ANALISIS KOMPETENSI HARD SKILL INDUSTRI HOTEL DALAM PENGEMBANGAN KURIKULUM BIDANG TATA BOGA
Abstract
Hard skill merupakan komponen yang dapat diamati sebagai tolak ukur kualifikasi seorang pencari kerja untuk memenuhi syarat kemampuan yang telah ditetapkan industri. Kompetensi hard skill di dunia boga atau dunia mengolah makanan seperti pekerjaan yang dilakukan yaitu mampu mengolah makanan, menyiapkan makanan, menyimpan bahan, memilih bahan, dan lainlain. Dengan kemampuan yang disebutkan diatas, mereka dapat bekerja dengan tingkat efisiensi dan kualitas yang tinggi karena di bidang sumber daya manusia, kompetensi hard skill biasanya dihubungkan dengan prestasi kerja seseorang. Penelitian ini bertujuan untuk merumuskan kompetensi Hard Skill di dunia industry hotel. Metode yang digunakan menggunakan metode kualitatif. Penelitian ini akan menggambarkan secara jelas fakta yang mendalam apa saja kompetensi hard skill yang harus dimiliki mahasiswa ketika berada di lingkup Hotel. Tempat penelitian dilaksanakan di Hotel Grand Aston Yogyakarta. Pengambilan data dalam penelitian ini dilaksanakan pada bulan Juni 2018. Pengambilan sampel pada penelitian ini berdasarkan jumlah mahasiswa yang melaksanakan Praktik Industri yaitu 2 orang. Instrumen yang digunakan adalah dengan menggunakan wawancara. Teknik analisis data yang digunakan adalah analisis deskriptif. Luaran yang ingin dicapai memperoleh rumusan kebutuhan kompetensi yang dibutuhkan dunia industri Hotel Hasil penelitian ini menunjukkan bahwa pada kompetensi yang sangat perlu paling banyak ada pada (1) Menguasai Resep Standar Menu Hotel, (2) Pengetahuan Tentang Bumbu Dapur Baik Western Maupun Oriental (3) Kompetensi Kemampuan Bahasa Asinng Dan Istilah Kuliner Internasional (4) Kompetensi Menyimpan Bahan Makanan; (5) Kompetensi Hygiene, Sanitasi, Dan Keselamatan Kerja; (6) Kompetensi Memilih Bahan Amat Perlu Menjadi Ketrampilan Seseorang; (7) Pengetahuan Dan Ketrampilan Teknik Dasar Memasak. Hasil penelitian ini disimpulkan bahwa kompetensi industri Hotel yang dirumuskan yaitu Penguasaan resep, pengetahuan bumbu dapur, kemampuan bahasa asing, penyimpanan bahan makanan, hygiene dan sanitasi, memilih bahan dan pengetahuan teknik dasar memasak. Bagi Dunia pendidikan dengan penelitian ini diharapkan dapat menjadikan referensi penunjang kurikulum khususnya jurusan Tata Boga pada matakuliah manajemen usaha restoran
References
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