A comparison of the impact between recorded and classic cooking recipes employing user experience research methods
- This research focuses on measuring learning curves from different people while they cook with the aid from various media channels. For such purpose profile inquiries, face-to-face interviews, self-recorded assignments, and classification tests will be used. The analysis of the results intends to derive into good practices of e-learning media design.
Download full text files
Additional Services
| Author: | Alisa Gron |
|---|---|
| URN: | urn:nbn:de:hbz:1383-opus4-3937 |
| Examiner: | Ido Iurgel, Kai Essig |
| Document Type: | Master Thesis |
| Language: | English |
| Date of Publication (online): | 2019/07/30 |
| Year of first Publication: | 2019 |
| Publishing Institution: | Hochschule Rhein-Waal |
| Degree-granting institution: | Hochschule Rhein-Waal |
| Date of final exam: | 2018/05/24 |
| Release Date: | 2020/01/13 |
| Tag: | Cooking; Learning media; SDA-M; Self-education; UX |
| GND Keyword: | Cooking; Learning media; SDA-M; Self-education; UX |
| Number of Pages: | 63 |
| Faculties and Institutes: | Fakultät Kommunikation und Umwelt |
| Licence (German): |  CC BY 4.0 International - Namensnennung |
