Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta
This study aims to look at the effectiveness of the training of interpersonal communication on group cohesiveness in the division of food & beverage product X 5 star hotel in Yogyakarta. The materials and design of training used in this study have been prepared using the elements of interpersona...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Muhammadiyah Malang
2018-03-01
|
| Series: | Jurnal Ilmiah Psikologi Terapan |
| Subjects: | |
| Online Access: | https://ejournal.umm.ac.id/index.php/jipt/article/view/4560/4768 |
| _version_ | 1797390692678369280 |
|---|---|
| author | Ammy Novita Setiawati Bagus Riyono |
| author_facet | Ammy Novita Setiawati Bagus Riyono |
| author_sort | Ammy Novita Setiawati |
| collection | DOAJ |
| description | This study aims to look at the effectiveness of the training of interpersonal communication on group cohesiveness in the division of food & beverage product X 5 star hotel in Yogyakarta. The materials and design of training used in this study have been prepared using the elements of interpersonal communication according to DeVito (1989), namely: openness, empathy, being supportive, positive attitude and equality. This research used experimental research design untreated control group design with pretest and posttest. Respondents consisted of 32 subjects were divided into two groups: the experimental group and the control group. Measurement of group cohesiveness using group cohesiveness scale which is based on the theory of group cohesiveness Widmeyer (Paola & Carless, 2000) in four dimensions, namely the integration of the task group, the integration of social groups, interest groups of individuals to the task, and the interest of the individual to the social group.The results of data analysis using Wilcoxon T-test found significant difference before, after and follow up after the perpetration of interpersonal communication training with a value of Chi Square = 5.200 and 0.000 significance ( P < 0.05 ) . |
| first_indexed | 2024-03-08T23:21:55Z |
| format | Article |
| id | doaj.art-92fca0922f6244e5bf23c56905ac6514 |
| institution | Directory Open Access Journal |
| issn | 2301-8267 2540-8291 |
| language | English |
| last_indexed | 2024-03-08T23:21:55Z |
| publishDate | 2018-03-01 |
| publisher | University of Muhammadiyah Malang |
| record_format | Article |
| series | Jurnal Ilmiah Psikologi Terapan |
| spelling | doaj.art-92fca0922f6244e5bf23c56905ac65142023-12-15T02:54:17ZengUniversity of Muhammadiyah MalangJurnal Ilmiah Psikologi Terapan2301-82672540-82912018-03-010601415310.22219/jipt.v6i1.4560Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 YogyakartaAmmy Novita Setiawati0Bagus Riyono1Fakultas Psikologi dan Ilmu Sosial Budaya Universitas Islam IndonesiaFakultas Psikologi dan Ilmu Sosial Budaya Universitas Islam IndonesiaThis study aims to look at the effectiveness of the training of interpersonal communication on group cohesiveness in the division of food & beverage product X 5 star hotel in Yogyakarta. The materials and design of training used in this study have been prepared using the elements of interpersonal communication according to DeVito (1989), namely: openness, empathy, being supportive, positive attitude and equality. This research used experimental research design untreated control group design with pretest and posttest. Respondents consisted of 32 subjects were divided into two groups: the experimental group and the control group. Measurement of group cohesiveness using group cohesiveness scale which is based on the theory of group cohesiveness Widmeyer (Paola & Carless, 2000) in four dimensions, namely the integration of the task group, the integration of social groups, interest groups of individuals to the task, and the interest of the individual to the social group.The results of data analysis using Wilcoxon T-test found significant difference before, after and follow up after the perpetration of interpersonal communication training with a value of Chi Square = 5.200 and 0.000 significance ( P < 0.05 ) .https://ejournal.umm.ac.id/index.php/jipt/article/view/4560/4768training of interpersonal communicationgroup cohesiveness |
| spellingShingle | Ammy Novita Setiawati Bagus Riyono Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta Jurnal Ilmiah Psikologi Terapan training of interpersonal communication group cohesiveness |
| title | Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta |
| title_full | Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta |
| title_fullStr | Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta |
| title_full_unstemmed | Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta |
| title_short | Pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel X bintang 5 Yogyakarta |
| title_sort | pengaruh pelatihan komunikasi interpersonal terhadap kohesivitas kelompok pada divisi food and beverage product hotel x bintang 5 yogyakarta |
| topic | training of interpersonal communication group cohesiveness |
| url | https://ejournal.umm.ac.id/index.php/jipt/article/view/4560/4768 |
| work_keys_str_mv | AT ammynovitasetiawati pengaruhpelatihankomunikasiinterpersonalterhadapkohesivitaskelompokpadadivisifoodandbeverageproducthotelxbintang5yogyakarta AT bagusriyono pengaruhpelatihankomunikasiinterpersonalterhadapkohesivitaskelompokpadadivisifoodandbeverageproducthotelxbintang5yogyakarta |