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

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  • Yao-Fen Wang

    (Tainan University of Technology, Taiwan)

  • Chu-Min Tu

    (Tainan University of Technology, Taiwan)

  • Liwei Hsu

    (National Kaohsiung University of Hospitality and Tourism, Taiwan)

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.

Suggested Citation

  • Yao-Fen Wang & Chu-Min Tu & Liwei Hsu, 2020. "Learning Outcomes of a Blended Learning System for Green Food and Beverage Education," International Journal of Mobile and Blended Learning (IJMBL), IGI Global, vol. 12(3), pages 66-78, July.
    • Handle: RePEc:igg:jmbl00:v:12:y:2020:i:3:p:66-78
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