Development of Food and Beverage Service Module at Vocational High Schools Culinary Service Expertise Program

Ajeng Inggit Anugrah

doi:10.24036/jptk.v4i1.19823

Abstract

This article aims to explain about study was to develop a learning module on the subjects of Food and Beverage Service in students majoring in food services SMK Putra Anda Binjai. This study was Research and Development (R & D) by using ADDIE development model. The results of research and development has been done in this study indicates that the validation results by learning modules covering material expert’s feasibility content with value Aiken's V = 0.78 valid criteria, eligibility presentation of Aiken's V = 0.80 on valid criteria, aspects of language with Aiken's V = 0.8 on valid criteria, and validation of design experts with Aiken's V = 0.80 on valid criteria. Test practitioners learning modules to two teachers showed an average yield of 81.67 category of "very practical", while practitioners by 3 students showed an average yield of 79.32 category of Very Practical overall results of the validation by subject matter experts, expert media practitioners and the overall test states that learning modules rated valid and practical, so that used to test for effectiveness. The result of the effectiveness of the learning modules have an average pretest score is 50.83 while the average post-test values to 76.95 so that it can be concluded posttest value results more significant. Therefore, from the validity of the test results, the practicalities and effectiveness, then learning modules on subjects worthy Food and Beverage Service use as a source of student learning Vocational High School Programs Hospitality

Highlights

Improving the quality of Human Resources is one of the solutions in facing the era of globalization
(6) Conducting individual trials, small group trials, and limited field trials so as to produce teaching materials in the form of Dishes learning modules for class XI Catering Services SMK Putra Anda Binjai which are suitable for use
Research on the development of the Catering Service Learning module for cooking food learning was developed using the ADDIE model, which consists of the analysis, design, development and evaluation stages

Summary

Introduction

Improving the quality of Human Resources is one of the solutions in facing the era of globalization. The era of globalization is an era of free market competition that demands various changes in all aspects of life. With this era of globalization, schools are required to make various efforts oriented to the creation of globally competitive graduate competencies to suit the demands of the world of work, business/industry and the development of science and technology. Improving the quality of human resources through improving the quality of education. Based on this opinion, it can be said that education is a very important factor in human life. Education is a process in building humans to develop themselves so that they can face all the problems that arise in humans themselves

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Discussion

Conclusion