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Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop

This is a study conducted on Culinary Certificate students of Sungai Petani Community College, Kedah. This study aims to identify the relationship between the level of self-directed learning readiness with the level of acceptance of E-learning among culinary students at KKSP. A total of 106 Culinary...

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Main Authors: Quah, Wei Boon, Che Abu Bakar, Aznur Fazlin, Mohd Yusop, Norjainah
Format: Article
Language:English
Published: Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2021
Subjects:
Technology. Educational technology
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Online Access:https://ir.uitm.edu.my/id/eprint/67502/1/67502.pdf
https://ir.uitm.edu.my/id/eprint/67502/
https://www.jthca.org/
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spelling my.uitm.ir.675022022-09-29T18:20:41Z https://ir.uitm.edu.my/id/eprint/67502/ Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop Quah, Wei Boon Che Abu Bakar, Aznur Fazlin Mohd Yusop, Norjainah Technology. Educational technology Hospitality industry. Hotels, clubs, restaurants, etc. Food service This is a study conducted on Culinary Certificate students of Sungai Petani Community College, Kedah. This study aims to identify the relationship between the level of self-directed learning readiness with the level of acceptance of E-learning among culinary students at KKSP. A total of 106 Culinary Certificate students took part in the study. Descriptive and inferential analysis was used to analyze the data obtained in this study. This study found that the level of acceptance of E-learning among culinary students at KKSP is high. The level of readiness for self-directed learning among culinary students at KKSP is moderate. The Pearson correlation test results showed a significant relationship but a low correlation between the level of acceptance of E-learning and self-directed learning readiness. The majority of respondents accepted the E-learning method in college, and students also have a moderate level of self-directed learning readiness. Suggestions and implication for further study are also recommended. Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2021-06 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/67502/1/67502.pdf Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop. (2021) Journal of Tourism, Hospitality and Culinary Arts, 13 (1). pp. 37-45. ISSN 1985-8914 ; 2590-3837 https://www.jthca.org/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Technology. Educational technology
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
spellingShingle Technology. Educational technology
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Quah, Wei Boon
Che Abu Bakar, Aznur Fazlin
Mohd Yusop, Norjainah
Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop
description This is a study conducted on Culinary Certificate students of Sungai Petani Community College, Kedah. This study aims to identify the relationship between the level of self-directed learning readiness with the level of acceptance of E-learning among culinary students at KKSP. A total of 106 Culinary Certificate students took part in the study. Descriptive and inferential analysis was used to analyze the data obtained in this study. This study found that the level of acceptance of E-learning among culinary students at KKSP is high. The level of readiness for self-directed learning among culinary students at KKSP is moderate. The Pearson correlation test results showed a significant relationship but a low correlation between the level of acceptance of E-learning and self-directed learning readiness. The majority of respondents accepted the E-learning method in college, and students also have a moderate level of self-directed learning readiness. Suggestions and implication for further study are also recommended.
format Article
author Quah, Wei Boon
Che Abu Bakar, Aznur Fazlin
Mohd Yusop, Norjainah
author_facet Quah, Wei Boon
Che Abu Bakar, Aznur Fazlin
Mohd Yusop, Norjainah
author_sort Quah, Wei Boon
title Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop
title_short Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop
title_full Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop
title_fullStr Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop
title_full_unstemmed Determining the relationship between self-directed learning readiness and acceptance of eLearning among culinary students/ Quah Wei Boon, Aznur Fazlin Che Abu Bakar and Norjainah Mohd Yusop
title_sort determining the relationship between self-directed learning readiness and acceptance of elearning among culinary students/ quah wei boon, aznur fazlin che abu bakar and norjainah mohd yusop
publisher Faculty of Hotel & Tourism Management, Universiti Teknologi MARA
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/67502/1/67502.pdf
https://ir.uitm.edu.my/id/eprint/67502/
https://www.jthca.org/
_version_ 1745565378081193984
score 13.211869

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