Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories
The variety of tools and equipment requires a modern and sophisticated safety management for practical works in a laboratory. It is susceptible to the risk of an accident if safety is ignored. Therefore, this study conducted a descriptive survey to assess perceptions, knowledge, and attitudes of stu...
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| Format: | Article |
| Language: | Indonesian |
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Univerisitas Negeri Yogyakarta
2018-04-01
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| Series: | Jurnal Pendidikan Teknologi dan Kejuruan |
| Subjects: | |
| Online Access: | https://journal.uny.ac.id/index.php/jptk/article/view/17672 |
| _version_ | 1811323020404326400 |
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| author | Mohd Erfy Ismail H. Harun A.R. Abdul Razzaq I. Irwan Mahazir N. Abd Samad H. Othman |
| author_facet | Mohd Erfy Ismail H. Harun A.R. Abdul Razzaq I. Irwan Mahazir N. Abd Samad H. Othman |
| author_sort | Mohd Erfy Ismail |
| collection | DOAJ |
| description | The variety of tools and equipment requires a modern and sophisticated safety management for practical works in a laboratory. It is susceptible to the risk of an accident if safety is ignored. Therefore, this study conducted a descriptive survey to assess perceptions, knowledge, and attitudes of students in the course of culinary about safety practices in culinary laboratories. The population consisted of 90 students from the first year until the fourth year, which comprises the entire study population involved in practical works in the laboratory. Nonrandom sampling using a purposive sampling technique used as the sampling method and involved 60 samples. The instruments were a questionnaire to obtain information. Data were collected and analyzed statistically. Based on the pilot study analysis, the reliability of the instrument was 0.91 categorized as high. Results showed that good safety practices give positive influence on knowledge, attitudes, and perceptions of students towards safety practice in culinary laboratories. The study showed that a safe and orderly work culture is capable of creating disciplined and responsible attitudes. |
| first_indexed | 2024-04-13T13:46:39Z |
| format | Article |
| id | doaj.art-5f57bdfaf89d49cdb514720516d7e723 |
| institution | Directory Open Access Journal |
| issn | 0854-4735 2477-2410 |
| language | Indonesian |
| last_indexed | 2024-04-13T13:46:39Z |
| publishDate | 2018-04-01 |
| publisher | Univerisitas Negeri Yogyakarta |
| record_format | Article |
| series | Jurnal Pendidikan Teknologi dan Kejuruan |
| spelling | doaj.art-5f57bdfaf89d49cdb514720516d7e7232022-12-22T02:44:27ZindUniverisitas Negeri YogyakartaJurnal Pendidikan Teknologi dan Kejuruan0854-47352477-24102018-04-01241233110.21831/jptk.v24i1.1767210287Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary LaboratoriesMohd Erfy Ismail0H. Harun1A.R. Abdul Razzaq2I. Irwan Mahazir3N. Abd Samad4H. Othman5Faculty of Technical and Vocational Education, Universiti Tun Hussein Onn MalaysiaFaculty of Technical and Vocational Education, Universiti Tun Hussein Onn MalaysiaFaculty of Technical and Vocational Education, Universiti Tun Hussein Onn MalaysiaFaculty of Technical and Vocational Education, Universiti Tun Hussein Onn MalaysiaFaculty of Technical and Vocational Education, Universiti Tun Hussein Onn MalaysiaFaculty of Technical and Vocational Education, Universiti Tun Hussein Onn MalaysiaThe variety of tools and equipment requires a modern and sophisticated safety management for practical works in a laboratory. It is susceptible to the risk of an accident if safety is ignored. Therefore, this study conducted a descriptive survey to assess perceptions, knowledge, and attitudes of students in the course of culinary about safety practices in culinary laboratories. The population consisted of 90 students from the first year until the fourth year, which comprises the entire study population involved in practical works in the laboratory. Nonrandom sampling using a purposive sampling technique used as the sampling method and involved 60 samples. The instruments were a questionnaire to obtain information. Data were collected and analyzed statistically. Based on the pilot study analysis, the reliability of the instrument was 0.91 categorized as high. Results showed that good safety practices give positive influence on knowledge, attitudes, and perceptions of students towards safety practice in culinary laboratories. The study showed that a safe and orderly work culture is capable of creating disciplined and responsible attitudes.https://journal.uny.ac.id/index.php/jptk/article/view/17672attitude, culinary perception, knowledge, safety practice, technical and vocational education |
| spellingShingle | Mohd Erfy Ismail H. Harun A.R. Abdul Razzaq I. Irwan Mahazir N. Abd Samad H. Othman Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories Jurnal Pendidikan Teknologi dan Kejuruan attitude, culinary perception, knowledge, safety practice, technical and vocational education |
| title | Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories |
| title_full | Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories |
| title_fullStr | Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories |
| title_full_unstemmed | Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories |
| title_short | Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories |
| title_sort | perceptions knowledge and attitudes of students towards safety practice in culinary laboratories |
| topic | attitude, culinary perception, knowledge, safety practice, technical and vocational education |
| url | https://journal.uny.ac.id/index.php/jptk/article/view/17672 |
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