STRATEGIC MANAGEMENT TO IMPROVE THE COMPETENCE OF CULINARY ARTS STUDENTS AT THE POLYTECHNIC OF TOURISM NHI BANDUNG Ayu Nurwitasari (a,b*), Agus Rahayu (a), Puspo Dewi Dirgantari (a), Lili Adi Wibowo (a)
a) Universitas Pendidikan Indonesia, Indonesia
Jl. Dr. Setiabudhi No. 229 Bandung 40154
b) Politeknik Pariwisata NHI Bandung, Indonesia
Jl. Dr. Setiabudhi No. 186 Bandung 40141
*ayu_nurwitasari[at]upi.edu
Abstract
Important factors in improving competence are determined by input, process, environmental support, facilities and infrastructure. Input is related to the condition of students (interest, talent, potential, motivation, attitude). The process is closely related to the creation of a learning atmosphere, in this case more emphasis is placed on student creativity. This study aims to examine and explain the conditions of strategic management, improving student competence and the conditions of the Culinary Arts Study Program at the NHI Bandung Tourism Polytechnic. This research is a quantitative study with the data used is the population, namely students of the Culinary Arts Study Program, totaling 43 respondents. Data collection was carried out by questionnaire. The foundation of the theory Resource-based view is a strategic management model first introduced by Wernefelt (1984) as ^Strategically valuable resources^ which was later popularized by Barney in 1986. Respondent Response Plan. Based on the answers from the table 4.5 statement that respondents strongly agree (SS) amounted to 5 people (11.6%), the respondents^ answers agreed (S) as many as 22 people (51.1%, the respondents^ answers were doubtful (RR) as many as 6 people (614.0%) and the respondents^ answers disagreed (TS) as many as 10 people (23.3%). Based on the data above, it can be interpreted that the respondent^s answer dominates by agreeing and entering the high category. This means that the planning of a problem by strategic management is very good. Respondents^ Responses regarding Action / standard quality improvement results of the Culinary Arts Study Program Graduate Competency Standards. Based on the answers from the table 4.10 statement that the respondents strongly agreed (SS) amounted to 9 people (20.9%), the respondents^ answers agreed (S) as many as 25 people (58.1%, the respondents^ answers were doubtful (RR) as many as 5 people (11.6%) and the respondents^ answers disagreed (TS) as many as 4 people (9.3%). Based on the data above, it can be interpreted that the respondents^ answers dominate by agreeing and entering the high category. This means that with the standard quality improvement results, the Culinary Arts Study Program Graduate Competency Standards are in accordance with the standards.
Keywords: Strategic Management, Competency Improvement, Culinary Arts
Topic: Marketing Management, Relationship Marketing, Service Marketing
