DEVELOPMENT OF A DICTIONARY OF HOSPITALITY TERMS AS A READING E-BOOK FOR CLASS XI HOSPITALITY ACCOMMODATION STUDENTS IN SMKN 3 BLITAR

Volume 6, No. 4, July 2023 e–ISSN 2614-6258

DEVELOPMENT OF A DICTIONARY OF HOSPITALITY TERMS AS A READING E-BOOK FOR CLASS XI

HOSPITALITY ACCOMMODATION STUDENTS IN SMKN 3 BLITAR

Gilang Davis Romansyach¹, Ahmad Saifudin², Siti Rofi’ah³ Universitas Nahdlatul Ulama Blitar, Indonesia

1 davisromansyachgilang7@gmail.com, ² saif.ahmad123coretandinding@gmail.com,

3 sitirofiah.unublitar@gmail.com

Abstract

The purpose of this research is to develop a dictionary of hospitality terms as an e-book reading. The reason behind the development of this product is that hospitality terms in a foreign language are very important to be learned and understood by students majoring in hospitality accommodation. The lack of students' knowledge about the meaning of hospitality terms and the absence of specific learning media to learn the meaning of hospitality terms, made researchers interested in developing a dictionary of hospitality terms in the form of an e-book to make it easier for students in understand foreign hospitality terms. This development research uses the ADDIE model. Data collection was carried out through a questionnaire. Questionnaires were distributed to 30 class XI students majoring in hospitality accommodation (XI APH 3) at SMKN 3 Kota Blitar. The findings show that students' evaluation of the existence of a dictionary of hospitality terms in the form of an e-book received a positive response. This dictionary of hospitality terms made them more enthusiastic. They would use this dictionary of hospitality terms again to learn the meaning of hospitality terms. This dictionary can be learned and used by students majoring in hospitality accommodation at all levels.

Keywords: Dictionary; Hospitality Terms; Media Development

INTRODUCTION

In this modern era, English is an important language for communicating with people from other countries. English is an international language because it is used by most countries in the world as a language that connects local residents with foreigners. In addition, English is the only language used in almost all fields, such as science and technology, engineering, medicine, pharmacy, education, tourism, entertainment, information and technology, business, trade and commerce, internet, employment, and others (English, 2019). The national tourism industry which continues to experience growth of course have an impact on the hotel business which is one of the main facilities tourism. Opportunities to work in hotels are plentiful due to the growing tourism industry (Widodo, 2016). Vocational High School is substantially one of the vocational education institutions organized to prepare prospective middle class workers to enter the world of work and develop professional attitudes (Kusnaeni & Martono, 2016). From the results of the questionnaire that was distributed by the researcher to class XI students of hospitality accommodation (XI APH 3) at SMKN 3 Blitar, the researcher found that there were still many students who had difficulty understanding the meaning of foreign language terms or English in the world of hospitality. This happens because of the lack of learning media provided. For that we need a more specific media. In accordance with the needs of class XI students in hospitality accommodation so that it is easier to understand the meaning of terms

that exist in the world of hospitality. ESP (English Specific Purposes) is a source of income language, learning support sources, motivational sources, simulations, and as a reference source (Widijantie & Handayani, 2018). Learning English in non-language majors is included in ESP learning so that students are able to master English in the field they are studying (Lestari, 2021).

In addition, ESP refers to learning English that is oriented to the special needs of learners according to the field of science and work (Burhanuddin & Sulaiman, 2020). It is expected that students can more easily understand English material regarding the hospitality department with the availability of ESP learning resources. According to the findings of a previous study titled

"English in the World of Hospitality" by Raharjo & Widiyantari, 2013, many terms in English are used in the world of hospitality, but not all staff or customers understand these words. By recognizing and understanding these English terms, misunderstandings about the meaning of words, especially between guests and staff, can be minimized.

There are many terms in the world of hospitality, because students need learning media that can be used as a reading e-book during productive hospitality lessons. Researcher assess the lack of learning media that is less than optimal as a problem that needs to be fixed. One of the things that can help maximize the quality of hospitality learning as well as provide insight to students about hospitality terms in class is to give students a reading e-book that contains the meaning of hospitality terms. The use of e-book is intended so that students can learn easily. The form of a reading e-book that can be used in the productive learning process of hospitality in class XI hospitality accommodation at SMKN 3 Blitar is the Hospitality Terms Dictionary.

In accordance with the findings of another previous study entitled "Dictionary of Arabic- English-Indonesian Tourism Terms" by Zanzabila, 2019, with the results of research several processes of matching tourism terms in the Arabic-English-Indonesian Dictionary of Tourism Terms use several dictionaries, such as al-Ashri and al- Ma'any online for Arabic-Indonesian, Arabic-English Thematic Dictionary for Arabic-English, English-Arabic Dictionary of Tourism Terms for English-Arabic, Dictionary of Tourism Terms and Oxford Dictionary for English- Indonesian, and Big Dictionary of Languages Indonesia for Indonesian. From this research, the researcher is also interested in developing a dictionary of terms for a field. As we know, tourism and hospitality are two fields that cannot be separated, so many terms in the two fields are interrelated. From the data and facts described above, researcher are interested in developing learning media in the form of a dictionary of terms that are often used in the hospitality world.

Therefore, the researcher took the title "Development of a Dictionary of Hospitality Terms as a Reading E-book for Class XI Hospitality Accommodation Students in SMKN 3 Blitar".

METHOD

This study uses the Research and Development (R&D) methodology using the ADDIE model.

The model consists of five phases: 1) analysis, 2) design, 3) development, 4) implementation and 5) evaluation. Participants in this study were 30 class XI students majoring in hospitality accommodation (XI APH 3) from SMKN 3 Blitar. Data collection here uses a questionnaire structure. The structured questionnaire is in the form of expert assessment questionnaires, namely those from instrument experts, material experts and media experts, as well as implementation results questionnaires given to students. This expert assessment questionnaire uses a Likert scale (1–5). Questionnaires for students were distributed after students used the product developed to find out the results of its implementation.

Since this study applies to the ADDIE model, it consists of five steps: analysis, design, development, implementation, and evaluation. First, at the analysis stage, the researcher conducts needs analysis to identify the needs of class XI students majoring in hospitality accommodation. In the needs analysis, the researcher distributed questionnaires to students to find out whether they had difficulty understanding hospitality terms and needed a dictionary

learning medium for these terms. The researcher also analyzed the syllabus for class XI majoring in hospitality accommodation. Furthermore, at the design stage, material design is carried out based on syllabus analysis. The design of the hospitality term dictionary includes several aspects, such as: hospitality terms, departmental descriptions related to terms, font and layout selection, as well as appearance and presentation method. Third, in the development stage, dictionary of hospitality terms are developed after the material and media design have been determined and assessed by experts. There are two main sources used in the development of the dictionary of hospitality terms: online sources and the knowledge of researcher. Online resources are subject to additions, deletions and changes. In addition, at the implementation stage, the developed dictionary of hospitality terms was implemented for 30 class XI students majoring in hospitality accommodation (XI APH 3) SMKN 3 Blitar. Finally, an evaluation is carried out by collecting information about the use of a dictionary of hospitality terms generated through an implementation results questionnaire. Briefly, the stages of conducting this research are shown in Figure 1.

In addition, data collected from questionnaires was analyzed quantitatively manually using a Likert scale.

RESULTS AND DISCUSSION Results

This study re^lports on the^l de^lve^llopme^lnt of an e^l-book dictionary of hospitality te^lrms using the^l ADDIE^l mode^ll. The^lre^lfore^l, the^l re^lsults will be^l focuse^ld on how to de^lve^llop mate^lrials using this mode^ll. The^l re^lsults are^l groupe^ld by stage^ls, including analysis, de^lsign, de^lve^llopme^lnt, imple^lme^lntation and e^lvaluation. In the^l analysis stage^l, whe^lre^l a ne^le^lds analysis is carrie^ld out by distributing que^lstionnaire^ls to 30 stude^lnts majoring in hospitality accommodation (XI APH 3) SMKN 3 Blitar. The^l re^lsult can be^l said to be^l that stude^lnts still have^l difficulty unde^lrstanding the^l melaning of hospitality telrms and neleld spelcific lelarning meldia to lelarn thel melaning of hospitality te^lrms. Ne^le^lds analysis is important be^lcause^l it is difficult to find te^lxtbooks that fully me^le^lt stude^lnts' ne^le^lds, but te^lache^lrs are^l re^lquire^ld to continue^l to me^le^lt stude^lnts' ne^le^lds (Al Fraidan, 2012). Basically, the^lre^l are^l many ways to me^le^lt stude^lnt ne^le^lds, one^l of which is by conducting a ne^le^lds analysis be^lfore^l de^lve^lloping mate^lrial. Thus, what stude^lnts re^lally ne^le^ld can be^l de^lte^lrmine^ld and pre^ldicte^ld. In this re^lgard, Iswati, 2019 state^ls that a ne^le^lds analysis is the^l first ste^lp that must be^l carrie^ld out be^lcause^l it functions as a guide^lline^l for mate^lrial de^lve^llopme^lnt. At this stage the researcher also analyzed what hospitality departments were studied in the world of hospitality through the hospitality syllabus for class XI at SMKN 3 Blitar.

The^l design phase includes the display design plan and material for the e-dictionary of hospitality terms. According to Graves (2000), the tangible results of the material development process are courses and textbooks. Be^lcause^l it is inte^lnde^ld for stude^lnts majoring in hospitality accommodation, the^l te^lrms in this dictionary cove^lr all hospitality de^lpartme^lnts, whe^lre^l e^lach te^lrm is accompanie^ld by a de^lpartme^lnt re^llate^ld to that te^lrm. The^l conte^lnts are^l de^lscribe^ld in table^l 1.

Table 1. Abbrelvation of Hospitality Delpartmelnt

No. Hospitality Department Abbreviation

1. Administrasi & Gelnelral AG

Evaluation Implementation

Development Design

Analysis

Figure 1. Research Procedures

2. Elnginelelring ElG

3. Food and Belvelragel Product FBP

4. Food and Belvelragel Selrvicel FBS

5. Food and Belvelragel Selrvicel Bar FBS BAR

6. Front Officel FO

7. Gelnelral / Umum Gn

8. Houselkelelping HK

9. Human Relsourcel HR

10. Human Relsourcel Delpartmelnt HRD

11. Laundry Ldy

12. Markelting Mkt

13. Salels & Markelting SM

Aftelr delsigning thel first draft of thel documelnt, thel product is theln validateld by elxpelrts. Thel asselssmelnt is donel by giving thel quelstionnairel to two asselssors, thel matelrials elxpelrt and thel delsign elxpelrt. Thel Likelrt-Scalel was useld as a melasurelmelnt in thel analysis of thel elxpelrt judgmelnt quelstionnairel relsponsels. Thel relsults of thel quelstionnairel welrel calculateld using Suharto's suggelsteld formula Arikunto (2013). Thel quality of thel produceld itelms was asselsseld using thel melan or avelragel scorel from thel quelstionnairel. Thel quality of thel produceld matelrials was theln quantitativelly asselsseld using thel avelragel scorel. Thel following formula:

P = Σ𝑥

Σ𝑥𝑖 x 100%

Notel:

P = Elligibility

Σx = Numbelr of asselssmelnt answelr Σxi = Highelst numbelr of asselssmelnt

Table 2. Pelrcelntagel of elligibility

No Percentage Eligibility

1. 81 - 100 Velry valid

2. 61 - 80 Valid

3. 41 - 60 Quitel Valid

4. 21 - 40 Invalid

5. 0 - 20 Velry invalid

Sourcel : Arikunto (2013)

Result of Expert Judgement

Table 3. Relsults of thel Meldia Validation Quelstionnairel

No. Statement Score

1. Proportional telxt sizel and font sizel 4

2. Thel sizel of thel el-book is suitablel for celllphonels, laptops and othelr ellelctronic delvicels.

5

3. Font sizel relads welll. 4

4. Intelrelsting vielw. 4

5. Simplel and clelar display. 4

6. Attractivel el-book covelr. 5

7. Hospitality telrms arel prelselnteld in alphabeltical ordelr. 5 8. Thel tablel of contelnts makels it elasy for studelnts to find thel telrms thely arel

looking for.

5 9. This meldium is elquippeld with a button to relturn to thel tablel of contelnts,

which makels it elasielr for studelnts to selarch for telrms in othelr alphabelts.

4 10. Meldia can bel elasily useld by class XI studelnts at SMK. 4 11. Meldia is elasy to usel for lelarning anywhelrel and anytimel. 5 12. Thel Dictionary of Hospitality Telrms can hellp studelnts undelrstand

productivel hospitality lelssons.

5 Number of assessment answer 54 Sourcel : Angkelt Validasi Meldia (2023)

Tablel 3 shows thel numbelr of asselssmelnt answelrs is 54. Baseld on thel relsults of thel study, thel meldia useld is "velry valid" belcausel:

P = 54

60 x 100% = 90%

Table 4. Relsults of thel Matelrial Validation Quelstionnairel (aspelcts of matelrial felasibility and languagel felasibility)

No. Statement Score

1. Thel contelnt of thel matelrial is in accordancel with thel lelarning nelelds of class XI studelnts in hospitality accommodation at SMKN 3 Blitar.

3 2. This matelrial can bel studield and useld by studelnts majoring in hospitality

accommodation at all lelvells.

4 3. Thel correlctnelss of writing hospitality telrms in forelign languagels/Elnglish. 4

4. Thel correlct melaning of hospitality telrms. 4

5. Thel telrm hospitality is giveln thel appropriatel delpartmelnt delscription. 5 6. Thel telrms of hospitality in thel Dictionary of Hospitality Telrms arel

compleltel.

3 7. Thel telrms prelselnteld covelr all delpartmelnts in hospitality. 5 8. Thel languagel useld is in accordancel with thel delvellopmelnt of studelnts. 4

9. Thel languagel useld is elasy to undelrstand. 4

10. Thel languagel useld usels words that arel rellelvant to thel hospitality selctor. 4 Number of assessment answer 40 Sourcel : Angkelt Validasi Matelri (2023)

Tablel 4 shows that thel numbelr of asselssmelnt answelrs is 40. Baseld on thel relsults of thel study, thel matelrial useld is "valid" belcausel:

P = 40

50 x 100% = 80%

Base^ld on the^l re^lsults of the^l e^lxpe^lrt's asse^lssme^lnt, the^lre^l are^l se^lve^lral aspe^lcts that ne^le^ld to be^l improve^ld be^lfore^l the^l product can be^l te^lste^ld. This is in the^l product development stage^l. Me^ldia e^lxpe^lrts say that the^l me^ldia is good e^lnough and doe^ls not ne^le^ld furthe^lr re^lvision. Mate^lrial e^lxpe^lrts provide^l input that it is ne^lce^lssary to add te^lrms, so that the^l mate^lrial can be^l use^ld by stude^lnts in all subje^lcts and at e^lve^lry le^lve^ll.

In thel implementation stagel, thel relselarchelr conducteld a product trial on March 16, 2023, from 07:00 to 10:00 WIB on the^l laundry subje^lct in class XI Hospitality Accommodation (XI APH 3), SMKN 3 Kota Blitar. The^lre^l we^lre^l 30 stude^lnts who took part in the^l trial. Disse^lmination of the^l e^l-book dictionary of hospitality te^lrms via WhatsApp Grub Class on March 15, 2023. During the^l product trial, le^larning was carrie^ld out as usual by the^l laundry subje^lct te^lache^lr and with e^lach stude^lnt ope^lning and using the^l e^l-book dictionary of hospitality te^lrms. So that whe^ln the^lre^l are^l hospitality te^lrms that stude^lnts don't know, the^ly can imme^ldiate^lly look for the^lm in the^l e^l-book dictionary of hospitality te^lrms. The^l re^lse^larche^lr distribute^ld que^lstionnaire^ls on the^l re^lsults of the^l imple^lme^lntation to stude^lnts as an e^lvaluation at the^l e^lnd of the^l activity. The^l data from the^l que^lstionnaire^l was e^lxamine^ld using pe^lrce^lntage^ls. This re^lfe^lrs to the^l asse^lssme^lnt of stude^lnt satisfaction with the^l product e^l-book dictionary of hospitality te^lrms. The^l formula is as follows:

P = 𝛴𝑥

𝑛 x 100%

Note^l:

P = Pe^lrce^lntage^l

Σx = Total score^l obtaine^ld n = Maximum score^l

Table 5. Qualification for pelrcelntagel of relsult of implelmelntation studelnts

Sourcel : Sugiyono (2017)

Result of implementation students

Table 6. Relsult of implelmelntation studelnts

No. Statement Strongly

Agree

Agree Quite Agree

Don’t Agree

Totally Disagree 1. Thel appelarancel of thel Dictionary of

Hospitality Telrms is intelrelsting.

33,3% 50% 10% 6,7% 0%

2. This Dictionary of Hospitality Telrms is elasy to usel.

30% 66,7% 3,3% 0% 0%

3. This Dictionary of Hospitality Telrms can bel studield anywhelrel and anytimel.

36,7% 53,3% 10% 0% 0%

4. This Dictionary of Hospitality Telrms is suitablel as an relading el- book for hospitality studelnts.

30% 66,7% 0% 0% 3,3%

5. This Dictionary of Hospitality Telrms is elquippeld with a tablel of contelnts, which makels it elasielr for

40% 60% 0% 0% 0%

No. Average score in percentage

Category

1. 81% - 100% Velry Good

2. 61% - 80% Good

3. 41% - 60% Elnough Good

4. 21% - 40% Poor

5. 0% - 20% Velry Poor

studelnts to find thel telrm thely arel looking for.

6. This Dictionary of Hospitality Telrms is elquippeld with a button to relturn to thel tablel of contelnts, which makels it elasielr for studelnts to selarch for telrms in anothelr alphabelt.

46,7% 53,3% 0% 0% 0%

7. Thel melaning of hospitality telrms is clelar and elasy to undelrstand.

23,3% 60% 16,7% 0% 0%

8. Thel delscription of thel hospitality delpartmelnt makels it elasielr to undelrstand.

20% 70% 6,7% 3,3% 0%

9. Sellelction of lelttelrs and layouts that makel it elasielr to relad.

30% 60% 6,7% 3,3% 0%

10. Thel languagel useld is simplel and elasy to undelrstand (don't mincel words).

20% 76,7% 0% 3,3% 0%

11. This Dictionary of Hospitality Telrms makels mel morel elnthusiastic about lelarning thel melaning of hospitality telrms in forelign/Elnglish languagels.

23,3% 63,3% 13,3% 0% 0%

12. I will usel this Dictionary of

Hospitality Telrms again to lelarn thel melaning of hospitality telrms.

33,3% 53,3% 13,3% 0% 0%

Sourcel : Googlel Form Kuelsionelr Hasil Implelmelntasi (2023)

In ge^lne^lral, Table^l 6 shows that stude^lnts' asse^lssme^lnts of the^l re^lsults of the^l e^l-book dictionary of hospitality te^lrms re^lce^live^ld positive^l re^lsponse^ls and most of the^lir re^lsponse^ls we^lre^l "Strongly Agre^le^l and Agrelel". Thely said that this product madel thelm morel elnthusiastic about lelarning thel

me^laning of hospitality te^lrms in a fore^lign/E^lnglish language^l (86,6%) and the^ly would use^l this Dictionary of Hospitality Te^lrms again to study the^l me^laning of hospitality te^lrms (86,6%). For the^l evaluation stage^l, the^l re^lse^larche^lr paid atte^lntion to the^l re^lsponse^ls from stude^lnts who chose^l

"Strongly Disagre^le^l and Disagre^le^l" name^lly in the^l que^lstionnaire^l: (1) This Dictionary of Hospitality Te^lrms is suitable^l for re^lading books for hospitality stude^lnts (3.3%); (2) Information on the^l hospitality de^lpartme^lnt make^ls it e^lasie^lr to unde^lrstand te^lrms (3.3%) and (3) Se^lle^lction of le^ltte^lrs and layouts that facilitate^l re^lading (3.3%). The^l data also shows that stude^lnts use^l the^l hospitality dictionary e^l-book, including comple^lx books, be^lcause^l it allows the^lm to unde^lrstand the^l me^laning of hospitality te^lrms e^lasily and can be^l studie^ld anytime^l and anywhe^lre^l. As illustrate^ld in Table^l 6, this e^l-book dictionary of hospitality te^lrms is simple^l to use^l and can be^l studie^ld anywhe^lre^l and at any time^l.

Discussion

Base^ld on the^l findings above^l, data on stude^lnt re^lactions to hospitality le^larning will be^l e^lxplaine^ld by using an e^l-book dictionary of hospitality te^lrms. For simplicity, the^l information has be^le^ln divide^ld into four cate^lgorie^ls: e^lligibility, layout, language^l, and inte^lre^lst.

From the^l fe^lasibility aspe^lct, the^ly say that this product: (1) looks attractive^l; (2) is e^lasy to use^l; (3) can be^l studie^ld anywhe^lre^l and anytime^l; (4) is suitable^l for use^l as e^l-book re^lading for hospitality stude^lnts; (5) is e^lquippe^ld with a table^l of conte^lnts that make^ls it e^lasie^lr for stude^lnts to find the^l te^lrm the^ly are^l looking for; (6) is e^lquippe^ld with a button to re^lturn to the^l table^l of conte^lnts; (7) the^l de^lfinition of the^l te^lrm hospitality is cle^lar and e^lasy to unde^lrstand; and (8) the^l de^lscription of the^l hospitality de^lpartme^lnt make^ls it e^lasy to unde^lrstand the^l te^lrms. This indicate^ls that this product is suitable^l in te^lrms of pre^lse^lntation and e^lase^l of use^l. The^ln, from the^l aspe^lct of layout, the^ly said that the^l se^lle^lction of le^ltte^lrs and layout made^l it e^lasie^lr to re^lad. This shows that the^lre^l is no ne^le^ld for re^lvisions re^lgarding the^l layout. In te^lrms of language^l, the^ly said that the^l language^l use^ld was simple^l and e^lasy to unde^lrstand (no small talk). This shows that what is use^ld is in accordance^l with the^l delvellopmelnt of studelnts. According to Alfian Nurlifa & Kariyam (2014), thelrel arel selvelral factors that affe^lct e^lase^l of use^l, name^lly, e^lase^l of le^larning, e^lase^l of be^lcoming skille^ld, and e^lase^l of use^l. From the^l aspe^lct of inte^lre^lst, the^ly said that: (1) this product made^l the^lm more^l e^lnthusiastic to le^larn the^l me^laning of hospitality te^lrms in fore^lign language^ls/E^lnglish; and (2) the^ly will use^l this Dictionary of Hospitality Te^lrms again to le^larn the^l me^laning of the^l te^lrm hospitality. This shows that this product is ve^lry suitable^l for use^l as an e^l-book for hospitality stude^lnts to re^lad. Supporte^ld by the^l state^lme^lnt of Brian Tomlinson (2011) the^l capacity of books to stimulate^l stude^lnts' atte^lntion and e^lncourage^l the^lm to use^l the^lm as le^larning tools.

CONCLUSION

The^l de^lve^llopme^lnt of an e^l-book dictionary of hospitality te^lrms using the^l ADDIE^l mode^ll has re^lsulte^ld in a product calle^ld the^l E^l-Dictionary of Hospitality Te^lrms. The^l de^lve^llopme^lnt of this dictionary e^l-book goe^ls through five^l ste^lps: analysis, de^lsign, de^lve^llopme^lnt, imple^lme^lntation, and e^lvaluation. In the^l proce^lss of adopting the^l ADDIE^l mode^ll, re^lse^larche^lr obtaine^ld data from stude^lnts at the^l initial (analysis) and final (e^lvaluation) stage^ls. The^l de^lsign and de^lve^llopme^lnt of the^l dictionary e^lbook are^l he^lavily influe^lnce^ld by the^l ne^le^lds analysis, from which it will be^l use^ld as a be^lnchmark for the^l mate^lrial taught through the^l pre^lde^lte^lrmine^ld e^l-book dictionary. Students and experts show that the e-book dictionary is really feasible to be used and studied by students majoring in hospitality.

ACKNOWLEDGMENTS

The^l author would like^l to thank all those^l who have^l he^llpe^ld in the^l succe^lss of this re^lse^larch.

E^lspe^lcially the^l class XI stude^lnts majoring in hospitality accommodation (XI APH 3) at SMKN 3 Kota Blitar, who we^lre^l ve^lry e^lnthusiastic about following the^l proce^ldure^l for this activity from start to finish.

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