Relevansi SKKD Jasa Boga SMK berdasarkan kebutuhan kompetensi hotel berbintang

Abstract

Penelitian ini bertujuan untuk mengetahui peta kompetensi jenis pekerjaan di bagian food product yang dibutuhkan di hotel berbintang DIY, relevansi antara SKKD jasa boga SMK dengan tuntutan tugas pekerjaan di bagian food product di hotel berbintang, dan kompetensi yang dibutuhkan di bagian food product hotel berbintang DIY yang tidak ada dalam SKKD keahlian jasa boga SMK. Penelitian ini merupakan penelitian deskriptif. Populasi terdiri dari 37 hotel berbintang di DIY. Sampel terdiri dari 18 hotel berbintang di DIY ditentukan dengan teknik proporsional stratified random sampling. Responden diambil dengan teknik sampling purposive sampling yaitu executive cheff. Hasil penelitian menunjukkan bahwa (1) SKKD Jasa Boga SMK semakin tinggi kelas Hotel berbintang dari hotel berbintang I sampai V semakin lengkap peta kompetensi yang dibutuhkan dihotel berbintang tersebut, (2) Standar kompetensi pada hotel berbintang I sampai V termasuk kriteria sangat relevan, (3) Penambahan standar kompetensi Pengolahan Kue Indonesia dan Pengolahan Masakan Oriental.

Kata kunci: relevansi, standar kompetensi, dan kebutuhan kompetensi hotel berbintang

THE RELEVANCE OF THE STANDARD COMPETENCY OF CULINARY SERVICES AT VOCATIONAL HIGH SCHOOLS BASED ON THE NEEDS OF THE STAR HOTEL COMPETENCIES

Abstract

This study aims to determine the competence map of jobs types in the food product needed by the star hotels in Yogyakarta Special Territory (YST), the relevance between the Competency Standards/Basic Competencies (CSs/BCs) for culinary services at vocational high schools (VHSs) with the demands of the job duties section of food product in hotels, and the competencies required by the food product devision  at star hotels in YST which are not in the CSs/BCs of the culinary service expertise at VHSs. This research is descriptive. The population consists of 37 five-star hotels in YST. The sample consists of 18 star hotels in YST determined by the proportional stratified random sampling technique. The respondents are choosen by purposive sampling technique, namely executive cheff. The result shows that (1) CSs/BCs for culinary services at VHSs, the higher class of the I to V star hotels higher of competencies map needed by those star hotels, (2) The competency standard of the I to V star hotels includes the relevant criteria, (3) addition of competency standard of Indonesia cake processing and Oriental cuisine processing

Keywords: relevance, competency standards, needs of competencies at starred hotels