FAR WESTERN UNIVERSITY

Semester End Examination-2082

Fundamentals of Information Technology (ICT 115N)

Faculty: Management (BBA)

Level: Undergraduate

Semester: First | Full Marks: 60 | Time: 3 hrs.

Candidates are required to give their answers in their own words as far as practicable.
The figures in the margin indicate full marks.

Group – ‘A’

Attempt all questions (Short answer questions) 6×2=12

1. What is cloud computing?

2. Define the role of an operating system.

3. Explain the role of language processor in program execution.

4. How is data mart different from data warehouse?

5. Demonstrate how an electronic document management system (EDMS) is used in organization.

6. What is Domain Name System?

Group – ‘B’

Attempt any six questions. (Long answer questions) 6×6=36

7. What are the differences between system software and application software?

8. How has information technology revolutionized business practices?

9. Discuss the advantages and challenges of using centralized databases over distributed databases?

10. What are the benefits of implementing an Enterprise Content Management System?

11. Explain the concept of transmission media and its impact on network speed.

12. What are intentional cyber threats, and how do they differ from unintentional threats?

13. What are some common challenges faced by businesses in the E-commerce sector?

14. Explain the concept of Customer Relationship Management (CRM). Describe how CRM systems help organizations enhance customer relationship.

Group – ‘C’

(Case Analysis/Analytical Problems) 1×12=12

15. A waiter takes an order at a table, and then enters it online via one of the six terminals 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-list (bill) the items 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 customers’ 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 ideas about the various systems available before one was chosen.

Questions:

1. 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?

2. What would make the system a more complete MIS rather than just doing transaction processing?