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Membangun Kerjasama Tim yang Efekti dalam Organisasi Aida Lasmi; Habib Bayhaqi; Suhairi Suhairi
Da'watuna: Journal of Communication and Islamic Broadcasting Vol 2 No 1 (2022): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Institut Agama Islam Nasional Laa Roiba Bogor

Team building is a group of individuals who have a common goal to be achieved. And to achieve this goal, good cooperation is needed, sharing feelings, mutual respect and mutual encouragement among group members. Several things that affect the formation of groups, among others, are the existence of communication, motivation, being able to manage conflict, competition and cooperation. Cooperation is a means and a sign related to the quality of the group as a gathering place for people in an organization. In building group cooperation, mutual trust, openness or transparency, self-realization or self-realization and interdependence are needed.

Praksis Pembelajaran Kewirausahaan pada Unit Produksi Jasa Boga Aida Lasmi; Zuhrinal M. Nawawi
MES Management Journal Vol. 1 No. 2 (2022): MES Management Journal
Publisher : MES Bogor

The Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers’ concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students’ learning progress is conducted by using profit-based evaluation. Keywords: learning, entrepreneurship, production unit

Praksis Pembelajaran Kewirausahaan pada Unit Produksi Jasa Boga Aida Lasmi; Zuhrinal M. Nawawi
ManBiz: Journal of Management and Business Vol 2 No 2 (2023): ManBiz: Journal of Management and Business
Publisher : Institut Agama Islam Nasional Laa Roiba Bogor

The Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers’ concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students’ learning progress is conducted by using profit-based evaluation. Keywords: learning, entrepreneurship, production unit

Penerapan Strategi Pemasaran Pedagang Bakso di Laut Dendang Jatian Gang Bunga Kecamatan Medan Tembung Percut Sei Tuan Zainarti Zainarti; Soibatul Aslamia Nasution; Aida Lasmi; Ella Sri Wahyuni Ningsih
El-Mujtama: Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): El-Mujtama: Jurnal Pengabdian Masyarakat
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

This research is motivated by the problem of the income of the meatball traders in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan District, which has started to decline compared to the previous year due to a decrease in visitors, this has happened since the last year. This meatball seller in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan sub-district, has actually implemented a marketing strategy but has not had a major impact on the level of family welfare. The aims of this study were: To find out the marketing strategies that have been applied by meatball traders in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan District in improving family welfare, To find out what marketing strategies are dominant and used by meatball traders in Laut Dendang Jatian Gang Bunga, District Medan Tembung Percut Sei Tuan in improving family welfare, To find out the impact of implementing a trader's marketing strategy in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan District on increasing family welfare. The type of research conducted by the author is field research. This study emphasizes qualitative methods, which explain the Marketing Strategy of Meatball Traders in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan District in Improving Family Welfare. This research method uses a quantitative description of the data obtained, namely data in the form of interviews, observations and documentation and then explains it in the form of descriptions of words not in the form of numbers which are then presented in the form of analytical reports. The results of this study indicate that, 1) The marketing strategy carried out by meatball traders in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan sub-district, is a strategy of product, price, place, promotion like Kotler's theory where in a business must apply these 4 marketing theories. 2) The dominant marketing strategy used by meatball traders in Poncol District, Magetan Regency, is product strategy, although they apply the 4 marketing strategies according to Kotler, the dominant strategy is product strategy. 3) The impact of the marketing strategy on the level of welfare of the family of meatball traders in Laut Dendang Jatian Gang Bunga, Medan Tembung Percut Sei Tuan District, is at the stage I prosperous family level according to Ms. Siti, namely families who have been able to meet their basic needs at a minimum, but have not been able to meet all of their needs. psychological social. Kata Kunci : Marketing Strategy, Family Welfare

Peran Mahasiswa Dalam Pemberdayaan Masyarakat Jorong Batang Gunung Dalam Program Pengembagan Pendidikan dan Sosial: Fitri Yani; Annaisaburi Nasution; Sona Satriana; Aida Lasmi; Sutan Perlindungan
Reslaj : Religion Education Social Laa Roiba Journal Vol 5 No 4 (2023): Reslaj: Religion Education Social Laa Roiba Journal
Publisher : LPPM Institut Nasional Laa Roiba Bogor

eaching and learning activities have now begun to be carried out face-to-face/offline. This is because the condition has begun to recover from Covid-19. The Regular Community Service KKN held in Jorong Batang Gunung, Kenagarian Koto Gunung, Lembah Melintang District, West Pasaman Regency has the aim of providing knowledge and understanding to the local community about the importance of education and health in the current situation. The programs that support it are teaching in elementary schools, Let’s Study activities and Keeping Clean activities to foster learning motivation in children. The method used in this program is to provide exclusive assistance in the learning process and apply fun learning methods, for example by providing and presenting material through songs, games, quizzes and so on. So that children are able to learn and understand the material calmly and pleasantly. Keywords: Let's Study, Learning Assistance

Praksis Pembelajaran Kewirausahaan Pada Unit Produksi Jasa Boga Aida Lasmi; Zuhrinal M. Nawawi
ManBiz: Journal of Management and Business Vol. 2 No. 2 (2023): ManBiz: Journal of Management and Business
Publisher : Institut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/manbiz.v2i2.3111

The Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers’ concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students’ learning progress is conducted by using profit-based evaluation. Keywords: learning, entrepreneurship, production unit

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