Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja
This study aimed to determine the English for Food and Beverage Service needs of eleventh-grade students of Tourism Majors at SMKN 1 Singaraja, to design and develop the English material for Food and Beverage Services used by 11th-grade students at SMKN 1 Singaraja, to determine the quality of the d...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Arabic |
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UPT. Pengembangan Bahasa IAIN Zawiyah Cot Kala Langsa
2023-11-01
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| Series: | JL3T (Journal of Linguistics, Literature and Language Teaching) |
| Subjects: | |
| Online Access: | https://journal.iainlangsa.ac.id/index.php/jl3t/article/view/6159 |
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| _version_ | 1832595273242640384 |
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| author | I Gusti Ayu Ira Krishna Santhi Nyoman Karina Wedhanti Made Mahendrayana |
| author_facet | I Gusti Ayu Ira Krishna Santhi Nyoman Karina Wedhanti Made Mahendrayana |
| author_sort | I Gusti Ayu Ira Krishna Santhi |
| collection | DOAJ |
| description | This study aimed to determine the English for Food and Beverage Service needs of eleventh-grade students of Tourism Majors at SMKN 1 Singaraja, to design and develop the English material for Food and Beverage Services used by 11th-grade students at SMKN 1 Singaraja, to determine the quality of the developed material. This research used the Design and Developments model that Rickey and Klein (2009) suggested, which includes planning, development, and evaluation. The instruments used were interviews, questionnaires, and document analysis. The findings of this study revealed the student’s needs (necessities, wants, lacks, input, setting, procedure, the student’s role, and the teacher’s role) which are important for improving the student’s motivation and achievement in learning. Three units were developed based on the document analysis: Taking Reservations by Telephone, Receiving and Seating Guests, and Taking Food and Beverage Orders. The material is developed based on the theory proposed by Hutchinson, T., & Waters, (1987). This includes input, content focus, language focus, and task. The quality of the product’s effectiveness was evaluated by the theory proposed by Litz, (2005). After calculating data from the expert judges, the quality of the developed material can be categorized as very good material. Thus, it can be a supplementary source for learning English for Food and Beverage Service at SMKN 1 Singaraja.
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| format | Article |
| id | doaj-art-a50d37f93cf248b38d199423198a5bde |
| institution | Kabale University |
| issn | 2477-5444 2580-2348 |
| language | Arabic |
| publishDate | 2023-11-01 |
| publisher | UPT. Pengembangan Bahasa IAIN Zawiyah Cot Kala Langsa |
| record_format | Article |
| series | JL3T (Journal of Linguistics, Literature and Language Teaching) |
| spelling | doaj-art-a50d37f93cf248b38d199423198a5bde2025-01-19T06:54:03ZaraUPT. Pengembangan Bahasa IAIN Zawiyah Cot Kala LangsaJL3T (Journal of Linguistics, Literature and Language Teaching)2477-54442580-23482023-11-019210.32505/jl3t.v9i2.6159Developing English Material for Food and Beverage Service Used by Students at SMKN 1 SingarajaI Gusti Ayu Ira Krishna Santhi0Nyoman Karina Wedhanti1Made Mahendrayana 2English Language Education Department, Universitas Pendidikan Ganesha, Bali, IndonesiaEnglish Language Education Department, Universitas Pendidikan Ganesha, Bali, IndonesiaEnglish Language Education Department, Universitas Pendidikan Ganesha, Bali, IndonesiaThis study aimed to determine the English for Food and Beverage Service needs of eleventh-grade students of Tourism Majors at SMKN 1 Singaraja, to design and develop the English material for Food and Beverage Services used by 11th-grade students at SMKN 1 Singaraja, to determine the quality of the developed material. This research used the Design and Developments model that Rickey and Klein (2009) suggested, which includes planning, development, and evaluation. The instruments used were interviews, questionnaires, and document analysis. The findings of this study revealed the student’s needs (necessities, wants, lacks, input, setting, procedure, the student’s role, and the teacher’s role) which are important for improving the student’s motivation and achievement in learning. Three units were developed based on the document analysis: Taking Reservations by Telephone, Receiving and Seating Guests, and Taking Food and Beverage Orders. The material is developed based on the theory proposed by Hutchinson, T., & Waters, (1987). This includes input, content focus, language focus, and task. The quality of the product’s effectiveness was evaluated by the theory proposed by Litz, (2005). After calculating data from the expert judges, the quality of the developed material can be categorized as very good material. Thus, it can be a supplementary source for learning English for Food and Beverage Service at SMKN 1 Singaraja. https://journal.iainlangsa.ac.id/index.php/jl3t/article/view/6159English for Food and Beverage ServiceESPMaterial Development |
| spellingShingle | I Gusti Ayu Ira Krishna Santhi Nyoman Karina Wedhanti Made Mahendrayana Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja JL3T (Journal of Linguistics, Literature and Language Teaching) English for Food and Beverage Service ESP Material Development |
| title | Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja |
| title_full | Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja |
| title_fullStr | Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja |
| title_full_unstemmed | Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja |
| title_short | Developing English Material for Food and Beverage Service Used by Students at SMKN 1 Singaraja |
| title_sort | developing english material for food and beverage service used by students at smkn 1 singaraja |
| topic | English for Food and Beverage Service ESP Material Development |
| url | https://journal.iainlangsa.ac.id/index.php/jl3t/article/view/6159 |
| work_keys_str_mv | AT igustiayuirakrishnasanthi developingenglishmaterialforfoodandbeverageserviceusedbystudentsatsmkn1singaraja AT nyomankarinawedhanti developingenglishmaterialforfoodandbeverageserviceusedbystudentsatsmkn1singaraja AT mademahendrayana developingenglishmaterialforfoodandbeverageserviceusedbystudentsatsmkn1singaraja |