the artist reveals the ordinary function of the objects and by withdrawing from their function shows their material and factual character. To elucidate the specificity of Slotawa’s intervention, Jackson critiques Heidegger’s conception of facticity in its exclusive account of Dasein and its being-in-the world, in contrast to the factuality of “things-within-the world.” Drawing on Harman’s extension of finitude beyond Dasein to all things, he encourages us to see Slotawa as engaged in “facticity of things” that is characterized by dispossession, lack of reason, and radical contingency. As Jackson argues, Slotawa is trying to find a way to dwell in a world that has no room or possibility for the given coordinates of dwelling; a world that is a fact without reason. In concluding he explores a reading of Slotawa that explores the intersecting yet radically different approaches to thinking about a speculative realism in the work of Harman and Meillassoux, and their differing attitudes to the finite and the infinite, facticity and factiality, contingency and necessity, without presuming to assume that either of these accounts cover the speculative facticity of things revealed in Slotawa’s work.

Saat ini beragam jenis restoran menjadi tempat tujuan untuk menikmati berbagai macam hidangan, pada restoran tentu saja terdapat beberapa area. Area makan pengunjung merupakan salah satu area yang sangat penting karena pada area tersebut pengunjung akan merasakan bagaimana aktivitas makan dan minum pada suatu restoran. Pada saat hidangan di letakan di atas meja dan pengunjung melakukan aktivitas makan dan minum maka akan berpengaruh pada dimensi furniture yang digunakan. Setiap restoran menerapkan sistem makan yang berbeda salah satunya adalah sistem makan a la carte. Sistem makan ini tentunya berpengaruh terhadap dimensi furniture pada suatu restoran yang berhubungan dengan aktivitas di restoran dan teritori personal yang dirasakan oleh pengunjung. Tujuan dari penelitian ini adalah untuk mengetahui hubungan dimensi meja makan dengan teritori personal pada braga permai pengaturan makan a la carte. Analisa data di dapatkan dengan cara mengumpulkan data dan dengan survey langsung pada restoran braga permai yang menerapkan sistem makan a la carte kemudian data tersebut diolah secara deskriptif. Hasil dari penelitian ini untuk merekomendasikan dimensi pengaturan meja makan yang sesuai dengan teritori pengguna terhadap furniture dan hidangan yang disajikan.

Indonesia has around 4000 wood species, and 10% (400) of species are categorized as commercial wood. One species is kayu kuku (Pericopsis mooniana Thwaites), native to Southeast Sulawesi. This species is considered a fancy wood used for sawn timber, veneer, plywood, carving, and furniture. The high demand for wood caused excessive logging and threatened its sustainability. In addition, planting P. mooniana has presented several challenges, including seedling production, viability and germination rate, nursery technology, and silviculture techniques. As a result, the genera of Pericopsis, including P. elata (Europe), P. mooniana (Sri Lanka), and P. angolenses (Africa), have been listed in the Convention on International Trade in Endangered Species (CITES) Appendix. Based on The International Union for Conservation of Nature (IUCN) Red List of Threatened Species, P. mooniana is categorized as Vulnerable (A1cd). This conservation status has raised issues regarding its biodiversity, conservation, and sustainability in the near future. This paper aims to review the conservation of potential and endangered species of P. mooniana and highlight some efforts for its species conservation and sustainable use in Indonesia. The method used is a systematic literature review based on P. mooniana’s publication derived from various reputable journal sources and additional literature sources. The results revealed that the future demand for P. mooniana still increases significantly due to its excellent wood characteristics. This high demand should be balanced with both silviculture techniques and conservation efforts. The silviculture of P. mooniana has been improved through seed storage technology, improved viability and germination rates, proper micro and macro propagation, applying hormones, in vitro seed storage, improved nursery technology, and harvesting techniques. P. mooniana conservation can be conducted with both in situ and ex situ conservation efforts. In situ conservation is carried out by protecting its mother trees in natural conditions (i.e., Lamedae Nature Reserve) for producing good quality seeds and seedlings. Ex situ conservation is realized by planting seeds and seedlings to produce more wood through rehabilitating and restoring critical forests and lands due to its ability to adapt to marginal land and mitigate climate change. Other actions required for supporting ex situ conservation are preventing illegal logging, regeneration, conservation education, reforestation, agroforestry system applied in private and community lands, and industrial forest plantations.

Abstract Jakarta is one of cities that continuously growing in number, proportion and density of its population. The increasing will also has result in number of consumption (especially food) of Jakarta’s Resident. Along with the development, a growing number of human needs must be met. Nowdays, human faced a lot more options to fulfilled their need, entertainmentis one of it. Restaurant is a perfect place for those who want to relax, sipping a cup of tea or coffee accompanied by relaxing music. Today, the development of restaurant in Indonesia, especially in Jakarta is growing rapidly. There are many Betawi restaurant using foreign design, furniture dan material without considering about locality. In fact, Indonesia has excellent quality of local content, in particular Betaw, even exceed the imported goods quality. Also, Betawi is rich in culture and arts. During this time, people tend to assume that local stuff is not impressive, old-fashione or out-of-date compared imported goods. Therefore, as an effort an applying local content on public facilities especially Betawi restaurant, its required an interior designer’s intuition in order to create a restaurant which using local content that can be applied in the organization of space, the application of color, decoration, and furniture. So that, the visitors who came to enjoy dish can experience not only good food but also good atmosphere of the restaurant, as well as gaining experience and knowledge about Betawi culture. Keyword: local content, restaurant, lifestyle. AbstrakJakarta adalah salah satu kota yang terus mengalami peningkatan dari segi jumlah, proporsi, dan kepadatan penduduknya. Peningkatan jumlah, proporsi, dan pertumbuhan penduduk di DKI Jakarta tersebut akan mengakibatkan peningkatan jumlah konsumsi (terutama untuk makanan) penduduk DKI Jakarta. Dengan meningkatnya jumlah konsumsi makanan, dimanfaatkan oleh pihak tertentu untuk mendirikan usaha penyedia makanan, salah satunya dalam bentuk restoran. Seiring dengan perkembangan yang semakin maju maka, kebutuhan manusia semakin banyak yang harus dipenuhi. Dulu, didalam memenuhi kebutuhannya, manusia selalu memprioritaskan pada kebutuhan-kebutuhan pokok saja. Tetapi dengan seiring berjalannya waktu, manusia dalam memenuhi kebutuhannya tidak hanya dihadapkan kepada satu pilihan saja, salah satunya adalah kebutuhan akan hiburan. Restoran merupakan salah satu tempat yang tepat bagi mereka yang ingin bersantai, sambil menghirup secangkir teh ataupun kopi, ditemani alunan musik yang santai. Dewasa ini perkembangan restoran di Indonesia khususnya di Jakarta cukup berkembang dengan pesat. Seiring perkembangan desain yang ada, masih banyak restoran khas Betawi di Jakarta yang menggunakan desain, furniture, dan material dari luar negeri (impor) tanpa memikirkan kelokalan. Padahal konten lokal yang ada di Indonesia sekarang ini khususnya Betawi, memiliki kualitas yang sangat baik bahkan ada yang melebihi kualitas impor dan juga Betawi memiliki kekayaan ragam hias dan budaya yang menarik. Selama ini, masyarakat juga cenderung menganggap sesuatu yang lokal terkesan tidak keren, terbelakang atau ketinggalan jaman dibandingkan dengan sesuatu dari luar. Maka dari itu dalam upaya mengaja konten lokal pada fasilitas publik khususnya Restoran khas Betawi perlu adanya intuisi seorang desainer interior. Agar tercipta sebuah restoran yang memiliki spesialisasi dengan menggunakan lokal konten yang dapat diterapkan di dalam organisasi ruang, pengaplikasian warna, ragam hias, dan furnitur. Agar pengunjung yang datang menikmati makanan khas Betawi dapat merasakan dua manfaat yaitu makanan yang enak dan suasana Restoran yang baik, serta mendapatkan pengalaman serta pengetahuan mengenai budaya Betawi.Kata Kunci: Lokal konten Betawi, Restoran, gaya hidup

Ciri khas sebuah ruang dapat diperoleh melalui pengaplikasian suatu gaya dalam desain interior. Bagaimana cara memaksimalkan sebuah gaya pada interior. Salah satu gaya , dengan karakter tradisional yang kuat adalah Jepang. Gaya desain interior Jepang memiliki karakteristik simpel, menggunakan bentuk geometris, material alam, dan elemen-elemen khas Jepang. Metode yang digunakan dalam penelitian ini yaitu pengumpulan data, analisa data, dan tahapan desain. Penelitian ini akan mencoba mengolah karakter Jepang ke dalam elemen interior, furnitur, dan material yang dapat menghasilkan sebuah desain interior dengan memaksimalkan pengaplikasian gaya Jepang.

Industri furniture interior merupakan usaha yang menjadi trend dan dinikmati di kawasan pariwisata khususnya area Bali. Furniture interior mengedepankan kesan kenyamanan, kualitas tampilan yang tinggi, dan diproduksi secara semi otomatis. UKM Saka Gemilang merupakan UKM yang sudah cukup lama berkecimpung dalam produksi furniture interior yaitu sejak tahun 1993. Sejalan dengan usahanya, UKM ini terkadang mengalami penurunan penjualan. Hal ini disebabkan karena proses penjualan yang saat ini dilakukan masih belum optimal, yaitu dilakukan secara door-to-door ke lokasi seperti perkantoran, villa, hotel dan restoran dengan menunjukkan buku list produk. Sehingga dalam hal ini proses produksi dan jumlah produksi dari UKM sangat tergantung dari hasil pemasaran yang saat ini dilakukan. Untuk menangani permasalahan penjualan produk UKM, maka diusulkan kegiatan pelatihan pemanfaatan pelatihan pemanfaatan toko online yaitu OLX dan tokopedia yang digunakan sebagai media pemasaran. Kegiatan ini bertujuan untuk memberikan pelatihan pemanfaatan toko online dengan harapan bahwa penjualan produk dapat meningkat. Evaluasi kegiatan dilakukan dengan cara pengukuran kemampuan mitra dalam menggunakan aplikasi dengan mengikuti sepuluh skenario yang telah ditentukan. Hasil pengukuran sebesar 80 % yang artinya mitra sudah bisa mengoperasikan aplikasi Olx dan tokopedia.

ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui teritori personal yang sesuai dengan kebutuhan aktivitas pada area makan. Area makan, merupakan hal paling utama pada suatu restoran yang menentukan pengalaman ruang bagi penggunanya, untuk itu kenyamanan ketika aktivitas di meja makan perlu diperhatikan. Setiap restoran menerapkan sistem makan yang berbeda, salah satunya adalah sistem makan berbagi, yaitu beberapa menu hidangan yang dinikmati lebih dari satu orang. Sistem ini tentunya mempengaruhi dimensi meja makan yang digunakan dan teritori personal area makan seorang pengunjung dalam aktivitas makan-minumnya. Analisis data diolah secara deskriptif dengan data kualitatif yang diperoleh dari observasi langsung pada restoran yang memiliki sistem makan berbagi yaitu restoran Al-Jazeerah dan Miss Bee Providore yang berlokasi di kota Bandung. Hasil dari penelitian ini menunjukan bahwa kebutuhan teritori personal pada suatu restoran dapat berbeda sesuai bentuk dan ukuran peralatan makan dari menu hidangan yang disediakan.Kata Kunci: Meja Makan, Restoran, Teritori PersonalTHE EFFECT OF FURNITURE DIMENSION FOR PERSONAL TERRITORY TABLE SETTING WITH SHARING SYSTEM IN THE RESTAURANT ABSTRACTThe purpose of this research is to find out personal territory that suitable for the activity in the dining area. Restaurant is one of the sector in the hospitality industry, an intresting destination for the general public and tourists to enjoy many various of culinary both food and drinks. Dining area, is the most important thing in the restaurant that determines the experience of space for the users, so customer comfortable when doing activities at the dining table need to be considered. Every restaurant uses a different dining system, one of them is food sharing system, which is a dish that are eaten by more than one person. This system affects the dimensions of the dining table and the territories of customer private areas in their eating and drinking activities. Data analysis was processed descriptively with qualitative data obtained from direct observation on restaurants that have shared dining systems, that is Al-Jazeerah and Miss Bee Providore restaurants located in Bandung. Results of this study indicate that the needs of personal territory in a restaurant can be different according to the shape and size of cutlery from the menu of dishes. Keywords: Dining Table, Personal Teritory, Restaurant