MANFAAT KOMPETENSI "MELAKUKAN KOMUNIKASI DALAM PELAYANAN JASA" PADA PRAKTIKUM "MENYEDIAKAN LAYANAN MAKANAN DAN MINUMAN DI RESTORAN

• Main Author: Ryanditra, Cynthia Dewi (Author)
• Format: Book
• Published: 2014-01-22.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/6906/1/S_PKK_0906536_Title.pdf; http://repository.upi.edu/6906/2/S_PKK_0906536_Abstract.pdf; http://repository.upi.edu/6906/3/S_PKK_0906536_Table_of_content.pdf; http://repository.upi.edu/6906/4/S_PKK_0906536_Chapter1.pdf; http://repository.upi.edu/6906/6/S_PKK_0906536_Appendix2.pdf; http://repository.upi.edu/6906/5/S_PKK_0906536_Chapter3.pdf; http://repository.upi.edu/6906/7/S_PKK_0906536_Chapter4.pdf; http://repository.upi.edu/6906/8/S_PKK_0906536_Chapter5.pdf; http://repository.upi.edu/6906/9/S_PKK_0906536_Bibliography.pdf; http://repository.upi.edu/6906/10/S_PKK_0906536_Appendix1.pdf; http://repository.upi.edu/6906/11/S_PKK_0906536_Appendix2.pdf; http://repository.upi.edu/6906/12/S_PKK_0906536_Appendix3.pdf; http://repository.upi.edu/6906/13/S_PKK_0906536_Appendix4.pdf; http://repository.upi.edu/6906/14/S_PKK_0906536_Appendix5.pdf; http://repository.upi.edu/6906/15/S_PKK_0906536_Appendix6.pdf
• Keywords: Program Studi Pendidikan Tata Boga

Communication is a primary activity in every human activity which the practice prefers to the rules of politeness and ethics. Communication included in the curriculum SMK Negeri 2 Baleendah and named "Communication in the Services " subject that given to 10th grade culinary students on Semester 1 with more dominant theories on the duration of 45 minutes each meeting. The research was conducted to gain an information about the benefits of working communication knowledge, non-verbal communication skills and verbal communication skills of competence on the General Service Procedure (GSP) which is part of the "Provide Food and Beverage Service in the Restaurant" practicum. The method used is descriptive. The sampling that used is a simple random sampling by 59 respondents. The research results indicated that all three aspects are studied belong to beneficial criteria for the "Provide Food and Beverage Service in the Restaurant" practicum. Suggestions intended for students in order to continually improve the understanding and practice communication skills, and teachers to do more simulation perform that make it easier for students to understand the material. Keywords: Benefits, "Communication Of The Services" Competence, "Provide Food and Beverage Service in the Restaurant" Practicum Komunikasi merupakan kegiatan utama dalam setiap aktivitas manusia yang pada praktiknya selaras dengan kaidah kesopanan dan menjunjung tinggi etika. Komunikasi dimuat pada kurikulum SMK Negeri 2 Baleendah berupa mata diklat "Melakukan Komunikasi dalam Pelayanan Jasa" yang diberikan pada Kelas X Jasa Boga Semester 1 dengan dominan teori dan diberikan dalam durasi 45 menit setiap pertemuan. Penelitian dilakukan untuk memperoleh informasi tentang manfaat pengetahuan komunikasi kerja, keterampilan komunikasi non verbal dan komunikasi verbal dari kompetensi tersebut pada praktik General Service Procedure (GSP) yang merupakan bagian dari praktikum "Menyediakan Layanan Makanan dan Minuman di Restoran". Metode penelitian yang digunakan adalah deskriptif. Penarikan sampel dilakukan secara acak sederhana sebanyak 59 responden. Hasil penelitian diperoleh gambaran bahwa ketiga aspek yang diteliti masing-masing bermanfaat untuk praktikum "Menyediakan Layanan Makanan dan Minuman di Restoran". Saran ditujukan bagi siswa agar terus meningkatkan pemahaman dan melatih keterampilan berkomunikasi, serta bagi guru mata pelajaran untuk lebih lebih banyak mengadakan simulasi sehingga mempermudah siswa memahami materi. Kata Kunci: Manfaat, Kompetensi, "Melakukan Komunikasi dalam Pelayanan Jasa", Praktikum "Menyediakan Layanan Makanan dan Minuman di Restoran