KHAKIM, DONNA SHAFIRA (2019) THE DESIGNING STEPS OF PALEMBANG CULINARY BOOK. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Text (Cover)
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Text (CHAPTER I INTRODUCTION)
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Text (CHAPTER II LITERATURE REVIEW)
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Text (CHAPTER III METHODOLOGY)
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Text (CHAPTER IV FINDINGS AND DISCUSSIONS)
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Text (CHAPTER V CONCLUSIONS AND SUGGESTIONS)
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Text (REFERENCES)
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Abstract
This research aims at developing book of Palembang Culinary to preserve and promote Palembang cultural heritage. The purposes of writing this final report is to find out the steps in designing the book of Palembang Culinary. The methodology of this research is Research and Development modification from Borg and Gall (1989) and Sukmadinata (2005). This final report modified and developed the Research and Development method into two steps: research and development. The problem formulation is discussing the steps in designing Palembang Culinary book to preserve and promote Palembang cultural heritage. The research instruments used, first research step: research and information collection, and observation. Second, development step consisted of planning, developing, testing, revising, producing final product, and dissemination. Based on the finding, the writer made a design of Palembang Culinary book that can preserve and promote Palembang cultural heritage. It is concluded that the developed book may give knowledge and information to the readers about Palembang Culinary which will be preserved and promoted
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Research and Development, Book, Palembang Culinary |
| Subjects: | P Language and Literature > PE English |
| Divisions: | English > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 22 Apr 2020 03:09 |
| Last Modified: | 22 Apr 2020 03:09 |
| URI: | http://eprints.polsri.ac.id/id/eprint/7814 |
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