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INDONESIA
Jurnal Pendidikan dan Keluarga
Published by Universitas Negeri Padang
ISSN : 20854285     EISSN : 25499823     DOI : https://doi.org/10.24036/jpk
Core Subject : Humanities, Education, Social,
Humanities Education Social Sciences Other
Jurnal Pendidikan Keluarga (JPK) is a scientific journal for publishing research results and critical reviews of knowledge that have not been published in other journals in the scope of vocational education and science in the fields of food, fashion, beauty and cosmetics by researchers and practitioners. The focus and scope of the journal consists of:(1) Culinary; (2) Design Fashion; (3) Beauty and Cosmetics (4) Vocational Education; (5) Tourism; and (6) Hospitality Management
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 193 Documents
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KREATIVITAS MAHASISWA PADA MATA KULIAH TATA RIAS FOTO/TV/FILM DAN KARAKTER DI JURUSAN TATA RIAS DAN KECANTIKAN Indah Melia Gusrita. K
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 2 (2018): Vol 10 No 2 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss2/521

Abstract

This research background is the importance of creativity in learning MakeUp Characters in order to produce extraordinary works based on the character of the character who wants to appear. The purpose of this research was to find out student creativity when viewed from the creative person in learning MakeUp Characters in make up and beauty department in terms of fluency, flexibility and authenticity. This research is descriptive research with quantitative approach. The research population was students majoring in make upy and Beauty class 2016 sessions A and B. The sampling technique is done by total sampling technique. The data analysis technique is done by determining the frequency distribution and determining the level of achievement of respondents, then categorizing the creative person through the value of the respondents' achievement based on the value classification. The results of the data show that the average student creativity in make-up learning characters in terms of fluency is 49.38 with the most categories at the moderate level of 26 people (59.1%). Dexterity average is 47.02 with the most category at the moderate level, which is 20 people (45.5%). The average authenticity is 46.11 with the most categories at a good level of 20 people (45.5%).
PENGUASAAN KETERAMPILAN TATA RIAS PENGANTIN MODIFIKASI BAGI ANGGOTA KARANGTARUNA MELALUI PELATIHAN DENGAN HAND OUT maspiyah maspiyah maspiyah
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 1 (2017): Vol 9 No 1 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss1/13

Abstract

Tujuan penelitian ini adalah untuk mengetahui 1) penguasaan keterampilan peserta pelatihan dalam merias pengantin modifikasi bagi karangtaruna Kelurahan Magersari KabupatenSidoarjo, dan 2) respon peserta pelatihan dalam merias pengantin modifikasi bagi karangtaruna Kelurahan Magersari KabupatenSidoarjo. Jenis penelitian ini adalah pre-eksperimen, dengan menggunakan desain one shot case study. Jumlah peserta pelatihan sebanyak 20 orang. Metode pengumpulan data yang digunakan adalah tes praktik, dan angket. Teknik analisis data yang digunakan adalah persentase untuk mengetahuan hasil keterampilan, serta nilai rata-rata (mean) untuk mengetahui respon peserta pelatihan. Hasil pelatihan menunjukkan 1) nilai keterampilan 75-84 sebanyak 15%, nilai 85-94 sebanyak 85%. 2) respon peserta merasa senang mengikuti pelatihan sebanyak 90%, peserta mudah mendapatkan alat dan bahan pelatihan sebanyak 85%, biaya terjangkau sebanyak 85%, penyampaian materi jelas dan mudah dipraktikkan sebanyak 90%, penggunaan hand out membantu memahami materi sebanyak 95%, dan hand out yang digunakan mudah difahami sebanyak 95%.
PENGARUH PELATIHAN TERHADAP PRESTASI KERJA KARYAWAN DI GRAND INNA HOTEL PADANG atika prasuri
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 1 (2018): Vol 10 No 1 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss1/506

Abstract

Based on this study to determine the effect of training on employees work performance at Grand Inna Hotel Padang. This type of research_is causal associative. The sample used is total sampling, which is as many as 60 employees who are in the operational section, through a questionnaire with a Likert scale whose validity and reliability have been tested. The results obtained from this study are as follows: (1) training is in the very good category 68.33%, (2) employees work performance is in a very good category of 95%, (3) the results of testing a simple linear regression hypothesis obtained F for 8.649 with sig. 0.00 <0.05, then the training variable explains the variable employees performance of 13% and 87% influenced by other factors. Then the coefficient value of 0.248 is obtained with the value in sig. 0.00 <0.05. This means that each increase of 1 training unit will increase the 0.248 work achievement units of Grand Inna Hotel Padang employees. Keywords: Training, Employee Performance
UPAYA MENINGKATKAN KETERAMPILAN BERBICARA DALAM PEMBELAJARAN BAHASA INGGRIS MENGGUNAKAN MODEL COOPERATIVE LEARNING TIPE PAIRED STORYTELLING PADA KELAS XII.A1 SMA NEGERI 1 TANJUNG RAYA SEMESTER GENAP TAHUN AJARAN 2015/2016 Restiti Restiti
JURNAL PENDIDIKAN DAN KELUARGA Vol 8 No 2 (2016): Vol 8 No 2 (2016)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak. Penelitian ini berawal dari permasalahan dalam keterampilan berbicara pada pembelajaran Bahasa Inggris di kelas XII.A1 SMA Negeri 1 Tanjung Raya, dimana sebagian besar siswa siswa memiliki kemampuan yang rendah dalam berbicara Bahasa Inggris, baik dari pelafalan, tata bahasa (grammar) dan kosa kata (vocabulary). Siswa masih mengalami kebingungan, apa yang harus mereka katakan pada saat berbicara lisan. Sehingga proses belajar mengajar dirasakan berjalan kurang kondusif. Oleh karena itu, untuk meningkatkan keterampilan berbicara dalam pembelajaran Bahasa Inggris diterapkan Model Cooperative Learning Tipe Paired Strorytelling pada siswa kelas XII.A1 SMA Negeri 1 Tanjung Raya. Penelitian ini merupakan penelitian tindakan kelas dengan menggunakan pendekatan kualitatif. Penelitian ini dilaksanakan pada siswa kelas XII.A1 SMA Negeri 1 Tanjung Raya yang berjumlah 23 orang siswa. Instrumen yang digunakan untuk mengumpulkan data berupa lembar observasi, dokumentasi dan tes. Data yang diperoleh dalam penelitian dianalis dengan menggunakan analisis data kualitatif dan kuantitatif. Penelitian ini dilaksanakan dalam dua kali siklus dan setiap siklus terdiri dari satu kali pertemuan. Hasil penelitian dari setiap siklus pembelajaran keterampilan berbicara Bahasa Inggris yang telah dilaksanakan di kelas XII.A1 SMA Negeri 1 Tanjung Raya dengan menggunakan Model Cooperative Learning Tipe Paired Strorytelling menunjukkan adanya peningkatan baik proses pembelajaran maupun hasil belajar keterampilan berbicara siswa. Hal ini dapat dilihat dari pencapaian siswa dalam pembelajaran, dimana pada siklus I nilai rata-rata yang diperoleh siswa baru mencapai ketuntasan 61% dengan nilai rata-rata siswa 68, sedangkan pada siklus II menunjukkan peningkatan yang cukup tinggi dengan ketuntasan mencapai 86% dan nilai rata-rata siswa 82. Dengan demikian dapat disimpulkan bahwa penggunaan Model Cooperative Learning Tipe Paired Strorytelling dapat meningkatkan keterampilan berbicara Bahasa Inggris siswa kelas XII.A1 SMA Negeri 1 Tanjung Raya.
PENGARUH DISIPLIN KERJA TERHADAP KINERJA KARYAWAN DI THE PREMIER BASKO HOTEL PADANG nopi acel nopi acel
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 1 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss1/576

Abstract

The purpose of this study was to determine the effect of work discipline on employee performance at The Premier Basko Hotel Padang. This type of reseativerch is quantitatitive descriptive with causal assumptions. The sample uses saturated sample technique with 51 people using a questionnaire with a Likert scale. The results showed: (1) Work Disclipine for the very bad category(39,2%), (2) Employee performance in the low category (3,92%), (3) Simple linear regression test value obtained F 461,001 with the value 0.000 signifiance <0.05, so work discipline can be said to be significant, With R Square value of 0,88. This means that employee perfomance is influenced by work discipline as much as 8,8% and 91,2% is influenced by other factors. Then obtained regression coefficient value of 1.568 significance 0.000 < 0.05. This means that each addition of 1 unit of work discipline will add 1,568 employee perfomance.
Manajemen Banquet Dalam Menangani Event Wedding di Hotel Pangeran Beach Kota Padang Alby Alfaro
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 1 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss1/568

Abstract

This research is motivated by the condition of banquet management in handling wedding events at Pangeran Beach Hotel, Padang City, this can be seen from the lack of planning before the wedding event. This research is a descriptive study with qualitative data. The types of data used are primary data and secondary data. Data collection techniques used were interview, observation, and documentation. 1) The hotel does not have any planning regarding Research, organizing tasks and responsibilities of the Hotel. 2) planning on event design is only carried out by consumers, 3) Planning in determining the time and place of the wedding is only planned by the consumer. 4) Planning regarding coordination has been well planned, organizing tasks and responsibilities has been going well. 5) Planning the evaluation after the wedding event has been well planned by each hotel department, organizing the duties and responsibilities of each leader has been well implemented, the actions of the leadership of each department have been carried out properly and supervision in conducting evaluations has been well done.
PENGARUH SUMBER DAYA & FAKTOR PENDUKUNG TERHADAP DAYA TARIK OBJEK WISATA KANDI KOTA SAWAHLUNTO Kurnia Illahi Manvi
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/56

Abstract

Resources factors and attraction or core resources and states in order to attractors event in a tourist destination , includes: phsysiography and climate , culture and history , market ties , mix of activities , the tourism suprastructure by factors in support of and resources ( supporting factors and states in order to resources event in a tourist destination, includes: infrastructures , accessibility , facilitating resources , hospitality and politic will. The methodology used in this study is descriptive quantitative to see the condition of core resources and attractors and supporting factors in tourist destinations Kandi Tourism Object of Kota Sawahlunto, correlation method to see the relationship between the factor itself and its relationship with tourist destination Object Kandi Kota Sawahlunto regresional method to find out how big the influence of core resources and attractors factors and supporting factors that exist on the tourist attraction in Kandi Sawahlunto Tourism Object. The result of the research is the development of tourism object conducted by the Department of Tourism and Culture of Sawahlunto City in the Tourism Object of Kencana Kota Sawahlunto has started to show good development seen from the course resources and attractors and supporting factors is 51%. Factors that influence the attractiveness tourist destinations Kandi Sawahlunto Tourism Objects are the variables that exist in course resources and attractors and supporting factors are very significant effect on tourist attraction, such as culture and history variables, mix of activity and infrastructure.
PERBANDINGAN TEKNIK KOREKSI BENTUK WAJAH PERSEGI PADA RIAS WAJAH MALAM HARI Dhiyaa julita Hadiyani
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 2 (2018): Vol 10 No 2 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss2/541

Abstract

We compare two correction techniques namely deep shading and outer shading with only inner shading square face shape at night makeup. This research method uses quasi-experimental methods.The population in this study were women who had a square face shape with 3 people of samples. The results of the analysis show that there is no difference in the level of smoothness in the technique of using shading in the technique of using deep shading and outside shading (p=0,225). But the highest average value was found in the technique of using inner shading and outer shading (X2), which was equal to 3.33. There is a significant difference in the level of sharpness in the technique of using shading in the technique of using deep shading and outside shading (p=0,038). with the highest average value in the technique of using inner shading and outer shading (X2) which is equal to 3.07. There is a significant difference in the level of accuracy in the technique of using shading in with the technique of using shading inside and outside shading (p = 0.038) with the highest average value in the technique of using inner shading and outer shading (X2) which is equal to 3.27.
TINGKAT POPULARITAS DAN PROFITABILITAS MENU MELALUI METODE MENU ENGINEERING DI 3RDCAFE PADANG pasaribu pasaribu
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 1 (2017): Vol 9 No 1 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss1/36

Abstract

Penelitian ini berujuan untuk mengetahui tingkat popularitas dan profitabilitas menu yang ditawarkan melalui analisis four box. Penelitian ini merupakan penelitian deskriptif dengan data kuantitatif, dengan sampel penelitian ini adalah total populasi yaitu seluruh populasi dijadikan sampel. Jenis data yang akan dipergunakan dalam penelitian adalah data sekunder. Teknik pengumpulan data yang digunakan adalah dokumentasi, observasi dan wawancara. Data dianalisis dengan menggunakan metode menu engineering yang dikelompokkan berdasarkan analisis four box. Hasil penelitian ini menunjukkan bahwa menu yang termasuk pada kelompok star yaitu menu makanan: nasi goreng dan menu minuman: teh es, jus mangga, millo, milkshake, dan fanta. Menu yang termasuk ke dalam kelompok puzzles pada menu makanan: mie goreng, siomay, mie rebus, kentang goreng, nuget dan menu minuman : jus pisang dan kopi. Menu yang termasuk kedalam kelompok plowhorse yaitu menu makanan: tempe medoan dan tahu medoan, sedangkan menu minuman: jus jeruk dan float. Tidak terdapat menu makanan maupun menu minuman pada kelompok dog. Saran bagi pihak 3rd cafe perlunya tindakan akan menu yang termasuk kedalam four box analysis seperti kelompok star cita rasa dan kualitas makanan dipertahankan, pada kelompok puzzle melakukan perubahan akan penampilan menu agar lebih menarik, sedangkan kelompok plowhorse dapat dipaketkan dengan kelompok menu star dengan harga yang relatif murah namun tidak merugikan.
Pengelolaan Pengadaan Barang Operasional Restoran Skyline Di Hotel Ibis Padang Nur Anisa
JURNAL PENDIDIKAN DAN KELUARGA Vol 10 No 1 (2018): Vol 10 No 1 (2018)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol10-iss1/502

Abstract

Abstract.This research is motivated by the poor management of the procurement of skyline restaurant operational goods due to the frequent situation of urgent goods but the user rarely directly engages in receiving goods, is not right in planning procurement of goods, organizational structure is not lived properly, and lack of communication in ordering goods. This research is a descriptive study with a qualitative approach. The sampling technique used was purposive sampling which consisted of purchasing staff and F&B Manager. Data collection techniques are carried out using interview, observation, and documentation methods. Data analysis techniques are used through three stages, namely: data reduction, data presentation, and conclusion.Based on the results of research conducted, it was found several things related to the management of the procurement of skyline restaurant operational goods, namely: purchase requests, supplier selection, purchase orders, receipt of goods, and recording of purchase transactions whose entire process must pay attention to several management functions including planning, organizing, directing and monitoring so that the management of the skyline restaurant operational goods procurement runs well and there is no loss for employees or hotels. Keywords: Management, Procurement of goods, Restaurant

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