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...
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| Format: | Book |
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Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo,
2024-11-01T00:00:00Z.
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