UNIVERSITI TUNKU ABDUL RAHMAN

CENTRE FOR FOUNDATION STUDIES (SUNGAI LONG)

FOUNDATION IN ARTS

TRIMESTER: JANUARY 2021

FHEL1134 ENGLISH FOR BUSINESS COMMUNICATION

GROUP ASSIGNMENT – PROPOSAL (40%)

Title : ‘The Secret Ingredient’

Lecture Group : Group Z

Group Members :
Presentation
Written Total
Name Student ID -Parts 1 & 2-
(marks) (marks)
(marks)
Thean Hui San 2006393
Tan Kah Chun 2005210
Krishnenthiran a/l Chandran 1801484
Quek Hui Ling 2004637
Brian Kok Jia Mian 2003216

Lecturer : Ms Christina John

Due Date : 1 April 2021

FHEL1134 ENGLISH FOR BUSINESS COMMUNICATION

WRITTEN ASSIGNMENT –PROPOSAL

NAME OF LECTURER: MS CHRISTINA JOHN

‘The Secret Ingredient’

Table of Contents
1. Executive Summary......................................................................................................................................iv
2. Introduction....................................................................................................................................................5
3. Club Description.............................................................................................................................................6
4. Management and Staff...................................................................................................................................7
5. Market Analysis..............................................................................................................................................9
5.1 Market Criteria................................................................................................................................................9
5.2 Analysis of Results from Survey Form........................................................................................................10
5.3 Planning of Event Details..............................................................................................................................13
5.4 Booth Design...................................................................................................................................................14
6. Proposed Budget...........................................................................................................................................15
7. Promotion......................................................................................................................................................17
8. Conclusion.....................................................................................................................................................18
9. Appendix.......................................................................................................................................................19
9.1 Questionnaire.................................................................................................................................................19
9.2 Poster..............................................................................................................................................................25
9.3 Instagram........................................................................................................................................................26
 1. Executive Summary

Sweet Dessert Club is going to participate in the carnival proposed by Hallmark Channel. The reason for
participating in this carnival is to increase dessert lovers' understanding of Malaysian cultural desserts and
exotic desserts.

As stated in the club description, the mission of the club is to recognize the skills and creativity of each member
by providing opportunity and guidance in dessert making while the vision is to arouse everyone’s interest and
provide the opportunity about dessert making and to instill a sense of creativity among club members. The
theme for Sweety Dessert Club is ‘The Secret Ingredient’ which uses special and self-researched recipes to
make the desserts.

Moving on to the management and staff, the organization chart is made up of 5 people which are Brian Kok Jia
Mian, Krishnenthiran A/L Chandran, Tan Kah Chun, Quek Hui Ling and Thean Hui San. Each of them is
holding a different position and task. Their position and responsibility are listed clearly.

During the carnival, Sweet Dessert Club will be selling dessert and ticket for dessert workshop. The carnival
will be held from 1 June 2021 to 8 June 2021 at KB Block, First floor. Targeted customer of the event is UTAR
students and staff. We had conducted a survey to know the preference of target customer for dessert. Lastly, we
decide to sell Lava Cake, Brownies, and Mango Purple Rice Yogurt.

The financial staff of our club estimated that the expenses of the entire event will be RM2092. If the club can
sell all its products and tickets, the total revenue including sponsorship will be RM12300. By this, our club will
gain a profit of RM10208 and it will be reserved for the future use of our club.

Our club decide to use ‘buy two desserts and half price for drink’ as our promotion method which is favored by
most survey respondents. Furthermore, the Instagram account of our club will be used to promote and publicize
the event.

In conclusion, Sweet Dessert Club hopes that students may gain valuable experience of making dessert through
this event.
 2. Introduction

Sweety Dessert Club is an exclusive club which provides the customer’s taste buds to indulge in heaven
of desserts. Our club sells different kinds and varieties of dessert. Our club is going to bring some nostalgic
memories of the 80’s and 90’s dessert, Malaysian’s cultural dessert and exotic dessert. We also organize a
dessert workshop where we will provide coaching and guidance for the students to make delicious desserts. The
desserts we sell in our club are hand made with fresh ingredients and we make guarantee the quality of desserts
is the best.

The Sweety Dessert Club will organize the booth at KB Block, First floor, KB Entrance from 1 June
2021 till 8 June 2021. The club chose to set up the booth at KB block, KB Entrance because UTAR students
and staff will pass by there when going to KB Block for class or work. The on-duty members will
enthusiastically introduce and promote the dessert workshop held and the desserts sold.

The customers of the dessert workshop and the desserts are all UTAR students and staff since they all
will pass by the booth when going to KB Block for class or work throughout the Hallmark Channel Carnival.
The club will distribute the google form questionnaire to them to know more about their preference for desserts.
This makes it easier for the club to choose the type of desserts that sells and makes in the workshop. The club
hopes that this event will be supported and participated by every dessert lover.

1 June 2021 till 8 June 2021 the booth in KB Entrance will be open from morning 9 am till 5pm. Each
day we will introduce a special dessert of the day which will have a unique taste that gives the customers full of
satisfaction and boost their oxytocin hormone (love hormones).

In KB block, first floor we will conduct the dessert workshop where we will teach the learners to make
desserts. We will teach students how to bake cakes, dessert and bread. Baking is a pretty nice way to spend our
leisure time. Baked goods are not only delicious to eat, also makes wonderful gifts that require thought and care
to execute correctly. Baking is a time-honored tradition that brings loved ones together.

These classes derive the happiness in fully equipping our students with productive knowledge of dessert
baking and giving them the confidence to create tasteful desserts. In these classes you’ll learn how to make all
of the recipes or decorations from scratch using inexpensive tools and fairly simple techniques.
 3. Club Description
Sweety Dessert Club is an exclusive club which provides the customer’s taste buds to indulge in heaven of
desserts. Our club sells different kinds and varieties of dessert. Sweety Dessert Club has been established since
2016. Our club is going to bring some nostalgic memories of the 80’s and 90’s dessert, Malaysian’s cultural
dessert and exotic dessert. The club believes that dessert will make one person’s day full of enjoyment and joy.

Our vision is to arouse everyone’s interest and provide the opportunity about dessert making and to instill a
sense of creativity among club members. Dessert making is a wonderful art which needs passion and love to
master this art. This activity can be a good leisure time which can increase the secretion and impact of
dopamine (happy hormone) in our life. The involvement and the passion we invest in this dessert making will
make the dessert tasty and creative which will bring joy to your taste buds.

Our mission is to recognize the skills and creativity of each member by providing opportunity and guidance in
dessert making. We will also make sure the participants who are involved in the dessert making workshop will
be enlightened with the knowledge of dessert making and happy eating.

Over the years, the club has been organising events annually:

Year Event
2018 Utar Food Fair – The Sweety Dessert Club promoted
and sold many varieties of dessert during food festival
2018
2019 Canvas drama – The Sweety Dessert Club had
affiliated with the Canvas Drama Event and provide
dessert for the audience and the organisers
2020 Talent workshop – The Sweety Dessert Club has take
apart in this Talent workshop to instil the talent of
baking and making dessert with the participants
 4. Management and Staff

Brian Kok Jia Mian, the president of the club, will be in charge of both the showcase and workshop and
providing some tasks about preparation of proposals to club members. Also, the president is responsible to
ensure that the event is carried out smoothly and the members function properly. Besides, the president has
experience about how to make homemade desserts.

Krishnenthiran A/L Chandran, the vice president, he will be helping president for making the final decision
and will be assisting the president in some situation. The vice president will assist the president in organizing
the work programmed and preparing the venue of the event.

Tan Kah Chun, the treasurer of the club, is responsible for the financial planning and the budget of having the
event. Also, the treasurer will be handling the club finance including the expenses of the event and the
decoration.

Quek Hui Ling, the secretary of the club, is responsible for writing, preparing and collecting reports and
documents. Besides, the secretary will be helping the president and the vice president to manage the event.

Thean Hui San is the advertiser of the club and she is responsible for planning the advertising of the club and
the advertisement can be reached to other potential club members. The advertisement can be done by various
media such as newspapers, internet and magazines. He also needs to work with the treasurer of the club and
other members to generate some creativity ideas to attract people.
 Brian Kok Jia Mian
President

KRISHNENTHIRAN A/L
CHANDRAN
Vice president

Tan Kah Chun Quek Hui Ling Thean Hui San

Treasurer Secretary Advertiser
 5. Market Analysis

5.1 Market Criteria

5.1.1 Proposed name of Project
After discussion with the committee club members, we decided to name the club as Sweety Dessert Club. The
name of the club is because we sell different kinds of desserts and organize a dessert workshop. We make
desserts with love. All desserts will be hand-made with fresh ingredients and we will guarantee the quality of
desserts we sell. The club hopes that all customers can have a happy and sweet day.

5.1.2 Details of Event

The club decided to set up the booth at KB Block, First floor, KB Entrance from 1 June 2021 to 8 June 2021.
The club chose to set up the booth at KB block, KB Entrance because UTAR students and staff will pass by
there when going to KB Block for class or work. The on-duty members will enthusiastically introduce and
promote the dessert workshop held and the desserts sold.

5.1.3 Target Customer

The target customers of the dessert workshop and the desserts are all UTAR students and staff since they all
will pass by the booth when going to KB Block for class or work throughout the Hallmark Channel Carnival.
The club will distribute the google form questionnaire to them to know more about their preference for desserts.
This makes it easier for the club to choose the type of desserts that sells and makes in the workshop. The club
hopes that this event will be supported and participated by every dessert lover.

5.1.4 Theme
The theme for this event is ‘The Secret Ingredient’ because the club will use special and self-researched recipes
to make the desserts. The club hopes customers can leave a rich aftertaste for the desserts. The club believes
that dessert will make one person’s day.

5.1.5 Demographic and Demand of Products and Services

From the survey that has been conducted, we can see that desserts are very famous with everyone. In total 50
responses, 70% of respondents are female, and 30% of respondents are male. It means that female is more
interested in dessert compared with male. Since the location of the booth is at KB Block of UTAR Sungai Long,
most of our respondents are students age 18 to 24. Through survey, we can see their love and interest in
desserts. Other than that, our club decided to have a ‘buy two desserts and half price for drink’ promotion to
attract more customers.

5.1.6 Products and Services

The products and services that the club chose during Hallmark Channel Carnival are organizing dessert
workshops and selling desserts and drinks. The price of a dessert workshop ticket is RM10, Lava Cake is RM6,
Brownies is RM6, and Mango Purple Rice Yogurt is RM6. Those prices and the types of desserts sold are
customized based on the survey results.
5.2 Analysis of Results from Survey Form
Our society, Sweety Dessert Club have conducted a survey by distributing the Google form questionnaire to
better understand the personal preference dessert types and price acceptance. Below are the details of the
participants’ personal preference responses:

The result shows that 23 respondents wish to learn apple pie and 11 respondents wish to learn chocolate
banana smoothie during the workshop. These two desserts are the two most popular among the options.
Therefore, our club decided to teach the making process of apple pie and chocolate banana smoothie during the
workshop. Table 5.2.1 shows the preferred types of dessert wish to learn during the workshop.

Table 5.2.1

Preferred types of dessert wish to learn during the workshop.

Types of dessert Total respondents

Apple Pie 23
Chocolate Banana Smoothie 11
Caramel Pudding 10
Creamy Pumpkin Shake 6
Total 50

The result shows that respondents prefer lava cake and brownies more than pudding and pie. There are 21
respondents who vote for lava cake and 16 respondents vote for brownies while only 7 respondents vote for
pudding and 6 respondents vote for pie. So, we decided to sell lava cake and brownies during the carnival to
satisfy most people’s preferences. Table 5.2.2 shows the preferred type of dessert.

Table 5.2.2

Preferred type of dessert.

Type of dessert Total respondents

Lava Cake 21
Brownies 16
Pudding 7
Pie 6
Total 50

Result shows that Mango Purple Rice Yogurt is the favorite of the respondents among the options. Mango
Purple Rice Yogurt gets 18 votes, Fruity Chocolate Smoothie gets 12 votes, and followed by Coke Float and
Banana Milkshake that each gets ten votes. Based on the responses, our club decided to sell only Mango Purple
Rice Yogurt to meet the needs of the majority of people. Table 5.2.3 shows the preferred type of drink.

Table 5.2.3

Preferred type of drink.

Type of drink Total respondents

Mango Purple Rice Yogurt 18
Fruity Chocolate Smoothie 12
Coke Float 10
Banana Milkshake 10
Total 50

When it comes to the willingness price to pay for a dessert workshop ticket, the majority of respondents
which are 26 of them vote for RM10, followed by 10 respondents vote for RM8, 8 respondents vote for RM12,
and lastly 5 respondents vote for RM14. In conclusion, our club decided to set the price of RM10 for per
workshop ticket so that everyone has the ability and opportunity to participate in this workshop. Table 5.2.4
shows the preferred price to pay for a dessert workshop ticket.

Table 5.2.4

Preferred price to pay for a dessert workshop ticket.

Price Total respondents

RM10 26
RM8 10
RM12 8
RM14 5
Total 50

When we asked for the willingness of price to pay for the different types of desserts, there are 26
respondents vote on RM6 for lava cake, 27 respondents vote on RM6 for brownies, 22 respondents vote on
RM6 for pie, and 29 respondents vote on RM4 for pudding. Therefore, our club will try to set the price of
desserts according to the majority of people’s willingness. Table 5.2.5 shows the preferred price to pay for the
desserts.

Table 5.2.5

Preferred price to pay for the following desserts.

Price RM4 RM5 RM6 RM7 Total

Desserts

Lava Cake 6 9 26 9 50
Brownies 5 10 27 8 50
Pie 6 19 22 3 50
Pudding 29 17 3 1 50

When we ask for the willingness of price to pay for the drinks, there are 28 respondents vote on RM6 for
fruity chocolate smoothie, 31 respondents vote on RM6 for banana milkshake, 31 respondents vote on RM4 for
coke float, and 27 respondents vote on RM6 for mango purple rice yogurt. So, our club will try to set the price
of drinks according to the majority of people’s willingness. Table 5.2.6 shows the preferred price to pay for the
drinks.

Table 5.2.6

Preferred price to pay for the following drinks.

Price RM4 RM5 RM6 RM7 Total

Drinks
Fruity Chocolate Smoothie 8 2 28 11 50
Banana Milkshake 8 5 31 6 50
Coke Float 31 15 3 1 50
Mango Purple Rice Yogurt 7 6 27 10 50

The result shows that most of the respondents prefer plastic container, plastic cup and plastic cutlery for
packaging. There are 22 respondents who vote for plastic container, plastic cup and plastic cutlery, 13
respondents vote for paper container, paper cup and plastic cutlery, 8 respondents vote for plastic container,
paper cup and plastic cutlery, and 7 respondents vote for polystyrene container, plastic cup and plastic cutlery.
In conclusion, our club will use plastic container, plastic cup and plastic cutlery for packaging due to the high
demand. Table 5.2.7 shows the preferred type of packaging.
Table 5.2.7

Preferred type of packaging.

Type of Packaging Total respondents

Plastic container, plastic cup & plastic cutlery 22
Paper container, paper cup & plastic cutlery 13
Plastic container, paper cup & plastic cutlery 8
Polystyrene container, plastic cup & plastic cutlery 7
Total 50

The result shows that majority of the respondents prefer takeaway service. There are 23 respondents
vote for takeaway, 12 respondents vote for dine-in, 10 respondents vote for delivery, and 5 respondents vote for
pre-order online plus self collection. Therefore, our club decided to provide takeaway and dine-in services so
that customers can enjoy the desserts happily. Table 5.2.8 shows the preferred type of services.

Table 5.2.8

Preferred type of services.

Type of Services Total respondents

Takeaway 23
Dine-in 12
Delivery 10
Pre-order online + Self collection 5
Total 50
5.3 Planning of Event Details
Our club will create a duty schedule for the members before the carnival so all work will go more smoothly. In
addition, our club also prepares ingredients and materials and looks for sponsors to estimate expenses and
income to earn a minimum profit of RM1200.

1 June 2021
17 club members will duty today from 7 am to 6 pm. The members will first set up the booth and place the
advertising posters around before 9 pm. There will be workshops every hour. So, 7 rounds of workshop will be
carried out on the first day from 10 am to 5 pm. Our club has set the target sales of RM1,000 for the first day
due to the delayed opening for setting up the booth. After the end of the day, the members on duty will tidy up
the booth and sum up the day’s income and pass it to the treasurer.

2-3 June 2021

15 club members will be on duty on day 2 and day 3. Workshop will be carried on from 9 am to 5 pm. Target
sales for these two days increase to RM2300. The club members will promote the workshop and the desserts we
sold around the university to attract more customers. The income gained on these two days will be passed to the
treasurer at the end of the day.

4-6 June 2021

There will be 18 members on duty on day 4 to day 6. Our club will be open for new members registration for
these three days. UTAR students who are interested in making desserts can join our club. The target sales from
day 4 to day 5 are RM3400. At the end of the day, the members on duty will clean up the booth and total up the
income and pass it to the treasurer.

7 June 2021
20 club members will duty on day 7. Our club has decided to organise a dessert design show today and 6
members on duty will prepare for the show. During the show, our club will come up with newly created desserts
and it must be very interesting. The target sales for day 7 is RM1200. The income earned at the end of the day
will be passed to the treasurer.

8 June 2021
It will be the last day for the event. 16 club members will duty today from 8 am to 7.30 pm. The target sales for
the last day is RM 1150. The team will close the booth once the target is reached as there are no products left.
The members will total up the income earned and pass it to the treasurer at the end of the day. After everything
has settled, all members will gather together for a post-event review so that we will make persistent efforts at
the next event.
5.4 Booth Design
 6. Proposed Budget

Expenditure
Item Quantity Price per Unit (RM) Total (RM)

Wheat Flour 30kg RM2.20 RM66.00

Egg 13 cartons RM9.00 RM117.00

Sugar 20kg RM1.46 RM29.20

Brown Sugar 5kg RM5.00 RM25.00

Chocolate 30(165g) RM8.50 RM255.00

Chocolate Chips 1kg RM15.00 RM15.00

Cocoa Powder 3kg RM13.00 RM39.00

Butter 18kg RM13.00 RM234.00

Apple 10kg RM8.00 RM80.00

Apple Juice 16 liters RM5.50 RM88.00

Banana 9kg RM4.00 RM36.00
Mango 10kg RM5.00 RM50.00
Milk 30 liters RM5.00 RM150.00
Greek Yogurt 18kg RM15.00 RM270.00
Purple Rice 2kg RM15.00 RM30.00
Ice Cube (15kg/pack) 2 RM3.50 RM7.00

Plastic Container (100 6 RM40.00 RM240.00

pieces/pack)
22oz Plastic cup 6 RM30.00 RM180.00
(100 pieces/pack)
3 in 1 Cutlery Set 600 RM0.20 RM120.00
DISPOSABLE Plastic
Cutlery
Straws 6 RM8.50 RM51
(100 pieces/pack)
Large Garbage Plastic 2 Rm4.90 RM9.80
Bag (3 roll/pack)

Total Estimated RM2092

Expenses
Income
Income of Ticket
Item Quantity Price per unit (RM) Total
Workshop ticket 300 RM10 RM3000
Income of Food & Drinks

Food & Drinks Quantity Price per unit (RM) Total (RM)
Lava Cake 300 RM6 RM1800
Brownies 300 RM6 RM1800
Mango Purple Rice 300 RM6 RM1800
Yogurt
Sponsorship

Sponsorship by - - RM1000
Hershey’s
Sponsorship by - - RM1500
Marigold
Sponsorship by Mr Tan - - RM1000
Donations by club - - RM400
members
Total Income RM12300

Total Expenses : RM2092

Total Revenue : RM12300
Total Profit : RM12300-RM2092 = RM10208
 7. Promotion

In order to select the types of promotion and the method of promotion, the committee has conducted a survey
for 50 participants. This will enable our society to find out the promotion strategy that most participants desire.
From the survey, we found out that the type of promotion which most participants desire is “buy two desserts
and half price for drinks” as shown by 22 response in Table 1. Next, there are 14 students who wish for “free
one workshop ticket for purchase over RM20”. Besides, 8 participants wish for “20% discounts for the first 20
customers” and 6 participants wish for “buy four tickets and free one ticket.”

Types of promotion Total responses

Buy two desserts and half price for drinks 22 responses

Free one workshop ticket for purchase over RM20 14 responses

20% discounts for the first 20 customers 8 responses

Buy four tickets and free one 6 responses

ticket

As a way to further promote the society, Instagram will be the main method of our promotion for this event as
shown by 37 participants in Table 2. Hence, 8 participants wish for Facebook and 3 participants wish for
Youtube. Then, 2 of the participants wish for Poster.

Method of promotion Total responses

Instagram 37 responses
Facebook 8 responses
Youtube 3 responses
Poster 2 responses

The reason these methods are selected is due to the fact that these methods are believed to be the most effective
in promoting the event to the staff and student body of UTAR Sungai Long.

As a conclusion, in order to attract our customers, our club has decided to use buy two desserts and half price
for drinks as our type of promotion and Instagram as our type of promotion and method of promotion. This is
because, based on the results obtained from the survey we find out both of the promotion strategies will easily
help us to reach our goal and attract more customers to participate in our event.
 8. Conclusion
In the introduction of the proposal, the purpose of our club participating in this carnival is to increase
dessert lovers' understanding of Malaysian cultural desserts and exotic desserts. Also, we will organize a dessert
workshop to provide guidance for those who are interested in making dessert. The workshop will improve our
students' baking skills and make them confident in making delicious desserts.
The club description had introduced our club in short but detail. The mission of our club is to recognize
the skills and creativity of each member by providing opportunity and guidance in dessert making, while the
vision is to arouse everyone’s interest and provide the opportunity about dessert making and to instil creativity
among club members. Secondly, all events and activities that were successfully organized by our club in past
years were also clearly shown in the timeline table at the end of the club description.
In the management and staff section, their respective positions have been shown in the organization
chart. Everyone is selected and takes on different tasks to ensure the event runs smoothly. In this section, their
responsibility is clearly stated.
Besides, the proposal also provides the market analysis, including market criteria, analysis of survey
form results and detailed planning of the event. In this section, the project name, date, venue, target customer,
theme, demographics and products and services to be sold are clearly explained. Market analysis is the
summarize of our survey results.
The key aspects of this event such as expenditure and income can be found in the fifth part of the
proposal, which is the proposed budget. In a detailed table, items, quantity, and price per unit are clearly stated.
With this basis, we estimate that the total expenditure is RM2092, the total revenue is RM12300 and the profit
is RM10208.
Our club has decided to use buy two desserts and half price for drinks as our type of promotion and
Instagram as our method of promotion. These methods are chosen because they are the most effective methods
for promoting activities to staff and students. By this way, it will help our club attract more customers and
achieve our sales target.
In conclusion, this proposed project not only brings the enjoyment of visual and taste buds to dessert
lovers but also provides opportunities for those who have the same passion for dessert to learn and make. On
behalf of the Sweet Dessert Club, we promise that we will conduct this event with success. Therefore, we hope
this proposal can be approved.
 9. Appendix

9.1 Questionnaire
9.2 Poster
9.3 Instagram
 UNIVERSITI TUNKU ABDUL RAHMAN
CENTRE FOR FOUNDATION STUDIES (SUNGAI LONG)

FHEL1134 ENGLISH FOR BUSINESS COMMUNICATION

MARKING SCHEME (PROPOSAL)

Criteria Description Marks

Format Cover Page + Table of Content: 2 marks
(5 marks) Headings (in proper order): 2 marks
Professional Appearance: 1 mark
 Good effort in writing the proposal.
Good  Strong evidence is presented to support proposal, and group has taken
(14m-20m) effort to give elaboration as well as personal observations to each
individual heading.
 Paraphrases and summarises information from sources.
 Answers to assignment requirements.
 Some effort in writing the proposal.
 Points given are based on some evidence.
Average  Data presented gives moderate support to proposal.
(8m – 13m)  May have personal opinions included in proposal.
Content  Has done research prior to assignment.
(20 marks)  Some direct copying from sources, but otherwise made attempts to
paraphrase/summarise.
 Does not answer to assignment
requirements.
 Simplified and no/little effort in writing
the proposal.
Poor
 Points given are weak with no/little
(0m – 7m)
research done prior to assignment. Based
mostly on personal opinions.
 A lot of direct copying from sources -
probably plagiarised.
 Has confident control of structure and grammar
Good  Correct and appropriate use of language except for very occasional slips
(11m-15m)  Generally varied and accurate word choice
 Uses correct word forms.
 Has little control of language
 Frequent weaknesses in structure and grammar, making comprehension
Language Average
difficult
(15 marks) (6m-10m)
 Limited word choice – confined to simple words
 Frequent use of wrong word forms.
 Has virtually no control of language
Poor  Weak in structure and grammar, making comprehension very difficult
(0m-5m)  Great difficulty in choosing correct words
 Very frequent use of wrong word forms.
 Very strong effort put into assignment.
Good
(8m-10m)  Included plenty of additional materials, with very little taken from
sources and most materials being the group’s original work.
Creativity  Some effort put into assignment.
Average
(10 marks)  May have included additional materials, though mostly taken from
(5m-7m)
sources.
Poor  Not creative and little effort put into assignment.
(0m-4m)  Probably plagiarised.
Total: (50 marks) 0
 UNIVERSITI TUNKU ABDUL RAHMAN
CENTRE FOR FOUNDATION STUDIES (SUNGAI LONG)

FHEL1134 ENGLISH FOR BUSINESS COMMUNICATION

GROUP ASSIGNMENT – PROPOSAL

MARKING SCHEME (ORAL PRESENTATION)

Part 1 – Group Assessment

Criteria Description Marks

 Brief introduction of the proposal Good 5m

Content  Brief club description, Management and Staff
(5 marks)  Market Analysis & Proposed Budget (Logical) Average 3-4m
 Promotion (Advertisement and Poster)
 Conclusion Poor 0-2m

Good 2m
Organisation  Structuring of ideas
Average 1m
(2 marks)  Introduction and ending
Poor 0m
 Appropriate, used intelligently, used point forms, not Good 3m
Visual Aids
wordy/clustered) Average 1-2m
(3 marks)
 Suitability Poor 0m

Part 2 – Individual Assessment

Criteria Description Marks

 Clear speech (audible, clear articulation, not monotonous) Good 5m
Delivery  Personal energy (enthusiasm, confidence, not reading from slides)
Average 3-4m
(5 marks)  Body language (eye contact, gestures, expressions, movement)
 Confidence and ability to answer questions when asked Poor 0-2m
 Accuracy (Making few mistakes in spoken language) Good 5m
Language
 Fluency (Smooth speech, good proficiency) Average 3-4m
(5 marks)
 Appropriateness (Proper use of language) Poor 0-2m

Name Thean Hui San ID 2005210

ID 2006393 Part 1 0
Part 1 0 Content 5
Content 5 Organisation 2
Organisation 2 Visual Aids 3
Visual Aids 3 Part 2 0
Part 2 0 Delivery 5
Delivery 5 Language 5
Language 5 Total 0 20
Total 0 20

Name Tan Kah Chun Name Krishnenthiran a/l Chandran

ID 1801484 Name Brian Kok Jia Mian
Part 1 0 ID 2003216
Content 5 Part 1 0
Organisation 2 Content 5
Visual Aids 3 Organisation 2
Part 2 0 Visual Aids 3
Delivery 5 Part 2 0
Language 5 Delivery 5
Total 0 20 Language 5
Total 0 20

Name Quek Hui Ling

ID 2004637
Part 1 0
Content 5
Organisation 2
Visual Aids 3
Part 2 0
Delivery 5
Language 5
Total 0 20