PENGEMBANGAN MODUL PEMBELAJARAN TATA HIDANGAN BERBASIS MULTIMEDIA UNTUK MENINGKATKAN KOMPETENSI MAHASISWA PROGRAM STUDI PERHOTELAN POLITEKNIK NEGERI BALI (PERSEPSI MAHASISWA TERHADAP MODUL TATA HIDANGAN) - I Made Darma Oka, I Nyoman Winia, I Made Darma Oka, I Nyoman Winia (Jurnal TEKNODIK, 2011)
Abstrak:Aplikasi multimedia dalam pembelajaran materi Tata Hidangan akan menjadi lebih menarik, karena materi yang disajikan lebih mudah dipahami mahasiswa karena dilengkapi dengan visualisasi baik statik maupun dinamik. Berdasarkan hasil analisis tentang persepsi mahasiswa terhadap modul Tata Hidangan pada Program Studi Perhotelan Politeknik Negeri Bali menunjukkan bahwa persepsi mahasiswa dalam ujicoba perseorangan diperoleh skor rata rata 83.56%, kelompok kecil rata-rata 85.28%, dan uji coba lapangan rata-rata 84.81%. Nilai tersebut memenuhi kriteria sangat layak dan tidak perlu direvisi. Terjadi perbedaan yang signifikan pada hasil belajar mahasiswa berdasarkan hasil pretes dan postes yang dilakukan, sehingga modul Tata Hidangan yang dikembangkan ini mampu meningkatkan kompetensi mahasiswa dalam melaksanakan kegiatan praktek di restoran. Kata kunci: Persepsi, mahasiswa, kompetensi, modul, tata hidangan.Abstract:Through multimedia application the food and beverage service instructional becomes more interesting since the material presented is more easily understood by students and it is equipped with both static and dynamic visualization. The result of the analysis on the student’s perception on the food and beverage service module of Hotel Study Program at Bali State Polytechnic showed that the perception of student in the individual tryout was at the average score of 83.56%, the small group was at the average score of 85.28%, and the field tryout was at the average score of 84.81%. The value met the requirements and does not need to be revised. There is a significant difference on the achievement of students based on the result of pre test and post test. Therefore the module of food and beverage service that has been developed is able to increase the competency of student in conducting the activities in restaurant.Key words: Perception, student, competency, module, food and beverages service.