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PENGARUH MOTIVASI KERJA DAN KOMPETENSI PROFESIONAL TERHADAP KINERJA DOSEN DI SEKOLAH TINGGI PARIWISATA BANDUNG Arti Sufianti; Johar Permana
Jurnal Administrasi Pendidikan Vol 12, No 1 (2015): APRIL 2015
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.659 KB) | DOI: 10.17509/jap.v22i1.5916

Abstract

Abstrak Tujuan dari penelitian ini yaitu untuk mengetahui gambaran motivasi kerja, kompetensi dalam hal ini kemampuan dosen dan kinerja dosen, untuk mengetahui besaran kompetensi professional terhadap kinerja dosen dan pengaruh motivasi kerja dan kopetensi professional terhadap kinerja dosen di Sekolah Tinggi Pariwisata Bandung. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif dengan pendekatan kuantitatif. Data yang digunakan adalah data primer dengan menyebarkan kuesioner kepada responden, dengan jumlah sampel sebanyak 61 orang dosen di Sekolah Tinggi Pariwisata Bandung diambil dengan teknik Proportionate Stratified Random Sampling. Teknik pengumpulan data dilakukan dengan menggunakan angket tertutup degan 5 skala penilaian (Likert). Hasil penelitian menunjukkan bahwa motivasi kerja di Sekolah Tinggi Pariwisata Bandung berada pada kategori cukup, kompetensi professional dalam hal ini kemampuan dosen berada pada kategori baik, pengaruh motivasi kerja dan kompetensi professional dosen secara bersama-sama terhadap kinerja dosen berada pada kategori cukup. Kata Kunci: motivasi kerja, kompetensi profesional, kinerja dosen Abstract The purpose of this study is to describe the ability and the performance of the lecturers in the working motivation and their competence, to determine the competence of the professional lecturer performance and to determine the influenceof the employee motivation and their professional competence of the lecturer performance in Sekolah Tinggi Pariwisata Bandung (Bandung School of Tourism). The research method used in this study is a descriptive quantitative approach premises. The data used are primary data by distributing questionnaires to the respondents, with a total sample of 61 lecturers at the Sekolah Tinggi Pariwisata Bandung (Bandung School of Tourism) taken with Proportionate Stratified Random Sampling technique. The data was collected using a closed questionnaire with 5 rating scale (Likert). The results showed that working motivation in Sekolah Tinggi Pariwisata Bandung (the Bandung School of Tourism)is in sufficient category, the lecturers professional competence ability is in the good category, the influence of the employee motivation and the professional competence of the lecturers concur the performance of lecturers are in the sufficient category as well. Keywords: working motivation, professional competence, lecturer performance
Pemberdayaan Wanita melalui Pelatihan Pembuatan Healthy Pastry dan Bakery Product di LSM Perempuan Binangkit Bandung Chandra, Teddy; Prabowo, Susilo Dwi; Roesfian, Erfin; Wicaksono, Aditya; Arifin, Djauhar; Utomo, Bambang Sapto; Maulina, Lien; Susanto, Heri; Sufianti, Arti; Asmara, Andi; Hafizh, Fauzhiyah
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Volume 5 Nomor 1 Tahun 2025 (Maret)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i1.5007

Abstract

Women Empowerment Through Healthy Pastry & Bakery Product Making Training at LSM Perempuan Binangkit Bandung is a community service program implemented by lecturers and students of the Pastry Processing Art Study Program, NHI Bandung Tourism Polytechnic. The purpose of this program is not only to improve the cooking skills and knowledge of the participants in order to improve the household economy, but it is also expected to be an alternative solution to solving the problem of increasing the risk of catastrophic diseases caused by inappropriate food intake and not in accordance with the recommendations of health institutions. This program is implemented using the cooking demonstration and hands-on practice methods. After the implementation of the healthy pastry & bakery product making training program, it can be concluded that the training participants became more skilled and knowledgeable in the process of making healthy pastry & bakery products which are expected to reduce the risk of catastrophic diseases.