Assessment Techniques & Professional Development Flashcards
7 cards from real CHE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Assessment Techniques & Professional Development flashcards as text
Which of the following is an example of summative assessment in a hospitality management course?
Answer: Midterm exam worth 30% of the final grade
Summative assessments evaluate overall learning at the conclusion of an instructional unit or period and typically carry significant grade weight.
A peer assessment strategy in a hospitality classroom is MOST effective when:
Answer: Clear rubrics and training in giving feedback are provided first
Effective peer assessment requires structured criteria and feedback training so that evaluations are consistent, meaningful, and educational.
Which term describes breaking complex hospitality skills (e.g., table-side service) into smaller sequential steps for assessment purposes?
Answer: Task analysis
Task analysis deconstructs a complex skill into discrete steps, enabling precise assessment of each component before evaluating the whole.
A hospitality educator notices student engagement dropping after week five of a semester. The BEST professional development response is to:
Answer: Reflect on instructional methods and consult peer literature or colleagues
Reflective practice and consulting professional resources are hallmarks of the CHE's continuous improvement model for educator effectiveness.
Which assessment tool provides the MOST detailed feedback for a student's banquet setup performance?
Answer: Analytic rubric with domain-specific criteria and performance levels
An analytic rubric breaks performance into distinct domains with defined levels, giving students specific, actionable feedback on each component.
The CHE body of knowledge emphasizes that professional development plans should be:
Answer: Ongoing, reflective, and tied to career and organizational goals
The CHE framework views professional development as a continuous, self-directed process aligned with evolving teaching and hospitality industry needs.
Item difficulty index (p-value) of 0.90 on a hospitality exam question indicates that the item is:
Answer: Very easy; 90% of students answered correctly
A p-value of 0.90 means 90% of test-takers answered correctly, making the item very easy and potentially unsuitable for discriminating ability levels.