Descriptor
Source
| Journal of Business Education | 6 |
Author
| Boyd, Daniel | 1 |
| Brendel, LeRoy A. | 1 |
| Gerl, Sister Marion Joseph | 1 |
| Orsborn, Karen J. | 1 |
| Perry, Devern | 1 |
| Pullis, Joe M. | 1 |
| Will, Milton N. | 1 |
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Gerl, Sister Marion Joseph – Journal of Business Education, 1974
The procedures and advantages of the gross speed--two percent-of-error method in scoring typewriting timed writings are presented. The method makes allowance for errors according to the number of opportunities for error. A mailing address for the typing scoring chart and further information on the method is included. (AG)
Descriptors: Business Education, Business Skills, Scoring Formulas, Timed Tests
Brendel, LeRoy A. – Journal of Business Education, 1971
The teaching method described in this article involves the typing of a given number of words within a given period of time within a stated error tolerance." (JS)
Descriptors: Behavioral Objectives, Business Education, Skill Development, Teaching Methods
Boyd, Daniel; Will, Milton N. – Journal of Business Education, 1973
Descriptors: Achievement, Business Education, Comparative Analysis, Educational Research
Orsborn, Karen J. – Journal of Business Education, 1977
Describes and recommends to typing teachers the Time and Speed Scoring (TASS) method for testing typewriting production and figuring production rates. This method measures speed and quality as two separate items, because proficiency in production typewriting should reflect the student's skill in typing both accurately and quickly. (MF)
Descriptors: Business Education, Educational Testing, Grading, Performance Tests
Perry, Devern – Journal of Business Education, 1973
Descriptors: Business Education, Business Skills, Learning Activities, Literature Reviews
Pullis, Joe M. – Journal of Business Education, 1972
Describes some of the hazards of evaluating timed typewriting by the error cut-off method. (MU)
Descriptors: Business Education Teachers, Business Skills, Evaluation Methods, Office Occupations Education
