. ~o 1\ En. Mohamed Nizam Abd Aziz

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1 UNIVERSITI TEKNOLOGI MARA FACULTV OF ARCHITECTURE, PLANNING AND SURVEYING DEPARTMENT OF INTERIOR ARCHITECTURE OCTOBER 2011 It is recomemded that this project report prepared by FASIHAH BINTI AZIZAN titled PROPOSED NEW INTERIOR DESIGN SCHEME OF RAMLY BURGER CAFE FOR RAMLV FOOD PROCESSING AT 01,01-1,01-2, JALAN MARINA, MARINA ISLAND KILOMETER 1, TELUK MUROH LUMUT,PERAK accepted in partially fullfillment of the requirements for a Diploma in Interior Design Report Supervisor Course Coordinator. ~o 1\ En. Mohamed Nizam Abd Aziz ~~~~~~~~~~~~~~PnAzizahMd~is

2 ABSTRACT Final project report is something very important in the diploma level. This is the manifestation of an individual knowledge about all aspect of the process that has been learning from the basic to the higher level. This is because in order to ensure students can carry out interesting presentation in interior design. This final project report is about to Proposed New Interior Design Scheme of Ramly Burger Cafe for Ramly Food Processing Sdn.Bhd at D1, D1-1, D1-2, Jalan Marina, Marina Island Kilometer 1, Teluk Muroh 32000, Lumut Perak. The aim of this project for proposed a new image to it interior and to appeal the corporate image. Besides, to create a new design scheme of space requirement for the cafe and new branding for new fast food franchise restaurant. In addition, the purpose of this project was created to develop more products for Ramly business. The products are very well-known in the community indeed in Malaysia, Brunei and Singapore. The factory has achieved the highest level of quality in processing the burger, nugget and also the sausages. The most important thing this label has been recognized as Halal product for food selection especially muslim. To complete the requirement of this project, interview, research and observation is being doing to make sure the data are required and will be analyzed in the design process. Thus, the requirements are depend on the location that has to be strategic, size, image, circulation and the character of the cafe. So the customer will feels more relax, friendly atmosphere, cleanliness, comfort, and convenience.

3 ABSTRACT...iii ACKNOWLEDGEMENT...iv LIST OF FIGURE... vi LIST OF TABLES... vii LIST OF PHOTO... vi LIST OF ABBREVIATIONS...ix CHAPTER 1.0 INTRODUCTION 1.1 INTRODUCTION PROJECT ISSUE PROJECT S AIM PROJECT OBJECTIVE PROJECT METHODOLOGY SCOPE OF PROJECT PROJECT LIMITATION PROJECT SIGNIFICANCE CONCLUSION CHAPTER 2.0 CLIENT client background ORGANIZATION CHART VISION AND MISSION CORPORATE IMAGE CHAPTER 3.0 RESEARCH AND ANALYSIS INTRODUCTION SITE ANALYSIS SWOT ANALYSIS LANDMARKS AND SURROUNDING SURROUNDING ORIENTATION ACCESS & TRANSPORTATION PARKING... 38

4 3.4 BUILDING ANALYSIS INTRODUCTION BUILDING INFORMATION BUILDING STRUCTURE BUILDING FINISHES BUILDING SERVICES CHAPTER 0.4 CASE STUDY INTRODUCTION CHAPTER 5.0 PROJECT INTRODUCTION CLIENTS REQUEST CHAPTER 0.6 DESIGN PROPOSAL INTRODUCTION DESIGN PROPOSAL Design Concept...95 LIST OF FIGURES Figure 1.1 general issue 4 Figure 1.2 research methology 9 Figure 2.1 organization chart 17 figure 2.2 company logo 19 Figure 3.1 key plan of site building 25 Figure 3.2 location plan of site building 26 Figure 3.3 site plan of site building 27 Figure 3.4 panoramic view of site building 28 Figure 3.5 Proposed site 28 Figure 3.6 Site model 32 Figure 3.7 Ground floor plan 41

5 Figure 3.11 Left side elevation Figure 4.1 Organization chart of Manjung Kopitiam Figure 4.2 Location plan of Manjung Kopitiam Figure 4.3 Location plan of Fullpann Steak House,Perak Figure 4.4 Location plan of Charlie Brown Cafe Figure 4.5 Layout plan of Posh Cafe Figure 4.6 Elevation of kitchen area Figure 4.7 Elevation 2 of kitchen area Figure 4.8 Elevation 3 of kitchen area LIST OF TABLES Table 2.1 Chicken products Table 2.2 Beef product Table 2.3 Marine Products Table 2.4 Other products Table 3.1 Legend around the location Table 3.2 Transport services Table 3.3 Type of Building structure Table 3.4 Type of Building finishes Table 3.5 Type of Building Services Table 4.1 Menu at Manjung Kopitiam Table 4.2 Advantages and disvantages about Charlie Brown Cafe Table 4.3 Analysis of Case Study Table 6.4 Space inventory for ground floor Table 6.5 Space inventory for first floor Table 6.6 Space inventory for second floor