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Subjects

Home Science

Entrepreneurship: definition and characteristics

This Class 11 Home Science topic introduces entrepreneurship as the process of identifying opportunities, organising resources and creating value through a product, service or enterprise. Students explore the meaning of an entrepreneur and key characteristics such as initiative, creativity, innovation, calculated risk-taking, decision-making, leadership and perseverance. Linked to Work, Livelihood and Career, it helps learners understand how entrepreneurial thinking can support self-employment, livelihoods and career choices, including opportunities related to home science.

Expert · Level 4 · 25 questions

TOPIC PRACTICE

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Up to 25 questions from this page. Select your focus, then start.

25 questions

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  1. Checking customer number cost competitors and preferences
  2. Deciding only on one friend's opinion
  3. Doing a small survey
  4. Recording feedback
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  1. When they review goals and continue improving without external pressure
  2. When they work only when they receive praise from others
  3. When they stop their efforts as soon as difficulties arise
  4. When they keep no record of their work progress
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  1. Supply risk management
  2. Customer neglect
  3. Financial wastage
  4. Passive waiting
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  1. Creating regular income by taking orders through stitching skill
  2. Not working despite having skill
  3. Keeping distance from customers
  4. Leaving opportunity
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  1. Lack of goal clarity and motivation
  2. Too much transparency
  3. Financial discipline
  4. Customer segmentation
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  1. Making false claims to increase profit
  2. Promoting by clearly stating real product features
  3. Hiding customer problem
  4. Calling adulteration normal
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  1. Demand capacity finance quality and supply
  2. Only enthusiasm
  3. Only shop colour
  4. Only friends' praise
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  1. Same complaints appearing repeatedly
  2. Occasional praise
  3. New customer arriving
  4. Asking a question once
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  1. When it gives real convenience or benefit to customers
  2. When it only looks unusual
  3. When it ignores cost and need
  4. When it makes service complicated
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  1. Weak control over cost profit and stock
  2. Customer trust increasing automatically
  3. Risk ending
  4. Market study becoming complete
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  1. Running an affordable balanced meal service in an area with nutrition deficiency
  2. Earning profit through adulteration
  3. Rejecting customer need
  4. Throwing resources away
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  1. If timely decision is not taken at the right opportunity, the opportunity may be lost
  2. Decisions should always be delayed
  3. Time has no relation to business
  4. Customers will always wait
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  1. Difficulty in understanding customer needs and trust
  2. Product will always succeed
  3. No need for communication
  4. Risk will fully end
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  1. Learning new technology to simplify order and payment process
  2. Avoiding training
  3. Sticking to old methods
  4. Keeping distance from customers
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  1. Responsibility confusion and service delay
  2. Guaranteed customer satisfaction
  3. Cost reducing automatically
  4. Risk ending
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  1. Transparency and ethics
  2. Time management
  3. Observation ability
  4. Product variety
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  1. Setting measurable goals for sales quality and customer satisfaction
  2. Producing without goals
  3. Changing plan every day
  4. Scattering resources
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  1. Selective information and weak self-evaluation
  2. Excess market knowledge
  3. Financial discipline
  4. Better risk control
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  1. Sales rise quality remains customers stay satisfied and cost remains controlled
  2. Only fast sales happen
  3. Quality falls and profit rises
  4. Customer complaints increase
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  1. Identify risk assess impact prepare alternatives and test small
  2. Deny risk
  3. Take every risk immediately
  4. Hide loss
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  1. Identifying opportunity organising resources managing risk creating value and running livelihood responsibly
  2. Only investing money and wanting profit
  3. Selling products without planning
  4. Work unrelated to customers and society
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  1. Product colour selection
  2. Not linking opportunity with operational planning
  3. Customer age
  4. Decoration management
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  1. Data-based problem solving
  2. Passive waiting
  3. Resource hiding
  4. Unplanned expansion
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  1. Product weight increasing
  2. Weakening of customer trust and goodwill
  3. Raw material becoming safe
  4. Production improving automatically
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  1. When change is only for appearance
  2. When product looks costly but use does not change
  3. When service becomes simpler to solve a customer problem
  4. When customer feedback is stopped

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