ASSIGNMENT GUIDELINE

Subject MENU PLANNING & DEVELOPMENT Code HCUL 2033

Program DIPLOMA CULINARY ARTS
Semester DCA 4 Session JAN 2023

Lecturer NURHAMIZAH BINTI MOHAMAD AMINI

Department/Faculty/Center SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
Telephone Number 0176242147
Email nurhamizah@icym.edu.my

Instructions

0. Mode: Group 3 person (As discussed in class)

0. Form of submission: Hardcopy & softcopy.
0. Date of submission: 29 March 2023 (during tutorial class)
0. Provision for submission
- If you have any difficulties in submitting the assignment, please come and consult the
lecturer.

a. Question
i. Each group is required to prepare a list of food and beverages and the
price for each that are suitable and available for your proposed restaurant.
This assignment need to be base on the following points :

ii. INTRODUCTION

● Introducing the idea of the restaurant in general

CONTENT

● List of food, and price suitable for the restaurant.

● Description of menu of the restaurant.

 ● Explanation on the type of service provided.

● The sample of the menu card suggested for the restaurant (attached).

iii. Each student is fully responsible for all related matters.

iv. At the end of the task, you are required to submit a written report.
v. Total marks for this report is 50 marks.
vi. This assignment contributes 15% of the overall weightage of this module.
vii. Please follow below guideline for the content:

b. Content of assignment

● Acknowledgement

● Table of content

● Introduction

● Background

● Contents / questions

● Conclusion

● References (APA Format)

● Appendices

c. Marks
● Mark will be deducted for messy and unplanned work.

● Late submission will be resulting in deduction of marks. (1 mark for 1 day)

d. Formating
1. Each report must attach with RUBRIC. Arrange the rubric at the first page of the
report - after cover page.
2. Language: English.
3. Font: Arial (11) / Times New Roman (12).
4. Spacing: 1.5, Justify.
5. Margins: Right, Top and Bottom 1" and Left 1.5”.
6. Heading must be bold with font size (14).
7. Page number must be located at the right bottom of each page except front page.
8. Acknowledgment and Table of Content must use roman numbering (i, ii, iii…).
9. Minimum words: 3500 words
10. Front page (YELLOW - DCA / RED - DHM)
 NEW LOGO ONLY &
AVAILABLE AT STUDENT
PORTAL

TIMES NEW ROMAN 12

BOLD
INTERNATIONAL COLLEGE OF YAYASAN MELAKA
DIPLOMA IN CULINARY ARTS
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

TIMES NEW ROMAN

14 BOLD

MENU PLANNING & DEVELOPMENT

HCUL 2033
TIMES NEW ROMAN 14
BOLD

VICTORIA STATION, KUALA LUMPUR

TIMES NEW ROMAN 12

BOLD PREPARED BY:

NAME ID CLASS

TIMES NEW ROMAN 14

BOLD
PREPARED FOR:
MS. NURHAMIZAH MOHAMAD AMINI

DATE OF SUBMISSION: 29 MARCH 2023

SESSION: JAN 2023
TIMES NEW ROMAN 12
BOLD