Bba Iii Sem PDF

3rd Semester
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2017
No Information on Course
1 Name of Course: Business Communication
2 Course Code: BBA 1123
3 Name(s) of Academic Staff:
4 Rationale for the inclusion of the course/ module in the programme:
This module is designed to cover necessary written and oral communications skills to enable student to
relate to others on computing and non-computing matters. The students would also develop skills of
conducting interview and selection process.
5 Semester and Year offered: Semester 3 Year 2
6
Student Learning Time Total Guided and
Face to Face Independent Learning
(SLT) Independent Learning
L=Lecture L T P O
T=Tutorial 48 25 - 6
P=Practical
O=Others 42 121
ILT= Individual
Student Learning
Time
7 Credit Value: 3
8 Prerequisite: None
9 Course Learning Outcomes:
At the end of this course, the students will be able to:
 Describe basic concepts of organizational structure and communications.
 Identify the different barriers to cross-culture communication.
 Explain about employment-process communication with a proper presentation.
 Find relevant information on writing special letters as per lifelong learning process.
10 Transferable Skills:
 Communication skills
 Information management and lifelong learning skills
 Critical thinking and problem solving skills
11 Teaching-learning and assessment strategy:
 Lectures, presentations and demonstrations
 Class based group discussions, critique sessions and case studies
 One-on-one feedback and guidance
 Individual reading and research
 Individual/ team based projects
 Group discussion and formative assessment
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12 Synopsis:
This course provides knowledge on organizational setting for Business communication. It also helps to gain
knowledge on Organizational Structure and Communications. It covers the topics like Interpersonal
Communication and Listening, Public Speaking and Oral Reporting, Intercultural Communication
Opportunities, Communication technology and Using Words Effectively.
13 Mode of delivery:
Lecture, tutorial, workshop, seminar.
14 Mapping of the course/module to the program:
This course will emphasize communication in real-world business situations and enable students to begin
developing their ability to write and speak effectively in the workplace.
15 Mapping of the course/module to the program Learning Outcomes:
Program Outcomes
Course Outcomes
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8
Describe basic concepts of
organizational structure and
communications.
Identify the different barriers to cross-
culture communication.
Explain about employment-process
communication with a proper
presentation.
Find relevant information on writing
special letters as per lifelong learning
process.
16 Content outline of the course/module and the SLT per topic:

Please refer to the course syllabus.
Main references supporting the course:

17  Business Communications Today, Courtland L. Bovee/ John V. Thill, Pearson Prentice Hall, 9 th
Edition, 2008 ISBN : 978-0-13-206470-5
Additional references supporting the course:
 Business Communication and Personality Development, Biswajit Das/ IpseetaSatpathy, Excel
Books, 1st Edition, 2007 ISBN : 81-7446-504-9
18. Other additional information: NIL
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YEAR 2 SEMESTER 3
MODULE NAME: BUSINESS COMMUNICATION (MODULE CODE:BBA 1123)
Sl. No. Lesson Plan Lecture Tutorial ILT Total
Introduction:
 Organizational Setting for Business
communication
 Four levels of Communication
 Communicating in Group
 Characteristics of Formal Organizations
1  Organizational Structure and 5 1 5 11
Communications
 External and Internal Systems
 Communication Flow in Organizations
- Downward Communication
- Upward Communication
 Horizontal or Lateral Communication
Interpersonal Communication and Listening:
 The Human Communication Process:
- The sender encodes the message
- The sender selects an appropriate
channel and transmits the message
- The receiver decodes a message
- The receiver encodes a message to
2 clarify any misunderstandings 5 1 5 11
- Interferences hinder the process
 Some Behavioral Factors in Communication
 Word and Non-word Messages
 listening as an interpersonal skills
 Bad Listening Habits and Practices
 Listening for Positive Results
 Suggestions for Effective Listening
Public Speaking and Oral Reporting:
 Controlling Speech Qualities
 Phonation, Articulation, Pronunciation
3 3 2 2 7
 Knowing Your Audience
 Selecting a Topic
 Planning Your Speech
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 Delivering Your Speech
 Using Style in Speeches
 Making an Oral Report
 Keeping Within Time Limits
Intercultural Communication Opportunities:
 International business activities at home and
aboard
 The foreign firm‘s American employee
 Multiculturalism and demographic trends
 Nature of Culture:
- Elements of culture
- manifestations of culture
 Barriers to Cross-Culture Communication:
4 4 2 4 10
- Stereotypes, times and space as
language
- Body language
- Translation problems
 Guides to Good Cross-Cultural
Communication:
- General principles
- Written communication
- Oral communication
Communication technology:
 Electronic Communication Technology
 Manipulating Data
 Presenting Data
 Printing
5 3 2 2 7
 Desktop Publishing
 Graphics Programs
 Sharing Data
 E-mail
 Teleconferencing
Using Words Effectively:
 Self-Check
 Word Choice
6 3 2 3 8
 Preciseness
 Simplicity and Formality
 Parallelism Tone
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 Bias-Free Language
 Word Categories
 Word That Label
 Word That Replace
 Word That Join
 Word That Show Relationships
Using The Techniques of Style:
 Analyzing Writing Style
 Self-Check Phrases
 Certainties
7  Clichés, Conciseness, Surprise, Doubt and 3 2 3 8
Judgment Sentences
 Active and Passive Voices
 Subjunctive Mood
 Emphasis Punctuation
Improving writing techniques:
 Paragraph
 Topic Sentence
 Coherence
 Readability
 Variety
 Emphasis
8 5 2 4 11
 Compositions Unity
 Sequence
 Transition
 Emphasis Editing and Rewriting
 Content
 Organization and Style Grammar
 Format and Layout
Writing about the Routine and Pleasant Empathy:
 Cultivating a ―Your‖ Attitude
 Using Your Knowledge Receiver
 Communication Mentor
9 3 2 3 8
Organization:
 Why Organization is Essential?
 How to Organize Letters and Memorandums?
 Business Letters
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 Routine Letter about Credit / Orders
 Letters about Routine Requests
Memorandums
 Good News Memorandums
 Routine Memorandums
Initiating Communication About Unpleasant
Special Problems in Writing About the Unpleasant
First Paragraph:
 Bad-News Sentences
 Last Paragraph, Writing to Persuade
10  Sales Letter 3 1 2 6
 Introducing the Product
 Convince the Readers with Evidence
 Motivating the Reader to Action
 Writing a Complete Sales Latter
 Printing and Mailing
Writing Special Letters:
 Writing Congratulations
 Replaying to Congratulations
 Condolences Invitations
 Writing Invitations
 Replaying to Invitations
11  News Releases 3 2 2 7
 Seasonal Messages
 Welcomes and Farewells
 Evaluations
 Positive Qualities
 Negative Qualities
 Regret
Preparing Resumes and Application Letter:
 Setting Goals and Planning
 Getting Essential Information
12  Self-Analysis 3 2 3 8
 Career Analysis
 Interview with a Career Person
 Summary of Achievements
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 Qualifications
 Personal Information
 References
 Finding Prospective Employers
 Career Services
Communication and organization:
 Employer‘s Offices
 Employment Agencies and Contractors
13 2 2 2 6
 Professional Organizations
 Application Letters
Employment-Process Communication:
 Job Interviews
 Employment Message
 Performance Appraisals
14 3 2 2 7
 Types of Interviews
 Types of Employment Interviews
 Job Interview‘s Role
 Preparing for the Interview
Total 48 25 42 115
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1. Name of Course: Business Organization
2. Course Code: BBA 1313
3. Name(s) of Academic Staff:
4. Rationale for the inclusion of the course/ module in the programme:
The Business Organizations course provides the student with an understanding of various forms of
business organization including their formation, dissolution and tax consequences of choosing a particular
form of organization.
5. Semester and Year offered: Semester 3 Year 2
6.
Student Learning Time Total Guided and
L=Lecture L T P O
T=Tutorial 48 17 - 6
P=Practical 51
O=Others 122
ILT= Individual
Student Learning
Time
7 Credit Value: 3
At the end of this course, the students will be able to:
 Define basic forms of ownership in business organization.
 Find a creative way to reduce the risk of factors affecting the site decision in production
management.
 Collect necessary information about product & pricing strategies as useful for future.
 Critical thinking and problem solving skills
 Information management and lifelong learning skills
 Managerial skills
11 Teaching-learning and assessment strategy:
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12 Synopsis:
This course provides an overview of business organization. It also provides partnership and corporation
definition of business. Moreover it helps to know the overall organizational birth, growth, decline and death.
13 Mode of delivery:
Lecture, tutorial, workshop, seminar.
14 Mapping of the course/module to the program aims:
It helps to identify various types of business ownership in a diverse global environment.
Program Outcomes
Course Outcomes
Define basic forms of ownership in
business organization.
Find a creative way to reduce the risk
of factors affecting the site decision in
production management.
Collect necessary information about
product & pricing strategies as useful
for future.
Main references supporting the course:

17  Business Organisation Lawrence Robert DickseeNabu Press; ISBN : 1177143542, 2010.
 Business Organisation and Management; Basu, C ; Tata McGraw-Hill ISBN : 0074620843
 Business Organization and Corporate Law Neal R. Bevans, Thomson Delmar Learning 2007 ISBN
: 978-1-4018-7083-6
18. Other additional information: NIL
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YEAR 2 SEMESTER 3
MODULE NAME: BUSINESS ORGANIZATION (MODULE CODE:BBA 1313)
Sl. No. Lesson Plan Lecture Tutorial ILT Total
Introduction of Business:
 What is business?
 Businesses profit
 Basic form of ownership
 Business classification
 Sole proprietorships
1 5 2 6 13
 Partnership and corporation definition
 Process for Registration of Sole
Proprietorship, Partnership and Corporations
 Issues when considering Incorporation
 Comparison of the major forms of business
 Basic concept of Non-profit organizations
Organization of a Business:
 The Interaction among participants
 Key functions of business
 Common business decisions
 Steps for creating a business idea
2 3 2 4 9
management
 The key components
 Level of management
 Functions of managers
 How planning functions are related
Managerial Skills:
 Business Plan
 Managers 4 types of skills
 Steps for decision making
 How manager manage time
3  Steps to Ethical Decision Making 6 2 6 14
Business Ethics and Social Responsibility:
 Responsibility to Customers
 Responsibility to Employees
 Responsibility to Stockholders
 Responsibility to Creditors
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 Responsibility to Environment
 Responsibility to the Community
Organizational Structure:
 Chain of Command
 Authority of the Board of Directors
 Monitoring by Institutional Investors
 Span of Control
 Organizational Height
 Centralization
 Decentralization
 Line vs. Staff Positions
 Creating a Structure that Allows more
4 9 3 9 21
employee input
 Informal Organizational Structure
 Methods of Departmentalizing Tasks
 Designing Organizational Structure:
 Functional Structure
 Divisional Structure
 Matrix Structure
 Network Structure and the Boundary
less Organization
 Organizational culture and ethics
Production Management:
 Resources used for the production process
 Human resources
 Materials and other resources
 Selecting a site:
 Factors affecting the site decision
 Evaluating possible sites
5  Selecting The Design & Layout: factors 9 3 9 21
affecting design and layout
 Reducing the layout space
 Production Control:
 Purchasing materials
 Inventory control
 Routing
 Scheduling
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 Quality control
 Improving Production Quality and Efficiency:
 Improving Production Quality with
Total Quality Management (TQM)
 Methods to Improve Production Efficiency
 Business Environment and its impact on
Business
 Managing the New Technological
Environment:
 Advanced manufacturing
Technology
 Advanced Information Technology
Organizational Birth, Growth, Decline and Death:
 The Organizational Life Cycle
 A Population Ecology Model of
Organizational Birth
 Organizational Decline and Death
Managing Employees:
 Motivating Employees:
 Theories on motivation
 Job satisfaction and motivation
 Designing a motivating work environment
6  Hiring, Training and Evaluating Employees: 8 2 9 19
 Human Resources Planning
 compensation packages that firm‘s
offer
 developing skills of employees
 evaluation of employee performance
 Labor Unions:
 Background
 Negotiations between unions and
management
 Conflicts between unions and
management
Organizational Conflict, Power and Politics:
7  Managing Conflict 8 3 8 19
 Sources of Organizational Power
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 Organizational Politics
 Product & Pricing Strategies:
 Background on Products
 Identifying a Target Market
 Creating New Products
 Product Differentiation
 Product Life Cycle
 Pricing Strategies
 Pricing Decisions
 Distribution Strategies:
 Channels of Distribution
 Selecting the degree of Market
Coverage
 Selecting the Transportation
 How to Accelerate the Distribution
Process
 Retailers and Wholesalers
 Organization of wholesale & retail trade -
recent trends in wholesale & retailing.
 E-commerce & On-line trading
 Competitive Advantage
Total 48 17 51 116
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1 Name of the Course: Entrepreneurship
3 Name(s) of Academic Staff: TBA
4 Rationale for the inclusion of the course in the programme:
Entrepreneurship subject will provide the students with a pragmatic understanding of what it takes to start a
business. After initial review of entrepreneurship, leadership, future business competitive scenario, the
student will develop a business plan. The student will analyze different cases and firms and understand the
details of obtaining of capital to finance the venture. The students will evaluate and analyze real business
situations.
5 Semester and Year Offered: Semester 3 Year 2
6 Student Learning Time Total Guided and
L = Lecture L T P O
T = Tutorial 48 26 - 6
P = Practical
48 128
O = Others
ILT= Individual Student
Learning Time
7 Credit Value: 3
At the end of this course, the student should be able to:
 Know the basic knowledge about entrepreneur and entrepreneurship.
 Explain the important of entrepreneur activities to economies of the countries.
 Explain why entrepreneurship can be viewed as arising out of the intersection of enterprising
people and opportunities.
 Describe several issues and questions about entrepreneurship that currently receiving greater
attention in the field.
 Critical thinking
 Information management
 Communication skill
11 Teaching Learning and Assessment Strategy:
12 Synopsis:
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This course will cover:
 Introduction
 A framework for Financial decision making
 Financial (accounting) statements and their interpretation
 Sources of long-term Finance
 Capital market efficiency
 Corporate restructuring
 International aspects of business Finance
 Small businesses
13 Mode of Delivery:
Lecture, tutorial, workshop, seminar, etc.
The Entrepreneurship course will provide the students with a pragmatic understanding of what it takes to
start a business. The course will cover entrepreneurship, leadership, future business competitive scenario;
the student will develop a business plan. The student will analyze different cases and firms and understand
the details of obtaining of capital to finance the venture. The students will evaluate and analyze real
business situations and develop a realistic Business Plan.
Program Outcomes
Course Outcomes
Know the basic knowledge about
entrepreneur and entrepreneurship.
Explain the important of entrepreneur
activities to economies of the countries.
Explain why entrepreneurship can be
viewed as arising out of the intersection
of enterprising people and opportunities.
17 Main references supporting the course:
 Entrepreneurship, A Process Perspective. Robert A.Paron and Scott A.Shane 2nd Edition, 2008;
Thomson South Western, ISBN : 978-0-324-53969-1
 Entrepreneurship, Successfully Launching New Ventures; Barringer R. Bruce & Ireland R. Duane;
2nd Edition, 2008; Pearson Education; ISBN: 0131579444
 Entrepreneurship; Hisrich, Peters and Shepherd; 7th Edition, 2008; Mc Graw Hill; ISBN : 978-007-
125953-1
18 Other additional information: Nil
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YEAR 2 SEMESTER 3
MODULE NAME: ENTREPRENEURSHIP (MODULE CODE:BBA 1243)
SI. No. Lesson Plan Lecture Tutorial ILT Total

Entrepreneurs and Entrepreneurship:
 The Entrepreneur ‗Personality‘
 The Challenges and Rewards of Entrepreneurial
Venture
 What is Entrepreneurship?
 Women Entrepreneurship
 Tourism Entrepreneurship
1.  Rural Entrepreneurship 2 2 3 7
 E- Entrepreneurship
 Creation – Economic Organization – Risk and
uncertainty
 Concepts of Institutional Support to
Entrepreneurship
 The Challenges and Rewards of Entrepreneurial
Venture
The Context of Entrepreneurship:
 Driving forces of the new economy
 Importance of Competitive Advantage
 Dimensions of Entrepreneurship
2. 2 2 2 6
o New venture creation – Resource,
capabilities and strategies
o Individuals Environment
Organizations
Creation of Venture:
 Start up Issues and Feasibility Studies
 Researching the Financing Options
 Identifying Attributes of Strategic Resources
 Valuable resources – Rare resources – Hard
3. 3 2 3 8
to copy
 Resources – No-substitutable resources
 Resources Types
o Physical resources – Reputation
resources – Organizational
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Resources – Financial resources –
Intellectual and human resources
 Technological resources
Planning the Venture:
 Values-Based Management
 Developing the Business Plans
 The environment for Entrepreneurship
 Schematic of the New Venture‘s Environment
 Processes of Business Environment Analysis
o Scanning – Monitoring – Forecasting
– Assessing
 Political and Governmental Analysis
4. 4 2 4 10
o Stakeholder Analysis – Global and
International Issues –National issues
– State, regional and local issues
 Macroeconomic Analysis
 Structural change – Cyclical change
 Technological Analysis
 Pure invention – Process innovation
 Demographics and Social trends Analysis
 Ecological Analysis
Sources of Opportunity:
 The unexpected – The incongruous – The
process need Industry and market structures
– Demographics – Changes in perception –
New knowledge – Competitive Analysis
 Industry Analysis
 Buyer Power, Supplier Power
 The Threat of Substitutes
5. 4 2 4 10
 Entry Barriers
o Structural barriers to entry –
Retaliatory barriers to entry –Price
cutting – Legal challenges to new
ventures
 Rivalry between Firms
 Competitor Analysis
o Identifying the competition
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o Ranking competitors
Entrepreneurship and Strategy:
 Entry Wedges
o Major Wedges – Minor Wedges
 Resources Based Strategies
o Rent-seeking strategies
6.  Isolating Mechanisms and First-Mover 3 2 3 8
Advantage
o Types of isolating mechanisms –
Sources of first mover advantages –
Growth strategies – Quality as a
strategy
Strategy and Industry Environments:
 Emerging industries
o Transitional industries –
Maturing industries – Declining industries -
Fragmented industries
7. 2 2 2 6
 Global Industries
o Sources of global momentum –
Impediments to Globalization
 Evaluating Strategy and Entrepreneurial
Opportunities
The Business Plan:
 Why Write a Business Plan?
 Elements of the Business Plan
8. 4 2 3 9
 Critiquing the plan: Questions likely to be
asked?
 Format and Presentation
Marketing the New Venture:
 The Marketing and Entrepreneurship
Interface
 Marketing Concepts and Orientation
9.  Customer orientation – Marketing research 3 2 3 8
 Marketing Strategy
 Selection of markets and segments –
Marketing activities
 Sales Forecasting
10. Foundations of New Venture Finance: 5 2 5 12
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 Determining Financial Needs
o Working capital and cash flow
management
o Across the venture‘s life cycle
o Start-up financing
 Sources of Financing
o Equity-based financing
o Debt-based financing
 New Ventures Valuation
o Asset-based valuation
o Earnings-based valuation
 Discounted cash flow models
 Organizing the Venture
 Legal Forms of Business Organizations
 Structuring the Entrepreneurial Firms
Securing Investors and Structuring the Deal :
 Approaching Investors
o The Ideal Investor
o The ideal entrepreneur and new
venture
o Investor processes
o Structuring the Deal
o Segmentation the investor market
o Risk sharing
11. o Staged financing 6 2 6 14
 The option to abandon
 Warrants
 Pitfalls and problems to avoid
 Legal and Tax Issues
 Legal forms of organizations in the United
States
 Private placements under U.S securities laws
 U.S Bankruptcy laws
Creating the Organizations:
 The top management team
12. 5 2 5 12
o Creating the top management team
o Maintaining top management teams
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 The entrepreneurship as personal leader
 Three Approaches to Leadership
 Benefits and pitfalls of TMT‘s
 The board of directors
 Guidelines for successful boards
 The Organization‘s Boundaries
 The virtual organization
 Traditional organizational structure
 The entrepreneurial Workplace
 The entrepreneurial culture
 Entrepreneurial ethics
 Most successful human resource practices
Corporate Venturing, Networking and Franchising:
 Intrapreneurship
o The need for Intrapreneurship
o Comparison with entrepreneurship
o The process of Intrapreneurship
o Opportunities and barriers to
Intrapreneurship
o Guidelines for success
13.  Networking and Alliances 5 2 5 12
o Benefits and motivations for
networking
o Types of networks
o Alliance behaviors
o Partner selection criteria
o Processes of reciprocity
 The Franchising Alternative
o Theoretical foundations
Total 48 26 48 122
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1 Name of the Course: Product and Operation Management
2 Course Code: BBA643
This course aims to impart the basic knowledge, tools and techniques of operations management to
students. The Production and Operation Management course provides the student with the understanding
of theories, concepts and practice of production and operation management.
L = Lecture L T P O
P = Practical
45 120
O = Others
Learning Time
7 Credit Value: 3
 Explain the concepts of forecasting and aggregate production principles of supply chain.
 Analyze the production and material requirements for dispatching.
 Manage information on recent trends in operations management as lifelong learning process.
 Problem solving skills
12 Synopsis:
This course will cover Introduction, Operations strategy, Designing products, process & services, Facility
location and layout planning, Aggregate planning and scheduling, Inventory system, Linear programming
problem, The quality system.
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Production and Operations Management is a subject that is built in line with producing products of reliability.
The individual will be equipped with skills in managing operations. This course prepares students to be
operation managers. Students will be able to understand the theory and practical aspects of production and
operation.
Program Outcomes
Course Outcomes
Explain the concepts of forecasting and
aggregate production principles of supply
chain.
Analyze the production and material
requirements for dispatching.
Manage information on recent trends in
operations management as lifelong
learning process.
 Operations Management: Creating Value along the Supply Chain by Roberta (Robin) Russell and
Bernard W. Taylor (2010). Publisher: Wiley; 7th edition.

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YEAR 2 SEMESTER 3
MODULE NAME: PRODUCT AND OPERATION MANAGEMENT (MODULE CODE: BBA 643)
Introduction:
Meaning, Definition and Objectives, Transformation
Process, Differences between production and service
operations, Scope of Operations Management, Role
of the operations manager, Historical development of
1. Operations management, Production system: 6 4 7 17
Intermittent and Continuous, Productivity: Concept,
Types, Measurement and Factors affecting
productivity, Ethics and Social Responsibility, concept
on green productivity; Supply chain management
(concept only).
Operations Strategy:
Introduction to operations strategy; Operations
2. strategy as a competitive weapon; Linkage between 4 2 3 9
corporate, business and operations strategy;
Components of operations strategy; Manufacturing
strategies; Service strategies.
Designing products, process & services:
Concept of Product design, factors determining the
design of product, product development process,
3. Difference between product and service design, Issues 6 3 7 16
for Product Design, Quality Function Deployment,
Concept of Service Design, Service process
technologies, Waiting line theory (Single channel only).
Facility location and layout planning:
Location Decision, Importance of Location Decisions,
Factors influencing location decision, Stages in
location selection, Qualitative Models & techniques for
4. 5 3 7 15
selecting locations, layout decision, considering
factors, objectives and importance of layout, factors
influencing plant layout, Types of Layout: Advantages
& Disadvantages.
Aggregate planning and scheduling:
Definition and concept, Aggregate Planning Options,
5. Concept of Operation Scheduling, Scheduling Issues, 8 3 7 18
Loading jobs: (Input-Output Control, Gantt Chart and
Assignment Model), Sequencing jobs: Priority Rules,
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Critical Ratio and Johnson‘s Rule (Numerical).
Inventory system:
Introduction, Importance of inventory, inventory cost,
independent & dependent demand, Inventory types,
6. Inventory system concepts, types of inventory system, 5 2 6 13
Material requirement planning, Enterprise resource
planning, Material handling, Basic EOQ model (with
and without discount), ABC Classification.
Linear programming problem:
Introduction, Applications of linear programming,
structure of linear programming formulation, graphical
7. methods, limitation of LPP, Simplex method, 9 2 4 15
Assignment model (only minimization case);
Transportation model (Only minimization case:
excluding loop formation), Concept of duality and
sensitivity analysis by using solver.
The quality system:
Introduction and Definition to Quality; Philosophy,
Principles, and Concepts of Total Quality
8. 5 2 4 11
Management; Cost of Quality; Statistical Process
Control: Control charts for variable and attributes; JIT
and Six-sigma, ISO 9000 series; 7 Tools for quality.
Total 48 21 45 114
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1 Name of the Course: Quantitative Methods (Statistics)
This course provides an elementary introduction to probability and statistics with applications. It helps
student to be familiar with descriptive statistics it is useful to summarize group of data using a combination
of tabulated description (i.e., tables), graphical description (i.e., graphs and charts) and statistical
commentary (i.e., a discussion of the results).
L = Lecture L T P O
P = Practical
42 120
O = Others
Learning Time
7 Credit Value: 3
 Explain the basic terminology used in probability.
 Acquire knowledge on quantitative methods which can be utilized in decision making process.
 Construct and use graphs, charts and diagram for presentation.
 Apply discrete and continuous probability distributions to various business problems.
 Problem solving
 Presentation skill
12 Synopsis:
This course will cover:
 Measure of change
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 Index numbers
 Equations
 Growth and decay
 Data analysis
 Presentation of data
 Measurement of location
 Measure of dispersion
 Pearson‘s measure of skewness
 Probability
 Additive and multiplicative laws
 Distributions
 Sampling and sampling distributions
 Testing sample mean, sample proportion and difference between means
 Distribution of mean and proportion
 Significance testing
 Simple Linear Models
This subject aims to introduce students to some fundamental principles and knowledge of statistics.
Studying this subject also helps develop students‘ ability to compile statistical data, carry out simple
statistical calculation and understand the elements of probability and probability distributions.
Program Outcomes
Course Outcomes
Explain the basic terminology used in
probability.
Acquire knowledge on quantitative
methods which can be utilized in decision
making process.
Construct and use graphs, charts and
diagram for presentation.
Apply discrete and continuous probability
distributions to various business
problems.
 Quantitative Methods C.B Gupta Asian Books Private Limited 2007 ISBN : 81-8412-032-X
88
2017

89
2017
YEAR 2 SEMESTER 3
MODULE NAME: QUANTITATIVE METHODS (STATISTICS)(MODULE CODE:BBA 2523)

Measure of change:
1.  Ratios, percentages 4 3 4 11
Index numbers:
 Unweighted and weighted price index
Equations:
 linear and simultaneous, cost and revenue
2. functions 4 2 3 9
Growth and decay:
 Simple and compound interest, present values
Data analysis:
 Collection and classification of data
3.  Frequency distribution 5 2 4 11
Presentation of data :
 Bar chart, histogram and Ogive
Measurement of location:
 Mean, median, mode
4. Measure of dispersion: 5 3 5 13
 Quartile deviation, standards deviation
Karl Pearson’s measure of skewness
Probability:
5.  Terminology and definitions, independent and 3 2 3 8
mutual exclusive events
Additive and multiplicative laws
6.  Conditional Methods probability – Bayes 4 2 3 9
theorem
 Permutation and combination
Distributions:
 Discrete random variable, expectation,
7. variance 4 2 4 10
 Probability distribution, normal and normal
approximation to the Binomial distribution
Sampling and sampling distributions:
8.  Random sampling 5 2 4 11
Testing sample mean, sample proportion and
difference between means
9. Distribution of mean and proportion 4 2 3 9
90
2017
 Standard error
 Confidence interval for mean and proportions
Significance testing:
10.  Null and alternative hypotheses 6 2 6 14
 Critical regions and critical values, one tailed
and two tailed test
Simple Linear Models:
11.  linear regression, product moment correlation 4 2 3 9
coefficient and determination
Total 48 24 42 114
91
2017

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3rd Semester

16 Content outline of the course/module and the SLT per topic:

Main references supporting the course:

Main references supporting the course:

MODULE NAME: ENTREPRENEURSHIP (MODULE CODE:BBA 1243)

SI. No. Lesson Plan Lecture Tutorial ILT Total

MODULE NAME: QUANTITATIVE METHODS (STATISTICS)(MODULE CODE:BBA 2523)

SI. No. Lesson Plan Lecture Tutorial ILT Total

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