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Quantity Food Production Management: Interactive CD-ROM vs. Lecture Methods of Instruction

Author(s): Jammie Price | Kimberly Smith Lukhard | Rose Tindall Postel

Journal: Journal of Hospitality, Leisure, Sports and Tourism Education
ISSN 1473-8376

Volume: 4;
Issue: 2;
Start page: 27;
Date: 2005;
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Keywords: CD-ROM | self-study | instructional methods | learning outcomes

The purpose of this study was to assess educational outcomes among students learning with a traditional lecture versus CD-ROM. In the recipe section of a Food Production course, students were randomly assigned to either a traditional lecture or a self-study CD-ROM. The students changed their mode of instruction for the menu section. Readings, assignments and handouts were identical throughout. In addition to standardised exam scores, data were collected on demographics and student evaluations of instructional methods. The students were similar on all demographics. Menu exam scores were higher with a traditional lecture. The students also evaluated the lecture instruction more favourably.
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