ABSTRACT ABSTRAK. Yuriani dan Titin Hera Widi Handayani PENDAHULUAN
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(5). ABSTRACT The objectives of this study are (1) to investigate the implementation of the culinary business management.
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(30) obstacles in the learning process of this course. This study was employing descriptive approach in 16 March – 31 /
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(36) population was the students of Culinary Education Study Program who joined culinary business management course among the second semester students in the academic year of 2011/ 2012. The sampling technique was using random sampling with the total respondents of 72 students. The data were collected by using interview, questionnaire, and /
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(62) preparation of the new business, the managing process, and the assessment that covered active participation,
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(72) achieved A- , 17% of them achieved B+, and 4% of them achieved B. Secondly, students’ readiness in implementing the culinary business management course can be categorized as “very high” category with 12.5% and the category of “high” with 87.5%. Thirdly, students’ readiness in the culinary business management course was in the category of “very high” with 16.67% and the category of “high” with 83.33%. Lastly, the obstacles in implementing the learning process of culinary business management were the communication and cooperation among the team,
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