PERSEPSI SISWA TENTANG HASIL BELAJAR "USAHA JASA BOGA" SEBAGAI KESIAPAN WIRAUSAHA JASA BOGA DI SMK BALAI PERGURUAN PUTRI (BPP) KOTA BANDUNG

• Main Author: Hikmat, Robi (Author)
• Format: Book
• Published: 2015-01-30.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini dilatarbelakangi oleh hasil belajar siswa pada mata pelajaran usaha jasa boga (UJB) yang mendapatkan nilai 85 di atas Kriteria Ketuntasan Minimal (KKM) 75 diduga akan memberikan kesiapan wirausaha jasa boga. Tujuan penelitian untuk mengetahui gambaran persepsi siswa tentang hasil belajar usaha jasa boga sebagai kesiapan wirausaha jasa boga katering golongan A1 meliputi pengetahuan tentang perencanaan, pelaksanaan dan evaluasi jasa boga. Metode penelitian yang digunakan adalah metode deskriptif, dengan populasi sebanyak 50 siswa kelas XII jurusan jasa boga SMK Balai Perguruan Putri (BPP) kota Bandung, sampel sebanyak 40 orang siswa menggunakan pengambilan sampel teknik sampling purposive. Hasil penelitian menunjukan persepsi siswa tentang hasil belajar usaha jasa boga sebagai kesiapan wirausaha jasa boga meliputi pengetahuan tentang perencanaan, pelaksanaan dan evaluasi jasa boga berada pada kriteria cukup baik. Rekomendasi ditujukan kepada siswa agar lebih meningkatkan pengetahuan tentang usaha jasa boga melalui kegiatan belajar UJB di sekolah pada semester 5 dan 6, serta membaca dan mencari literatur yang terkait tentang wirausaha jasa boga, kepada guru mata pelajaran usaha jasa boga agar lebih meningkatkan kualitas pembelajaran melalui penyempurnaan materi bahan ajar UJB. ---------- This research is motivated by the results of student learning in food service business subject (UJB) that scored 85 above minimum completeness criteria (KKM) 75 which is expected to provide food service entrepreneurial readiness. The purpose of the research is to describe students' perception of food service business learning outcome as catering food service entrepreneurial readiness group A1 which includes knowledge about the planning, implementation and evaluation of food services. The method used is descriptive method, with the population of 50 students of class XII SMK food service department SMK Balai Perguruan Putri (BPP) Bandung, the sample of 40 students by using sampling purposive technique. The results showed students' perception of food service business learning outcome as food service entrepreneurial readiness which includes knowledge about the planning, implementation and evaluation of catering service are quite well. Recommendations addressed to the students are that they have to improve their knowledge of the food service business through UJB learning activities in semester 5 and 6 in the school, they also should read and search for relevant literature on food service entrepreneurship. For the business food service subject teachers, they should improve the quality of learning by improving UJB teaching materials.

Item Description

http://repository.upi.edu/23457/1/S_PKK_1001175_Title.pdf
http://repository.upi.edu/23457/2/S_PKK_1001175_Abstract.pdf
http://repository.upi.edu/23457/3/S_PKK_1001175_Chapter1.pdf
http://repository.upi.edu/23457/4/S_PKK_1001175_Chapter2.pdf
http://repository.upi.edu/23457/5/S_PKK_1001175_Chapter3.pdf
http://repository.upi.edu/23457/6/S_PKK_1001175_Chapter4.pdf
http://repository.upi.edu/23457/7/S_PKK_1001175_Chapter5.pdf
http://repository.upi.edu/23457/8/S_PKK_1001175_Bibliography.pdf
http://repository.upi.edu/23457/9/S_PKK_1001175_Appendix.pdf