<![CDATA[The objective of this study was to improve the quality of learning in the subject of Restaurant indicated by the improvement of learning activities and the students’ achievement through the application of contextual learning in the department of Hospitality Engineering. This study is categorised into classroom action research. The data was analysed descriptively. The results revealed: (1) The students were more active in the learning process as indicated by the improvement of the learning activities proved by the following data: in the first cycle, the percentages of the students who pay attention to the lecturers’ explanation, answer questions by providing daily life examples, express opinions, and conduct presentations were 47.5%, 25% 12.5%, 15% respectively, while in the second cycle, they were 52.5%, 12.5%, 50%, 10% respectively. (2) The students demonstrate better mastery of the materials as indicated by the following data: the percentages of the students who achieved very good, good, fair and poor scores were 10%, 50%, 15% and 25% respectively while in the second cycle the students who achieved very good and good scores were 62.5% and 37.5% respectively.Tujuan penelitian ini untuk meningkatkan kualitas pembelajaran mata kuliah Restoran yang ditunjukkan dengan peningkatan aktivitas dan prestasi belajar mahasiswa Prodi PT Boga melalui penerapan pembelajaran kontekstual. Penelitian ini merupakan penelitian tindakan kelas. Analisis data yang digunakan analisis deskriptif. Hasil penelitian menunjukan: (1) keaktifan mahasiswa pada pembelajaran Restoran meningkat, terlihat dari data siklus I, mahasiswa memperhatikan penjelasan dosen sebanyak 47,5%, mahasiswa menjawab pertanyaan dengan memberikan contoh dalam kehidupan sehari-hari sebanyak 25%, mahasiswa mengemukakan pendapat sebanyak 12,5% dan mahasiswa melakukan presentasi sebanyak 15%, pada siklus II keaktifan belajar mahasiswa memperhatikan penjelasan dosen meningkat sebesar 52,5%, menjawab pertanyaan meningkat 12,5%, mengemukakan pendapat meningkat 50%, dan kegiatan presentasi meningkat 10%; 2) tingkat pengetahuan mahasiswa terhadap materi pembelajaran Restoran meningkat, terlihat dari data siklus I, 10% mahasiswa memperoleh nilai amat baik, 50% mahasiswa memperoleh nilai baik, 15% mahasiswa memperoleh cukup, dan 25% mahasiswa memperoleh nilai kurang, pada siklus II, hasil belajar mahasiswa pada siklus II adalah 62,5% mahasiswa mendapatkan nilai amat baik dan 37,5% mahasiswa mendapatkan nilai baik. ]]>
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