NECO FURTHER MATH OBJ

1-10  CDEBBABACD

11-20  DCEBADCAEA

21-30  EDEAACBBBE

31-40  EADEEDEABC

41-50  ECAAAACCAA

 

COMPLETED!

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2022 NECO BOOK KEEPING ANSWERS

 

 

(3a)

Contra Entry is an entry that is recorded when both the debit and credit affect the same account and which results in a net-zero effect on the account.

 

 

(3b)

{CHOOSE ANY FIVE}

(i) Straight Line method.

(ii) Depreciation Method.

(iii) Diminishing Balance Method.

(iv) Sum of Years’ Digits Method.

(v) Double Declining Balance Method.

(vi) Sinking Fund Method.

(vii) Annuity Method.

(viii) Insurance Policy Method.

(ix) Discounted Cash Flow Method.

 

(3c)

(i) Grants

(ii) Investment Income

(iii) Cash Donations

(iv) Membership Dues

(v) Contributions

(vi) Giving Circles

(vi) Program Service Revenue

(vii) Loan Financing for nonprofits

(viii) Matching grants

(ix) Crowdfunding

(x) Membership dues.

 

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2022 NECO DATA PROCESSING ESSAY ANSWERS

 

 

(5ai)

{CHOOSE ANY FOUR}

(i) Batch Operating System: This type of operating system does not interact with the computer directly. There is an operator which takes similar jobs having the same requirement and group them into batches. It is the responsibility of the operator to sort jobs with similar needs.

(ii) Time-Sharing Operating Systems: Each task is given some time to execute so that all the tasks work smoothly. Each user gets the time of CPU as they use a single system. These systems are also known as Multitasking Systems. The task can be from a single user or different users also. The time that each task gets to execute is called quantum.

(iii) Distributed Operating System: This type of the operating system is a recent advancement in the world of computer technology and are being widely accepted all over the world and, that too, with a great pace. Various autonomous interconnected computers communicate with each other using a shared communication network. Independent systems possess their own memory unit and CPU. These are referred to as loosely coupled systems or distributed systems.

(iv) Network Operating System : These systems run on a server and provide the capability to manage data, users, groups, security, applications, and other networking functions. These types of operating systems allow shared access of files, printers, security, applications, and other networking functions over a small private network.

(v) Real-Time Operating System: These types of OSs serve real-time systems. The time interval required to process and respond to inputs is very small. This time interval is called response time. Real-time systems are used when there are time requirements that are very strict like missile systems, air traffic control systems, robots, etc.

 

(5aii)

{CHOOSE ANY TWO}

(i) First Come First Serve(FCFS): As the name implies that the operating system jobs are executed on a first come first serve basis.

(ii) Round Robin Scheduling : this  is the preemptive process scheduling. Each process is provided a fix time to execute, it is called a quantum.

(iii) Priority scheduling is a non-preemptive scheduling process  and one of the most common scheduling  in batch systems. · Each process is assigned a priority.

 

(5bi)

Data modeling is the process of creating a visual representation of either a whole information system or parts of it to communicate connections between data points and structures.

 

(5bii)

(i) conceptual data model.

(ii) enterprise data model.

(iii) logical data model.

(iv) physical data model.

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*NECO CATERING CRAFT PRACTICE ANSWERS*

=====================================

 

(1ai)

Hospitality is defined as the cordial and generous reception of a guest or stranger either socially or commercially *OR* Hospitality is the relationship process, presentation, formality and procedures experienced between a Visitor or customer or guest and a host.

 

(1aii)

Take away catering is defined as the service of providing meals or other food items, purchased at a restaurant or fast food outlet to consumers with the intent to be eaten elsewhere.

 

(1aiii)

Tourism is defined as a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes. These people are called visitors (which may be either tourists or excursionists, residents or non-residents).

 

(1b)

[PICK ANY TWO]

(i) Calories

(ii) Poor diet

(iii) Lack of physical activity

(iv) Genetics

 

(1c)

(i) Dried fruit

(ii) Shellfish

(iii) Broccoli

(iv) Chickpeas

 

=====================================

 

(2a)

(i) Refrigerator

(ii) Sink and draining board

(iii) Sandwich toaster

(iv) Bread slicing machine

(v) Worktop and cutting board

(vi) Storage cupboard

(vii) Coffee grinding machine

(viii) Table ware

 

(2b)

[PICK ANY SIX]

(i) Conduct:

The conduct of the food and beverage staff is very important. especially in front of guests. Rude behavior towards guests or arguing will damage very quickly the reputation of the establishment that has been built over the years, Rules and regulations of the establishment must be followed and senior staff must be given due respect.

 

(ii) Punctuality:

Food and beverage service staff should have respect for time. punctuality reflects the interest the staff has towards their work. If the staff does not report to duty on time on a regular basis. It shows a lack of interest in the job

 

(iii) Honesty:

Food and beverage service personnel should be honest. it is of paramount importance as it reflects the character of a person. The service staff may be tempted to eat guest’s food steal establishment’s and guest’s property, tell lies to his colleagues and guests, pass on vital information to a competitor, and so on. But it is important to remain honest in the face of such temptations.

 

(iv)  Good memory:

Good memory is an essential asset for service staff, They should be able to remember who has ordered what, who is sitting in which table number, which room number a guest is staying in, the likes and dislikes of guests, where they would like to sit, What type of food they prefer, what type of drinks they like, smoker or non-smoker, name of the guest, and so on. This will help the service staff satisfy the guests to a great extent.

 

(v) Sense of urgency:

It is very important to increase seat turnover and revenue during business hours. slow service will lead to low seat turnover and lower revenue. The wait staff should be quick in getting food from the kitchen, serving dishes, presenting bills when completed, and re-lying cover for the next arrival. All these must be done quickly and effectively, without running around and shouting.

 

(v) Communication skills:

Very good communication skills are necessary for service staff not only to suggest, explain, and serve the dishes to customers but also to have a good interpersonal relationship. It is always an added advantage to know the local language and any foreign language to interface effectively with guests. Taking to guests in their own language instead of just English is very effective and builds a good relationship.

 

(vi) Personal hygiene:

This attribute of food and beverage staff is most important for the service staff as they are constantly handling food and beverage, and often go near the guests. No guests will patronize a restaurant if the food and drinks are handled by the staff who are unhygienic or with bad breath and body odor. The efforts gone into making good quality dishes will certainly not be appreciated by guests if served by staff with poor personal hygiene.

 

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DATA PROCESSING OBJ

1-10: CDCDBCBAEA

11-20: AABEDDDEEB

21-30: CAECABDBCA

31-40: EBCBCBCDCB

41-50: BABDBDDDBC

51-60: BBDAABBCCD

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

CATERING CRAFT OBJ

1-10: CBAAAACECA

11-20: EDDBDCEBBB

21-30: CCDAEAABBD

31-40: BEEEDDDCAA

41-50: DDADDECCEB

51-60: CEDACBECAE

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

 

OFFICE PRACTICE OBJ

1-10: CBACDAADCD

11-20: DBAAABEACD

21-30: EADADEDDBB

31-40: AECDCBACDC

41-50: CEEEECCBEB

51:60: DBACEDCBDA

COMPLETED!

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

BOOK KEEPING OBJ

01-10: CBCACDEDEE

11-20: BCDBAEEBBE

21-30: BECDBDCDBA

31-40: BDACDDCAAE

41-50: ACABBADDBC

51-60: BEDDEAEDBB

Completed.!

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

 

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2022 NECO BOOK KEEPING ANSWERS

 

(1a)

Services refers to all acts or action carried out  which are rewardable by consumers, firms or government.

 

(1b){CHOOSE FIVE}

(i)Lack of ownership.

(ii)Intangibility.

(iii)Inseparability.

(iv)Perishability.

(v)Heterogeneity or Variability.

(vi) Fluctuating demand.

 

EXPLANATIONS

(i) Lack Of Ownership :-

A service cannot owned nor stored like a product. Services are used or hired for a period of time.

(ii) Intangibility:-

Service cannot be hold nor touched unlike a product. This is because a service is something customers experience and experiences are not physical products.

(iii) Inseparability :-

Services cannot be separated from service providers. A product can be taken away from the producer but a service can not be taken away as it involves the service provider or its representatives doing something for the customer.

(iv) Perishability :-

Services last a specific time and cannot be stored like a product for later use. For example an interior designer will design a property once. If you would like to redesign the house you will need to purchase the service again.

(v) Heterogeneity:

The features of service by a provider cannot be uniform or standardised. A Doctor can charge much higher fee to a rich client and take much low from a poor patient.

(vi) Fluctuating Demand:-

Service demand has high degree of fluctuations. The changes in demand can be seasonal or by weeks, days or even hours.

==========================

 

(3a)

Contra Entry is an entry that is recorded when both the debit and credit affect the same account and which results in a net-zero effect on the account.

 

(3b)

{CHOOSE ANY FIVE}

(i) Straight Line method.

(ii) Depreciation Method.

(iii) Diminishing Balance Method.

(iv) Sum of Years’ Digits Method.

(v) Double Declining Balance Method.

(vi) Sinking Fund Method.

(vii) Annuity Method.

(viii) Insurance Policy Method.

(ix) Discounted Cash Flow Method.

 

(3c)

(i) Grants

(ii) Investment Income

(iii) Cash Donations

(iv) Membership Dues

(v) Contributions

(vi) Giving Circles

(vi) Program Service Revenue

(vii) Loan Financing for nonprofits

(viii) Matching grants

(ix) Crowdfunding

(x) Membership Dues