MANAJEMEN PROGRAM TEACHING FACTORY DI SMK NEGERI 57 JAKARTA KOMPETENSI KEAHLIAN TATA BOGA

WAFI WAFIROH, . (2021) MANAJEMEN PROGRAM TEACHING FACTORY DI SMK NEGERI 57 JAKARTA KOMPETENSI KEAHLIAN TATA BOGA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mendeskripsikan manajemen program teaching factory di SMKN 57 Jakarta Kompetensi Keahlian Tata Boga. Sub fokus penelitian ini yaitu perencanaan, pengorganisasian, pelaksanaan, dan pengawasan. Penelitian dilakukan di SMK Negeri 57 Jakarta. Metodologi yang digunakan adalah pendekatan kualitatif dengan metode deskriptif. Pengumpulan data melalui wawancara, observasi dan dokumentasi. Informan penelitian ini adalah Ketua Kompetensi Keahlian Tata Boga, Pengurus Bagian Produksi, Bendahara Pengeluaran Pembantu, dan Karyawan D’ New Ragoon Restaurant. Hasil penelitian menunjukkan bahwa: (1) Perencanaan dirumuskan sekitar bulan Juni-Juli saat rapat kerja setiap tahunnya dan dilakukan oleh Guru Kompetensi Keahlian Tata Boga koordinasi dengan Kepala Sekolah dan Wakil Kepala Bidang Kurikulum. Perencanaan meliputi SDM, produksi, keuangan, dan pemasaran; (2) Pada pengorganisasian semua SDM yang terlibat dalam teaching factory memiliki tugas dan fungsinya masing-masing meliputi produksi, keuangan, dan pemasaran; (3) Proses pelaksanaan produksi dimulai dengan memenuhi kebutuhan bahan baku melalui supplier. Setelah itu proses selanjutnya adalah pembuatan produk. Apabila produk sudah jadi maka chef atau guru yang bertugas melakukan quality control terhadap kualitas makanan; (4) Pengawasan Internal dilakukan Kepala Sekolah, Wakil Kepala Bidang Hubungan Industri, dan Ketua Kompetensi Keahlian Tata Boga. Sedangkan untuk pengawasan eksternal keuangan dilakukan oleh Badan Pengawas Keuangan Republik Indonesia. Kata kunci : Manajemen Teaching factory, PPK-BLUD ********** This study aims to describe the management of teaching factory program in 57 Vocational High School Jakarta Culinary Art Program. The sub-focus of this research is planning, organizing, actuating, and controlling. The research was conducted at SMKN 57 Jakarta. The methodology used is a qualitative approach with descriptive methods. Data were collected through interview, observation, and documentation. The research informants were the head of culinary art program, production section manager, teaching factory treasurer, and D’ New Ragoon Restaurant employee. The results of the research: (1) Planning is formulated around June-July during a work meeting every year and is carried out by the head of culinary art program in coordination with the principal and vice-principal of academic affairs and curriculum. Planning including human resources, production, finance and marketing; (2) In organizing, all human resources involved in the teaching factory have their respective duties and functions including production, finance and marketing; (3) The process of production begins by providing the raw materials through suppliers. After that the next process is the manufacture of the product. If the product is finished, the chef or teacher is in charge of quality control of the food quality; (4) Internal supervision is carried out by the principal, vice-principal of industrial relations and the head of culinary art program. Meanwhile, the external financial supervision is carried out by the Audit Board of the Republic of Indonesia (BPK). Keywords : management of teaching factory, PPK-BLUD

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Desi Rahmawati, M.Pd. ; 2). Dr. Supadi, M.Pd.
Subjects:	Pendidikan > Pendidikan Manajemen > Pendidikan, Riset Penelitian Bisnis
Divisions:	FIP > S1 Manajemen Pendidikan
Depositing User:	Users 10039 not found.
Date Deposited:	20 Mar 2021 05:09
Last Modified:	20 Mar 2021 05:09
URI:	http://repository.unj.ac.id/id/eprint/15096

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