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All Journal Jurnal Manajemen Pelayanan Hotel Harmony Hospitality
Agung Rai Antara, I Made
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Exploring Management Food and Beverage Students' Perception and Expectation of Using Presentation and Dialogue in English Language Learning Agung Rai Antara, I Made; Yunik Anggreni, Ni Putu
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070112

Abstract

This study aims to analyze Diploma III Management Food and Beverage students’ perception and expectation regarding the use of dialogue and presentation in English Language Learning in Faculty of Tourism, Triatma Mulya University. The sample used was 6 Students of Management Food and Beverage. The methods used to collect data was deep interviews to analyze their perceptions and expectations about the use of dialog and presentation. In addition to this, the supporting data was collected through online publications. The research shows that most of the students’ opinions are positive. Students think that those two techniques can help them to improve their English skills, especially speaking and listening. They feel more confident speaking English because they are provided activities where they must speak in front of their friends and receive feedback from teachers and friends which makes them know how to do better in the next meeting. In terms of expectations, students expect that these two methods can improve their self-confidence and expand their English. They hope that after studying English at University, they will have better preparation to work in the industry. They think through these methods they can improve their public speaking so that they can be professional workers. They consider that presentation and dialogue can enrich their vocabulary and grammatical structure. Even though in the classroom each student has a different level of English. They conclude that they have the same expectation, which is to have better English. Keywords: Dialogue, Presentations, Perception, Expectation
Teknik Pengolahan Duck Confit di Hot Kitchen Pada Finns VIP Beach Club Canggu Bali Ni Kadek Indah Rohani; Sutapa, I Ketut; Agung Rai Antara, I Made
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9230

Abstract

This study aims to find out the duck confit processing technique, the obstacles faced in the duck confit processing technique and the efforts made to overcome the obstacles in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali. The data collection method was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely explaining and describing duck confit processing techniques in the hot kitchen at Finns VIP Beach Club Canggu Bali. The obstacles faced in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali are in the selection of basic ingredients, especially duck, storing duck confit, cooking time and maintaining the consistency of the dish. The business effort carried out is to use imported duck and use adequate tools such as vacuum machines to store it and convothem to cook duck confit. The results of the study showed that there were obstacles in the processing of duck confit, namely in the cooking process and lack of precision in processing duck confit. The suggestion is to immediately realize what has been conveyed by the speakers.
Co-Authors I Ketut Sutapa Ni Kadek Indah Rohani Yunik Anggreni, Ni Putu