Form 3 Term 1 PP2 2024 - 1
Form 3 Term 1 PP2 2024 - 1
Form 3 Term 1 PP2 2024 - 1
Admission Number…………………
School……………………………………………….Date……………..………………………………
Paper 2
MAR 2024
1
2 Hours.
2
Score
1 20
2 20
3 20
4 20
5 20
6 20
1. a) Explain five features of economic resources. (10marks)
b) Explain five ways of determining the size of a firm. (10 marks)
2. a) Commodity A and B are substitutes. Using well labeled diagrams, explain how an increase in
supply of commodity A will affect the equilibrium price of commodity B. (10 marks)
b) Explain five differences between sole proprietorship and partnership form of business unit.
(10 marks)
b) Explain five benefits that accrue to an organization that adopts open office plan. (10 marks)
2. a) Commodity A and B are substitutes. Using well labeled diagrams, explain how an increase in
supply of commodity A will affect the equilibrium price of commodity B. (10 marks)
b) Explain five differences between sole proprietorship and partnership form of business unit.
(10 marks)
Sole proprietorship Partnership.
Owned by sole proprietor / sole trader Owned by partners
Shares profit alone Profits shared by partners (according to capital
contribution)
Main source of capital is owners own contribution Main source of capital is contributed jointly by
/ personal savings partners
Formed by sole proprietor Formed by a minimum of 2 partners and
maximum of 20 partners.
Faster decision making Slow decision making (due to consultations)
(b) Describe five channels for distributing locally manufactured products to local consumers.
(10marks)
• Local manufacturer →manufacturer’s agent →local wholesaler→retailer→consumer
• Local manufacturer →local wholesaler→retailer→consumer
• Local manufacturer →local consumer
• Local manufacturer →local wholesaler→local consumer
• Local manufacturer →local retailer→local consumer
• Local manufacturer →local manufacturer rep→local wholesaler→retailer→consumer
5. (a) Explain five differences between goods and services. (10marks)
A good A service
Goods are tangible Are intangible
Quality can be standardised Quality varies
Can be stored Cannot be stored
Can be separated from the owner Cannot be separated from owner
Goods paid for ownership Services paid for experience
Not always perishable Always / highly perishable.