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Learning Outcomes of a Blended Learning System for Green Food and Beverage Education

Learning Outcomes of a Blended Learning System for Green Food and Beverage Education

Yao-Fen Wang, Chu-Min Tu, Liwei Hsu
Copyright: © 2020 |Volume: 12 |Issue: 3 |Pages: 13
ISSN: 1941-8647|EISSN: 1941-8655|EISBN13: 9781799803454|DOI: 10.4018/IJMBL.2020070105
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MLA

Wang, Yao-Fen, et al. "Learning Outcomes of a Blended Learning System for Green Food and Beverage Education." IJMBL vol.12, no.3 2020: pp.66-78. http://doi.org/10.4018/IJMBL.2020070105

APA

Wang, Y., Tu, C., & Hsu, L. (2020). Learning Outcomes of a Blended Learning System for Green Food and Beverage Education. International Journal of Mobile and Blended Learning (IJMBL), 12(3), 66-78. http://doi.org/10.4018/IJMBL.2020070105

Chicago

Wang, Yao-Fen, Chu-Min Tu, and Liwei Hsu. "Learning Outcomes of a Blended Learning System for Green Food and Beverage Education," International Journal of Mobile and Blended Learning (IJMBL) 12, no.3: 66-78. http://doi.org/10.4018/IJMBL.2020070105

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Abstract

This study examined the effectiveness of a Green Food and Beverage (GFB) blended learning approach. A quasi-experimental research design was employed to verify the learning outcomes of implementing the GFB blended learning. Junior hospitality students were the research subjects. The experimental group participated in an 18-week GFB blended learning course, while the control group experienced traditional teaching. A total of 99 valid subjects were recruited. Statistical analyses were used to examine whether the participants of two groups had different green food literacy, transformative abilities, unit learning achievements, and learning experiences. The results confirmed that the blended learning course was more suitable for capturing students' attention and satisfying them through the course learning and could promote students' green food knowledge, green food responsibility, commitment to green food, and civic green food behavior. It could also enhance the psychological empowerment of students related to green food practices and problem solving to ensure food sustainability.

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