PENERAPAN METODE PEMBELAJARAN MAKE A MATCH PADA MATA PELAJARAN FOOD AND BEVERAGE SERVICE UNTUK MENINGKATKAN HASIL BELAJAR SISWA DI SMK BUDI MULIA DUA YOGYAKARTA

Abstract

Penelitian ini bertujuan: (1) mengetahui implementasi pembelajaran Make A Match pada mata pelajaran Food and Beverage Service pada siswa di SMK Budi Mulia Dua Yogyakarta dan (2) mengetahui hasil belajar siswa pada pembelajaran Make A Match pada mata pelajaran Food and Beverage Service pada siswa di SMK Budi Mulia Dua Yogyakarta. Jenis penelitian adalah penelitian tindakan kelas. Subjek penelitian adalah siswa kelas X Vocational High School (SMK) Budi Mulia Dua berjumlah 8 siswa. Teknik pengumpulan data menggunakan metode observasi, tes, dan dokumentasi. Teknik analisis data menggunakan analisis deskriptif. Hasil penelitian menunjukkan (1) implementasi metode pembelajaran Make A Match pada mata pelajaran Food and Beverage Service berjalan sesuai perencanaan yang telah dibuat, (2) Penerapan metode pembelajaran Make A Match dalam Mata Pelajaran Food and Beverage Service pada Program Studi Professional Culinary Management mampu meningkatkan hasil belajar siswa, hal ini dibuktikan dari mean hasil belajar pada mata pelajaran Food and Beverage Service siklus I sebesar 75, sedangkan pada siklus II mean hasil belajar pada mata pelajaran Food and Beverage Service meningkat menjadi 90,31.
Kata kunci: Hasil Belajar, Food and Beverage Service, Metode Pembelajaran Make A Match
Abstract
This study aims to investigate : (1) the implementation learning outcomes through the Make A Match learning method in the Food and Beverage Service subject at Vocational High School Budi Mulia Dua Yogyakarta and (2) students’ learning outcomes through the Make A Match learning method in the Food and Beverage Service subject at Vocational High School Budi Mulia Dua Yogyakarta. This was a classroom action research study. The research subjects were Grade X students of Budi Mulia Dua Vocational High School (VHS) taking the Food and Beverage Service subject with a total of 8 students. The data were collected through observations, tests, and documentation. The data were analyzed by means of the descriptive technique. The results of the study were as follows: (1) The implementation of the Make A Match learning method in the Food and Beverage Service subject ran in accordance with the plan that had been made; (2) The application of the Make A Match learning method in the Food and Beverage subject was capable of improving students’ learning outcomes; this was indicated by the mean score of the learning outcomes in the Food and Beverage subject in Cycle I which was 75, and in Cycle II, the mean score of the learning outcomes in the Food and Beverage subject improved to 90.31.
Keywords: Learning Outcomes, Food and Beverage Service, Make A Match Learning Method