Design of Teaching Method Using Hybrid System on Barista and Bartender Practice in Udinus

Yoseph Nicolaus, Rachma Hani Rahayuning Safitri, Joseph Aldo Irawan, Emik Rahayu

Abstract


The development of the hospitality world goes parallel with the world of providing food and beverage services. One part of the provision of food and beverage services which is starting to have many connoisseurs is the barista and bartender. Baristas and bartenders are generally known as coffee brewers. Currently able to make a big change, where every year this profession has increased in popularity quite rapidly. All of this is because coffee has become a favorite drink of the community, both among young people and workers to make their work more productive. Based on these opportunities, baristas and bartenders began to become one of the courses in the UDINUS hospitality management study program as practical courses. Welcoming the post-pandemic learning method, UDINUS applies a hybrid system in the learning process. The application of the lecture method with this hybrid system takes into account the circumstances and effectiveness of the teaching and learning process of lecturers and students. The learning method has pros and cons for students. With qualitative descriptive research methods and data collection through interviews. The author seeks to find out the impact of the hybrid system during lectures on student understanding regarding the delivery of learning material, especially in barista and bartender courses. The search for the best teaching method can be seen based on the following research results, as a consideration for the application of a hybrid system in theoretical and practical lectures for barista and bartender learning, so that students can understand these courses optimally.

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DOI: https://doi.org/10.33633/str.v3i1.7642

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