supplementary mit 441

7/29/2019 Supplementary Mit 441

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TANZANIA INSTITUTE OF ACCOUNTANCY(TIA)

FIRST SEMESTER EXAMINATION 2012/2013SUPPLEMENTARY/SPECIAL

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COURSE : PGDPLM

SUBJECT : INFORMATION COMMUNICATION TECHNOLOGY

CODE : MIT 441

DATE :

TIME ALLOWED : THREE HOURS

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GENERAL INSTRUCTIONS:

1. There are FIVE questions in this paper.

2. Attempt ALL FIVE questions3. Marks for each question are indicated.

4. Write neatly and legibly.

Education forEfficiency


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Question one

a) Why do we need system analysis?

b) Briefly describe the six phases of system development life cycle(SDCL)

c) What are the roles of a system analyst in developing a new system

Question twoa) Define Information System(IS) basing on technological and business

perspectives

b) What is the Difference between information literacy and computer

literacy

c) Mention four reasons why managing information systems and

technology are just as important.

d) Mention five key challenges of Information system(IS)

Question threea) Differentiate between intranet and extranet.

b) Mention three popular methods of accessing the internet.

c) Define search engine and mention five examples of search engines

d) Mention four advantages of e-mail and extranet

Question Foura) Productivity software is an application software that includes

programs that enables you to perform various tasks generally required

in home, school, and business. This category includes wordprocessing,

spreadsheet, presentation, database, and personal information

manager (PIM) programs.

RequiredWrite down the functions and three examples of

i. word processing

ii. spreadsheet

iii. presentation

iv. web browsers


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b) With examples describe four qualities of data which make information

to be useful for decision making at any organization of your choice.

Question five.This question is an extract of aCase Study on MIS: Information System in

Restaurant,read it carefully and answer the questions below.

A waiter takes an order at a table, and then enters it online via one of the sixterminals located in the restaurant dining room. The order is routed to aprinter in the appropriate preparation area: the cold item printer if it is asalad, the hot-item printer if it is a hot sandwich or the bar printer if it is adrink. A customers meal check-listing (bill) the items ordered and therespective prices are automatically generated. This ordering systemeliminates the old three-carbon-copy guest check system as well as anyproblems caused by a waiters handwriting. When the kitchen runs out of afood 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 serviceto the customers.

Other system features aid management in the planning and control of theirrestaurant business. The system provides up-to-the-minute information onthe food items ordered and breaks out percentages showing sales of eachitem versus total sales. This helps management plan menus according tocustomers tastes. The system also compares the weekly sales totals versusfood costs, allowing planning for tighter cost controls. In addition, wheneveran 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 foodor service.

Acceptance of the system by the users is exceptionally high since the waitersand waitresses were involved in the selection and design process. Allpotential users were asked to give their impressions and ideas about thevarious 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. In the light of the system mention advantages of the system and state

how the system will help the management.

supplementary mit 441

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