Project-Based Learning on Students' Collaborative Skills and Learning Outcomes in Food and Beverage Service Course
The current study investigated the effect of project-based learning on students' collaboration skills and learning outcomes in food and beverage services, particularly in restaurant customs. A quantitative approach was used in this study by adapting a posttest-only control group design. Eighty...
Uloženo v:
| Hlavní autoři: | , |
|---|---|
| Médium: | Kniha |
| Vydáno: |
Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo,
2024-11-01T00:00:00Z.
|
| Témata: | |
| On-line přístup: | Connect to this object online. |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|
Internet
Connect to this object online.3rd Floor Main Library
| Signatura: |
A1234.567 |
|---|---|
| Jednotka 1 | Dostupné |