DISERTASI dan TESIS Program Pascasarjana UM, 2019

Ukuran Huruf:  Kecil  Sedang  Besar

Kontribusi Kedisiplinan Praktik Tata Hidang dan Keterampilan Tata Hidang dalam Kompetensi Dasar Pelayanan Makanan dan Minuman di Restoran terhadap Minat Kerja Serta Dampaknya Pada Kesiapan Kerja Siswa SMK Negeri Kompetensi Keahlian Tata Boga di Kota Malan

Tiarsih Riza Maria

Abstrak


ABSTRAK

Tiarsih, Riza Maria. 2019. Kontribusi Kedisiplinan Praktik Tata Hidang dan Keterampilan Tata Hidang dalam Kompetensi Dasar Pelayanan Makanan dan Minuman di Restoran terhadap Minat Kerja Serta Dampaknya Pada Kesiapan Kerja Siswa SMK Negeri Kompetensi Keahlian Tata Boga di Kota Malang. Tesis, Program Studi Pendidikan Kejuruan, Pascasarjana, Universitas Negeri Malang. Pembimbing: (I) Dr. Dra. Rina Rifqie Mariana,M.P., (II) Apif Miptahul Hajji, S.T.,M.Sc,Ph.D

 

Kata kunci: disiplin praktik, keterampilan praktik, minat kerja siswa, kesiapan kerja

Saat MEA berlaku, di bidang ketenagakerjaan ada 8 (delapan) profesi yang telah disepakati untuk dibuka. Salah satunya adalah tenaga pariwisata, di dalamnya profesi dengan dasar tata hidang terutama, waiter/ss. Permasalahannya, kesiapan kerja siswa masih dirasa kurang oleh DU/DI, tetapi sudah mumpuni menurut sekolah dan siswa yang telah melakukan DU/DI. Penelitian ini bertujuan memperhitungkan besarnya kontribusi kedisiplinan dan keterampilan praktik tata hidang terhadap minat kerja siswa serta dampaknya pada kesiapan kerja siswa.

Penelitian ini menggunakan analisis jalur (path analysis) untuk mengetahui kontribusi variabel-variabel bebas terhadap variabel terikat melalui hubungan kausal. Populasinya adalah peserta didik kelas XII kompetensi keahlian tata boga pada mata pelajaran tata hidang di SMK Negeri se-Kota Malang akreditasi A sebanyak 261 orang dengan sampel proportional random sampling sebanyak 214. Pengumpulan data menggunakan angket untuk variabel disiplin praktik dan minat kerja siswa, dan keterampilan tata hidang menggunakan daftar nilai. Penganalisisan data menggunakan statistik deskriptif dan analisa jalur.

Hasil penelitian ini adalah

(1) Secara deskriptif, penjabaran disiplin praktik tata hidang (X1) berfrekuensi 87 (40,65%) pada interval 41,7-46,4; keterampilan tata hidang (X2) berfrekuensi 66 (30,84%) pada interval 75-81; minat kerja (Y) berfrekuensi 65 (30,37%) pada interval 44,9-48,4; dan kesiapan kerja (Z) berfrekuensi 90 (42,06%) pada interval 93,7-106,4, (2) Terdapat kontribusi yang signifikan antara kedisiplinan praktik tata hidang terhadap minat kerja siswa 28,73%,

(3) Terdapat kontribusi signifikan antara keterampilan tata hidang terhadap minat kerja siswa 3,76%,

(4) Terdapat kontribusi signifikan antara disiplin praktik tata hidang terhadap kesiapan kerja siswa 7,62%,

(5) Terdapat kontribusi signifikan antara keterampilan tata hidang terhadap kesiapan kerja siswa 1,44%,

(6) ada  kontribusi signifikan antara minat kerja terhadap kesiapan kerja siswa 19,54%,

(7) ada kontribusi signifikan secara simultan antara disiplin praktik tata hidang dan keterampilan tata hidang terhadap minat kerja 40,3%, dan (8) ada kontribusi signifikan secara simultan antara disiplin praktik tata hidang, keterampilan tata hidang, dan minat kerja, terhadap kesiapan kerja 50,1%.

 

ABSTRACT

Tiarsih, Riza Maria. 2019. Contribution of Disciplinary Practice of Service and Service Skills of Basic Competencies in Food and Beverage Services in Restaurants to Work Interests and Its Impact on Work Readiness for Public High School Students in Culinary Skills Competence in Malang City. Thesis, Vocational Education Study Program, Postgraduate, State University of Malang. Advisor: (I) Dr. Dra. Rina Rifqie Mariana,M.P., (II) Apif Miptahul Hajji, S.T.,M.Sc,Ph.D  

 

Keywords: disciplinary practice of service, service skills, student work interest, work readiness

When the MEA applies, in the field of employment there are 8 (eight) professions that have been agreed to be opened, one of which is tourism employees, which includes those who work on the basis of primarily waiter / ss. The problem is that student work readiness is still not qualified according to DU / DI, `but has been qualified according to the school and students who have done DU / DI. This study aims to take into account the magnitude of disciplinary practice of service contributions and service skills to student work interests and their impact on student work readiness.

The study uses path analysis to determine the contribution of independent variables to dependent variable through causal relationships. The population is class XII students in cooking skills competency in the field of study subjects at State Vocational Schools throughout Malang A accreditation of 261 people with 214 random sampling proportional samples. Data collection using poll for disciplinary practice of service and work interest variable, while service skills  variable using school report card. This study uses descriptive statistics and path analysis for analyzing data.

The results of this study:

(1) The description of disciplinary practice of service (X1) with a frequency of 87 (40.65%) in the interval 41.7-46.4; service skills (X2) with a frequency of 66 (30.84%) in intervals 75-81; work interest (Y) has a frequency of 65 (30.37%) in the intervals of 44.9-48.4; and work readiness (Z) with a frequency of 90 (42.06%) in the interval of 93.7-106.4.

(2) There is a significant contribution between disciplinary practice of service to work interest of 28.73%.

(3) There is a significant contribution between the service skills to work interest of 3.76%.

(4) There is a significant contribution between disciplinary practice of service to work readiness of 7.62%.

(5) There is a significant contribution between the service skills to work readiness of 1.44%.

(6) there is a significant contribution between work interest to work readiness of 19.54%.

(7), there is a significant contribution simultaneously between disciplinary practice of service and service skills to work interest of 40.3%. (8), there is a  significant contribution simultaneously between disciplinary practice of service, service skills, and work interest, to work readiness of 50.1%.