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ivy jane agcaoili
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Foodservice Research International
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Table of Content Topic: Pride in the Nation Topic: Tourism & You Topic: Etiquettes & Basic Conversation: Topic: Identification and use of tools and equipments Topic: Identification and use of tools and equipments Topic: Techniques and principals of cleaning: Topic: Personal Hygiene: Topic: Food handling and Hygiene: Topic: Safety and precautions:
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International Journal of Information and Education Technology
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Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”
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Food safety namely the release of food from contamination, is the main thing and important to note. In order to produce food that is safe to eat, one of them is to pay attention to the principles of food hygiene during food processing practices. This study aims to examine the implementation of the principles of food hygiene on the learning of processing practices carried out in the In Vocational High School of Culinary Skill Program. The principles of food hygiene studied include: (1) personal hygiene; (2) selection of foodstuffs; (3) Food storage; (4) Processing; (5) Storage of processed food; (6) Transportation; and (7) Service. The population in this study is the students of class XI SMK Culinary Expertise Program In Malang Raya. The sample size is 204 students, the sample is taken using proportional random sampling. The result of descriptive analysis showed that the students' behavior in implementing the principles of food hygiene 89.2% included in the category very well wit.
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Indonesian Journal Of Educational Research and Review
This study aimed at describing the English for Food and beverage service materials needed by students of SMK SMSR Ubud, describing how the materials were developed, and analysing the quality of the developed materials. This study used research and development model suggested by (Richey and Klein, 2007) comprising design, development and evaluation. The instruments used were questionnaires, interview guides, document analysis, and checklist. The findings of this study show that there were 7 topics needed to be developed included Preparing restaurant area, preparing and set up table, greet the guest, taking order, serving food, closing restaurant area, and non-alcoholic beverage. The materials were designed by following the English for Specific Purposes (ESP) material design suggested by Hutchinson and Waters (1987) involving input, content focus, language focus and task. Since English for food and beverage is part of ESP that is under English for Occupational Purposes, the effectiven.
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