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Note: Answer all questions. Kindly note that answers for 10 marks questions should be approximately of 400 words. Each question is followed by evaluation scheme.

Marks Total Marks Questions Q.No A waiter takes an order at a table, and then enters it online via one of the six terminals located 1 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 customers meal check-listing, bills the items ordered and the respective prices are automatically generated. This ordering system eliminates the old threecarbon-copy guest check system as well as any problems caused by a waiters 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 invalidated, the reasons for the invalidation are keyed in. This may help later in management decisions, especially if the invalidations are consistently related to the food or the 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. a. What is the type of information system the above scenario is referring to? b. How does this system helps later in management decisions related to food or service based on the reasons for the invalidation which are stored c. How this system does helps in finding out the performance of the hotel form year to year?

a. Identifying the correct type of information b. Explaining the detail of what the system does in out of stock which helps in planning and control c. Explaining the concept of forecasting

2 4 10 4

a. With the increase in technology the business processes have been frequently changed and modified based on the upcoming requirement of the organization. What is this type of concept called as? b. Explain reverse engineering. How do you improve a process in BPR a. Identifying the concept 1 b. Explaining the reverse engineering 2 concept Explain improving a process in BPR 5 10 Diagram of improving model of BPR 2 a. While implementing MIS in any organization change can occur in number of ways. List and explain the steps in the process as suggested by Lewins model. b. Compare between prototype approach and Life Cycle approach a. Explaining the 3 steps of implementing the 6 10 process suggested by Lewins model b. Comparison between the two approaches 4 atleast two points Quality is abstract in nature. It varies among users and across industries. List and explain the quality parameters with suitable examples. Also explain the effect of each quality parameters on information processing. Listing atleast 5 parameters 2 10 Explaining with their explanation 3 Examples 2 Explaining the effect on information processing 3 Write short notes on a. Neural Networks b. B2B model with an example c. DSS Models d. Administrative control e. Distributed database a. Neural Networks 2*5=10 10 b. B2B model c. DSS Models d. Administrative control e. Distributed database A project is composed of 9 activities the three estimates of time in weeks for the activities are given below in the following table.

Activity A B C D E F G H I

Immediate predecessors ---A A B C D F, E

Optimistic time 5 18 26 16 15 6 7 7 3

Most like time duration 8 20 33 18 20 9 10 8 4

Pessimistic time 10 22 40 20 25 12 12 9 5

a. b. c. d. a.

Draw a PERT Network Determine the expected time and variance for each activity Determine earliest and latest occurrence time of each event Determine the critical path for the network For correctly drawing the network diagram 2 3 10 3 2

b. For determining the expected time and variance for each activity c. For determining the earliest and latest occurrence time of each event d. For identifying the correct critical path *A-Answer