ผลสัมฤทธิ์ทางการเรียนของนักศึกษาที่เรียนวิชา HMT324 การจัดการและการดำเนินงานธุรกิจร้านกาแฟและเบเกอร์รี่ด้วยรูปแบบการเรียนรู้แบบลงมือปฏิบัติ

Abstract

The objectives of this research were 1) to study Demographic factors effected to Learning Archievements of the students enrolled in the Coffee Shop and Bakery Business Operations and Manament Course 2) to dustdy Practical Learning Factors effected to Learning Archievements of the students enrolled in the Coffee Shop and Bakery Business Operations and Manament Course 3) to study learners’ satisfaction to Learning Archievements of the students enrolled in the Coffee Shop and Bakery Business Operations and Manament Course, and 4) to study correlationship between Practical Learning and Learning Archievements of the students enrolled in the Coffee Shop and Bakery Business Operations and Manament Course. Mixed Methodology was research design. Quantitative used online questionnaire as main tool to collect data. Qualitative used Observation and Participatory Analysis, Practical Trial, and In-dept Interview. Sampling size was 129 sampling, from population 199 students. Culculated by G*Power 3.1.94 Programe at confidence level (P≤95%) The finding of the research were found as following ; Practical Learning Factors equal strongly agree: Explaining study plan to learners, Learners were optimism experience with bakery ingredients all processes, learners could practice and produce follow in each process.Learners’ satisfaction found they could apply to real practice on present and futere, prodessional qualification and strong experience of lecturer fit and match within course, efficiantcy of basic infrastuctures, and Practical Teaching Methods, respectively. Differentiate of Practical learing effected to Learning Archievements of the students found Statistice Formula Prediction was Y1=11.309+.389 X3 +.297 X1 +.253 X2 Practical Learning had correlationship within Learning Archievements of Students in High Level, at statistically significant level 0.01 and the strenght direction at strong relatively. Qualitative analysis found students strongly positive attitude toward learning, lecturer, archievements, and double interested on pratical learning in each class, both in group and individual case, learners focused on their contributions learning to their dialy live and future, Proud in each archievements and enjoyed to each createtivity, learners tested at their residences, ready transfer their knowledge to others, strong confidence, dynamic competency to Bakery enterprise if they continiously train in multidiversity culinary knowledge