Evaluation of self-directed learning module in food and service management as instructional material in remote modality

This study is designed to evaluate the self-directed learning module in food and service management as instructional material in remote modality. It assessed the level of student performance, students’ acceptance of the self-directed learning module for food service management, efficacy of the components of self-directed learning module and the challenges faced by the students in the use of self-directed learning module for food and service management. The study used descriptive quantitative and experimental research designs. The participants of the study were the 126 first and second year level students of the Bachelor of Technical Vocational Teacher Education. There were two sets of instruments: pretest and posttest assessments and survey questionnaire. Statistical analyses used were frequency count and percentage, weighted mean, paired T-Test and Pearson R. The findings showed that students obtained higher ratings in the post-test than the pre-tests in all the indicators tested implying that the self-directed learning module helped students improve their level of knowledge. The results also showed that students assessed the SLM as ‘highly manifested’ in all the variables tested. Similarly, the efficacy of the components of the self-directed module for food service management were assessed ‘highly observed’ indicating students’ acceptability of the SLM. However, the students were challenged by the use of the SLM because there was no support from the family and/or community, no available materials as required for the tasks, performance tasks require a lot of time, module has poor designs, performance tasks are difficult to follow. The study suggests the continuous use of the SLM and the possibility of extending the same format of the module to other subjects with rooms for improvements.