ii
Setiani, 2014
PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL BELAJAR “MENGOPERASIKAN PERALATAN LAYANAN MAKAN DAN MINUM” SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
ABSTRAK
PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL
BELAJAR “MENGOPERASIKAN PERALATAN LAYANAN MAKAN
DAN MINUM” SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI DI
RESTORAN HOTEL
Penelitiandilatarbelakangiolehtuntutanpadapesertadidikuntukmemilikikesiapa
noptimalpadapraktekkerjaindustri di restoran hotel berkaitandengankondisifisik,
mental,
emosional,
motivasisertapengetahuanmengoperasikanperalatanlayananmakandanminumkonti
nental.
PenelitianbertujuanmendapatkangambaranmengenaiPendapatPesertaDidikTentang
Hasil
Belajar
“Mengoperasikan
PeralatanLayananMakand
anMinum”
SebagaiKesiapanPraktekKerjaIndustri
di
Restoran
Hotelberkaitandengankondisifisik, mental, emosional, motivasiserta, pengetahuan.
Metodepenelitian
yang
digunakandeskriptif.Populasi
47
orang,
penarikansampelmenggunakan purposive sampeldengantotal sampel40 orang,
instrument
pengumpulan
datamenggunakanangkettertutup.Hasilpenelitianmenunjukkansebagianbesarpesert
adidikberpendapathasilbelajar
yang
diperolehmemberikankesiapan
optimal
dilihatdaripesertadidiktelahmemilikikesiapanpadakondisi,
fisik,
mental,
emosional,
motivasidan,pengetahuan.
Lebihdarisetengahpesertadidiktidakmenjawabpilihanjawabantentangalatkhususunt
uk
caviaradalah
ca viar knife,menyiapkanmesin
kopidilakukansaat
mise enplace.
.Saran
ditujukanpadapesertadidikuntukmenambahpengetahuannyatentangalatkhususuntu
k
speciality dish,
dantugas
mise en placedenganmencariinformasitambahanpadabukuatausumber lain.
ii
Setiani, 2014
PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL BELAJAR “MENGOPERASIKAN PERALATAN LAYANAN MAKAN DAN MINUM” SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
ABSTRACT
THE OPINION OF SMKN 1 PACET STUDENTS ON LEARNING
OUTCOME “OPERATE FOOD AND BEVERAGE SERVICE
EQUIPMENT” AS READINESS OF INDUSTRY WORKING PRACTICE
AT THE HOTEL RESTAURANT
The research is motivated by the demands on the students to have optimal readiness in working practices in the hotel restaurant industry related to the physical, mental, emotional, motivation and knowledge condition of operating equipment continental food and beverage service. The study aims to obtain data on The Opinion Of SMKN 1 Pacet
Students On Learning Outcome “Operate Food And Beverage Service Equipment” As
Readiness Of Industry Working Practice At The Hotel Restaurant in relates to the physical, mental, emotional, motivation and knowledge condition. The method of research is used descriptive. The population of 47 individuals with a purposive sample of 40 people, collecting data using questionnaires. The results showed that most of the students have prepared for the physical, mental, emotional, motivation and knowledge condition. More than half of the students did not answer choice answers on a special tool for caviar is caviar knife, preparing the coffee machine is done when the mise en place. Suggestions aimed at students to increase their knowledge about a specific tool for a specialty dish, and the mise en place tasks by seeking additional information on the book or other source.
