Level: Bachelor Semester-Fall4th Year: 2016
Programme: BBA/BBA-BI/BBA-TT/BHM Full Marks: 100
Course: Introduction to Management Information System Pass Marks: 45
Candidates are required to give their answers in their own words as far as practicable.
The figures in the margin indicate full marks.
Very Short Answer Questions
Attempt all the questions. 10*2
- Define memory hierarchy.
- List the components of Information system.
- What do you mean by Risk Management? List out various risk management strategies.
- Define client server network.
- What is Data Mining?
- Differentiate between OLTP and OLAP.
- What are the advantages of database management approach over traditional files system?
- Define the term E-Payment.
- What are the major objectives of SCM in a business enterprise?
- What is Point of sale system?
Descriptive Answer Questions
Attempt any six questions. 6*10
- Draw the architectural diagram of computer and discuss the components.
- Discuss the information system development process with reference to SDLC model.
- a) Define Internet. Explain in brief about business value of Internet.
- b) Classify computer network on the basis of geographical area coverage.
- What is DSS? Explain its components, features and business applications with example.
- Define E-Commerce. Discuss its benefits and limitations with respect to organization, society and consumers.
- What if CRM? Explain its phases with example. Discuss its benefits and challenges.
- a) Briefly explain the success and failure of MIS?
- b) Explain TPS along with its transaction processing cycle.
Case Analysis 20
18. Read the scenario and answer the question that follows.
A waiter takes an order at a table, and then enters it online via one of the six terminal located in the restaurant dining room. The order is routed to a printer in the appropriate preparation area: the cold item printer if it is a salad, the hot-item printer if it is a hot sandwich or the bar printer if it is a drink. A customer’s meal check-listing (bill) the item ordered and the respective prices are automatically generated. This ordering system eliminates the old three-carbon-copy guest check system as well as any problems caused by a waiter’s handwriting. When the kitchen runs out of a food item, the cooks send out an ‘out of stock’ message, which will be displayed on the dining room terminals when waiters try to order that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system features aid management in the planning and control of their restaurant business. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This helps management plan menus according to customer’s tastes. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in. this may help later in management decisions, especially if the voids consistently related to food or service. Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process. All potential users were asked to give their impressions and ides about the various systems available before one was chosen.
- In the light of the system, describe the decisions to be made in the area of strategic planning, managerial control and operational control? What information would you require to make such decisions?
- What would make the system a more complete MIS rather than just doing transaction Processing?