The Benefits of Learning Business Management Practices In Culinary Education Ai Nurhayati, Sanchia Jenita
Universitas Pendidikan Indonesia
Abstract
Learning outcomes courses Business Management is expected to provide benefits to students from cognitive, affective, and psychomotor aspects in practical business activities in catering business. Research is to determine the benefits of learning outcomes Business Management courses in the practice of catering business related to preparation, implementation and evaluation. Method research used is descriptive method with a sample of population (total sample). The sample in this study is students of Culinary Education Study Program who have attended and graduated from Catering Business Management and Business Administration courses as many as 42 students. The results showed that the benefits learning outcomes of catering business management in the practice of catering business in the preparation stage are in the useful criteria(66%), at the implementation stage are useful criteria (76%) and at the evaluation stage is in the useful criteria (62%). Although the results of the study show that the criteria are useful, it is still needed to increase its usefulness by increasing students understanding of catering business management through teaching materials compiled by lecturers.
