<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> . <> <http://xmlns.com/foaf/0.1/primaryTopic> <http://eprints.uny.ac.id/id/eprint/64571> . <http://eprints.uny.ac.id/id/eprint/64571> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Thesis> . <http://eprints.uny.ac.id/id/eprint/64571> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Article> . <http://eprints.uny.ac.id/id/eprint/64571> <http://purl.org/dc/terms/title> "TINGKAT PEMAHAMAN TERMINOLOGI KULINER PADA MATA PELAJARAN PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL DI SMK N 3\r\nPURWOREJO"^^<http://www.w3.org/2001/XMLSchema#string> . <http://eprints.uny.ac.id/id/eprint/64571> <http://purl.org/ontology/bibo/abstract> "Penelitian ini bertujuan untuk mengetahui: (1) tingkat pemahaman terminologi pada mata pelajaran pengolahan dan penyajian makanan kontinental di SMK N 3 Purworejo, dan (2) kelompok kompetensi dasar yang paling rendah tingkat pemahaman tentang terminologi kuliner.\r\nPenelitian ini merupakan penelitian deskriptif dengan pendekatan survay kuantitatif. Populasi penelitian adalah seluruh siswa kelas XII SMKN 3 purworejo yang berjumlah 94 siswa. Teknik pengambilan sampel menggunakan teknik proporsional random samplin dengan menggunakan tabel Krecjie dan Morgan pada taraf signifikan 5%. Sampel penelitian adalah siswa kelas XII SMKN 3 purworejo sebanyak 75 siswa. Pengambilan data penelitian dilaksanakan pada bulan Oktober 2018. Metode pengumpulan data menggunakan tes dan dokumentasi. Teknik analisis data menggunakan analisis deskriptif kuantitatif dengan persentase.\r\nHasil penelitian menunjukkan bahwa (1) Tingkat pemahaman terminologi kuliner pada mata pelajaran pengolahan dan penyajian makanan Kontinental di SMK N 3 Purworejo berada pada kategori sangat tinggi sebanyak 67 responden (89,4%), berada pada kategori tinggi sebanyak 7 responden (9,3%) dengan mean 140,06 juga berada pada kategori sangat tinggi , dan berada pada kategori sedang sebanyak 1 responden (1,3%), dan tidak ada yang berada pada kategori rendah (0,00%); dan (2) Kelompok kompetensi dasar yang paling rendah tingkat pemahaman tentang terminologi kuliner yaitu stock dengan presentase 75,15%."^^<http://www.w3.org/2001/XMLSchema#string> . <http://eprints.uny.ac.id/id/eprint/64571> <http://purl.org/dc/terms/date> "2019-05-15" . <http://eprints.uny.ac.id/id/document/530214> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Document> . 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