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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
Describe five ways of generating creative ideas for products and services.
Describe the role of entrepreneur in an economy.
2. Explain business and various sources of business ideas for a business man.
What is marketing mix Explain.
Explain in detail the product in marketing mix.
4. Explain each of various sources of short and long term sources of finance.
Explain the purpose of business plan and enumerate important features of business plan.
What are the remedies to common errors faced in business plan.
Explain pricing objectives of an enterprise.
Explain direct as well as indirect ways of distribution of a value added food product with advantages of each.
7. Explain ratio analysis as tool and technique of controlling a business.
8. Enumerate various parameters to measure the growth of a business.
The following data (Rs in lakh) is assumed 6 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.
Years
I II III
Gross sale 110 130 150
Total operating 100 115 130
expenditure including depreciation and preliminary expenditure W/O
Depreciation 1.5 1.5 1.5
Preliminary expenditure W/0 0.25 0.25 0.25
Find out:
Net Profit
Cash Accruals
Describe the role of entrepreneur in an economy.
2. Explain business and various sources of business ideas for a business man.
What is marketing mix Explain.
Explain in detail the product in marketing mix.
4. Explain each of various sources of short and long term sources of finance.
Explain the purpose of business plan and enumerate important features of business plan.
What are the remedies to common errors faced in business plan.
Explain pricing objectives of an enterprise.
Explain direct as well as indirect ways of distribution of a value added food product with advantages of each.
7. Explain ratio analysis as tool and technique of controlling a business.
8. Enumerate various parameters to measure the growth of a business.
The following data (Rs in lakh) is assumed 6 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.
Years
I II III
Gross sale 110 130 150
Total operating 100 115 130
expenditure including depreciation and preliminary expenditure W/O
Depreciation 1.5 1.5 1.5
Preliminary expenditure W/0 0.25 0.25 0.25
Find 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