BMS XAVIER ANSWER SHEETS
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Read More →Business Planning and Policy – Briefly explain the elements of Business plan
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Read More →Business Planning and Policy – Define and explain Forecasting. Explain importance of Forecasting
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Read More →Business Planning and Policy – Explain the Project Audit Life Cycle
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Read More →Business Planning and Policy – Explain the Sources of Conflict at various stages of Project Life Cycle with suitable recommendations.
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Read More →Business Planning and Policy – How to get a market Knowledge about a product
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Read More →Calculate (i) Minimum stock level and (ii) Maximum stock level, from the following information Re-order level 2,400 units Re-order quantity 1,500 units Maximum consumption 400 units per week Re-order period 4 to 6 weeks
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Read More →Cost and Management Accountancy – Briefly explain the importance of cost control techniques
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Read More →Cost and Management Accountancy – Discuss any five methods of costing and name two industries to which each method is applicable
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Read More →Cost and Management Accountancy – Discuss the accounting treatment of idle time and overtime.
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Read More →Cost and Management Accountancy – Explain LIFO method of pricing the issue of materials with an example.
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Read More →Cost and Management Accountancy – What are the main advantages of a good system of material control
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Read More →Develop a manpower plan for the Housekeeping department of a 200 room hotel with one function room, all purpose dining room, and a bar. Decide on what function need to be outsourced and what to be retained
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Read More →From the following information compute a machine hour rate for the month of June, 2005 Cost of machine Rs. 32,000 Estimated Scrap Value Rs. 2,000 Repairs over the life period Rs. 2,500 Standing charges for the month Rs. 400.
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Read More →From the following information, prepare Process Accounts 10,000 units of raw materials @ Re. 1 per unit were introduced in process A. The scrap value of wastage (normal) in process A is Rs. 8 per 100 units and in process B is Rs. 10 per 100 units
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Read More →Hotel Management – Develop a performance appraisal format based on the principal just written
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Read More →Hotel Management – Draw the Organization Chart of the Restaurant and Explain the Duties of each Staff
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Read More →Hotel Management – Explain briefly the role of top management, middle management and junior management in Hotel Industry
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Read More →Hotel Management – Explain on cleaning of the following A)Swimming Pool B) Lobby C) Offices D) Restaurant
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