Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)

The Application of Sanitation and Hygiene Practice of Production Units to Enhance the Entrepreneurship Readiness to Produce Quality Food Products for Vocational High School Students of Culinary Program

Authors
Diana Evawati
Corresponding Author
Diana Evawati
Available Online 21 February 2020.
DOI
https://doi.org/10.2991/assehr.k.200218.055How to use a DOI?
Keywords
sanitation and hygiene, entrepreneurship readiness, production unit
Abstract
The present study aimed at analyzing the application of the sanitation and hygiene in practical activities by the vocational high school production units in the catering service program as the competency of entrepreneurship readiness to produce food quality and safety. The study employed a qualitative method of research with a case study. The subjects of research included the school principal, head of the study program, head of the production unit, and the students. The data were collected through interviews, observation, and documentation and analyzed by using the interactive model of Miles and Huberman consisting of data reduction, data display, and conclusions. The results revealed that: (1) The application of sanitation and hygiene practices in the entrepreneurial activities required hands-on activities to engage students in real business activities in the production units; (2) the entrepreneurial competencies developed through the production units covered knowledge about entrepreneurship through self-knowledge and practical knowledge; mindsets of sanitation and hygiene including personal hygiene, environmental sanitation, health and safety, discipline, independence, creativity, communication skills, conceptual skills, decision-making skills, time management skills, and leadership skills. The application model of sanitation and hygiene practices in the entrepreneurial activities was developed through the production units. The evaluation and monitoring was conducted in two ways, by monitoring the performance and the products
Open Access
This is an open access article distributed under the CC BY-NC license.

Download article (PDF)

Proceedings
2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
Publication Date
21 February 2020
ISBN
978-94-6252-910-6
DOI
https://doi.org/10.2991/assehr.k.200218.055How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Diana Evawati
PY  - 2020
DA  - 2020/02/21
TI  - The Application of Sanitation and Hygiene Practice of Production Units to Enhance the Entrepreneurship Readiness to Produce Quality Food Products for Vocational High School Students of Culinary Program
BT  - 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 347
EP  - 353
UR  - https://doi.org/10.2991/assehr.k.200218.055
DO  - https://doi.org/10.2991/assehr.k.200218.055
ID  - Evawati2020
ER  -