LOCATION AND DESIGN ASPECTS IN CULINARY CENTER BUILDING DESIGN DEVELOPMENT FOR BUSINESS SUSTAINABILITY OF STREET VENDORS IN SURABAYA, INDONESIA.

Surabaya City Government has a policy to handle local street vendors problem by relocating them into one place that called Culinary Center. Until now, the Surabaya City Government has built many culinary centers in several locations in Surabaya and will continue to build because it is the optimal solution for the problem of street vendors in Surabaya. In fact, some culinary centers have many customers but the others are quiet. If a Culinary Center is out of business, they will return to the old place and the problem of street vendors in Surabaya will happen again. The aim of this research is to know the aspects of location and design of Culinary Center building based on the users wants. Users are street vendors and culinary centers customers. So, it can be develop a representative Culinary centers model for sustainability of street vendors business on it. The aspects are includes aspects of location, shape, interior, outdoor space and supporting activities from several culinary centers in Surabaya. This research using qualitative research design with research and development technique. Furthermore, the data collection technique is using quantitative research design by spread the questionnaires. Then, the analysis is done descriptively. In the beginning of the research, researcher will identify the aspects that affects the sustainability of business street vendors based on the users wants. From the questionnaires results of the users, it can be develop the basic model of culinary centers building for ?Terminal Manukan?, Surabaya, Indonesia, as the object of this study