Inventory laboratorium jasa boga di SMK wilayah Mawitan Jawa Timur - Samar Samar; Endang Mulyatiningsih (ADGVI & Graduate School of Universitas Negeri Yogyakarta, 2015)
Penelitian ini bertujuan untuk mendapatkan hasil inventory Laboratorium Jasa Boga di SMK wilayah Mawitan Jawa Timur. Jenis penelitian ini adalah deskriptif kuantitif. Sumber data penelitian ini adalah laboratorium jasa boga di SMK wilayah Mawitan (Madiun, Ngawi dan Magetan). Teknik pengumpulan data yang digunakan adalah teknik observasi, instrumen check list, menggunakan lembar check list, validitas instrumen menggunakan expert justment, reliabilitasnya menggunakan interobserver. Teknik analisis data menggunakan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa: (1) Kualitas Ruang Praktik Dapur Latih semua sesuai standar spesifikasi dan mayoritas sangat layak (86%); (2) Kualitas Ruang Praktik Tata Hidang sangat layak pada tiga sekolah (47%), belum memiliki ruang praktik Tata Hidang pada empat sekolah (53%); (3) Kualitas Perabot dapur latih sangat layak (86%), kualitas layak (14%); (4) Kualitas Peralatan Dapur Latih sangat layak (57%), kuallitas layak (29%) dan kualitas tidak layak14%; (5) Kualitas Perabot Tata Hidang 29% tidaklayak, 57% layak dan 14% sangat layak; (6) Kualitas Peralatan Tata Hidang, 14% tidak layak, 57% layak, 29% sangat layak. THE INVENTORY FOOD SERVICE IN VOCASIONAL SCHOOL LABORATORY IN MAWITAN EAST JAVAAbstractThis study aims to get the inventory of food service vocational school laboratory in Mawitan East Java. This research was a descriptive quantitative. The data source of this research was the laboratory of food service of Vocational School in Mawitan region (Madiun, Ngawi and Magetan). The data were collected through observation, with instrument check list, made use of instrument check list, validity instrument made use of expert justment, reliability made use of interobserver. The data were analyzed using the descriptive quantitative. The results of the study are as follow: (1) The quality ofkicthen workshopwas appropriate with spesification standards and majority were very proper (86%); (2) The qualityof Food and Beverage Servicewas very properin the three schools (47%), four school (53%)did not have food and beverage serviceyet; (3) The quality of the kitchenworkshop furnitureswas very proper (86%), proper (14%); (4) The qualityof kicthen workshop equipment was very proper (57%), proper (29%) and unproper 14%; (5) The qualityof food and beverage service furnitureswas unproper 29%, proper 57% and very proper 14%; (6) The qualityof food and beverage service equipments wasunproper14%,proper57%,very proper 29%