The focus of this study is to study the effectiveness of the implementation of the Makassar Polytechnic Competency-Based Curriculum in the hospitality industry. Qualitative studies used in case studies were used to reveal stakeholder perceptions about the application of the Competency-Based Curriculum (KBK) used at the Makassar Tourism Polytechnic. Methodologically, data is obtained through 1) Documentation, 2) In-depth interviews (in-depth interviews), and 3) Library Studies. Key informants are stakeholders who have a direct relationship with the hospitality industry. Among them: General Manager Hotel Jolin, Hotel Vape, Sous Chef Four Point Hotel, Vocational Teacher of Tourism and culinary entrepreneurship. Data collection by gathering participation and in-depth interviews. Data are arranged categorically and chronologically, completed and continuously coded. Strategy to verify data by agreeing to Triangulation, Member Checking and Audit Trail.The results of the study show that the competency-based curriculum is relevant to the needs of the industry, because the curriculum is used in synergy with work systems and procedures in the industry. However, to maximize the relevance between industry and professional competency, it is necessary to increase the professions deepening courses, improve by increasing practicum in professional subjects needed in accordance with the development of modern society.

This study aims to obtain an empirical description of the skill level of students and whether there is a significant difference in the level of student skills before competency-based learning and after learning the competency-based curriculum at the Makassar Tourism Academy's Dish Management Study Program. This type of research is a survey with the independent variable being competency-based learning and the selection variable being the skill level of students using total sampling because the number of students studied was thirty people. Collecting data using observation techniques, namely by directly observing student skills, while the analytical technique used is T-test analysis (test difference between two averages). The results showed that the skill level of the students of the Dish Management Study Program at the Makassar Tourism Academy in competency-based learning was at a level that was less and less. On the other hand, after learning the competency-based curriculum, there was a significant increase, namely, they were at a good and very good level. Furthermore, there is a significant difference in the skill level of students before and after learning the competency-based curriculum in students of the culinary management study program. Based on the results of this study, it is suggested that the management of the Makassar Tourism Academy in the future can apply the learning process using a competency-based curriculum as has been implemented in several vocational schools in Indonesia. Implementation of Competency-Based Curriculum Learning is very helpful and improves students' skills

This study aims to determine consumer satisfaction with barista services. The method in this study is qualitative using a descriptive approach. The method of data collection in this study was done through observation, interviews with a list of questions and documentation. The results of the study show that consumer satisfaction with barista services in general is satisfied with the barista services and coffee drinks served, but most of the guests who visit are only coffee drinkers, not coffee connoisseurs. This needs to be followed up so that consumers or guests can better understand the existence and services of Baristas, this is because consumers or guests are only coffee drinkers, not coffee connoisseurs and only choose the type of coffee provided. The existence of the Barista and the services available at the cafe only provide coffee based on the needs of consumers or guests and there is still a lack of availability of very limited and expensive equipment that must be spent for each equipment needed.

The purpose of this study is to determine consumer perceptions of barista services in Parepare City, South Sulawesi Province. The method in this study is qualitative using a descriptive approach. The method of data collection in this study was done through observation, interviews with a list of questions, and documentation. The results of the study indicate that consumer perceptions of Barista services have not been maximally reached in general, including the aims and objectives. Baristas do not understand the importance of consumer perceptions of service, especially services in blending coffee drinks. This needs to be followed up so that consumers or guests can better understand the existence and services of Baristas, this is because consumers or guests as coffee drinkers are not coffee connoisseurs and only choose the type of coffee provided. and still lack the availability of very limited and expensive equipment that is spent on each equipment needed.