*OFFICE PRACTICE*
(2a)
A report is a written or verbal communication that provides information, analysis, and recommendations on a specific topic or issue, often based on research, investigation, or data analysis.
(2b)
(i)Title page
(ii)Table of contents
(iii)Executive summary
(iv)Introduction
(v)Body
(vi)Conclusion
(vii)Recommendations
(2c)
(i)Informed decision-making: Reports provide valuable insights and data to support informed decision-making.
(ii)Accountability: Reports help organizations track progress, identify areas for improvement, and demonstrate accountability.
(iii)Communication: Reports facilitate communication among stakeholders, including employees, management, and external partners.
(iv)Problem-solving: Reports can identify problems, analyze causes, and recommend solutions.
(v)Evaluation and improvement: Reports can evaluate performance, identify areas for improvement, and inform strategic planning.
https://t.me/ExamkeyNet
(2a)
A report is a written or verbal communication that provides information, analysis, and recommendations on a specific topic or issue, often based on research, investigation, or data analysis.
(2b)
(i)Title page
(ii)Table of contents
(iii)Executive summary
(iv)Introduction
(v)Body
(vi)Conclusion
(vii)Recommendations
(2c)
(i)Informed decision-making: Reports provide valuable insights and data to support informed decision-making.
(ii)Accountability: Reports help organizations track progress, identify areas for improvement, and demonstrate accountability.
(iii)Communication: Reports facilitate communication among stakeholders, including employees, management, and external partners.
(iv)Problem-solving: Reports can identify problems, analyze causes, and recommend solutions.
(v)Evaluation and improvement: Reports can evaluate performance, identify areas for improvement, and inform strategic planning.
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👍10
*WAEC OFFICE PRACTICE*
*NUMBER ONE*
(1ai)
Alphabetical Filing System: This system organizes files and documents based on the names of individuals, organizations, or subjects in alphabetical order (A–Z). At SKJ Services Ltd, each branch of the company keeps the files of its staff and customers in alphabetical order, making it easier to retrieve files when needed.
(1aii)
(PICK ANY THREE)
(i) Simplicity
(ii) Quick Access
(iii) Flexibility
(iv) Cost-Effective
(v) No Need for Indexing
(vi) Easier for Small Businesses
(1b)
Memo (Memorandum)
(1c)
(i) It is used within an organization to formally request items or services.
(ii) Contains details like item description, quantity, purpose, and requester's details.
(iii) It usually requires approval from a superior or head of department.
(iv) Helps track and authorize internal supply or purchases.
(1d)
(i) Good Human Relations:
(ii) Politeness
(iii) Punctuality
(iv) Good Communication Skills
https://t.me/ExamkeyNet
*NUMBER ONE*
(1ai)
Alphabetical Filing System: This system organizes files and documents based on the names of individuals, organizations, or subjects in alphabetical order (A–Z). At SKJ Services Ltd, each branch of the company keeps the files of its staff and customers in alphabetical order, making it easier to retrieve files when needed.
(1aii)
(PICK ANY THREE)
(i) Simplicity
(ii) Quick Access
(iii) Flexibility
(iv) Cost-Effective
(v) No Need for Indexing
(vi) Easier for Small Businesses
(1b)
Memo (Memorandum)
(1c)
(i) It is used within an organization to formally request items or services.
(ii) Contains details like item description, quantity, purpose, and requester's details.
(iii) It usually requires approval from a superior or head of department.
(iv) Helps track and authorize internal supply or purchases.
(1d)
(i) Good Human Relations:
(ii) Politeness
(iii) Punctuality
(iv) Good Communication Skills
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👍10
FISHERY.
01-10: ACDAADDBCD
11-20: ABCCDBABDD
21-30: CBCDCACCDB
31-40: BADABDDAAB
COMPLETED.
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Animal-Obj
1-10AADABCDBBC
11-20CACABDDDCC
21-30CDDACCDDAD
31-40 CDABDACCBC
Completed
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01-10: ACDAADDBCD
11-20: ABCCDBABDD
21-30: CBCDCACCDB
31-40: BADABDDAAB
COMPLETED.
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Animal-Obj
1-10AADABCDBBC
11-20CACABDDDCC
21-30CDDACCDDAD
31-40 CDABDACCBC
Completed
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👍7❤3🤗2
ELECTRICAL INSTALLATION
(5ai)
V – Timer
W – Main Contactor
X – Delta Contactor
Y – Star Contactor
Z – Overload Relay
(5aii)
Type of connection at motor starting – Star
(5aiii)
Type of connection at full load speed – Delta
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(5ai)
V – Timer
W – Main Contactor
X – Delta Contactor
Y – Star Contactor
Z – Overload Relay
(5aii)
Type of connection at motor starting – Star
(5aiii)
Type of connection at full load speed – Delta
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👍2
*WAEC FISHERIES*
(3ai)
(PICK ANY TWO)
(i) It is cost-effective or free compared to buying from hatcheries.
(ii) It provides genetic diversity in fish stock.
(iii) Wild fish seeds may be more resilient to diseases.
(iv) It supports local fish biodiversity.
(v) It reduces dependency on hatchery facilities.
(vi) It offers a natural selection of species suited to the local environment.
(3aii)
(i) Clarias gariepinus (African catfish)
(ii) Oreochromis niloticus (Nile tilapia)
(3bi)
(PICK ANY FOUR)
(i) Ensure good water quality (pH, oxygen level, clarity).
(ii) Maintain appropriate water temperature.
(iii) Acclimatize fish before releasing into the pond.
(iv) Check for the absence of predators in the pond.
(v) Stock at the recommended density.
(vi) Monitor fish health and behavior after stocking.
(3c)
Number of fish = 5,000
Average weight per fish = 200 g = 0.2 kg
Total weight = 5,000 × 0.2 = 1,000 kg
Feed rate = 4% of body weight = 4/100 × 1,000 = 40 kg
Since feeding is done twice daily, each feeding = 40/2 = 20 kg
Total daily feed required = 40 kg
(3d)
(PICK ANY FOUR)
(i) Water temperature
(ii) Fish species
(iii) Fish size and age
(iv) Water quality (e.g., dissolved oxygen, pH)
(v) Type and quality of feed
(vi) Fish health status
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(3ai)
(PICK ANY TWO)
(i) It is cost-effective or free compared to buying from hatcheries.
(ii) It provides genetic diversity in fish stock.
(iii) Wild fish seeds may be more resilient to diseases.
(iv) It supports local fish biodiversity.
(v) It reduces dependency on hatchery facilities.
(vi) It offers a natural selection of species suited to the local environment.
(3aii)
(i) Clarias gariepinus (African catfish)
(ii) Oreochromis niloticus (Nile tilapia)
(3bi)
(PICK ANY FOUR)
(i) Ensure good water quality (pH, oxygen level, clarity).
(ii) Maintain appropriate water temperature.
(iii) Acclimatize fish before releasing into the pond.
(iv) Check for the absence of predators in the pond.
(v) Stock at the recommended density.
(vi) Monitor fish health and behavior after stocking.
(3c)
Number of fish = 5,000
Average weight per fish = 200 g = 0.2 kg
Total weight = 5,000 × 0.2 = 1,000 kg
Feed rate = 4% of body weight = 4/100 × 1,000 = 40 kg
Since feeding is done twice daily, each feeding = 40/2 = 20 kg
Total daily feed required = 40 kg
(3d)
(PICK ANY FOUR)
(i) Water temperature
(ii) Fish species
(iii) Fish size and age
(iv) Water quality (e.g., dissolved oxygen, pH)
(v) Type and quality of feed
(vi) Fish health status
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👍6
DATA PROCESSING.
01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
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01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
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👍6💯3
FISHERY
(5ai)
(PICK ANY ONE)
Fish smoking is the process of preserving and flavoring fish by exposing it to smoke from burning wood or other materials.
OR
Fish smoking is a method of fish preservation that involves drying and cooking fish using heat and smoke from smoldering wood.
(5aii)
(i) Clean and gut the fish thoroughly
(ii) Salt or brine the fish to enhance flavor and preservation
(iii) Drain and dry the fish to remove excess moisture
(iv) Arrange the fish on smoking racks or sticks
(v) Smoke the fish using controlled heat and smoke until properly dried
(5b)
(i) Prepare a saltwater solution (brine) in a clean container
(ii) Clean and gut the fish properly
(iii) Submerge the fish completely in the brine solution
(iv) Allow the fish to soak for a specific time depending on size and concentration
(v) Remove the fish and drain excess brine before further processing
(5ci)
(PICK ANY ONE)
Fish preservation refers to the methods and techniques used to extend the shelf life of fish by preventing spoilage, decay, and the growth of harmful microorganisms, ensuring the fish remains safe and suitable for consumption over time.
OR
Fish preservation is the process of treating and storing fish in a way that prevents spoilage, maintains quality, and ensures the fish remains edible for an extended period.
(5cii)
(PICK ANY FOUR)
(i) Smoking
(ii) Drying
(iii) Freezing
(iv) Canning
(v) Salting
(vi) Fermentation
(vii) Pickling
(viii) Refrigeration
(5d)
(PICK ANY TWO)
(i) Provides better control over water quality.
(ii) Durable and resistant to wear and tear.
(iii) Easy to clean and sanitize, reducing disease risk.
(iv) Can be customized in size and shape for efficient use of space.
(v) Prevents predation and contamination from external sources.
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(5ai)
(PICK ANY ONE)
Fish smoking is the process of preserving and flavoring fish by exposing it to smoke from burning wood or other materials.
OR
Fish smoking is a method of fish preservation that involves drying and cooking fish using heat and smoke from smoldering wood.
(5aii)
(i) Clean and gut the fish thoroughly
(ii) Salt or brine the fish to enhance flavor and preservation
(iii) Drain and dry the fish to remove excess moisture
(iv) Arrange the fish on smoking racks or sticks
(v) Smoke the fish using controlled heat and smoke until properly dried
(5b)
(i) Prepare a saltwater solution (brine) in a clean container
(ii) Clean and gut the fish properly
(iii) Submerge the fish completely in the brine solution
(iv) Allow the fish to soak for a specific time depending on size and concentration
(v) Remove the fish and drain excess brine before further processing
(5ci)
(PICK ANY ONE)
Fish preservation refers to the methods and techniques used to extend the shelf life of fish by preventing spoilage, decay, and the growth of harmful microorganisms, ensuring the fish remains safe and suitable for consumption over time.
OR
Fish preservation is the process of treating and storing fish in a way that prevents spoilage, maintains quality, and ensures the fish remains edible for an extended period.
(5cii)
(PICK ANY FOUR)
(i) Smoking
(ii) Drying
(iii) Freezing
(iv) Canning
(v) Salting
(vi) Fermentation
(vii) Pickling
(viii) Refrigeration
(5d)
(PICK ANY TWO)
(i) Provides better control over water quality.
(ii) Durable and resistant to wear and tear.
(iii) Easy to clean and sanitize, reducing disease risk.
(iv) Can be customized in size and shape for efficient use of space.
(v) Prevents predation and contamination from external sources.
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👍5
*WAEC DATA PROCESSING*
*NUMBER SIX*
(6a)
(i) Open MS Word.
(ii) Click on the “Mailings” tab.
(iii) Select “Start Mail Merge” and choose the document type.
(iv) Click “Select Recipients” and choose “Use an Existing List.”
(v) Browse and select the database.
(vi) Insert merge fields using “Insert Merge Field.”
(vii) Place fields in the appropriate positions.
(viii) Format the document as needed.
(ix) Save the main document.
(x) Click “Finish & Merge.”
(xi) Choose “Edit Individual Documents” or “Print Documents.”
(xii) Select all or specific records to merge.
(xiii) Preview to confirm formatting.
(xiv) Finalize the merge process.
(xv) Save or print the final merged documents.
(xvi) Close the main document.
(xvii) Back up the database and merged documents.
(6b)
(i) Click “Preview Results” under the “Mailings” tab.
(ii) Browse through records using the navigation arrows.
(iii) Click “Finish & Merge” and select the desired output to print or save.
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*NUMBER SIX*
(6a)
(i) Open MS Word.
(ii) Click on the “Mailings” tab.
(iii) Select “Start Mail Merge” and choose the document type.
(iv) Click “Select Recipients” and choose “Use an Existing List.”
(v) Browse and select the database.
(vi) Insert merge fields using “Insert Merge Field.”
(vii) Place fields in the appropriate positions.
(viii) Format the document as needed.
(ix) Save the main document.
(x) Click “Finish & Merge.”
(xi) Choose “Edit Individual Documents” or “Print Documents.”
(xii) Select all or specific records to merge.
(xiii) Preview to confirm formatting.
(xiv) Finalize the merge process.
(xv) Save or print the final merged documents.
(xvi) Close the main document.
(xvii) Back up the database and merged documents.
(6b)
(i) Click “Preview Results” under the “Mailings” tab.
(ii) Browse through records using the navigation arrows.
(iii) Click “Finish & Merge” and select the desired output to print or save.
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👍5❤2
DYEING AND BLEACHING
01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
*COMPLETED*✅
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01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
*COMPLETED*✅
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👍4❤2
TRADE SUBJECTS OBJ FOR WAEC 2025
====================
ANIMAL HUSBANDRY
01-10: AADABCDBBC
11-20: CACABDDDAC
21-30: CBDDCCDDAD
31-40: CDABDDCCBC
COMPLETED
==============≠==
FISHERIES OBJ
01-10: DCAACDDDAD
11-20: BBBCCBDBCA
21-30: BCCDDADBCB
31-40: CADADDCCCB
COMPLETED
================
DATA PROCESSING.
01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
================
Dyeing and Bleaching obj
01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
COMPLETED
Join channel for more👇
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====================
ANIMAL HUSBANDRY
01-10: AADABCDBBC
11-20: CACABDDDAC
21-30: CBDDCCDDAD
31-40: CDABDDCCBC
COMPLETED
==============≠==
FISHERIES OBJ
01-10: DCAACDDDAD
11-20: BBBCCBDBCA
21-30: BCCDDADBCB
31-40: CADADDCCCB
COMPLETED
================
DATA PROCESSING.
01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
================
Dyeing and Bleaching obj
01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
COMPLETED
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👍18❤3❤🔥1
TOURISM.
01-10: ADCBDAADCA
11-20: DCDDDDAAAA
21-30: ACBADAADCA
31-40: BDDCDCDBAC
COMPLETED.
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01-10: ADCBDAADCA
11-20: DCDDDDAAAA
21-30: ACBADAADCA
31-40: BDDCDCDBAC
COMPLETED.
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👍4
Have lost My Energy 😐
Expo runz just drain my blood 😭💔
Send money for Milk Ejoor 🤲😩
Expo runz just drain my blood 😭💔
Send money for Milk Ejoor 🤲😩
🙏9❤🔥4👍4😁1
Payment is Done below 👇👇👇
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
👍11🤬2🆒2
OFFICE PRACTICE
01-10: DCCBCBCADC
11-20: CDCDBBBAAC
21-30: ADDDABADAA
31-40: ABBACBDABC
41-50: ADABDBDAAA
COMPLETED
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01-10: DCCBCBCADC
11-20: CDCDBBBAAC
21-30: ADDDABADAA
31-40: ABBACBDABC
41-50: ADABDBDAAA
COMPLETED
Join channel for more👇
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🤝8👍1💯1
TODAY 1PM TO 3PM
WEAC COMPUTER
THEORY AND OBJ
#1000
WHATSAPP 09056863938 ONLY
WEAC COMPUTER
THEORY AND OBJ
#1000
WHATSAPP 09056863938 ONLY
👍9🙏9
✍3👍3