Analisis Faktor – Faktor Penyebab Rendahnya Berwirausaha di Bidang Kuliner (Fenomenologi: Siswa Kelas XI Jurusan Jasa Boga di SMK Muhammadiyah 3 Singosari)

Abstract

The catering service department has prospects, has the competence to make a product and open a business in the culinary field. However, in reality students who have an interest in entrepreneurship in the culinary field are still relatively low. While the school wants its students to have an independent spirit by entrepreneurship in the culinary field, the school hopes that graduate students will not only work in industry, but can create job opportunities through entrepreneurship. The focus of research in this study is to analyze internal factors and external factors that cause the low interest in entrepreneurship in the culinary field of class XI Catering Services students. This study uses a qualitative descriptive method with an inductive approach, while this type of research uses phenomenology and for data collection using a non-probability sampling technique (non-random sample) with a snowball sampling type. Data collection techniques used in this study by means of interviews, observation, and documentation. The data that has been collected will then be analyzed by means of data reduction, data presentation, and verification for drawing conclusions. In addition, to check the validity of the data, the author uses the method of source triangulation and technical triangulation. Based on the research conducted, class XI students majoring in catering services at SMK Muhammadiyah 3 Singosari have gained entrepreneurial knowledge through Creative Products and Entrepreneurship lessons but in practice it has not been maximized so that it affects students' entrepreneurial interest in the culinary field. There are factors that cause the low interest in entrepreneurship in the culinary field of class XI students majoring in catering services at SMK Muhammadiyah 3 Singosari, namely internal factors and external factors. Internal factors, namely lack of innovation and business creativity in the culinary field, lack of motivation and interest, and lack of confidence. While external factors, namely entrepreneurship education material, capital constraints, family environment, and seeking experience.

Keywords: Low Entrepreneurship, Interest in Entrepreneurship, Entrepreneurship in the Culinary Sector