Project-based Learning to Develop Planning Skills, Teamwork, and Systematic Critical Thinking in Food and Beverage Cost Control for Third-Year Hotel Business students at Suan Dusit University

Abstract

The purposes of this research article were 1) to study the project-based learning model in Food and Beverage Cost Control; 2) to compare learning achievement; and 3) to assess student satisfaction. This was the quantitative and qualitative research. The sample group consisted of third-year students in the Bachelor of Arts program in Hotel Business, Suan Dusit University, using purposive sampling. A sample of 32 students participated in project-based learning designed to be consistent with their professional context. The research instruments included a lesson plan, achievement tests (pre-test and post-test), and a student satisfaction questionnaire. The IOC was used to verify the instrument's validity. Data were analyzed using percentage, mean, standard deviations, and a paired-sample t-test for hypothesis testing. The research results revealed that 1) project-based learning developed key skills, including 1.1) planning: students were able to systematically design and calculate food and beverage costs, 1.2) teamwork: students learned to divide tasks, assume responsibility, and communicate effectively, and 1.3) critical thinking: students had better skills in analyzing problems and finding solutions; 2) the learning achievement of students after participating in the learning process was significantly higher than before learning at the .01 level; 3) satisfaction with this learning model was at a high level ( = 4.00 and SD = 0.84), especially the fact that the project was consistent with the content and could be applied to enable education to produce personnel who were ready for future changes.