PENGARUH KUALITAS PELAYANAN INSTRUKTUR TERHADAP KEPUASAN PESERTA PELATIHAN KEJURUAN PARIWISATA DI BPVP LOMBOK TIMUR
Abstract
Job training is one part of the coaching and development of the workforce to improve the quality of human resources. The training program provided by the East Lombok Vocational and Productivity Training Center (BPVP) will be in accordance with expectations if it is based on good work management, starting from activity planning, implementation, and evaluation of the training program. The current learning conditions at the East Lombok BPVP provide training with monotonous methods and less varied training strategies, resulting in saturation and boredom for the participants. The objectives to be achieved in this study are to describe the satisfaction of food and beverage product training participants at the East Lombok BPVP. This type of research is qualitative research. The objects of this study are all training indicators that play a role in improving the skills of training participants. In determining the informants, this study used the Purposive Sampling Technique. The data collection techniques used were interviews, observation and documentation. Qualitative data analysis techniques were carried out simultaneously with the data collection process covering three simultaneous activities, namely data reduction, data presentation and conclusions. The results of this study are that 80% training participants are satisfied with the training materials, models and methods used by instructors when teaching, and the facilities provided by BPVP East Lombok. Judging from the time given because it is too little and the availability of training tools that are not complete for all food and beverage product training participants at BPVP East Lombok, some participants said they were dissatisfied with this. The suggestion in this study is to maximize the skills obtained by training participants to add training time so that participants are more confident in competing in the world of work or independent business
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