ANALISIS KEBUTUHAN TENAGA KERJA LULUSAN SMK FRESH GRADUATE JURUSAN TATA BOGA PADA BIDANG FOOD AND BEVERAGE DI HOTEL BINTANG EMPAT KOTA YOGYAKARTA

Abstract

Abstrak
Penelitian ini bertujuan untuk mengetahui: (1) Kebutuhan lapangan pekerjaan untuk lulusan SMK fresh
graduate jurusan Tata Boga dalam pada bidang food and beverage di hotel bintang empat kota Yogyakarta; (2)
Kompetensi tenaga kerja lulusan SMK fresh graduate jurusan Tata Boga untuk bekerja pada bidang food and
beverage di hotel bintang empat kota Yogyakarta. Populasi penelitian ini adalah tenaga kerja lulusan SMK fresh
graduate di hotel bintang empat kota Yogyakarta. Pengumpulan data menggunakan metode kuesioner. Teknik
analisis data yang digunakan adalah analisis deskriptif untuk mengetahui mean, modus, median dan standar
deviasi. Hasil penelitian ini adalah; (1) Kebutuhan tenaga kerja di hotel bintang empat kota Yogyakarta posisi
chef diisi oleh lulusan D3 berpengalaman 34%, SMK fresh graduate 29%, D3 fresh graduate 20% dan SMK
berpengalaman 17%. Posisi daily worker diisi oleh lulusan D3 berpengalaman 35%, SMK fresh graduate 27%,
D3 fresh graduate 23% dan SMK berpengalaman 15%. Posisi waiter diisi oleh lulusan D3 berpengalaman 32%,
SMK berpengalaman 29%, SMK fresh graduate 22% dan D3 fresh graduate 17%.; (2) Kompetensi tenaga kerja
lulusan SMK fresh graduate jurusan Tata Boga untuk bekerja pada bidang food and beverage di hotel bintang
empat kota Yogyakarta masih belum memenuhi nilai kompetensi minimum yang diharapkan. Nilai chef pada
bidang tools and technology mencapai 90% dari nilai minimum yang diharapkan. Nilai daily worker pada
bidang work activity dan work value mencapai 88% dan 88% dari nilai minimum yang diharapkan. Nilai waiter
pada bidang work activity mencapai 95% dari nilai minimum yang diharapkan.

Kata Kunci: Tenaga Kerja Lulusan SMK Fresh Graduate, Food and Beverage, Hotel Bintang Empat,
Yogyakarta.
 
Abstract
This study aims to investigate: (1) the needs of the job opportunity for fresh graduates of the vocational
high school (VHS) of the Culinary Technology department in the food and beverage sector in four-star hotels in
Yogyakarta City, and (2) the competencies of labor from fresh graduates of VHS of the Culinary Technology
department for the jobs in the food and beverage sector in four-star hotels in Yogyakarta City. The research
population comprised labor from VHS fresh graduates in four-star hotels in Yogyakarta City. The data were
collected through questionnaires.  They were analyzed by the descriptive technique to find out the mean, mode,
median, and the standard deviation. The results of the study are as follows. (1) The needs of labor in four-star
hotels in Yogyakarta for the chef position are experienced D3 graduates (34%), VHS fresh graduates (29%), D3
fresh graduates (20%), and experienced VHS graduates (17%). Those for the daily worker position are
experienced D3 graduates (35%), VHS fresh graduates (27%), D3 fresh graduates (23%), and experienced VHS
graduates (15%). Those for the waiter position are experienced D3 graduates (32%), experienced VHS
graduates (29%), VHS fresh graduates 22%, and D3 fresh graduates (17%). (2) The competencies of labor from
fresh graduates of VHS of the Culinary Technology department for the jobs in the food and beverage sector in
four-star hotels in Yogyakarta City still do not match the expected competencies. The score of chef in the tools
and technology sector is 90%. The score of daily worker in the work activity and work value sector is 88% and
88%. The score of waiter in the work activity sector is 95%.
Keywords: Labor from VHS Fresh Graduates, Food and Beverage, Four-Star Hotels, Yogyakarta.