Model Question Papers - First Semester MBA - All
Model Question Papers - First Semester MBA - All
S No. Question M L C
1. a. Differentiate between Feed forward and Feedback Control. 3 2 CO1
b. Briefly explain the types of Span of Control. 7 2 CO1
c. Explain the steps involved in the Planning process. 10 3 CO2
a. Enlist any 5 Planning techniques. 3 1 CO1
2. b. Briefly explain the recent trends in Management. 7 3 CO2
c. Explain the process of Controlling with a flow chart. 10 3 CO2
a. Define Unity of Command. 3 1 CO2
3. b. Contingency Leadership is the most suitable approach. Justify 7 3 CO2
c. Elucidate Henry Fayol’s 14 Principles of Management. 10 4 CO3
a. Define OB 3 2 CO1
4.
b. Briefly explain the Contemporary challenges with respect to OB 7 2 CO1
Elucidate the development of OB with the support of its history of
c. contributions from various management Gurus. 10 3 CO2
4. Case Study
a. 10 5 CO4
b. 10 5 CO4
USN 22MBA12
Q.No Note: 1. Answer any FOUR full questions from Q1 to Q7 Marks CO BTL
2. Question No.8 Compulsory
Explain the Term “ Fabien Entrepreneur” 3 1 2
a
1 b An Entrepreneur is a change Agent. Elaborate with suitable examples 7 1 4
c Explain the roadmap of entrepreneurial process in detail 10 1 5
2 a What is Feasibility analysis? 3 2 1
Explain the process involved in developing a typical Business plan for
b starting new venture 7 2 5
Adani Group was founded by Gautam Adani. He was born in 1962 in Ahmedabad, Gujarat in a
Jain family. Gautam Adani moved to Mumbai, Maharashtra at a young age of 18. Goutham adani
is a visionary person and a hard worker. In the beginning of his career, he worked at Mahindra
Brothers as a diamond sorter. After spending two years working as a diamond sorter he set up his
own diamond brokerage business based in Mumbai. Adani Group started to expand their
Business in various Sectors. They adopted The diversification of a business as strategy.
In his first year of business at a diamond brokerage, he had scored a profit of 10,00,000 lakh
rupees which was a big amount in the 80’s. Later, he started commodities trading and began to
purchase PVC for his elder brother’s plastic factory.
In 1988, he established Adani Enterprises. It traded in power and agriculture commodities. In
1990, Adani Group partnered with American multinational, Cargill, to export salt from Gujarat.
After a while, the company exited and the partnership broke which left 5,000 acres of land for
Adani group, which is now the largest multiproduct special economic zone of India. In 1991,
government policies changed which encouraged business, that led to a boom in Adani group and
huge profits were made.
The government of Gujarat in 1993 decided to lend Mundra Port (a sea port located in Gujarat)
to private companies. In 1995, this contract was given to Adani group. The port has grown
substantially from 1995 and now it can handle nearly 8 crore tons of cargo per year and that
makes it the largest private sector port in India. After the port became active, Adani expected that
there would be a need of power in future. Assuming the need, it started importing coal. This was
the initiation to enter into the power and energy sector.
Gautam Adani then founded Adani Powe r Ltd., which is now India’s largest private thermal
power company with a capacity of 4620 MW. Adani group is now estimated to have 40 billion
USD as total assets with 60,500 employees, and according to Forbes 2021, Gautam Adani is
5th richest person in India.
Questions
1.What are the Traits Gautam Adani Which enabled him to Successful Entrepreneur 10 Marks
2.Briefly explain the Expansion Strategies of Adani Group 10 Marks
***************
USN 22MBA13
Q. Sub Marks CO BT
No Q.
No.
1 a Define Forensic accounting? 3 1 1
b The following is the Balance Sheets of Gupta for the years 2022 and 2023. 7 3 4
Prepare the Comparative statement and analyze it.
Balance Sheet as on 31st December
b State the Rule of recording Receipts and Payment in cash book and pass book. 7 2 1
b X Ltd., bought a machinery for Rs. 30000 on 1-4-2020 One more machine was 7 2 6
purchased on 1-10-2020 for Rs. 20000 on 1-7-2021, a new machinery was
added worth Rs. 10000. On 1-1-2022, one third of machinery which was
installed on 1-4-2007 was sold for Rs. 3000. Design machinery a/c
depreciation at 10% on WDV method.
c Journalize and solve, the following transactions in the books of X Co. 10 2 6
2021 Nov 1st commenced business with Rs. 2,00,000 out of which Rs. 50,000
deposited into bank
Nov 2nd purchased goods from Trilok Rs. 40,000
Nov 4th Sold goods for Cash Rs. 20,000
Nov 8th Paid to Trilok and availed cash discount of Rs. 4,000
Nov 10th Paid telephone bill though cheque Rs. 500
Nov 12th Purchased furniture for Rs.25,000
Nov 15th Purchased a computer for personal use for Rs. 20,000 and issued
cheque.
Nov 18th Purchased goods from Saurabh and company invoice price of Rs
12,000 at a trade discount of 10%
Nov 20th Paid office expenses Rs. 200
Nov 22nd Issued Cheque to Saurabh and company to settle his account and
availed discount of Rs. 800.
6 a What is sustainability Reporting? 3 1 1
b From the following Trial Balance (containing some errors), Solve a correct 7 2 6
Trial Balance.
8 a From the following trial balance, construct final accounts of Nishi Trading Company 20 3 6
Ltd., for the accounting period 31st March 2023
1 Sales 6,54,000
2 General reserve 12,000
3 Opening inventories 58,400
4 Trade payables 25,890
5 Purchase of goods 2,32,080
6 Depreciation on tangible 15,500
assets
7 trade receivables 85,000
8 Salary expenses 98,470
9 Provision for bad and 5,000
doubtful debts
10 Cash and cash equivalents 35,500
11 Tangible assets 1,55,000
12 Freight 48,880
13 Amortization of intangible 18,500
assets
14 Sundry expenses 42,860
15 Share capital (equity shares 2,50,000
of Rs.100 each)
16 P&L A/c 7,000
17 Preliminary expenses 20,000
18 Power Fuel 54,200
19 Bad Debts 3,500
20 Intangible Assets 86,000
9,53,890 9,53,890
Adjustments:
Closing inventories Rs.28,880
Create provision for taxation at 30%
Write off 1/5th of Preliminary expenses.
Directors proposed dividend of 15%
Write off Rs. 2,500 as bad debts and maintain PBDD @10% on Trade receivables.
Course Learning objectives: To enable the students to understand the conceptual framework of accounting,
reporting and financial statements. To enable the students in preparation of books of accounts and accounting
records leading to final accounts and interpretation there-off. To acquaint the students with interpretation of
accounting information and analyses of financial statements for decision making.
USN 22MBA14
1 a Establish the empirical relation Between Mean (M), Median (Md) and Mode (Mo) 3 CO1 L1
b A dice is thrown 49152 times and of these, 25145 yielded either 4 or 5 or 6. Is this consistent 7 CO4 L2
x 3 5 6 8 9 11
y 2 3 4 6 5 8
find the equation of regression of (i) y on x and (ii) x on y.
2 a What is null and alternate hypothesis? 3 CO3 L1
b A study of the age of 100 persons grouped into intervals 20-22, 22-24, 24-26 …. revealed that the 7 CO2 L2
mean age and standard deviation to be 32.02 and 13.18 respectively. While checking, it was
discovered that a observation 57 was misread as 27. Calculate the correct mean and standard
deviation.
c The accountants were given intensive coaching and four tests were conducted in a month. The 10 CO4 L3
b Distinguish between secular trend, seasonal variations and cyclical fluctuations. How would you 7 CO2 L1
b 32 trials of a process to finish a certain job revealed the following information: Mean time taken 7 CO2 L2
b Eight students have obtained the following marks in Accountancy and Economics. Calculate the 7 CO2 L2
tested in his own laboratory for the length of the life with the following results:
Length of the life in hours Samples from
Company A Company B
1700-1900 10 3
1900-2100 16 40
2100-2300 20 12
2300-2500 8 3
2500-2700 6 2
Which company’s bulb do you think are better in terms of average life?
Which company’s bulbs are more consistent in their performance?
6 a Explain the term “cyclical component of a time series”. 3 CO2 L1
b What do you understand by central tendency? Under what conditions is median more suitable 7 CO2 L2
b From a bag containing 4 white and 6 red balls, three balls are drawn at random. 7 CO3 L2
the results.
Year : 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019
y: 242 250 252 249 253 251 257 260 265 262
8 The hourly wages of 1,000 workmen are normally distributed around a mean of Rs. 70 20 CO4 L3
and with a standard deviation of Rs. 5. Estimate the number of workers whose houly wages will
be :
(i) between Rs. 69 and Rs. 72
(ii) more than Rs. 75 ;
(iii) less than Rs. 63.
(iv) Also estimate the lowest hourly wages of the 100 highest paid workers.
USN 22MBA15
a Define a product 3 3 1
Describe the 7 stages in the new product development process with
b 7 3 2
a suitable example
2.
“A marketing mix is essential for a business's short-term and long-term
c strategy for making sales”. Illustrate the concept of marketing mix by 10 1 4
citing an example each from the product and service organizations.
The startup also occupied the fifth position in the world in the
wearables segment by market share and shipments in Q1 2022. The
success of boAt was due to a combination of factors. In addition to
identifying a gap in the audio market segment and focusing on quality
and affordability, boAt concentrated on innovation and product
positioning. Celebrity endorsements and online marketing were the
other initiatives that the company took to capture the market. boAt
was poised to expand its presence in the global market in the future
with product diversification and partnerships with smartphone
manufacturers for the sales of its audio products….
Questions
a 5 1 3
Examine the marketing strategy of boAt from the STP perspective.
Managerial Communication
Time: 3 Hours Maximum Marks: 100
Instructions: 1. Answer any Four full question from Q No. 1 to 7
2. Q No. 8 is compulsory.
Q8:
Barry is a 27-year old who is a foodservice manager at a casual dining restaurant. Barry is responsible for
supervising and managing all employees in the back of the house. Employees working in the back of the
house range in age from 16 years old to 55 years old. In addition, the employees come from diverse cultural
and ethnic backgrounds. For many, English is not their primary language. Barry is ServSafe® certified and
tries his best to keep up with food safety issues in the kitchen but he admits it’s not easy. Employees
receive “on the job training” about food safety basics (for example, appropriate hygiene and hand washing,
time/temperature, and cleaning and sanitizing). But with high turnover of employees, training is often
rushed and some new employees are put right into the job without training if it is a busy day. Eventually,
most employees get some kind of food safety training.
The owners of the restaurant are supportive of Barry in his food safety efforts because they know if a food
safety outbreak were ever linked to their restaurant; it would likely put them out of business. Still, the
owners note there are additional costs for training and making sure food is handled safely. One day Barry
comes to work and is rather upset even before he steps into the restaurant. Things haven’t been going well
at home and he was lucky to rummage through some of the dirty laundry and find a relatively clean outfit
to wear for work. He admits he needs a haircut and a good hand scrubbing, especially after working on his
car last evening. When he walks into the kitchen he notices several trays of uncooked meat sitting out in the
kitchen area. It appears these have been sitting at room temperature for quite some time. Barry is frustrated
and doesn’t know what to do. He feels like he is beating his head against a brick wall when it comes to
getting employees to practice food safety.
Barry has taken many efforts to get employees to be safe in how they handle food. He has huge signs
posted all over the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and
WASH YOUR HANDS ALWAYS AND OFTEN. All employees are given a thermometer when they start
so that they can temp food. Hand sinks, soap, and paper towels are available for employees so that they are
encouraged to wash their hands frequently.
Questions:
a) What are the communication challenges and barriers Barry faces?
b) What solutions might Barry consider in addressing each of these challenges and barriers?
c) What Standard Operating Procedures (SOPs) would be helpful for Barry to implement and
enforce?
d) What are some ways Barry might use effective communication as a motivator for employees to
follow safe food handling practices?