Tushar Mangl

Total No. of Questions : 13] [Total No. of Pages : 03 Paper ID [B0113] (Please fill this Paper ID in OMR Sheet) BBA (302) (SO5) (OLD) (Sem. – 3 rd ) COST ACCOUNTING Time : 03 Hours Maximum Marks : 75 Instructions to Candidates : Section – A is Compulsory. Attempt any Nine questions from Section – B. Section – A Q1) (15 x 2 = 30) Briefly explain the scope of cost accounting. Def

Let’s start it from a story. There was a king who wanted to create history by constructing a “Milk Pond”. Means, he wanted a pond where milk is available instead of water. Royal order was passed to all the people of the state to bring a glass of water in the evening before the date of opening of the pond and to pour it there. Everyone thought other guys are bringing milk and my one glass of water does not make any difference. And, the result----there was no milk pond…. I realized the morale of the story when I was entrusted with handling a team of freelancers in the last company. There were times when we had to deliver the client in next one hour and all communication with the assigned writer happened to cease. Mobiles switched off and not available online. That situation prompted me to write a blog that will make life of both freelancers and freelance writing coordinators somehow easier. We as writers know it is our bread and butter. So can not we streamline the whole process f

ESCALATORS GENERAL CLEANING:- Cleaning of rails Cleaning of threads in stair Cleaning of carpet Removal of stains Cleaning of mats Keeping the stair clear SPEACIAL CLEANING:- Removal of the carpet and shampoo Brasso of gripper (Bross used to hold the carpets in place on stair cases) Washing of mats CLOAK ROOMS (PUBLIC AREA TOILETS) GENERAL CLEANING:- Clearing and cleaning of counter top, W. C, sanilun waste lin. Cleaning of hand dryers. Swipping and mopping the floor. Replenishing special tissues, hand towels, face towels. Cleaning of the mirror area. Cleaning of the doors. Wishing of handles. Replenishment of toilet rolls. Plain of neptholene or odonil. Checking for any leaks, overflowes or drain defecle SPECIAL CLEANING:- Cleaning of air conditione

Times-2hours MM-50 BBA – 1 ST Sem. Attempt all Part – A (2 Marks) In a BBA class of 128 students, 48 have failed, securing 25 marks on an average. If the total marks of all the students the 5120 find the average marks second by the students passing the test. From the following locate the medium 11 71 35 55 62 13 15 75 Mean of 50 items was 80. It was discovered later that two items were wrongly taken as 23 and 24 place of 32 and 42 respectively. Find correct mean. From the following find the co-efficient of variation. X = 40, v = 25 If the co-efficient of two series are 75% and 90% and their S.D.S. are 15 and 18 respe

Trout and Dill Fishcakes Prep: 15 minutes Cook: around 25 minutes Makes: 4 servings 4 medium potatoes 2 trout (or sole, bekti) fillets 3 spring onions 2 sowa saag (dill) springs 1 lemon 1tbsp olive oil A little maida Peel and chop the potatoes and cook in boiling, salted water for 6-8 minutes or until tender. Drain, return to the pan and mash. Preheat the grill to high. Grill the trout fillets for 8-10 minutes until cooked through and firm to the touch. Flake into pieces, removing any bones, then put into the pan with the mashed potato. Cut the spring onions into small pieces, chop the dill springs and zest the lemon. Add to the pan with the olive oil and mix everything together. Shape the mixture into eight small patties. Dust with flour and put on a non-stick baking sheet. Grill for 3 minutes on each side. Serve the fishcakes with a green salad or more mashed potatoes.

Garlic and Onion Soup Prep: 10 minutes Cook: around 50 minutes Makes: 6 servings 8 garlic cloves 2 large onions 50g butter 2tbsp (level) maida 2 liters vegetable or chicken stock 2 eggs yolks 1tbsp red wine vinegar Salt and pepper to taste Thinly slice the garlic and onions. Melt the butter in a pan, then add the garlic and onions. Cook for 10 minutes to until golden. Stir in the maida and cook for 1 minutes. Take the pan off the heat, pour in the stock, then return to a medium heat and bring to the boil, stirrings all the time. Cover and simmer for about 30 minutes. Beat egg yolks with vinegar. Mix with a little hot soup, then stir into rest of soup. Cook over a low heat, stirrings, until the soup thickens slightly. Do not let it boil. Season with salt and pepper.

COURSE NOTICE FOR CLASS X 1.INTRODUCTION TO INTERENET AND ITS SERVICES Internet : It is a network of tens of thousands of computer networks. Every network and every network on these networks exchange Information accounting to certain rules called protocols. Two protocols used for working with the Internet are Internet Protocol or IP and Transmission control protocol or TCP, generally known as TCP/IP. It enables the computer to talk the net’s language. It needs to known your IP address and the address of the server to convert domain names into IP address and connects you. All your net softwares such as newsreaders, web browsers and mail clients rely on to converse. 2. PROTOCOLS OF INTERNET Internet Protocol (IP): The most important protocol on which the internet is based. It defines how packets of data get from source to destination. The path of each packet is determined in a dynamic manner. IP helps to find how a packet received a