Sri Palupi, Sugiyono, Slamet Prawiro Harjo
Vocational education has an important role to prepare tourism workforce, especially in culinary industries. However, in many three-year diploma courses (diploma, henceforth) in hospitality, there was a gap between graduates’ competence and qualifications required by industries. This study aimed to gather data and information about cooperation systems with industries and to identify the context, including input, process and output as components in a cooperation system. This study was research and development. The results showed that (1) cooperation systems held by three diploma in three different universities, namely Yogyakarta State University (YSU), Ambarrukmo Tourism Institute of Yogyakarta (STIPRAM Yogyakarta), and Social Prosperity Academy of AKK Yogyakarta (AKS AKK Yogyakarta), with industries were less effective and did not have rigid standards; and (2) as components of a cooperation system, input referred to the goals to achieve, process included strategies to achieve the goals, while output was effective and efficient implementation. © 2020 SERSC.
Department of Culinary and Fashion Engineering Education, Yogyakarta State University, Yogyakarta, Indonesia; Department of Mechanical Engineering Education, Yogyakarta State University, Yogyakarta, Indonesia; Department of Civil Engineering Education and Planning, Yogyakarta State University, Yogyakarta, Indonesia
