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All Journal JOURNAL OF EDUCATION INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni
Entoh Tohani
FIP UNY
Arts Humanities Computer Science & IT Education

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Effectiveness of social capital based community of practice model in entrepreneurship education Entoh Tohani
JOURNAL OF EDUCATION Vol 7, No 1: November 2014
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (781.456 KB)

Abstract

This study aimes to reveal the  effectiveness of the social-capital-based community of  practice for improving entrepeneurhsip-education quality  in the context of community development to hopefully give contributions to the educational theory and practice. Community of practice is a medium for sharing experience and knowledge among people who run entreprises  and want their entreprise to grow. It will be more useful if social capital can be used and developed on its management. The study was done by using the research and development (RD) approach. The target subjects were two groups of small-scale businesses chosen purposively. The results of the study show that the CoP model is effective  and raises the awareness of the members, so that CoP must be run in their enterprise; have the determination to keep commitment and positive values; build trust and enlarged networking to doers of entreprises; and motivate them to develop their  business.
PENINGKATAN KUALITAS LAYANAN JASA KULINER BAGI PEREMPUAN DI DESA WISATA BEJIHARJO, KARANGMOJO, GUNUNG KIDUL - Sujarwo; - Widyaningsih; Entoh Tohani
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 19, No 2 (2015): Agustus 2015
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.354 KB) | DOI: 10.21831/ino.v19i2.8024

Abstract

Quality improvement activities culinary services for women in tourismis one to build awareness of culinary services in tourism and hygienic quality;and provide knowledge and skills in the provision of services and the hygienicquality culinary supporting the community in Bejiharjo. This is due to the lack ofcompetence of the provision of services to satisfy customers' culinary tourismand the presence of the economic potential that has not been widely used. Thetraining activities carried out by the adult learning approach to the 25 women inHamlet Karangmojo, Bejiharjo, Karangmojo, Gunung Kidul. Learning is donein four stages which include: awareness of the group, identifying the needs oflearning, vocational learning and culinary services, and a reflection of the implementation of activities. The results showed that the activity enhancement activities capable of providing meaningful learning experiences in which therehas been a change in the behavior of the target group. The target group can understand the importance of services and the optimal culinary master productive skills in the culinary field. Therefore, the development of the target group needs to be more continuous and involves all parties involved 
Co-Authors - Sujarwo - Widyaningsih