ENG301 Final Term Solved Paper

ENG301 FINAL TERM SOLVED PAPER

Q1. In---------punctuation, no line of heading or inside address is punctuated. (1 marks)

1. close punctuation
2. open punctuation
3. standard Punctuation
4. long punctuation

Q2. As good-news plan is similar to direct-request plan, so is persuasive plan to------- ---- plan. (1 marks)

1. good news
2. bad news
3. pleasant news
4. moderate news

Q3. Which is a list of source material on a particular subject? (1 marks)

1. Bibliography
2. Index
3. Appendixes
4. Glossary

Q4. What is the more formal way of communication? (1 marks)

1. Written communication
2. Oral communication
3. Non-verbal communication
4. Effective communication

Q5. --------------- is a group of people who are appointed to solve a specific problem. (1 marks)

1. A standing committee
2. A committee
3. A task force
4. A help desk

Q6. The purpose of a --------------- is to convey essential information in an organized and useful format. (1 marks)

1. business report
2. progress report
3. informal report.
4. formal report

Q7. An employment interview is which type of meeting in which both employer and applicant ask questions and exchange information. (1 marks)

1. Important
2. Formal
3. Informal
4. Ordinary

Q8. Which type of interview is less formal and unstructured? (1 marks)

1. Situational Interview
2. Structured Interview
3. Opening-ended interview
4. Casual interview

Q9. There are------------- major research perspectives. (1 marks)

1. Two
2. Three
3. Four
4. Five

Q10. A ----------------section of thesis can contain a flow chart which summarizes the way in which various processes involved in the project fit together. (1 marks)

1. rationale
2. methodology
3. discussion
4. analysis

Q11. : --------------------- are designed to analyze relationships between two or more variables. (1 marks)

1. Co relational Studies
2. Causal comparative studies
3. Descriptive studies
4. Group studies

Q12. Which one is national variable from the followings? (1 marks)

1. Time
2. Space
3. Economics
4. Food