First Year (500)
MGT 201: Business English 100
MGT 202: Business Statistics 100
MGT 207 : Microeconomics for Business 100
MGT 211 : Financial Accounting and Analysis 100
MGT 213: Principles of Management 100
MGT: 201: Business English
Lecture hours: 150
Full Marks: 100
Pass Marks: 35
Course Description This course, through the spotlight on building business
language competence and improving reading and writing skills, helps students
become successful communicators in business situations. It makes use of a three-pronged
approach to enable them to hone their grammar and mechanics, and critical
reading and writing skills.
Objective The objective of this course is to help students use their
general English skills in interdisciplinary contexts with lessons covering
vocabulary and grammar exercises. It also aims to broaden students' literary
readings in order to enrich their linguistic competence, comprehension ability,
writing, and presentational skills in the business domain.
Course Outcome The following objectives specify that the business
students, at the conclusion of the course, should be able to: · improve linguistic competence at lexical, structural/
grammatical levels · comprehend literary texts and writing modes · produce correct sentences, cohesive paragraphs, and
organized texts · respond the literary and business readings critically and
analytically · boost competence towards global understanding thereby
strengthening their confidence in using English in professional and social
scenarios
Unit 1: Grammar and Writing Mechanics 15marks(22 Hrs.) Sentences:
Elements, Varieties, Patterns, Types, Faults; Nouns, Pronouns, and Antecedents;
Verbs, Tenses, Subject-Verb Agreement; Modifier and Connector: Modifiers,
Prepositions, Conjunctions; Mechanics: Punctuation, Capitalization, Numbers
Unit 2: Using the Business language 5marks (7 Hrs.) Fundamentals of
language; Language and Meaning; Language, Society, and Culture; Stylistic
Features; Functions of Language Using Language Effectively; Strong Words;
Coherent Paragraphs; Commonly Confused Words
Unit 3: Business Vocabulary 5 marks (7 Hrs.) Importance of Business
vocabulary; Vocabulary in Use; Business Specific Terminologies, Idioms, and
Expressions; Vocabulary in Communication Situations; Vocabularies in Writing
Situation; Vocabularies in Speaking Situation; Ways to Improve Business
Vocabulary
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Unit 4: Business Communication Messages 5marks (7 Hrs.) Written; Oral;
Visual Messages; Electronic Messages; Nonverbal messages
Unit 5: Business Writing 15 marks (22 Hrs.) Brochures: Guidelines and
Instructions; Media Stories, Releases and Advertisements: Media Stories, News
Reports; Articles and Stories; Broadcasting Stories; Press Releases; Effective
Media Relations; Advertisements
Unit 6: Reading Strategies and Writing Process 25 marks (40 hrs.)
Reading to Write: Becoming a Critical Reader;
Brent Staples. “Cutting and Pasting: A Senior
Thesis”; Note-Making; Summarizing; Invention; Arrangement; Drafting and
Revising; Editing and Proof Reading; Paragraph Writing.
Unit 7: Patterns of Writing 30 marks (45 Hrs.)
Narration: Sandra Cisneros: “Only Daughter”; Bonnie Smith-Yackel: “My Mother
never Worked”;
Description: Jhumpa Lahiri: “Rice”; Heather Rogers: “The Hidden Life of
Garbage”; Cause and
Effect: Stan Cox: “The Case against Air Conditioning”; Lawrence Otis Graham:
“The ‘Black Table’
is still There” Comparison and Contrast: Bharati Mukherjee: “Two Ways to Belong
in America”;
Amy Chau: “Why Chinese Mothers are Superior” Definition: Judy Brandy: “I want a
Wife”; Gayle
Rosenwald Smith: “The Wife-Beater”; Argumentation: Alex Tabarrok: “The Meat
Market”; Daniel Engber. “Let them Drink Water!”
MGT 202: Business Statistics
Lecture Hours:150 Full Marks:100
Pass Marks:35
Course Objective
The basic objective of this course is to provide students an
understanding of concepts of business
statistics and to acquaint the students with necessary
statistical and mathematical tools and
techniques to be used in business decision-making processes.
Course Description
This course comprises an introduction to statistics,
classification, and presentation of data, and measures of
central tendency, measures of dispersion, Skewness, kurtosis
and moments, simple correlation and
regression analysis, analysis of time series, index numbers,
probability, sampling and estimation,
quantitative analysis, determinant and matrix.
Learning outcomes
On the completion of this course, students will be able to:
classify, present and analyze the business and management-related data.
interpret the data from the management perspectives.
apply forecasting techniques in business and management.
use quantitative techniques in different decision making
environments.
apply the tool for cause and effect relationship in
managerial decision.
Course Details
Unit 1: Introduction to Statistics 5 LHs
Meaning, scope and limitation of statistics; Importance of
statistics in business and
management; Types and sources of data; Methods of collection
of primary and secondary
data; Precautions in using secondary data; and Problems of
data collection.
Unit 2: Classification and Presentation of Data 5 LHs
Data classification: meaning, need, objectives and types of
classification; Construction of
frequency distribution and its principles; Presentation of
data: tabular presentation,
diagrammatic presentation: bar diagram, Pie diagram, graphic
presentation: histogram,
frequency polygon, frequency curve and ogive.
(Illustrations related to Business and Management).
Unit 3: Measures of Central Tendency 15 LHs
Mean: simple and weighted (Arithmetic Mean, Geometric Mean
and Harmonic Mean);
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Median; Partition values; Mode; Properties of averages; and
Choice and general limitations
of an average.
Unit 4: Measures of Dispersion 15 LHs
Absolute and Relative measures; Range; Quartile deviation;
Standard deviation; Coefficient
of variation; and Lorenz curve.
Unit 5: Skewness, Kurtosis and Moments 15 LHs
Meaning, objective and measurement of Skewness; Karl
Pearson’s and Bowley’s methods;
Five number summary; Box-Whisker Plot; Kurtosis and its measurement
by Percentile
method; Meaning of moments; Central and raw moments and
their relationship; and
Measurement of Skewness and Kurtosis by method of moment.
Unit 6: Simple Correlation and Regression Analysis 15 LHs
Karl Pearson’s correlation coefficient including bi-variate
frequency distribution; Coefficient
of determination; Probable Error(P.E.); Spearman’s rank
correlation coefficient; Concept of
linear and non-linear regression; Simple linear regression
equations including bi-variate
frequency distribution; and Properties of regression
coefficients.
Unit 7: Analysis of Time Series 15 LHs
Meaning, need and components of time series; Measurement of
trend: semi-average, moving
average, method of least squares; Measurement of seasonal
variation: method of simple
average and ratio to moving average (only quarters).
Unit 8: Index Numbers 15 LHs
Meaning and types of Index Number; General rule and problems
in construction of index
number; Methods of constructing index numbers: simple and
weighted (aggregative and
average of price relative method), Laspeyre’s index number,
Paasche’s index number,
Fisher’s ideal index number; and Time and factor reversal
tests.
Cost of living index number (or Consumer’s price index
number): aggregative expenditure
method and family budget method; and Base shifting and
deflating.
Unit 9: Probability 10 LHs
Definition of probability; Addition and multiplication
theorem; Application of combination
rule in probability; and Conditional probability.
Unit 10: Sampling and Estimation 5 LHs
Meaning of sample and population; Census versus sampling;
Sampling techniques; Concept
of sampling distribution; Standard error; Estimation:
estimator, concept of types of estimates:
Point and Interval estimates.
Unit 11: Quantitative Analysis 15 LHs
Introduction to Quantitative Analysis; Application of
management science: scientific
approach to decision making; Decision making under the
condition of uncertainty: maximax
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(optimism), maximin(pessimism), minimax regret; Decision
making under risk : Expected
Profit (EP) Or Expected Monetary value (EMV), Expected
Profit with perfect Information
(EPPI), Expected Value of Perfect Information (EVPI); Linear
Programming Problem (LPP):
Problem formulation with two decision variables, graphical
solution of maximization and
minimization problems.
Unit 12: Determinant 10 LHs
Definition of determinant; Methods of finding the numerical
values of determinant up to
three order; Properties of determinant and its use to find
the numerical values of
determinants; and Cramer’s rule to solve simultaneous
equations up to three variables.
Unit 13: Matrix 10 LHs
Definition and types of Matrix; Addition, subtraction and
multiplication of matrices;
Cofactors; Transpose; Adjoint and inverse of a matrix;
Matrix method to solve simultaneous
equations up to three unknown variables.
Note: Illustrations and applications in all chapters should
be based on Business and
Management situation as far as possible.
Suggested Readings:
1. Gupta, S.C., Fundamentals of Statistics for Management,
Mumbai: Himalayan Publishing
House.
2. Tulsian, P.C. & Pandey, Vishal, Quantitative
Techniques: Theory and Problems, New
Delhi:Pearson Education.
3. David, M.. Levine, Timothy, C. Krehbiel, & Mark, L.
Berenson , Business Statistics A first
course, USA:Prentice Hall.
4. Gupta , S.P., Statistical Methods, New Delhi:Sultan Chand
and Sons.
5. Levine, Richard I, and Dabid S. Rubin, Statistics for
Management , New Delhi: Prentice hall
of India Pvt. Ltd.
6. Aitken ,A.C. , Determinant and Matrices, UK: Amazon.
MGT 207: Microeconomics for Business
Level: Bachelor's Full Marks:100
Nature of the Course: Compulsory Pass Marks: 35
Program: BBS Lecture Hours: 150
Course Objectives
This course aims to enhance the understanding of
microeconomic theories and their practical
applications by developing students’ skill in the
application of theories in business decisions making.
Course Description
This course comprises introduction to microeconomics, market
equilibrium and efficiency, elasticity
of demand and supply, analysis of consumer’s behaviour,
theory of production, cost and revenue
curves, product pricing theories and practices and factor
pricing.
Learning Outcomes
By the completion of the course students will be able to:
Explain the nature and scope of the microeconomics and
business economics.
Explain the concept of market equilibrium and efficiency
and to analyze effect of change in
market demand market supply to the market equilibrium and
efficiency.
Define and measure elasticity of demand and supply, their
applications and uses in business
decision making.
Analyze the consumer's behaviour, derivation of the demand
curve for normal goods by using
both cardinal and ordinal approach.
Explain the single variable and the multi-variable
production functions and determination of
the optimal combination of two inputs.
Acquire the knowledge about the concept and nature of cost
and revenue and to derive costs
and revenue curves.
Explain pricing of the products and the inputs under
different market structures.
Course Details
Unit 1: Introduction
--------------------------------------------------------------------- 15LHs
Microeconomics: meaning, scope, uses and limitations of
microeconomics; Business economics:
nature and scope; Basic concepts: production possibility
curve, marginal analysis, incremental
analysis, static and dynamic equilibrium analysis in
microeconomics; and Ten principles of
economics.
Unit 2: Market Equilibrium and Efficiency
-------------------------------------- 20 LHs
Demand function: types, determinants of demand, movement and
shift in demand curve; Supply
function: types, determinants of supply, movement and shift
in supply curve; Market equilibrium;
Effect of changes in demand and supply on market equilibrium;
Effect of government policy (Tax,
subsidy and price control) in market equilibrium; Concept of
market efficiency; and Measuring
market efficiency by consumer's surplus and producer's
surplus.
Unit 3: Elasticity of Demand and Supply -----------------------------------------
20 LHs
Price elasticity of demand: concept, degree and calculation
(percentage/proportionate and average
method); Point price elasticity of demand; Price elasticity
and total expenditure; Income elasticity of
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demand: concept, degree and calculation
(percentage/proportionate and average method); Cross
elasticity of demand: concept, degree and calculation
(percentage/proportionate and average
method);; Concept of advertisement elasticity of demand; and
Uses of price, income, cross and
advertisement elasticity of demand; and Price elasticity of
supply: concept, degree and calculation
(percentage/proportionate and average method)
Unit 4: Analysis of Consumer's Behavior -----------------------------------------
20 LHs
Cardinal approach: assumptions, consumer's equilibrium,
criticisms and derivation of demand curve;
Ordinal approach: assumptions and properties of Indifference
curve; Marginal rate of substitution;
Price line; Consumer's equilibrium; Price effect and
derivation of price consumption curve (normal
goods and Giffen goods); Income effect and derivation of
income consumption curve (normal and
inferior goods); Substitution effect; Decomposition of price
effect into income and substitution
effect; and Derivation of demand curve for normal goods.
Unit 5: Theory of Production
-------------------------------------------------------- 15 LHs
Production function: Short-run and Long run production
functions; concept of Cobb-Douglas
production function; Law of variable proportions; Isoquant:
assumptions, marginal rate of technical
substitution and properties; Iso-cost curve; Optimal
employment of inputs; and Laws of return to
scale.
Unit 6: Cost and Revenue Curves --------------------------------------------------
20 LHs
Cost function; Concept of costs: Implicit cost and explicit
cost, accounting cost and economic cost,
historical cost and replacement cost, separable cost and
common cost, opportunity cost; Short-run
costs: cost-output relationship; derivation of short run
total cost curves and their relationship;
derivation of short-run average and marginal cost curves and
their relationship; Reason for the Ushaped of short run average cost curve;
Relationship between AC and MC curves; Long-run costs:
derivation of long run average and marginal cost curves;
Reason for the U- shaped, L- shaped and
continuously falling long run average cost curve; Economies
of scale; and Concept of economies of
scope. Revenue: revenue function; Revenue curves under
perfect and imperfect competition market;
Relation between average and marginal revenue curves; and
Relationship between price elasticity of
demand and revenue.
Unit 7: Product Pricing Theories and Practices
--------------------------------- 25 LHs
Market structure: concept and characteristics; Profit
maximization goal of firm;
Price and output determination under perfect competition:
short-run and long-run equilibrium;
Derivation of short run supply curve of a firm and industry;
Price and output determination under
monopoly: short-run and long-run equilibrium; economic
effects of monopoly. Price and output
determination under monopolistic competition: short-run and
long-run equilibrium, monopolistic
firm's equilibrium under product variation and selling
expenses. Concept and types of cartel; Pricing
under joint profit maximization cartel; and Pricing
practices: price discrimination, cost plus pricing,
incremental cost pricing, administered pricing, export
pricing, predatory pricing, skimming pricing
and penetration pricing.
Unit 8: Theory of Factor Pricing
---------------------------------------------------- 15 LHs
Rent: modern theory of rent; Wages: marginal productivity
theory of wages; Concept of collective
bargaining; Minimum wages fixation; Wage differentials;
Interest: Nominal and real interest rates;
Interest rate differentials; Theories of interest: loanable
funds theory of interest and liquidity
preference theory of interest; Profit: economic profit and
business profit; and Theories of profit:
a dynamic theory of profit and innovation theory of profit.
MGT 211: Financial Accounting and Analysis
Nature of course: Core Full Marks: 100
LHs: 150 Pass Marks: 35
Course Objectives
The main objective of this course is to provide in-depth
knowledge and understanding of basic
principles, concept and practices of financial accounting.
This course also aims to develop students'
understanding on business transactions, record such
transactions in an accounting system and enable
them to prepare and analyze the basic financial statements.
Course Description
This course contains conceptual and theoretical foundation
of financial accounting; processing and
recording business transactions; accrual accounting concept;
adjusting entries, closing entries,;
preparation of basic financial statements like income
statement, statement of retained earnings,
balance sheet, value added statement and cash flow
statement; and their analysis.
Course Details
Unit I: Basic Understanding of Financial Accounting 8 LHs
Forms of business entities: sole proprietorship, partnership
and corporate entities; Cyclical nature of
business: financial cycle and operating cycle; Financial
accounting : concept, features objectives
and scope ; Book-keeping, accounting and accountancy; Nature
of accounting; Qualitative features
of accounting information; Users and uses of accounting
information: internal users and external
users; Limitations of financial accounting; Bases of
accounting: cash and accrual bases of
accounting; and Accounting and other disciplines.
Unit 2: Conceptual Framework of Accounting 8 LHs
GAAP and its features; Basic accounting concepts: the
business entity concept, the monetary
concept, the going concern concept, the cost concept, the
dual aspect concept, the accounting period
concept, the realization concept, the accrual concept and
the matching concept; Accounting concepts
Vs. Accounting conventions; Basic accounting conventions:
consistency, conservatism, materiality
and full disclosure; Accounting standards: meaning, nature,
need and significance of accounting
standards; NAS,IAS, NFRS, IFRS; Classification of Accounting
standards; Ethics in accounting.
Unit 3: Accounting Process 23 LHs
Accounting events of business: concept and types; Source
documents: concept, types and role in
recording transactions; Accounting equation for analyzing
the transactions; Debit and credit and
their rules; Recording process of accounting events:
journal, sub-division of journal, ledger, and
trial balance.
Unit 4: Accrual Basis of Accounting 10 LHs
Accrual versus cash basis of accounting; Adjusting entries:
concept and types of adjusting entries;
Adjusted trial balance; Closing entries: concept and types
of closing entries.
Unit 5: Accounting for Inventories and Cost of Goods Sold 8
LHs
Concept, nature and cost of inventory; Cost of goods sold
model; Inventory valuation and income
measurement: periodic and perpetual system; Methods of
inventory valuation in periodic and
perpetual system; Inventory estimation: retail inventory
method and gross profit method; Effect of
inventory valuation on cost of goods sold and its
disclosure; Analyzing the management of
inventory: inventory turnover ratio and number of days'
sales in inventory.
Unit 6: Accounting for Cash and Internal Control 6 LHs
Concept and nature of cash ; Internal control and principles
of internal control activities; Cash
receipts and disbursement control; Preparation of bank
reconciliation statement; adjusting entries;
petty cash fund; Effect of cash in balance sheet; Internal
control procedures.
Unit 7: Accounting for Receivables 6 LHs
Concept, nature and types of receivables; Recognition and
valuation of accounts receivables:
presentation of accounts receivable in balance sheet,
Recognition and valuation of notes receivables; Balance
sheet presentation of notes receivable;
Analyzing the management of accounts receivable: Accounts
receivable turnover ratio and days'
sales outstanding.
Unit 8: Accounting for Current Liabilities and Contingencies
6 LHs
Concept and nature of current liabilities; types of current
liabilities: Accounts payable, notes
payable, tax payable, other accrued liabilities (accrued
expenses and unearned income) and current
maturities of long-term debt; Recognition and valuation of
accounts payable and notes payable;
Balance sheet presentation of accounts and notes payable;
Concept of contingent liabilities;
Accounting entries of product warranty and guarantees;
Analyzing the management of current
liabilities.
Unit 9: Accounting for Long-Lived Assets 10 LHs
Concept, features and types of long lived assets;
Acquisition cost of tangible long lived assets;
Depreciation of tangible long lived assets: Straight-line
method, diminishing balance method, unit of
activity method and depreciation fund method; Choice of
depreciation method; Disposal of long
lived assets; Impact of depreciation on profit measurement;
Capital versus Revenue expenditure;
Effect of long lived assets in balance sheet; Analyzing the
management of long lived assets.
Unit 10: Accounting for Long Term Liabilities 8 LHs
Concept of tong term liabilities; Concept, features and
types of debentures or bonds ; Accounting
entries for issuance and retirement of debentures or bonds;
Balance sheet presentation of
debentures or bonds;
Concept and types of leases: Acquisition of capital lease;
depreciation of leased asset; amortization
of lease obligation; balance sheet presentation of lease
obligation; analyzing the management of
long-term debt.
Unit 11: Accounting for Shareholders' Equity 7 LHs
Concept of shareholder's equity; Components of shareholders
equity: Common share, preference
share, additional paid-in capital, and retained earnings;
Balance sheet presentation of shareholder's
equity; Accounting entries for issuance of share; Accounting
entries for treasury share or stock;
Accounting entries for cash and stock dividend, stock split
and its effect on shareholder's equity;
Analyzing the management of shareholders' equity.
Unit 12: Basic Financial Statements 20 LHs
Financial statements-means of communicating accounting
information: concept, purpose, types and
relationship;
Income statement: concept and types of income statement,
components of an income statement,
preparation of single step and multi step income statement;
Statement of retained earnings: concept, components and
preparation of retained earnings statement;
Statement of financial position or balance-sheet: concept,
purpose, components and preparation of
classified statement of financial position or balance sheet;
Statement of changes in owners' equity: concept, components
and preparation of statement of
changes in owners’ equity.
(Disclosure required for financial statements as per Nepal
Company Act and NFRS).
Unit 13: Cash Flow Statement 12 LHs
Meaning, objectives and importance of cash flow statement;
Contents of cash flow statement;
preparation of cash flow statement using trail balance of a
year; Preparation of cash flow statement
using balance-sheets of two dates under direct and indirect
method.
Unit 14: Value Added Statement 6 LHs
Value added: concept and its application; Value added
statement: concept, contents and advantages;
Preparation of value added statement showing value added
generated and applied.
Unit 15: Analysis of Financial Statement 12 LHs
Meaning, objectives, need and importance of financial
statement analysis; Types of financial
statement analysis: Horizontal and vertical analysis,
comparative and common size statement
analysis and their application.
Ratio analysis: concept, uses, importance and limitations of
ratio analysis; Types, computations and
interpretations of: liquidity (current ratio and quick
ratio), capital structure (debt-equity ratio, debt to
total capital ratio, interest coverage ratio and debt
coverage ratio), efficiency (stock turnover ratio,
receivable turnover ratio including collection period,
payable turnover ratio including payable
period, fixed assets turnover ratio, total assets turnover
ratio, capital employed turnover ratio),
profitability (gross profit ratio, net profit ratio,
operating ratio, return on equity, return on total assets
and return on common shareholders equity) and earning
evaluation ratios (EPS, DPS and price
earning ratio) for evaluating the financial performance of
the business.
MGT 213: Principles of Management
Level: Bachelor of Business Studies
Year: First
Nature of the Course: Core Full Marks: 100
Pass Marks: 35
Lecture hours: 150
Course Objectives This course aims to impart the basic management
knowledge and skills to the students so as to enhance their managerial
capabilities and enable them to apply in the practical field. The course
provides a comprehensive knowledge to students about organization and help them
understand the major functions, principles, and techniques of management.
Learning Outcomes Upon successful completion of this course, students
will be able to: · Understand what management is and why it is important · Have developed a working knowledge of fundamental
terminology and frameworks in the functions of management · Be able to identify and apply appropriate management
techniques for managing contemporary organizations · Have an understanding of the skills, abilities, and tools
needed to obtain a job on a management track in an organization of their
choice. · Understand the changes in theories about how managers
should behave to motivate and control employees
Course Description This course contains the Nature of Organizations,
Introduction to Management, Management History and Current Thinking,
Environmental Context of Management, Planning and Decision Making, Fundamentals
of Organizing, Leadership and Motivation, Fundamentals of Influencing and
Communication, Control and Quality Management, Managing in Global Arena,
Management Trends and Scenario in Nepal.
Course Details
Unit 1: The Nature of Organizations 15 Hrs. Concept of organization;
Organizational goals: concept, purposes, and types; Features of effective
organizational goals; Goal formulation: processes and approaches; Goal
succession and displacement; Problems of goal formulation; Changing
perspectives of organization.
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Unit 2: Introduction to Management 10 Hrs. Management: definition,
characteristics, functions, principles; Managerial hierarchy; Types of
managers; Managerial skills and roles; Management Careers; Emerging challenges
for management.
Unit 3: Management: History and Current Thinking 15Hrs. Classical
Theory: introduction, contribution and limitation; Human relations and
Behavioral science theories; System Theory; Decision Theory; Management Science
Theory; Contingency Theory; Emerging Management Concepts: workforce diversity,
outsourcing, knowledge management, learning organization.
Unit 4: Environmental Context of Management 16Hrs. Concept of Business
Environment; Types of Business Environment: internal and external. Basic
Components of External Environment: economic, socio – cultural, political, and technological; Environmental
Scanning: concept and methods; SWOT analysis; Social Responsibility of
Business: concept and approaches; Areas of Social Responsibility. Business
Ethics: meaning and significance; Emerging Business Environment in Nepal.
Unit 5: Planning and Making Decisions 20Hrs. Planning: concept, types,
process and importance; Elements of Decision Situation; Strategic Planning:
fundamentals of strategic planning; Tactical Planning: comparing and
coordinating strategic and tactical planning; The Planning and Levels of
Management; Decision Making: definition and approaches, conditions of certainty
and uncertainty. Management by Objectives (MBO): factors necessary for a
successful MBO program; Decision Making: meaning, types and process; Group
Decision Making: advantages and process.
Unit 6: Fundamentals of Organizing 18Hrs Organizing: concept, principles
and process; Approaches to Organizing: classical, behavioral, contingency.
Departmentalization: meaning and types; Delegation of Authority: meaning,
steps, obstacles; Eliminating Obstacles to the Delegation Process; Centralization
and Decentralization: meaning, advantages and disadvantages; Concept of Organic
and Mechanistic Views of Organization; Organization Architectures: vertical
differentiation (tall versus flat hierarchies), horizontal differentiation
(functional structure, multidivisional structure, geographic structure, and
matrix structure); Modern Organizational Structures: team, network and 360
degree structure.
Unit 7: Leadership and Motivation 22 Hrs. Leadership: Concept,
functions, styles; Approaches to Leadership: trait, behavioral, and
situational; Leadership Today: transformational, coaching, entrepreneurial
leadership; Leadership Situations and Decisions; Team Management; Conflict:
meaning and types; Managing Conflicts in Organization; Motivation: concept and
process; Theories of Motivation: need hierarchy and motivation-hygiene;
Strategies for Motivating Employees;
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Unit 9: Fundamental of Influencing and Communication 8 Hrs. Influencing:
concept and fundamentals; Influencing people; Influencing subsystem; Communication:
concept, structure, and process; Types of Communication: formal and informal,
Interpersonal and nonverbal communication in the organization; Barriers to
Effective Communication; Enhancing Effective Communication.
Unit 10: Control and Quality Management 11Hrs Control Systems: concept,
process, types, and characteristics of effective control system; Potential
Barriers to Successful Controlling; Quality Control Systems; Total Quality
Management (TQM): concept and tools; Deming Management: principles and
techniques; The Quality Improvement Process;
Unit 11: Managing in the Global Arena 8Hrs Globalization: concept,
effects; Fundamentals of International Management; Multinational Companies:
meaning, types, advantages, and disadvantages; Digital dimensioning and
Planning, Organizing, Influencing, and Controlling.
Unit 12: Management Trends and Scenario in Nepal 7Hrs Growth of Business
Sector in Nepal; Major Industries in Nepal: manufacturing, export oriented,
import substitution, and service sector; Existing Management Practices and
Business Culture in Nepalese Organization; Major Problems of Businesses in
Nepal.
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