HCM313 – Restaurant Entrepreneurship (october-2019)- PDF Download

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University Village, Nnamdi Azikiwe Expressway, Plot 91, Cadastral Zone, Jabi, Abuja
Faculty of Agricultural Sciences, Dept. of Agricultural Economics and Extension
PoP Exam Question October/November 2019
Course Title: Restaurant Entrepreneurship 
Course Code: HCM 313
Credit Unit: 2
Total Score: 70 Marks
Time Allowed: 2½ Hours
Instruction: Answer compulsory question one for 25 marks and any other three questions 
for 15 marks each
Question One
a. Define Management (3 mks)
b. Mention two objectives of management (4 mks)
c. Highlight two (2) benefits of inventory control in an organization (4 mks)
d. What is a business (3 mks)
e. Explain any four (4) characteristics associated with an entrepreneur (8 mks)
f. Mention two (2) basic advantages of entrepreneurship to the economy (3 mks)
Question Two
a. What is Hospitality Management ? (3 mks)
b. Explain the process of; (i) Planning (ii) Organizing (iii) Evaluation in hospitality management
 (4 mks each)
Question Three
a. What is a cooperative society (3 mks)
b. Identify any four (4) factors that affect an entrepreneur’s decision when setting up a small
 scale business (6 mks)
c. List any six (6) different parts a business plan is made of (6 mks)
Question Four
a. What is a budget? (3 mks)
b. Enumerate four (4) uses of a budget (6 mks)
c. List Six (6) personality of a potential investor (6 mks)
Question Five
a. Explain the following as it operates in the Nigerian situation (i) Micro / Cottage industry
 (ii) Small Scale industry (iii) Medium –Scale industry (4 mks each)
b. Explain how Cost-Benefit Analysis can be used to determine a viable project (3 mks)
Question Six
a. What is feasibility study? (3 mks)
b. List four (4) kinds of questions normally asked in a feasibility study (4 mks)
c. Mention any four (4) different types of business organizations (4 mks)
d. State four (4) advantages of sole proprietorship or one man’s business (4 mks)
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