Analisis Efektvitas Manajemen Operasional Teaching Factory “Skala Boga” Di Jurusan Kuliner SMK Negeri 1 Lamongan

Analysis Effectiveness of Operational Management Teaching Factory “Skala Boga” in the Culinary Department of SMK Negeri 1 Lamongan

Penelitian ini bertujuan untuk menganalisis manajemen operasional Teaching Factory "Skala Boga" di Jurusan Kuliner SMK Negeri 1 Lamongan. Menggunakan pendekatan deskriptif kualitatif, dengan teknik pengumpulan data berupa wawancara, observasi, dan dokumentasi. Subjek penelitian mencakup kepala jurusan, guru kuliner, dan siswa jurusan kuliner SMK Negeri 1 Lamongan. Data penelitian dianalisis dengan mereduksi data, menyajikan data, dan menarik kesimpulan/verifikasi data. Hasil penelitian menunjukkan pelaksanaan manajemen operasional secara garis besar sudah berjalan sesuai dengan konsep yang seharusnya. 1) Pada Perencanaan SDM, produksi, keuangan, dan pemasaran pada intinya sudah berjalan baik dan sesuai dengan konsep. 2) Pada Pengorganisasian terdapat struktur organisasi yang jelas beserta dengan topoksinya, bahan, alat, keuangan, dan pemasaran yang diorganisir dengan baik. 3) Pada Pelaksanaan SDM sudah melaksanakan tugas dan tanggung jawab, hasilk produk sesuai standar, pencatatan keuangan yang rinci, pemasaran yang sudah cukup luas. 4) Pada Pengawasan, yang bertugas mengawasi adalah guru dengan objek yang diawasi adalah peserta didik. Pengawasan keuangan dilakukan dengan penyerahan laporan keuangan kepada pihak BLUD setiap 4 bulan sekali. Pengawasan pemasaran dilakukan oleh Koordinator bidang marketing Teaching Factory SMK Negeri 1 Lamongan bersama dengan Koordinator Teaching Factory “Skala Boga”.

The purpose of this research is to find out analyze the operational management of the Teaching Factory "Skala Boga" in the Culinary Department of SMK Negeri 1 Lamongan. The method used in this study is descriptive qualitative approach, with data collection techniques including interviews, observation, and documentation. The research subjects include the head of the department, culinary teachers, and culinary students of SMK Negeri 1 Lamongan. The research data were analyzed through data reduction, data display, and data verification. The results of the study indicate that the implementation of operational management has generally been running well in accordance with the appropriate concepts. 1) In the planning aspect which includes human resources, production, finance, and marketing activities have been carried out properly and are conceptually aligned. 2) In the organizing aspect, there is a clear organizational structure along with the respective job descriptions, and resources such as materials, tools, finances, and marketing are well organized. 3) In the actuating aspect, human resources have performed their duties and responsibilities effectively, production meets standard requirements, financial records are detailed, and marketing has achieved a fairly broad reach. 4) In the  controlling aspect, the person responsible for overseeing is the teacher, with the students as the subjects being supervised. For the financial section, supervision is carried out through the submission of financial reports to the BLUD, and financial audits are conducted every four months. Furthermore, marketing is carried out by the Marketing Coordinator of the Teaching Factory at SMK Negeri 1 Lamongan together with the Coordinator of the Teaching Factory "Skala Boga".