<![CDATA[AbstractThis study aims to describe the transformation in the use of the blended method in hospitality practicum learning for hospitality students. This study employed a mixed methods approach with a case study design, integrating qualitative data (interviews, observations, and documentation) and quantitative data (pre-test, post-test, and competency scores) involving lecturers and students as research participants. Data were collected through interviews, observations and documentation and were analyzed using the Miles and Huberman model. The findings indicate that the implementation of blended learning combining online and face-to-face instruction is effective in improving learning outcomes, student motivation, and readiness prior to practicum activities. Based on observational results, an average score of 13 was obtained, which falls into the “good” category, indicating that the method has been implemented effectively. Online learning materials such as digital modules, video tutorials, and work procedure simulations play a crucial role in strengthening student’s conceptual understanding before field practice. All four core competency areas (Front Office, Food and Beverage Service, Housekeeping, and Bar/Barista) demonstrated improvements in student’s skills and professionalism. Furthermore, the application of blended learning supports the achievement of Higher Education Key Performance Indicators (KPIs) and the implementation of the Merdeka Belajar Kampus Merdeka (MBKM) policy. This study was limited to a single study program and did not use inferential statistical analysis to test the significance of improvements in learning outcomes.Keywords: Hospitality; Human Resource Competency; Vocational School; Blended LearningAbstrakPenelitian ini bertujuan untuk mendeskripsikan penggunaan blended learning dalam pembelajaran praktikum perhotelan bagi mahasiswa perhotelan. Penelitian ini menggunakan pendekatan mixed methods dengan desain studi kasus, yang mengintegrasikan data kualitatif (wawancara, observasi, dan dokumentasi) dan data kuantitatif (tes pra-pelatihan, tes pasca-pelatihan, dan skor kompetensi) yang melibatkan dosen dan mahasiswa sebagai partisipan penelitian. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi, kemudian dianalisis menggunakan teknik analisis data kualitatif model Miles dan Huberman. Hasil penelitian menunjukkan bahwa penerapan blended learning kombinasi antara pembelajaran daring dan tatap muka efektif dalam meningkatkan hasil belajar, motivasi dan kesiapan mahasiswa sebelum melaksanakan praktikum. Berdasarkan hasil observasi, diperoleh skor rata-rata sebesar 13 yang berada pada kategori baik, menandakan bahwa metode ini telah berjalan efektif. Materi daring seperti modul digital, video tutorial dan simulasi prosedur kerja berperan penting dalam memperkuat pemahaman konseptual mahasiswa sebelum praktik lapangan. Keempat bidang kompetensi utama (Front Office, Food and Beverage Service, Housekeeping, dan Bar/Barista) menunjukkan peningkatan keterampilan dan profesionalisme mahasiswa. Selain itu, penerapan blended learning mendukung pencapaian Indikator Kinerja Utama (IKU) Perguruan Tinggi dan implementasi kebijakan Merdeka Belajar Kampus Merdeka (MBKM). Penelitian ini memiliki keterbatasan pada jumlah sampel yang terbatas pada satu program studi serta belum menggunakan analisis statistik inferensial untuk menguji signifikansi peningkatan hasil belajar.Kata Kunci: Kompetensi Sumber Daya Manusia; Perhotelan; Pendidikan Vokasi; Blended Learning]]>
