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 stud...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo
2024-11-01
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| Series: | Qalamuna |
| Subjects: | |
| Online Access: | https://ejournal.insuriponorogo.ac.id/index.php/qalamuna/article/view/5673 |
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