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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Published: |
Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo,
2024-11-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |