MANFAAT “PROGRAM PRAKTEK KERJA INDUSTRI” PADA KEMAMPUAN KOMPETENSI KERJA FOOD AND BEVERAGE (F&B) SISWA JASA BOGA SMK NEGERI 3 CIMAHI

Khoerunnisa, Della Agnia (2017) MANFAAT “PROGRAM PRAKTEK KERJA INDUSTRI” PADA KEMAMPUAN KOMPETENSI KERJA FOOD AND BEVERAGE (F&B) SISWA JASA BOGA SMK NEGERI 3 CIMAHI. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Program praktek kerja industri merupakan salah satu program yang terdapat dalam kurikulum yang diharapkan mampu membuat siswa mencapai penguasaan kompetensi kerja sebagai bekal untuk memasuki dunia kerja. Tujuan penelitian ini untuk mengetahui manfaat “program praktek kerja industri” pada kompetensi kerja food and beverage service berkaitan dengan tahap persiapan dan proses pelayanan minuman dan makanan. Alasan dilakukan nya penelitian ini adalah untuk mengetahui pentingnya “program praktek kerja industri” dalam membangun kompetensi kerja food and beverage (F&B) service siswa. Metode penelitian yang digunakan adalah metode deskriptif. Populasi penelitian yaitu siswa kelas XI Kompetensi Keahlian Jasa Boga SMKN Negeri 3 Cimahi Tahun Ajaran 2016 sebanyak 145 orang siswa. Teknik pengambilan sampel menggunakan sampling purposive dan diperoleh angota sampel sebanyak 43 ornag siswa. Instrumen yang digunakan berupa angket tertutup. Temuan penelitian menunjukan bahwa manfaat “program praktek kerja industri” pada kemampuan kompetensi kerja food and beverage service berkaitan dengan tahap persiapan dan proses pelayanan minuman dan makanan berada pada persentase sebesar 77% dan 78% dengan kategori bermanfaat.----------Field industrial practice program is s one of the programs contained in the curriculum are expected to make students achieve mastery work competence as for entering the workforce. The purpose of this research is to know the benefit of “field industrial practice program” based on work competence on food and beverage service related to preparation process and serving of drink and food service. The reason it’s done this research is to know the importance of a "program of work practice of the industry" in building a working food and beverage competence (F&B) service students. The research method used is descriptive method. The population research are students of class XI of culinary skill competence of SMKN Negeri 3 Cimahi Academic Year 2016 as many as 145 students. The sampling technique used purposing sampling of 43 students. The instrument used is a closed questionnaire. The research result showed that the benefit of “field industrial practice program” on the competence ability of food and beverage service related to preparation process and serving of drink and food service are beneficial with percentage of 77% and 78%. Recommendation was presented to the students to optimize “field industrial practice program” as the means to improve the work ability competence earnestly.

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Item Type:	Thesis (S1)
Additional Information:	No. Panggil: S PKK KHO m-2017; Pembimbing: I. Sudewi Yogha, II. Atat Siti Nurani; NIM: 1305462
Uncontrolled Keywords:	“Program Praktek Kerja Industri”, Manfaat, Food and Beverage Service, Kompetensi Kerja, “field industrial practice program”, benefit, food and beverage service, work competence
Subjects:	L Education > L Education (General) T Technology > T Technology (General)
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User:	DAM staf
Date Deposited:	26 Sep 2018 03:34
Last Modified:	26 Sep 2018 03:34
URI:	http://repository.upi.edu/id/eprint/31854

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