Praksis pembelajaran kewirausahaan pada unit produksi jasa boga
| Main Author: | Mahfud, Tuatul |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Graduate School, Universitas Negeri Yogyakarta
, 2013
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| Online Access: |
https://journal.uny.ac.id/index.php/jpv/article/view/1014 https://journal.uny.ac.id/index.php/jpv/article/view/1014/818 |
| ctrlnum |
article-1014 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Praksis pembelajaran kewirausahaan pada unit produksi jasa boga</title><creator>Mahfud, Tuatul</creator><subject lang="en-US"/><description lang="en-US">Penelitian bertujuan menemukan konsepsi guru tentang pembelajaran kewirausahaan, kompetensi kewirausahaan yang dikembangkan pada unit produksi sekolah dalam bidang jasa boga. Penelitian ini menggunakan metode kualitatif jenis studi kasus. Subjek penelitian adalah kepala sekolah, ketua program studi, kepala unit produksi, dan siswa. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi dan dianalisis menggunakan model interaktif dari Miles dan Huberman yang terdiri dari reduksi data, data display, dan kesimpulan. Hasil penelitian menunjukkan bahwa: (1) belajar kewirausahaan memerlukan kegiatan nyata (hands-on) dengan melibatkan siswa pada kegiatan usaha yang nyata dalam unit produksi; (2) kompetensi kewirausahaan dikembangkan melalui unit produksi adalah: pengetahuan tentang kewirausahaan melalui pengetahuan diri dan pengetahuan praktis; sikap kewirausahaan meliputi etos kerja, disiplin, kemandirian, dan kreativitas, keterampilan berkomunikasi, keterampilan konseptual, keterampilan pengambilan keputusan, keterampilan mengatur waktu, keterampilan kepemimpinan. Model pembelajaran kewirausahaan yang dikembangkan melalui unit produksi adalah: produksi luar dan produksi dalam, dan kantin mobil. Evaluasi dan monitoring dilakukan melalui dua cara, dengan monitoring kinerja dan produk. PRAXIS OF ENTREPRENEURSHIP LEARNING IN THE CATERING SERVICES PRODUCTION UNITAbstractThe Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers’ concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students’ learning progress is conducted by using profit-based evaluation.</description><publisher lang="en-US">Graduate School, Universitas Negeri Yogyakarta</publisher><contributor lang="en-US"/><date>2013-01-08</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>https://journal.uny.ac.id/index.php/jpv/article/view/1014</identifier><identifier>10.21831/jpv.v2i1.1014</identifier><source lang="en-US">Jurnal Pendidikan Vokasi; Vol 2, No 1 (2012): Februari</source><source>2476-9401</source><source>2088-2866</source><language>eng</language><relation>https://journal.uny.ac.id/index.php/jpv/article/view/1014/818</relation><rights lang="en-US">Copyright (c) 2013 Jurnal Pendidikan Vokasi</rights><rights lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</rights><recordID>article-1014</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:eJournal |
| author |
Mahfud, Tuatul |
| title |
Praksis pembelajaran kewirausahaan pada unit produksi jasa boga |
| publisher |
Graduate School, Universitas Negeri Yogyakarta |
| publishDate |
2013 |
| url |
https://journal.uny.ac.id/index.php/jpv/article/view/1014 https://journal.uny.ac.id/index.php/jpv/article/view/1014/818 |
| contents |
Penelitian bertujuan menemukan konsepsi guru tentang pembelajaran kewirausahaan, kompetensi kewirausahaan yang dikembangkan pada unit produksi sekolah dalam bidang jasa boga. Penelitian ini menggunakan metode kualitatif jenis studi kasus. Subjek penelitian adalah kepala sekolah, ketua program studi, kepala unit produksi, dan siswa. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi dan dianalisis menggunakan model interaktif dari Miles dan Huberman yang terdiri dari reduksi data, data display, dan kesimpulan. Hasil penelitian menunjukkan bahwa: (1) belajar kewirausahaan memerlukan kegiatan nyata (hands-on) dengan melibatkan siswa pada kegiatan usaha yang nyata dalam unit produksi; (2) kompetensi kewirausahaan dikembangkan melalui unit produksi adalah: pengetahuan tentang kewirausahaan melalui pengetahuan diri dan pengetahuan praktis; sikap kewirausahaan meliputi etos kerja, disiplin, kemandirian, dan kreativitas, keterampilan berkomunikasi, keterampilan konseptual, keterampilan pengambilan keputusan, keterampilan mengatur waktu, keterampilan kepemimpinan. Model pembelajaran kewirausahaan yang dikembangkan melalui unit produksi adalah: produksi luar dan produksi dalam, dan kantin mobil. Evaluasi dan monitoring dilakukan melalui dua cara, dengan monitoring kinerja dan produk. PRAXIS OF ENTREPRENEURSHIP LEARNING IN THE CATERING SERVICES PRODUCTION UNITAbstractThe Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers’ concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students’ learning progress is conducted by using profit-based evaluation. |
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