The Effect of Non-face-to-face Education Service Quality on Learning Immersion and Learning Outcomes: Focused on Students Majoring in Culinary Arts
2021 ◽
Vol 24
(4)
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pp. 125-150
2012 ◽
Vol 18
(1)
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pp. 246-258
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Keyword(s):
2020 ◽
Vol 32
(11)
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pp. 363-384
2012 ◽
Vol 18
(1)
◽
pp. 246-258
◽
Keyword(s):
2021 ◽
Vol 23
(4)
◽
pp. 27-43
2020 ◽
Vol 32
(1)
◽
pp. 297-314
Keyword(s):
2017 ◽
Vol 31
(7)
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pp. 209-220
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Keyword(s):
2017 ◽
Vol 5
(2)
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pp. 60-74
2015 ◽
Vol 38
(3)
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pp. 553-586
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