SCHOOL OF HOSPITALITY, TOURISM & CULINARY ARTS

HTM 2533 INTERNSHIP (1)

INTERNSHIP
REPORT

Bachelor of Culinary Arts & Food Service Management (Hons)

Name of the Student Aiman Asyraf Bin Anuar

Student ID 1004JP89035
BC 4 Group 5
Batch N° / Intake:

Name of the Company Palace of the Golden Horses

31st December to 23rd March4
Internship Dates

SUBMISSION DATE: 22 APRIL 2013 (Monday) by 5pm

INDEX

ACKNOWLEDGEMENTS
1
INTRODUCTION 2

COMPANY PROFILE 3-7

SCHEDULES,DUTIES AND LEARNING 8-10

OUTCOME

CONCLUSION 11

TCHT INTERNSHIP SURVEY 12-13

INTERNSHIP EVALUATION FORM 14-19

MARKSHEET 20
ACKNOWLEDGEMENT

I would like to take this opportunity to give thanks to Mr Joaquim, Head of Bachelor program
for giving the briefing and explanation on our industrial training. I would be lost without his
guidance. I would also like to thank staff members of Taylor’s University Career Services Center
for all their help in organizing talks about subjects concerning our industrial training. Without
their initiative to educate us we would be ill prepared for our training. Besides that I would like to
thank the Human Resource Department staff Ms. Tan Siu Theng and Mr. Ronnizam for helping
me as a trainee settle in the hotel and for keeping an eye out for me during my training period.
With their help I felt more welcomed to the company and was able to fully enjoy my time at
Palace of the Golden Horses. Finally I would like to my parent for their support in all matters
during my training period and encouraging me to pursue my dreams. Their unyielding confidence
in me encourages me to work hard and to excel. Thank you all for all your help as I would not be
what I am today if not for you.

1
INTRODUCTION

For my third industrial training the place i choose to conduct my training was Palace of The
Golden Horses a hotel located in Sri Kembangan. My first industrial training was conducted at Le
Meridien KL and my second industrial training was conducted at Au Poie Gourmand in
Toulouse. I choose Palace of The Golden Horses as a location for my third industrial training
because i wanted to be exposed to how big hotels conduct functions where the number of guests
is at least 500 pax or more. In my two previous industrial training i was never given a chance to
experience what it would be like to work during a function with a lot of guests. By doing some
research of my own i discovered that the specialty of Palace of The Golden Horses was MICE
where they are able to provide venues to guest for a number of different types of events based on
the purpose of the event and the amount of guest expected to attend the event. They also have
wedding packages available for purchase that sell very well and i thought of this as an
opportunity for me to experience firsthand the working conditions when it came to wedding
functions.

Before the start of my internship i was expecting to learn a number of things by going to Palace
of The Golden Horses. One of the things that i expected to learn during my training was how did
the hotel do their planning when they had a function to prepare for. I wanted to see how they
managed their staff as well as the preparations they were required to be made in order for the
function to be a success. I was also expecting to know about the food made during functions. I
had expected my training to answer some of the questions i had such as ‘Were food made for a
large quality of people in hotels the same quality compared to food cooked in smaller portions?’
And ‘How did they know how much food to order and how much needed to be cooked to satisfy
the amount of guests attending?’ Since i was also required to enter the admin department of the
hotel i also expected to learn how the hotel managed their money and the process the hotel used
to purchase all of the items required for them to maintain their operation. Never before have had I
learned all these on my previous training because before that I was not required to enter the
admin department of any establishment.

This report will be divided into 4 parts where the first part will be where I elaborate more on the
company i choose and provide more details on it. The second part on my report will contain
information on my schedule and progress during my training. I will go deeper into my daily work
during my training and also explain what i had learned by doing those daily tasks. In the third
part of the report i will have my conclusion where i will summarize in general about my training
and also state some of my thoughts and suggestion about the hotel and my training. Finally in the
fourth part of my report i will include all the necessary documents that are required of me as
prove that i have completed my training.

2
INTERNSHIP PLACEMENT PROFILE

NAME OF COMPANY Palace of the Golden Horses

AND OPENING DATE Jalan Kuda Emas,
MINES Resort City,
43300 Seri Kembangan,
Selangor, Malaysia.

Opened in 1997
AFFLIATION OF Palace of the Golden Horses belongs to the group company of
COMPANY TO A GROUP Country Heights Holdings Berhad which was founded by Tan
Sri Dato’ Paduka Lee Kim Yew and was officially incorporated
on 10th May 1984. It was first known as Kurniata Sdn Bhd
before changing its name to Country Heights Holdings Sdn
Bhd on 17th January 1991.

The motto of the group is ‘Ever Searching for Better Living’

which is reflected by the type of businesses they are associated
with such as property development, property investment and
hospitality and health.

Their 5 core values are style, nature, love, quality and

excellence.
LOCATION Palace of the Golden Horses is located at Seri Kembangan
near Mines Resort City, the location is strategic as high profile
guest staying in the area usually visit the hotel and it is
connected with The Mines shopping center by a lake so guest
staying in the hotel are able to use the ferry provided to go to
and back from the shopping mall.

Mines Wellness Resort is located nearby the area which is also

a company under country heights and they are able to work
together to ensure maximum quality is provided to guest
staying in both hotels. For example cakes from Palace of the
Golden Horses is often transferred to Mines Wellness Resort
since they do not have a dedicated pastry department in return
Mines Wellness Resort provide their professional help relating
to health to guests staying in Palace of the Golden Horses.

The location is also strategic as the hotel is situated nearby

Kuala Lumpur but has the advantage of being outside the busy
city center area which is convenient for guests that would like
to visit Kuala Lumpur during their stay but prefer a quiet and
relaxing environment during their stay.

3
TARGET MARKET The hotel is clearly targeting big groups of people that require a
venue to conduct their events to their business. The facilities in
the hotel are all suitable to be used for big events as they have a
Royal Ballroom that is able to fit at least 2,000 pax and many
other smaller meeting rooms. Guests can also make use of the
Mines International Events Conference Center through the
hotel. The kitchen in the hotel is fully equipped and specializes
in cooking food in huge amounts of number. They also provide
technical expertise to guests in the form of stage preparation,
PA system set up and lighting system.

The good quality of the hotel also attracts different guest from
other countries such as Arab, India and China and even
celebrities are a target market of the hotel as some of their
previous guests include Tiger Woods, Manchester United
Football Club, the Arabic International Hockey Team, Jolin
Tsai, Jackie Chan, Justion Lo, Dato Siti Nurhaliza, Russel
Peter, Queen Elizabeth, Queen Fabeola and Nelson Mandela.
COMPETITORS The hotel does not have a nearby competitor as the nearest
hotel which is Mines Wellness Resort is a sister company.
However the hotel still has to complete with many other hotels
in Kuala Lumpur and its closest competitor would probably be
Impiana KLCC Hotel because they too specialize in doing big
events. Like Palace of the Golden Horses, Impiana has access
to facilities such as a royal ballroom, meeting rooms and they
also have use of the KLCC International Convention Centre.

Palace of the Golden Horses has an advantage on them in

terms of price since being in the city center requires them to
increase their cost significantly. Although both hotels
specialize in doing big functions or events, the types of crowd
they attract are different since people who prefer the busy and
bustling environment of Kuala Lumpur would choose to have
their event in Impiana while people who prefer a more mellow
and relaxing environment for their event would choose to
conduct their event in Palace of the Golden Horses.
COMPANY KITCHEN AND RESTAURANT
DESCRIPTION The kitchen department of Palace of the Golden Horses can be
divided into 9 different sub departments. Those different sub
departments are:-
 Malay Banquet Kitchen
 Chinese Banquet Kitchen
 Western Banquet Kitchen
 Cold Kitchen
 Butchery
 Pastry Kitchen

4
  Carousel
 Kim Ma
 Ki No Uma

Both Kim Ma and Ki No Uma are separate restaurants that

serve a la carte dishes while the other kitchens cooks’ food for
the buffet set that is available in Carousel which is the coffee
house of the restaurant. Carousel however does not cook any
food for the buffet instead the food that they cook are only for a
la carte orders for guest that do not want to eat at the buffet or
for room service orders. There is two more F&B establishment
in the hotel which does not have their own kitchen but are
provided food by other kitchens in the hotel. Those two
establishments are Grand Salon a place where guest can sit and
enjoy a cup of coffee and Sidewalk Cafe which is another place
for the guest to enjoy beverages and snacks such as breads or
cakes.
Pricing for the food differs from establishment to
establishment.

Kim Ma which is a Chinese restaurant under Chef Roy Wong

allows guest to choose their dishes based on different sets
containing at least 6 courses or more and most of them are
priced at RM 1000++ or higher. Ki No Uma which is a
Japanese restaurant have sets in form of bentos to attract
customers who are on their lunch break and their sets usually
consists of a bowl of rice, miso soup, chawa mushi, japanese
salad, a type of protein cooked in the style of the guest
choosing and fruits. The sets are usually priced at RM 56.50++
or higher.

MEETINGS AND EVENTS

The hotel is also well known for its Event and Meeting services
and they have different types of facilities available for different
type of events or meetings. Some of the facilities provided are:-
ROOM PAX AREA
 ROYAL BALLROOM (2000 pax, 1323 sq.m)
 Royal 1 (600 pax,432sq.m)
 Royal 2 (600 pax,432sq.m)
 Royal 3 (600 pax,432sq.m)
 UNITY ROOM (810 pax, 589 sq.m)
 Unity 1 (360 pax, 266 sq.m)
 Unity 2 (130 pax,126 sq.m)
 Unity 3 (130 pax,126 sq.m)
 Majestic 1 (90 pax, 96 sq.m)

5
  Majestic 2 (90 pax, 96 sq.m)
 Majestic 3 (90 pax, 96 sq.m)
 Boardroom 2 (14 pax, 64 sq.m)
 Congress 1 (100 pax,120 sq.m)
 Congress 2 (100 pax,120 sq.m)
 Conference 1 (60 pax, 49 sq.m)
 Conference 2 (60 pax, 49 sq.m)
 Conference 3 (60 pax, 49 sq.m)
 Conference 4 (60 pax, 49 sq.m)
 Conference 5 (60 pax, 49 sq.m)
 Conference 6 (60 pax, 49 sq.m)
 Secretariat (80 pax, 84.8 sq.m)
 Theatrette (300 pax, 630 sq.m)
 State Room (120 pax, 220 sq.m)
*Unity Room and Royal Ballroom have retractable walls that
allow the size and max occupancy to changed accordingly

The pricing for these facilities is dependent on the type of

meeting or even the guest would like to have and it will differ
according to whether or not food is requested or if they require
anything extra to be provided. Details of pricing will be done
by the banquet department or banquet manager whereby he or
she will discuss with the guest about the details of the event
before coming up with a final price.

ROOMS AND SUITES

The hotel has a total of 472 guestrooms and 72 suites. They

offer a wide variety of rooms and suites for guest to enjoy.
Some of the types of rooms and suites provided are:-
 Dignitaries Floor
 Deluxe Room
 Executive Suite
 Minister’s Suite
 Head of State Suite
 Host Nation Suite
 Golden Suite

The average rate for the rooms for one night would be around
RM320++ TO RM 1080++ for the Deluxe Room, Executive
Suite and Minister’s Suite. The other suites price would be
significantly higher and require booking well in advance.

WEDDINGS

6
 The hotel also specializes in holding wedding events and offers
a variety of sets with a different range of price and all of the
preparation from food, decoration, and event set up is handled
by the hotel. Some sets that they offer for the year 2013 are :-
 Chinese Set Menu
Emperor’s Delight RM1488++
Emperor’s Charm RM 1688++
Emperor’s Devotion RM 2088++
 Indian Set Menu
Maharaja’s Affection RM 1288++
Maharaja’s Desire RM 1588++
Naharaja’s Love RM 1788++
Maharaja’s Buffet RM160++
 Malay Set Menu
Raja’s Loyalty RM 1288++
Raja’s Unity RM 1588++
Raja’s Divinity RM 1788++
Raja’s Buffet RM 138++
 Garden Menu
Aphrodite’s Buffet RM150++

HOTEL & KITCHEN ORGANIZATION CHART

Country Heights CEO

(Ms Diana Lee)

Country Heights Core Businesses

Property Development Hospitality and Health Property Investment

Palace of the Golden Horses

Resident Manager
(Mr Robert Menzies)

Accounting Dept. MARCOM Dept. Housekeeping Dept. Culinary Dept. F&B Dept. Front Office Dept. Sales Dept. Finance Dept.
.

Executive Chef
(Chef Wilfred)

Executive Sous Chef

(Chef Simon)

Kim Ma Ki No Uma Western Banquet Malay Banquet Chinese Banquet Butchery Pastry Carousel 7Cold Kitchen
(Chef Roy) (Chef Khair) (Chef Salsabil) (Chef Saiful) (Chef Kam Seng) (Chef Musa) (Chef Izham) (Chef Nasri) (Chef Nizam)
SCHEDULE, DUTIES AND LEARNING OUTCOME

INTERNSHIP PLACEMENT BREAKDOWN

PERIOD OF PLACEMENT DEPARTMENT
31st December to 3rd March 2013 Culinary
4th March to 24th March 2013 Purchasing

The total period of my internship is 3 months or 12 weeks. I spent 9 weeks in the Culinary
Department of the hotel spending at least 1 week in the 9 different sub departments and 3 weeks
in Purchasing Department spending at least 1 week in the 3 different sub departments.

1st Department: Culinary Department – Kim Ma, Ki No Uma, Carousel, Western Banquet,
Malay Banquet, Chinese Banquet, Pastry, Butchery, Cold Kitchen ( 9 weeks total, 1 week in each
department)

As a trainee in the culinary department of the hotel i was given a wide variety of duties. My main
duty was to assist in production for the different kitchens. Whenever a kitchen was busy or
required help, they would always send trainees to that department in order to help with the heavy
work load. The work could be many different things such as picking up items from the receiving
area, cleaning pots and pans required for service, preparing mise en place in advance, arranging
ingredients contained in the chiller or cooking food that will be consumed by guests. Sometimes i
would also be given a duty to take care of a buffet line or buffet station. I had to ensure that the
food contained in the buffet was clean, hot and presentable and if there were any shortages it was
my duty to refill them as quickly as possible. Sometimes guest would even come up and talked to
me for assistance so it was also my duty to ensure that the guest needs were fulfilled. During my
time in the Chinese Banquet Kitchen most of my duties were helping the chef prepare the
ingredients needed for cooking and helping set up the Chinese buffet line. At times when there is
a wedding function it would be my duty to help prepare and plate the dishes before they are
served to the guests. My duties in the Malay Banquet Kitchen and Western Banquet Kitchen was
similar as my duties mostly required me to help with preparing food needed for the buffet line as
well as food for the staff cafeteria. In the Pastry Kitchen, I spent most of my time helping the
bakery section of the kitchen where i had to prepare the daily required bread for the morning
buffet such as, white and whole meal bread loaf, soft rolls, croissant, danish pastries, donuts and
sesame seed rolls. While in the butchery department, my duties were preparing the items ordered
by the different kitchens such as deboning chicken leg, cutting chicken chunks, peeling prawns,
slicing beef and cleaning whole chicken for roasting. Besides that, during my time in Cold
Kitchen it was my duty to ensure the items for the cold kitchen buffet line were well stocked as
well as helping the regular staff in cutting fruits or making sandwiches that were required in large
amounts for all types of functions and events held in the hotel. My duties in Kim Ma, Ki No Uma
and Carousel were different compared to my duties in the other kitchen. Since it was a restaurant,

8
it was my duty to help plate cooked food during service time and to ensure that everything was
pre prepared before service in the restaurant began.

My training was not always easy and enjoyable. I experienced many different kinds of
challenges and difficulties while I was at Palace of the Golden Horses. One of the difficulties I
had was adapting to my new work environment. Since the longest I would be placed in one
department was 1 week, every time I changed department I had to learn everything about the new
department as soon as possible to not be a burden in production. Another difficulty i faced was
communicating with my fellow coworkers. Workers in the hotel originated from all over
Malaysia some of them Chinese, Indian, natives of Sabah and Sarawak so they have their own
language as well as their own accent when speaking Bahasa Malaysia and English. I had to learn
on how to communicate effectively with them so that what I wanted to say could be understood.
It was extremely difficult when i was placed in Chinese Banquet Kitchen and Kim Ma since all of
the workers are Chinese and spoke mandarin amongst each other. Besides that it was also
difficult for me to adapt at first to the working environment since it had been awhile since I
worked in a kitchen. I was not used to the working hours required and the amount of work that
had to be done. Even though I was both physically and mentally exhausted at first, I endured my
pain and it eventually disappeared as I got more comfortable with the working environment.

Throughout my training I have come to learn a lot about the hotel’s kitchen operations. I’ve
learned how the chefs manage their staff and resources when it came to events with more than
500 pax. I’ve also learned a lot about the different types of setting that can be done to make a
buffet line more presentable and efficient. Besides that, I learned a lot about Chinese Weddings
from the type of food served, the type of ingredients used and the reason and meaning behind
having courses separated into appetizer, soup, fish, chicken, vegetable, rice and finally dessert.
Another lesson I learned is how to deal and interact better with my co-workers. Animosity is
something that can’t be avoided when working with a large company but I learned on how to
cope with the different personality of staffs working in the kitchen.

2nd Department: Purchasing Department – Purchasing Department, Cost Control, Receiving

(3 weeks total, 1 week in each department)

The time i spent in the Purchasing Department has been both interesting and eye opening.
During the week that i spent in the Purchasing Department i was given a lot of duties concerning
the requisition of items ordered by the different department of the hotel. Whenever a new
purchase requisition arrived it was my duty to ensure that it was recorded properly in the
department’s log book and to make sure that the document was signed by the Finance Manager,
Purchasing Manager, Senior General Manager and Resident Manager. I would be sent out on
runs to the Financial Department as well as the Front Office Department to pick up and drop off
important documents. Sometimes it was also my duty to issue checks to visiting companies and
search and sort paperwork into files. In the Cost Control Department my duties include managing
and arranging invoices as well as making sure that the invoices were signed by the correct
9
individual. I also had to key in different types of data into their system such as ENT and OCT
cost, menu costing and inter department transfer costing. Since the Cost Control Department is
located within the Receiving Department whenever i had finished my duties with them I could
help out Receiving Department. My duties during my training period in the Receiving
Department were to issue and ensure that items exiting the store of the department were correct
and recorded. It was also my duty to check the quality of ingredients received from the suppliers
and to check if the information on their invoices was the same as the information on the hotels
purchase order. They also allowed me to key in information on finished purchase orders into the
KenSoft system.

I experienced plenty of difficulties and challenges during my training in this department. One
difficulty would be adjusting from kitchen work to office work. Office work was more laidback
and mentally demanding than kitchen work and it took a while to get used to it. Besides that,
having to be very precise was also another difficulty i experienced in this department. A single
mistake when handling and issuing documents could cause a lot of headaches to not only one
department but to all the different departments in the hotel. That is why all of work had to be
checked over and over again to minimize errors. Moreover another difficulty i faced was time
management. Office hours are the same throughout Malaysia which is 9 am to 6 pm and going to
work would result in having to face a congested road. There were a number of times i nearly
came to work late because i did not manage my time properly.

My learning outcome from the time I spent training in this department are aplenty. I learned a lot
about how requisitions are made in the hotel and how tedious and time consuming the process is.
Every requisition had to have clear justification and before the purchase order could be issued the
purchase requisition had to be signed and acknowledged by certain members in the hotel. I also
learned not to trust email and faxing so much. Although convenient it is not advisable to rely
100% on these two methods instead the safe way would be to follow up the email or fax by
giving the person a call and ask whether he or she received said email or fax. Errors and mistakes
can be avoided and kept to a minimal by doing so. Another learning outcome I learned was on the
procedure hotels used to purchase items. Before my training i always thought that departments in
the hotel would order their items on their own. I was wrong and soon discovered that every
purchase had to have a good reason and had to be under the budget the department received from
the hotel. Departments could not simply make purchases as they like and had to follow a certain
set of procedures to ensure that the items they require arrive on time. Besides that, I learned that
every department in the hotel is important and teamwork between departments is important to
have a smooth operation. When one department cuts corners or does something without
following procedure, it would not only affect said department but would also affect other
departments.

10
CONCLUSION

In conclusion, I have learned all that I had hoped to learn from my training and then some. This
training had made me more experienced when it came to big functions and weddings. Now if I
had to plan my own function and wedding I would have a rough idea on what to expect and the
steps needed to make it successful. The training also educated me on the inner workings of the
hotel. I now know more about the daily operations of a hotel and learned how each department is
important to ensure that operations run smoothly. If the working system of a department is bad it
will affect the hotel as a whole. Communication is also another important factor when it comes to
hotel operation. Communication between guest and hotel, hotel and supplier and hotel and staff
are all important and the higher ups of the hotel need to ensure that communication is clear and
understandable. Besides that, I learned that companies have to put in effort to keep their staff
satisfied because the image of the hotel could be tarnished if staff’s are unhappy. I have seen how
much effort Palace of the Golden Horses put into ensuring their staffs are satisfied for example,
repairing and maintaining staff facilities, promoting healthy competition amongst staff and
rewarding outstanding and hardworking staff.

All in all this internship has really helped me a lot in learning my strengths and weaknesses as
well as what i hope to achieve in the industry in the near future. All of the experiences and
knowledge I received have been eye opening and has made me more determined to be successful
in the culinary industry. However it is regretful to say that there is more for me to learn and I am
humbled due to the fact that there are so many more knowledgeable and skillful out there. I will
have to work harder in order to catch up with those people and stand amongst them. I would
recommend anyone interested in learning more about the hotel industry to go to Palace of the
Golden Horses since they try to give their trainees the necessary knowledge required to excel in
the industry and the staff are friendly and helpful people. I have really enjoyed my 3 months
training in Palace of the Golden Horses.

11
 INTERNSHIP SURVEY

Name of the Company Palace of the Golden Horses

Internship period 31st December to 23rd March

Departments covered Kitchen and Purchasing

Thank you for taking the time to answer these questions using the Likert rating scale presented
below.
5 – Strongly Agree 4 – Agree 3 – N/A 2 – Disagree 1 – Strongly Disagree

1 I received a full orientation of the company’s facilities & operation.

2 I understood what was expected from me during my internship.

3 I received necessary training on all the tasks I was asked to complete

4 I was given proper and valuable training by the supervisor.

5 I received frequent feedback and guidance from my supervisors.

6 I found the overall quality of supervision appropriate and sufficient.

7 I found this internship challenging but interesting for my future.

8 I was able to learn more and to apply my practical knowledge.

9 I was able to give suggestions or ideas to my supervisors/managers.

10 I was given opportunity to work independently with minimal supervision.
I have now a much better understanding of skills, systems & procedures in
11
place and needed.
12 I have learned and now feel more confident about my skills and competencies

13 I felt my presence was appreciated by the staff & management.

14 I was treated with respect by management and fellow employees.

15 My superior was available and accessible when I had questions or concerns.

16 I felt well integrated and welcomed in this working environment.

17 I have been treated fairly and was given relevant tasks to achieve.
I was satisfied with staff welfare (allowance, paid overtime, duty meals,
18
uniforms, etc…)
19 This internship fulfilled my expectations

20 This experience gave me a realistic preview of my field of interest.

12
Thank you for taking a bit more time answering these additional questions.

List down three critical learning that you have gained during your internship
1.
2.
3.

What effects this internship has made on your future career goals?

What can be further improved to enhance the overall internship program at this
hotel/restaurant?

Would you recommend this hotel to other student or your friends?

Yes No, why? Kindly specify

If you had the opportunity, would you like to join this hotel as permanent staff?
Yes No, why? Kindly specify

Please mark your overall experience during this internship out of “20”

/ 20

Name:
Date:
Signature:

13
INTERNSHIP EVALUATION FORM

14
15
16
17
18
19
MARKSHEET
HTM 2433/2533/2633/2733/2363 INTERNSHIP - MARKSHEET
ASSESSMENT COMPONENTS
1. Pre-Internship Training/Workshops/Briefings (10%)

1.1 Internship Briefing by Career Centre /3

1.2 Internship Module Briefing / Report Guidelines + E-portfolio briefing /4

1.3 Career talk workshop /3

Pre-Internship Training: TOTAL (Marks) (A) /10

2. Internship Period (50%)

Internship Evaluation Forms by Supervisors

Q1-10 – total marks:

Internship Period : TOTAL (Marks) (B) /50
3. Post-Internship Report (40%)

3.1 Portfolio / e-portfolio /10

3.2 Internship Report /30

Post-Internship Report : TOTAL (Marks) (C) /40

GRAND TOTAL (A + B + C) /100

NOTE TO MARKING LECTURERS:

Forms and Reports which are submitted late to the Divisional Office will be penalized as
follows:

Submitted one (1) day after deadline - deduct 5% from mark

awarded Submitted two (2) days after deadline - deduct 10% from mark
awarded Submitted three (3) days after deadline - deduct 15% from mark
awarded Submitted four (4) days after deadline - deduct 20% from mark
awarded Submitted five (5) days after deadline - ZERO (0) mark for the
assignment

Incomplete documents will be rejected.

ASSESSER’s
GRADED
NAME and
ON (DATE)
SIGNATURE

20