SIKAP KERJA PRAMUSAJI PADA MATA PELAJARAN TATA HIDANG "MELAYANI LAYANAN MAKANAN DAN MINUMAN" SISWA KELAS XI SMKN 3 CIMAHI - Zulnisa Addawiyah, - (2019)
Kurikulum 2013 memiliki aspek penilaian sikap dan perilaku, menurut hasil survei pelaksanaan sikap kerja siswa kelas XI bidang jasa boga pada mata pelajaran Tata Hidang di SMKN 3 Cimahi dinilai belum baik dalam melaksanakan sikap kerja. Tujuan penelitian ini adalah untuk mengumpulkan data bahwa siswa melaksanakan sikap kerja pada tahapan preparation, general service procedure, dan closing restaurant, sehingga peserta didik mampu mewujudkan kompetensi yang dibutuhkan. Metode penelitian yang digunakan yaitu kuantitatif dengan desain Cross-Sectional. Teknik sampling yang digunakan oleh penulis adalah Simple Random Sampling, yang berjumlah 58 siswa kelas XI Boga SMKN 3 Cimahi. Teknik pengumpulan data menggunakan instrumen angket/kuesioner. Berdasarkan hasil penelitian yakni pada indikator preparation meliputi mise en scene dan mise en place sebagian besar responden (93%) sangat baik dan lebih dari setengahnya (74%) baik, pada indikator general service procedure meliputi penampilan dan sequence service sebagian besar responden (97,24%) sangat baik dan lebih dari setengahnya (80%) baik, sedangkan pada indikator closing restaurant sebagian besar (88%) sangat baik. Disimpulkan bahwa siswa kelas XI Boga SMKN 3 Cimahi dapat melaksanakan sikap kerja pramusaji pada mata pelajaran Tata Hidang dengan baik dan benar sesuai dengan prosedur yang terdapat pada silabus. Kata Kunci: Pramusaji, Tata Hidang, Sikap Kerja WORKING ATTITUDE OF WAITERS IN FOOD AND BEVERAGE SERVICE "SERVING FOOD AND DRINK SERVICES" ON ELEVENTH GRADE STUDENTS AT SMKN 3 CIMAHI Zulnisa Addawiyah, Atat Siti Nurani, Yulia Rahmawati Culinary Education Study Program, Department of Family Welfare Education, Faculty of Technology and Vocational Education, Indonesia University of Education zaddawiyah@gmail.com ABSTRACT The 2013 curriculum has aspects of attitude and behavior assessment. According to the results from a survey, the implementation of waiters' working attitudes of eleventh grade of culinary students at SMKN 3 Cimahi was considered not good in carrying out working attitudes. This study was aimed to collect data that students carried out working attitudes at the stages of preparation, general service procedures, and closing restaurants, so students are able to realize the competencies needed. The research method used was quantitative with cross-sectional design. The sampling technique used was Simple Random Sampling, involving 58 culinary students at SMKN 3 Cimahi. A questionnaire was used as data collection technique. Based on the results of the study, the indicator preparation including mise en scene and mise en place of most respondents (93%) were very good and more than half (74%) were good, the general service procedure indicators including the appearance and sequence services of most respondents (97, 24%) was very good and more than half (80%) was good, while in the closing restaurant indicator of most respondents (88%) were very good. It was concluded that culinary students at SMKN 3 Cimahi can carry out working attitude of waiters in the subject of food and drink services well and correctly in accordance with the procedures contained in the syllabus. Keywords: waiters, food and drink services, working attitude