CATERING OBJ
1-10: AADADBDCAA
11-20: ADDCABCBDC
21-30: ABDDACABCA
31-40: CAACBCCDCB


MARKETING OBJ
1-10: CACCBBDCAB
11-20: CACDCCDCDC
21-30: BDCAABABCD
31-40: CABBCCDCCB


TOURISM OBJ
1-10: DADCADAABA
11-20: ABADABCCCD
21-30: BCCCCCBBAA
31-40: ABCCCBCBCB


BOOKKEEPING OBJ
1-10: DCDBBCBADA
11-20: ABAACDCABC
21-30: BACCBDCCAA
31-40: ADDDBCBBAC


WAEC 2020 - MARKETING ANSWER


MARKETING OBJ
1-10: CACCBBDCAB
11-20: CACDCCDCDC
21-30: BDCAABABCD
31-40: CABBCCDCCB

(1ai)
(i) Television
(ii) Radio
(iii) Newspaper
(iv) Billboard
(v) Magazine
(vi) Cinema

(1b)
(i) It provides an edge for the company's product in the competitive market
(iii) It boosts the business image of the company and strengthen the quality of its brand
(iv) It stimulates the company's sales thereby increasing profit

(1c)
(i) Nature of the product
(ii) Cost of the service
(iii) Speed of Transport
(iv) Safety and security of the products

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(4a)
(i) To identify the problem areas in the company.
(ii) To understand the needs of existing customers and why they choose the services of the company over competitors.
(iii) To identify new business opportunities and changing market trends.
(iv) To recognize new areas for expansion, and increase customer base.
(v) To develop new, effective strategies by understanding the market based on market research results

(4b)
(i) Define the Problem or Opportunity
(ii) Develop The Marketing Research Plan.
(iii) Collect Relevant Data and Information.
(iv) Analyze Data and Report Findings
(v) Put The Research Results into Action.

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(5a)
(i) Name of product
(ii) Expiry date
(iii) Ingredients
(iv) Weight
(v) Manufacturer's contact details
(vi) Direction/Instruction for usage

(5b)
(i) It gets consumer attention quickly
(ii) It helps for brand recognition
(iii) It creates a unique identity of the product

(5c)
(i) It reaches a wide audience
(ii) It grabs attention by combining sight and sound
(iii) It allow advertisers to create a long lasting and memorable brand and corporate image
(iv) It generate emotional responses from the viewer thereby increasing viewer trust for the product

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(6a)
(i) Organizational buying behaviour involves purchasing goods and services to produce another good with the intention of reselling it while Consumer buying behaviour is where the final consumer buys goods and services for the personal consumption
(ii) In organizational buying behaviour, decisions are frequently made by several people while decisions are usually made by individuals in consumer buying behaviour
(iii) In Organizational buying behaviour, it may engage in lengthy decision process while in Consumer buying behaviour, Individual may make quick decision in purchasing
(iv) In Organizational buying behaviour, the buying is done in large quantity while in Consumer buying behaviour, individuals buys only the necessary quantity of goods which is usually small.

(6b)
(i) Technological factors
(ii) Policies
(iii) Organizational structure


(i) Technological factors: Technological factors also affect organizational behavior. This includes level of technology, pace of technology, technology transfer etc. E-commerce as well as information technology has got revolutionary change. It has directly affected organizational buying behavior.

(ii) Policies: Purchasing or buying policy also effects organizational buying behavior. Goods should be purchased according to buying policy of the organization. If the organization has the policy of buying indigenous goods, the buyer cannot buy foreign goods. If the purchasing policy is silent in this matter, whichever goods, foreign or indigenous, can be purchased as desired

(iii) Organizational structure: Organizational structure defines authority and relations which directly affects buying behavior. In some organizations, goods or services are purchased by direct order of chief executive while in some other organizations, goods or services are bought through purchase department. So, buying behavior is affected by organizational structure.




WAEC 2020 - ANIMAL HUSBANDRY PRACTICAL ANSWER

(1ai)
Bee

(1aii)
(i)bees
(ii)nectar

(1aiii)
(i)It can be consumed as food and used together with beverages
(ii)It has to used to regulate blood sugar and used as a laxatives
(iii)It can be sold and it generate income in the process
(iv)It can be used as laxatives

(1bi)
(i)Cutting
(ii)Grinding
(iii)Separation on of soft tissue
(iv)Removal of bone narrow
(v)Separation of dirt from powered bone

(1bii)
(i)Ensure to separate dirt from powered finish
(ii)Make sure bone narrow is properly eradicated

(1biii)
(i)Hydroxyapatite
(ii)Calcium
(iii)Phosphorus

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

(2ai)
- Cattle
- Goat

(2aii)
- Refrigeration/chilling
- Canning
- Smoking
- Irradiation
- Curing

(2bi)
- Cattle
- Sheep
- Goat
- Horses,donkeys, yaks

(2bii)
- Lactose
- Ice cream
- Cheese
- Coffee creamer

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(3ai)
F - Fibre
G - protein
H - Phosphorus

(3aii)
- Maize borers
- Shoot fly
- bran bugs

(3aiii)
- It is highly rich in fibre, protein and carbohydrate
- It provides necessary roughages

(3bi)
- Cattle,goat, and sheep

(3bii)
- Steel drum
- Plastic containers

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(4a)
(i) Weight
(ii) Nutrition
(iii) Age of the flovk

(4bi)
(i) Vaccination
(ii) Feeding
(iii) Brooding
(iv)

(4bii)
(i) Infective bronchi disease
(ii) New castle disease
(iii) Bird flu

(4ci)
(i) Brooding house

(4cii)
(i) Feed tray
(ii) Light bulb
(iii) Water trough
(iv) Sawdust





WAEC 2020 - BOOKKEEPING ANSWER


BOOKKEEPING OBJ
1-10: DCDBBCBADA
11-20: ABAACDCABC
21-30: BACCBDCCAA
31-40: ADDDBCBBAC

(1ai)
To keep a complete and accurate record of all the financial transactions in a systematic orderly, logical manner. This ensures that the financial effects of these transactions are reflected in the books of accounts.

(1aii)
To ascertain the overall effect of all recorded transactions on the final statement of the company. Book-keeping will eventually ascertain the final accounts of the company, namely the Profit and Loss Account and the Balance Sheet

(1bi)
(i)Balances of cash and bank can be obtained at a glance.
(ii)Performs the function of a subsidiary book.
(iii)It also performs the function of a ledger.

(1bii)
(i) Recording of disposal of fixed assets.
(ii) Correction of errors.
(iii) Double entry transactions.

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

(3a)
Tabulate:

(i) Trial balance considers opening stock while The balance sheet considers closing stock.

(ii) Trial balance is not a part of financial statements and final accounts while The balance sheet is an essential part of financial statements and final accounts.

(3b)
(i) It fails to show the transactions on an accrual basis.
(ii) It does not define any targets making it incapable of showing surpluses and deficits at the end of the year.
(iii) Receipts and payments account does not show Non-Cash transactions like depreciation of assets, pilferage etc.

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

(8)



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



WAEC 2020 - CATERING ANSWER

CATERING OBJ
1-10: AADADBDCAA
11-20: ADDCABCBDC
21-30: ABDDACABCA
31-40: CAACBCCDCB

(1A) COLANDER

(I) IT USED TO STRAIN FOODS SUCH AS PASTA OR RICE
(II) TO RINSE VEGETABLES


(1B) PASTRY BOARD:

(I) IT IS USED IN THE MIXING OF BREAD AND PASTRY DOUGH
(II) IT IS USED IN KNEADING AND ROLLING OF BREAD AND PASTRY DOUGH


(1C) KITCHEN SHEARS
(I) IT IS USED FOR CUTTING OPEN FOOD PACKAGING
(II) CUTTING UP CHICKEN


(1D) TONGS

(I) FOR SERVING SALAD OR SPAGHETTI
(II) TURN MEAT IN A PAN OR ON THE GRILL.

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

(2A)
(I) REGULARLY CLEAN UP RIGHT AFTER MEALS

(II) STOCK YOUR PANTRY WITH CANNED OR JARRED FOOD ITEMS. (III) USE YOUR FRIDGE AND FREEZER MORE FOR STORAGE

(IV) SEAL HOLES AND CRACKS


(2B)
(I) CHECK THE PILOT REGULARLY ON GAS COOKERS AND WATER HEATERS TO MAKE SURE IT HAS NOT GONE OUT


(II) KEEP KNIVES SHARP AND IN GOOD CONDITION AND OUT OF REACH OF CHILDREN


(III) IF YOU SUSPECT A GAS LEAK, OPEN THE WINDOWS, TURN OFF THE SUPPLY AND CALL YOUR GAS SUPPLIER.

(IV) CHECK THE PILOT REGULARLY ON GAS COOKERS AND WATER HEATERS TO MAKE SURE IT HAS NOT GONE OUT



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

(3)
Purchasing
|
Storage
|
Preparation
|
Mis en place
|
Cooking
|
Holding
|
Reheating
|
Presentation

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

(5a)
(i) To prevent food spoilage
(ii) For workers safety
(iii) For sanitation and health advantage

(5b)
- Keep the fridge at 5°C or below.
- Don’t overpack the fridge.
- Store different foods in the correct areas of the fridge.

(5c)
- Cocktail strainer
- Bar mat





WAEC 2020 - TOURISM ANSWER

TOURISM OBJ
1-10: DADCADAABA
11-20: ABADABCCCD
21-30: BCCCCCBBAA
31-40: ABCCCBCBCB


(1)
(i) International passport - Used to know if you are qualified to travel
(ii) Visa- Used in travelling out of the country

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

(2)
(i) Taxes from hotels
(ii) Levies from transporters

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

(3)
(i) Research purposes
(ii) Attraction sites
(iv) For Holidays
(v) Business trips

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

(4a)
Tourism expenditure refers to the total expenditure made by a visitor or on behalf of a visitor, for goods and services during his trip and stay in a destination

(4b)
(i) Transportation
(ii) Hotel bills

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

(5)
(i) Water
(ii) Accommodation
(iii) Hospital
(iv) Restaurant

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

(6)
(i) Insurance- For risk sharing
(ii) Banking- To deposit money
(iii) bureau de change - currency conversion
(iv) Souvenir shop - to buy gifts

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

(7)
(i) To identify potential tourist sites
(ii) Preserve and maintain local museums
(iii)Serve as information centres
(iv) Promote tourism festivals

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

(8a)
It is an electronic reservation done by making appointment online, making use of the internet.

(8b)
(i) Serves time and energy
(ii) Promotes tourism marketing

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

(9)
(i) To disseminate tourism information
(ii) To show the product to viewers

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

(10)
(i) It leads to the provision of social amenities
(ii) It encourages development

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

SECTION B
(You are to Answer ANY THREE)


(12a)
A museum is a place where work of arts, history, science and others, are displayed and kept.

(12b)
(i) Oron Museum- Akwa Ibom State
(ii) Kanta Museum- Argungu, Kebbi State
(iii) Jos Museum- Jos
(iv) Kaduna Museum- Kaduna

(12c)
(i) It creates employment opportunities
(ii) It educates us on history
(iii) It is instrumental to research programmes
(iV) It attracts tourist, thereby generating revenues to government.
========================

(15a)
An entrepreneur is a person who owns and manages a business with the sole aim of making profit.

(15b)
(i) He provides the capital required to carry out the tourism business
(ii) He is the risk bearer
(iii) He takes decision on the nature of tourism business to embark on
(iv) He determines the price of goods and services
(v) He maintains efficient management of the business

(15c)
(i) He must be creative in thinking
(ii) He must be disciplined
(iii) He must possess risk taking ability
(iv) He must be persistent



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