Exam Details
| Subject | Entrepreneurship and Marketing | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
Describe entrepreneurial skills necessary for success of enterprise.
Describe the charms that attract someone to become an entrepreneur.
2. Describe the generation of business idea that helps a business person to choose a particular business.
What is marketing mix -Explain.
Explain in detail the price mix in the marketing mix.
Discuss various inputs required for a successful business plan.
What are the common errors faced in business plan.
5. Explain the principle of purchasing raw material(input) for production of a final food product. Also explain the procedure to purchase the raw material.
Explain alternative pricing policies of some product producing enterprise.
What are the important aspects of buying behaviour of customers which a firm should keep in mind while deciding price policy?
7. Name various tools and techniques of controlling a business and explain in detail cost analysis as a tool to control.
What are various factors which drive a business man to grow his business?
The following data (in rupees in lakh) is assumed for the 1st three years of a project (of a business man) which involves no expenditure on land, buildings and construction. Further there is no tax involved.
Gross sale 200 250 300
Total operating expenditure including depreciation and preliminary expenditure W/o 150 190 210
Depreciation 5 6 9
Preliminary expenditure W/o 2 3 4
Work out:
Net profit
Cash accruals
Describe the charms that attract someone to become an entrepreneur.
2. Describe the generation of business idea that helps a business person to choose a particular business.
What is marketing mix -Explain.
Explain in detail the price mix in the marketing mix.
Discuss various inputs required for a successful business plan.
What are the common errors faced in business plan.
5. Explain the principle of purchasing raw material(input) for production of a final food product. Also explain the procedure to purchase the raw material.
Explain alternative pricing policies of some product producing enterprise.
What are the important aspects of buying behaviour of customers which a firm should keep in mind while deciding price policy?
7. Name various tools and techniques of controlling a business and explain in detail cost analysis as a tool to control.
What are various factors which drive a business man to grow his business?
The following data (in rupees in lakh) is assumed for the 1st three years of a project (of a business man) which involves no expenditure on land, buildings and construction. Further there is no tax involved.
Gross sale 200 250 300
Total operating expenditure including depreciation and preliminary expenditure W/o 150 190 210
Depreciation 5 6 9
Preliminary expenditure W/o 2 3 4
Work out:
Net profit
Cash accruals
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management