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All Journal Indonesian EFL Journal Voices of English Language Education Society
Ratmanida
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Education Languange, Linguistic, Communication & Media

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FOSTERING BETTER READING COMPREHENSION IN JUNIOR HIGH SCHOOL STUDENTS: EXPLORING PRE-READING ACTIVITIES AND INTEREST LEVELS Oktriyani, Nindi; Ratmanida
Indonesian EFL Journal Vol. 11 No. 2 (2025)
Publisher : University of Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/ieflj.v11i2.11701

Abstract

This study aims to determine the effect of using pre-reading activities and reading interest on students reading comprehension. The study categorized as an experimental research. The population of the research was eighth grade students in the academic years 2024/2025. In this study, the experimental class was taught using pre-reading activities, while the control class was taught using another pre-reading activities. Before being given treatment, both classes were given pre-test to find out the extent of students’ comprehension of the text. After being given treatment, students are given post-test. Meanwhile, the questionnaire was only given at the beginning of the meeting. The instruments in this study are reading comprehension tests and reading interest questionnaires. For each instruments totaled 30 items. The data collection was done by giving reading interest questionnaire and a reading comprehension test (pre and post test) after six meetings of treatments. The data analysis was done by applying a T-test and a two-way ANOVA to test the hypothesis. Furthermore, in the experimental class there were 29 students who had a high interest in reading and 1 student who had a low interest in reading. Meanwhile, in the control class, there were 26 students who had a high interest in reading and 4 students who had a low interest in reading. It can be concluded that H0 was rejected and Ha was accepted, which shows that there is a significant difference between the experimental class taught using pre-reading activities and the control class taught without using pre-reading activities on reading comprehension. Therefore, it can be concluded that pre-reading activities are one of the effective strategies to improve students' reading comprehension and reading interest. Keywords: Pre-Reading Activities;Readimg Comprehension; Reading Interest.
Crafting Language for Culinary Excellence: Customizing ESP Content to Align with Student and Industry Needs Simanjuntak, Khairun Nisa; Ratmanida
VELES Voices of English Language Education Society Vol 8 No 2 (2024): August 2024
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/veles.v8i2.26093

Abstract

The alignment of English for Specific Purposes (ESP) materials with the needs of students and the culinary industry is crucial for preparing graduates to excel in the competitive fields of tourism and hospitality. In particular, essential English language skills such as culinary terminology, effective communication in professional kitchen environments, and writing recipes or menus in English should be addressed more in existing curricula. This study aimed to assess the relevance and practicality of current ESP materials within the context of culinary education at an Indonesian university. Using a qualitative descriptive approach, the research involved 40 second-semester students who had completed a course in Professional English, along with 11 waitstaff from hotels and restaurants in West and North Sumatra. The findings revealed significant gaps in the current materials, particularly in areas critical for international customer service and multicultural teamwork, such as food presentation, customer interaction, and sanitation practices. The study concludes that English learning materials must be tailored to meet the general needs of English learners and the specialized demands of the culinary industry. Incorporating relevant terminology, practical communication skills and industry-specific content is essential for better preparing students for professional roles in catering and hospitality. The research suggests that focused classroom techniques on communication and specialized vocabulary can guide educators in developing more effective ESP materials for the culinary field.
Co-Authors Oktriyani, Nindi Simanjuntak, Khairun Nisa