Fazrien, Ilviani (2016) PENERAPAN HASIL PELATIHAN BASIC COOKING PADA PENGOLAHAN BAHAN MAKANAN DI AEROFOOD ACS BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilatarbelakangi berdasarkan pengamatan dan temuan penulis saat praktek industri di Aerofood ACS Bandung sebagai penyedia Inflight Catering yang memandang penting pelatihan Basic Cooking dalam pengolahan bahan makanan yang dilakukan oleh para pegawai. Tujuan penelitian skripsi untuk memperoleh gambaran mengenai penerapan hasil pelatihan Basic Cooking pada pengolahan bahan makanan dalam setiap pelaksanaan proses oleh pegawai di setiap divisi yaitu proses receiving, storing, cooking, blast chilling, dan dishing. Metode penelitian yang digunakan kuantitatif dengan analisis deskriptif dan yang menjadi sampel adalah pegawai penjamah makanan berjumlah 19 orang. Instrumen penelitian yang digunakan berupa observasi yang ditujukan untuk mendapatkan data dari kegiatan yang dilakukan pegawai. Hasil penelitian ini menunjukan penerapan hasil pelatihan Basic Cooking pada divisi store berada pada kategori menerapkan (80%), divisi hot kitchen berada pada kategori sangat menerapkan (91%), divisi cold kitchen berada pada kategori menerapkan (78%), divisi pastry & bakery berada pada kategori sangat menerapkan (100%), dan divisi hot dishing berada pada kategori sangat menerapkan (100%). Saran, implikasi dan rekomendasi pada setiap divisi di Aerofood ACS Bandung diharapkan dapat mempertahankan penerapan dari hasil pelatihan Basic Cooking dalam pelaksanaan alur kerja pengolahan bahan makanan karena hasilnya telah tercapai dengan baik, sedangkan bagi peneliti lain yang akan melakukan penelitian sejenis ini penulis merekomendasikan penelitian pada aspek manajemen dari Basic Cooking.; This research background is observations and findings of the authors in Aerofood ACS Bandung. The purpose of this study to obtain an overview of the Basic Cooking training outcomes on the processing of foodstuffs in every implementation process by employees of each division including receiving, storing, cooking, blast chilling, and dishing. Method that used in this research is quantitative method with descriptive analytic, the subject is 19 food handler employees. Observation sheet is used to collect data. The result of this research shows that Basic Cooking appliance at store division is at applied category (80%), hot kitchen division is at well applied category (91%), cold kitchen division is at applied category (78%), pastry & bakery division is at well applied category (100%), and hot dishing division is at well applied category (100%). Suggestions , implications and recommendations addressed to employees of hot kitchen division, pastry & bakery division, and hot dishing division of Aerofood ACS Bandung to maintain application of Basic Cooking training outcomes as a result has been achieved perfectly, at the same time, for employees of store division and cold kitchen of Aerofood ACS Bandung to more pay attention on work flow at every activity and processes of food processing so the procedure that have been assigned by management can be done maximally because Basic Cooking application is very important in every step of food processing.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil: S PKK FAZ p-2016; Pembimbing: I. Ade Juwaedah, II. Tati Setiawati |
| Uncontrolled Keywords: | Penerapan, Pelatihan, Basic Cooking, Pengolahan Bahan Makanan, Application, Training, Basic Cooking, Food Processing. |
| Subjects: | L Education > LB Theory and practice of education |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 24 Jul 2017 08:04 |
| Last Modified: | 24 Jul 2017 08:04 |
| URI: | http://repository.upi.edu/id/eprint/23981 |
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