ผลสัมฤทธิ์ทางการเรียนของนักศึกษาที่เรียนวิชา HMT324 การจัดการและการดำเนินงานธุรกิจร้านกาแฟและเบเกอร์รี่ด้วยรูปแบบการเรียนรู้แบบลงมือปฏิบัติ
กำลังโหลด...
วันที่
2562
ผู้เขียน
ชื่อวารสาร
วารสาร ISSN
ชื่อหนังสือ
สำนักพิมพ์
Sripatum University
เชิงนามธรรม
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
คำอธิบาย
คำหลัก
Learning Archievements, Practical Learning
การอ้างอิง
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