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KESIAPAN MAHASISWA PENDIDIKAN TEKNIK BOGA DALAM PELAKSANAAAN PEMBELAJARAN MATA KULIAH MANAJEMEN USAHA BOGA DI PROGRAM STUDI PENDIDIKAN TEKNIK BOGA PTBB FT UNY

DOI : 10.21831/jptk.v21i2.3286
Yuriani Yuriani (1), Titin Hera Widi Handayani (2)
(1) Yogyakarta State University, Indonesia ,
(2)
Abstract : 276
PDF : 188

Strategy for Developing Interest of Entrepreneurship through a Culinary Business Management Course

DOI : 10.21831/jptk.v26i2.29232
Titin Hera Widi Handayani (1), Sutriyati Purwanti (2), Dewi Eka Murniati (3), Safitri Yosita Ratri (4)
(1) Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia ,
(2) Faculty of Engineering, Universitas Negeri Yogyakarta, Indonesia ,
(3) Faculty of Engineering, Universitas Negeri Yogyakarta, Yogyakarta, Indonesia ,
(4) University of Adelaide, Adelaide, Australia
162-172
Abstract : 69
PDF : 35

Enhancing learning and character through NHT model in grade x culinary class at SMKN 4 Yogyakarta

DOI : 10.21831/jptk.v31i1.77489
Badraningsih Lastariwati (1), Titin Hera Widi Handayani (2), Miftakhul Wahniyatun (3), Duani Pangestu (4), Enggar Ristyorini (5), Fendi Tri Hatmoko (6)
(1) Universitas Negeri Yogyakarta, Indonesia ,
(2) Universitas Negeri Yogyakarta, Indonesia ,
(3) SMK Negeri 4 Yogyakarta, Indonesia ,
(4) Universitas Negeri Yogyakarta, Indonesia ,
(5) Universitas Negeri Yogyakarta, Indonesia ,
(6) Universitas Negeri Yogyakarta, Indonesia
Abstract : 156

Students' Acceptance towards Kahoot Application in Mastering Culinary Terminology

DOI : 10.21831/jptk.v27i1.38391
Adibah Aishah Md Sahak (1), Abdul Wafi Abdul Rahman (2), Mohd Raden Farhan Helmy Raden Ismail (3), Mohd Akmal Rohiat (4), Nur Diyana Mohd Yazid (5), Siti Nurshafiqa Aminudin (6), Siti Hajar Zakariah (7)
(1) Department of Vocational Education (Catering), Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia, Malaysia ,
(2) Department of Vocational Education (Catering), Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia ,
(3) Department of Vocational Education (Catering), Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia ,
(4) Department of Vocational Education (Catering), Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor ,
(5) Department of Vocational Education (Catering), Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia ,
(6) Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia ,
(7) Department of Vocational Education (Catering), Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia
1-6
Abstract : 74
PDF : 37

Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories

DOI : 10.21831/jptk.v24i1.17672
Mohd Erfy Ismail (1), H. Harun (2), A.R. Abdul Razzaq (3), I. Irwan Mahazir (4), N. Abd Samad (5), H. Othman (6)
(1) Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, Malaysia ,
(2) Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, Malaysia ,
(3) Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, Malaysia ,
(4) Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, Malaysia ,
(5) Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, Malaysia ,
(6) Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn Malaysia, Malaysia
23-31
Abstract : 419
PDF : 255

Measuring Occupational Self-Efficacy: A Culinary Students' Cooking Performance Perspective

DOI : 10.21831/jptk.v27i2.39530
Tuatul Mahfud (1), Mutiara Nugraheni (2), Pardjono Pardjono (3), Badraningsih Lastariwati (4)
(1) Balikpapan State Polytechnic, Indonesia ,
(2) Universitas Negeri Yogyakarta, Indonesia ,
(3) Universitas Negeri Yogyakarta, Indonesia ,
(4) Universitas Negeri Yogyakarta, Indonesia
138-145
Abstract : 227
PDF : 184

Student's knowledge of the mbkm program in the culinary education study program

DOI : 10.21831/jptk.v29i2.53744
Prihastuti Ekawatiningsih (1), Ambar Rizqi Firdausa (2), Endang Mulyatiningsih (3), Sri Palupi (4)
(1) Universitas Negeri Yogyakarta, Indonesia ,
(2) Universitas Negeri Yogyakarta, Indonesia ,
(3) Universitas Negeri Yogyakarta, Indonesia ,
(4) Universitas Negeri Yogyakarta, Indonesia
157-169
Abstract : 71
PDF : 38

Entrepreneurial motivation of culinary students through implementation of online heutagogy project-based learning for productive courses

DOI : 10.21831/jptk.v28i2.48677
Badraningsih Lastariwati (1), Titin Hera Widi Handayani (2), Tri Murhanjati Sholihah (3), Abdul Rasid Bin Abdul Razzaq (4)
(1) Universitas Negeri Yogyakarta, Indonesia ,
(2) Universitas Negeri Yogyakarta, Indonesia ,
(3) Universitas Negeri Yogyakarta, Indonesia ,
(4) Universiti Tun Hussein Onn Malaysia, Malaysia
154-167
Abstract : 87
PDF : 59

Visibility of Learning Media of a Culinary-Based Electronic Magazine in Blended Learning

DOI : 10.21831/jptk.v26i1.28018
Anggri Sekar Sari (1), Ika Wahyu Kusuma Wati (2)
(1) Universitas Sarjanawiyata Tamansiswa, Yogyakarta, Indonesia ,
(2) Universitas Sarjanawiyata Tamansiswa, Yogyakarta, Indonesia
35-42
Abstract : 62
PDF : 42
1 - 9 of 9 items