"The Design and Use of "The Design and Use of Multiple Choice Tests"Multiple Choice Tests"

Use of Multiple Choice ExamsUse of Multiple Choice Exams

Not limited to Factual KnowledgeNot limited to Factual Knowledge

Making inferencesMaking inferences

Application of modelsApplication of models

EvaluationEvaluation

Multiple Choice vs. Descriptive Multiple Choice vs. Descriptive ExaminationsExaminations

DescriptiveDescriptive

QuestionsQuestions

Multiple Multiple ChoiceChoice

Setting the examSetting the exam EasyEasy DifficultDifficult

Grading TaskGrading Task DifficultDifficult EasyEasy

Grading TimeGrading Time LongLong ShortShort

Grade ConsistencyGrade Consistency VariesVaries HighHigh

Structure of a Structure of a Multiple Choice QuestionMultiple Choice Question

StemStem

AnswersAnswers

Formulating GoodFormulating GoodMultiple Choice QuestionsMultiple Choice Questions

Wording the stem so that there is a single Wording the stem so that there is a single correct answercorrect answer

Finding plausible wrong answersFinding plausible wrong answers

Sensitivity to ESL studentsSensitivity to ESL students- Negative voice in the stemNegative voice in the stem- Conditional “if… would” structuresConditional “if… would” structures- Cultural contexts for questions Cultural contexts for questions

StemsStems

StatementsStatements

““A river that flows through a desert is called..”A river that flows through a desert is called..”

QuestionsQuestions

“ “ Which of the following descriptions best fitsWhich of the following descriptions best fits

the character of Alsatian wines?”the character of Alsatian wines?”

NeNeggative voiceative voice

“ “ Which of the following grapes is Which of the following grapes is notnot used to used to

make Amarone?”make Amarone?”

StemsStems

Conditional VoiceConditional Voice

“ “ If you want a VQA Niagara red wine thatIf you want a VQA Niagara red wine that

was very fruity and required only a shortwas very fruity and required only a short

ageing period you would select: ”ageing period you would select: ”

Answer OptionsAnswer Options

Single correct answer optionsSingle correct answer optionsCollective answer options:Collective answer options:

“ “ (a) and (c) are both correct ”(a) and (c) are both correct ”

“ “ all of the above are correct ”all of the above are correct ”

“ “ none of the above are correct none of the above are correct ””

Plausible Answer StrategiesPlausible Answer Strategies

Good questions contain several plausible Good questions contain several plausible answer optionsanswer options

Grey area between designing “tricky” Grey area between designing “tricky” questions and providing answer options questions and providing answer options that test knowledge thoroughly.that test knowledge thoroughly.

Inadvertently giving away the answers Inadvertently giving away the answers

Adding Uncertainty..Adding Uncertainty..

The term "fortified wine" means:The term "fortified wine" means:

a) the bottle had been reinforceda) the bottle had been reinforced

b) the wine has had tannins and acid b) the wine has had tannins and acid

addedadded

c) the wine has had sugar addedc) the wine has had sugar added

d) the wine has had SOd) the wine has had SO22 added added

e) none of the foregoinge) none of the foregoing

Adding difficulty..Adding difficulty..Choose the Choose the bestbest answer. answer.

Rootham’s, a well-known local manufacturer of Rootham’s, a well-known local manufacturer of brandied fruit preserves sells their product brandied fruit preserves sells their product through gourmet food shops and at craft fairs through gourmet food shops and at craft fairs throughout Canada. Their recipes use genuine throughout Canada. Their recipes use genuine brandy and all natural ingredients. They are brandy and all natural ingredients. They are able to sell these legally because:able to sell these legally because:

(a) the alcohol used is produced by fermentation(a) the alcohol used is produced by fermentation(b) the product is made with ethyl alcohol(b) the product is made with ethyl alcohol(c) the alcohol used is purchased from the LCBO(c) the alcohol used is purchased from the LCBO(d) the alcohol concentration is less than 1.2%(d) the alcohol concentration is less than 1.2%(e) the label says “made with genuine brandy”(e) the label says “made with genuine brandy”

Making Multiple Choice Questions Making Multiple Choice Questions Interesting…Interesting…

A gracious, but parsimonious hostess wants to A gracious, but parsimonious hostess wants to receive guests in the private dining room of your receive guests in the private dining room of your restaurant with a glass of champagne just to restaurant with a glass of champagne just to tantalise the taste buds and set the mood for the tantalise the taste buds and set the mood for the evening. evening.

1.You suggest that if the wine is being poured at 1.You suggest that if the wine is being poured at the bar, she should consider serving a Canadian the bar, she should consider serving a Canadian sparkling wine that is very similar to Champagne sparkling wine that is very similar to Champagne in quality but considerably less expensive. Such in quality but considerably less expensive. Such a wine would be a: a wine would be a:

2. The cheapest sparkling wine would be 2. The cheapest sparkling wine would be obvious to sophisticated guests because obvious to sophisticated guests because they would know that in the best sparkling they would know that in the best sparkling wines…wines…

3. If the gracious hostess insists on having 3. If the gracious hostess insists on having “French” Champagne and you are left to “French” Champagne and you are left to rationalise costs, the most cost effective rationalise costs, the most cost effective solution is to serve Champagne from.. solution is to serve Champagne from..

4. Occasionally, a patron asks you to do 4. Occasionally, a patron asks you to do something that will distinguish their event something that will distinguish their event from others. One client wants to obtain a from others. One client wants to obtain a large bottle of Champagne to celebrate a large bottle of Champagne to celebrate a particular event. Which is the largest particular event. Which is the largest bottle of champagne on the list below? bottle of champagne on the list below?

5. If someone wanted to serve a "glass of 5. If someone wanted to serve a "glass of bubbly" during a reception, which of the bubbly" during a reception, which of the following would be the most following would be the most inainapppproroppriateriate type of wine to select as the pre-prandial type of wine to select as the pre-prandial (before dinner) libation?(before dinner) libation?

Evaluating Multiple Choice Evaluating Multiple Choice QuestionsQuestions

Difficulty Factor = R/NDifficulty Factor = R/N

R = # of times the correct answer is R = # of times the correct answer is

selectedselected

N = # of people taking the examN = # of people taking the exam

0.5 + 10

Too EasyToo Difficult

Difficulty FactorDifficulty Factor

Values greater than 0.8:Values greater than 0.8: The question is too easyThe question is too easy Stem wording gives away the answerStem wording gives away the answer Not enough plausible incorrect answer optionsNot enough plausible incorrect answer options

Values less than 0.2:Values less than 0.2: Guessing effect can be a factorGuessing effect can be a factor The question is defectiveThe question is defective Material wasn’t coveredMaterial wasn’t covered Stem wording is unclear, confusingStem wording is unclear, confusing Answer options need work Answer options need work

Evaluating Multiple Choice Evaluating Multiple Choice QuestionsQuestions

Discrimination Index = Discrimination Index = Proportion of capable students that select an Proportion of capable students that select an answer option – proportion of weak students answer option – proportion of weak students that select the answer optionthat select the answer option

i.e. D = Fi.e. D = Ftop quartertop quarter – F – Fbottom quarterbottom quarter

0 + 1- 1

Good Discrimination

Reverse Discrimination

Discrimination IndexDiscrimination Index

For the Correct Answer OptionFor the Correct Answer Option

Values ~ 0.5 give good discriminationValues ~ 0.5 give good discrimination

< 0.2 consider dropping< 0.2 consider dropping

negative… drop the questionnegative… drop the question

For Incorrect Answer OptionsFor Incorrect Answer Options

Values should be negative.Values should be negative.

Teaching WithTeaching WithMultiple Choice QuestionsMultiple Choice Questions

Prepare lectures incorporating all material Prepare lectures incorporating all material covered in the questions to be usedcovered in the questions to be used

After each lecture, check coverage by After each lecture, check coverage by reviewing questionsreviewing questions

Provide students with multiple choice Provide students with multiple choice questions for self-evaluation at the end of questions for self-evaluation at the end of readingsreadings

Teaching WithTeaching WithMultiple Choice ExaminationsMultiple Choice Examinations

Use stem questions to teach additional Use stem questions to teach additional or ancillary terms not covered in the or ancillary terms not covered in the course:course:

i.e. …. For post-prandial (after dinner) i.e. …. For post-prandial (after dinner) drinks you want to stock a supply of drinks you want to stock a supply of fortified wines and brandy. The term fortified wines and brandy. The term "fortified wine" means…."fortified wine" means….

Provide Students the Stem Provide Students the Stem Questions Prior to the Exam!Questions Prior to the Exam!

Exam questions should cover all the Exam questions should cover all the course material being testedcourse material being tested

Provides more detail than a course outlineProvides more detail than a course outlineStudents focus their study effort on the Students focus their study effort on the

topics they understand the leasttopics they understand the least Increases learningIncreases learningReduces stressReduces stress

..

Adapted from a presentation by J.E. (Joe) BarthAdapted from a presentation by J.E. (Joe) Barth

School of Hospitality and Tourism ManagementSchool of Hospitality and Tourism Management

University of Guelph, Ontario CANADAUniversity of Guelph, Ontario CANADA