S PKK 1001170 Abstract

ABSTRAK
PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL
BELAJAR “MENGOPERASIKAN PERALATAN LAYANAN MAKAN
DAN MINUM” SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI DI
RESTORAN HOTEL
Penelitiandilatarbelakangiolehtuntutanpadapesertadidikuntukmemilikikesiapa
noptimalpadapraktekkerjaindustri di restoran hotel berkaitandengankondisifisik,
mental,
emosional,
motivasisertapengetahuanmengoperasikanperalatanlayananmakandanminumkonti
nental.
PenelitianbertujuanmendapatkangambaranmengenaiPendapatPesertaDidikTentang
HasilBelajar
“MengoperasikanPeralatanLayananMakandanMinum”
SebagaiKesiapanPraktekKerjaIndustri
di
Restoran
Hotelberkaitandengankondisifisik, mental, emosional, motivasiserta, pengetahuan.
Metodepenelitian
yang
digunakandeskriptif.Populasi

47
orang,
penarikansampelmenggunakan purposive sampeldengantotal sampel40 orang,
instrument
pengumpulan
datamenggunakanangkettertutup.Hasilpenelitianmenunjukkansebagianbesarpesert
adidikberpendapathasilbelajar yang diperolehmemberikankesiapan optimal
dilihatdaripesertadidiktelahmemilikikesiapanpadakondisi,
fisik,
mental,
emosional,
motivasidan,pengetahuan.
Lebihdarisetengahpesertadidiktidakmenjawabpilihanjawabantentangalatkhususunt
ukcaviar adalahcaviar knife, menyiapkanmesin kopidilakukansaatmise en
place..Saran
ditujukanpadapesertadidikuntukmenambahpengetahuannyatentangalatkhususuntu
kspeciality
dish,
dantugasmise
en

place
denganmencariinformasitambahanpadabukuatausumber lain.
Kata Kunci :Pendapat, MengoperasikanPeralatanLayananMakandanMinum,
KesiapanPraktekKerjaIndustri.

ii
Setiani, 2014
PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL BELAJAR “MENGOPERASIKAN
PERALATAN LAYANAN MAKAN DAN MINUM” SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu

ABSTRACT

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
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.
Keywords: Opinions, Operate Equipment Services Eat and Drink, Work Rea diness
Training Industry

ii
Setiani, 2014
PENDAPAT PESERTA DIDIK SMKN 1 PACET TENTANG HASIL BELAJAR “MENGOPERASIKAN
PERALATAN LAYANAN MAKAN DAN MINUM” SEBAGAI KESIAPAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu