PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL BELAJAR "MENGOPERASIKAN PERALATAN LAYANAN MAKAN DAN MINUM" SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI DI RESTORAN HOTEL

• Main Author: Setiani, - (Author)
• Format: Book
• Published: 2014-10-15.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/13257/1/S_PKK_1001170_Title.pdf; http://repository.upi.edu/13257/2/S_PKK_1001170_Table_of_content.pdf; http://repository.upi.edu/13257/3/S_PKK_1001170_Abstract.pdf; http://repository.upi.edu/13257/4/S_PKK_1001170_Chapter%201.pdf; http://repository.upi.edu/13257/5/S_PKK_1001170_Chapter%202.pdf; http://repository.upi.edu/13257/6/S_PKK_1001170_Chapter%203.pdf; http://repository.upi.edu/13257/7/S_PKK_1001170_Chapter%204.pdf; http://repository.upi.edu/13257/8/S_PKK_1001170_Chapter%205.pdf; http://repository.upi.edu/13257/9/S_PKK_1001170_Bibliopgrphy.pdf; http://repository.upi.edu/13257/10/S_PKK_1001170_Bibliopgrphy.pdf; http://repository.upi.edu/13257/11/S_PKK_1001170_Appendix.pdf
• Keywords: L Education (General)

Penelitiandilatarbelakangiolehtuntutanpadapesertadidikuntukmemilikikesiapanoptimalpadapraktekkerjaindustri di restoran hotel berkaitandengankondisifisik, mental, emosional, motivasisertapengetahuanmengoperasikanperalatanlayananmakandanminumkontinental. PenelitianbertujuanmendapatkangambaranmengenaiPendapatPesertaDidikTentangHasilBelajar "MengoperasikanPeralatanLayananMakandanMinum" SebagaiKesiapanPraktekKerjaIndustri di Restoran Hotelberkaitandengankondisifisik, mental, emosional, motivasiserta, pengetahuan. Metodepenelitian yang digunakandeskriptif.Populasi 47 orang, penarikansampelmenggunakan purposive sampeldengantotal sampel40 orang, instrument pengumpulan datamenggunakanangkettertutup.Hasilpenelitianmenunjukkansebagianbesarpesertadidikberpendapathasilbelajar yang diperolehmemberikankesiapan optimal dilihatdaripesertadidiktelahmemilikikesiapanpadakondisi, fisik, mental, emosional, motivasidan,pengetahuan. Lebihdarisetengahpesertadidiktidakmenjawabpilihanjawabantentangalatkhususuntukcaviaradalahcaviar knife, menyiapkanmesin kopidilakukansaatmise en place..Saran ditujukanpadapesertadidikuntukmenambahpengetahuannyatentangalatkhususuntukspeciality dish, dantugasmise en place denganmencariinformasitambahanpadabukuatausumber lain.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.