Advanced Business Writing UMUC WRTG 394 paper 1 PDF

Preview

Summary

WRTG 394 UMUC paper 1 ...

Description

Turnit in 2%

WA #1 Advanced Business Writing Fall 2017

Advanced Business Writing WRTG 394 WA 1 11/2/17

COMMUNICATION ANALYSIS: Part # 1 Background of Context Effective communication determines the success of an organization. Working as an assistant manager at a restaurant, I was tasked to supervise and communicate with employees that spoke English as a second language. The communication barriers I faced during my experience managing forced me to take a different approach to communicating the work I requested from my peers, and gave me a more objective view of the challenges people face when trying to convey their needs. The communication barriers varied at the restaurant, but the most common hurdles and obstacles came from barriers in linguistic, culture, experiential barriers, and perceptual barriers. Although many of these challenges remained constant, we found many mediums to find common ground and communicate more effectively with creative practices.

Part # 2 Types of Communication Inhibitors

   

Linguistic Barriers – The use of vocabulary that is not inclusive of the audience. Cultural Barriers – The ignorance of the beliefs or customs that cause skepticism, which can hinder or obstruct free expression. Experiential Barriers – The limit of one’s knowledge relative to personal experience. Perceptual Barriers – The personal bias view based on generalized presumptions that cause incorrect characterizations.

Part # 3 Application of Inhibitors Communication Training new employee had difficulty reading training material because English is their second language.

Type of Inhibitor Linguistic Barrier

First generation Hispanic migrants employees not wanting to work on Sunday. Conflicts between coworkers regarding who was qualified to train as chef.

Cultural Barrier

New employees hired.

Perceptual Barrier

Experiential Barrier

Analysis Employee’s with limited English language required more training to comprehend the menu and computer based training. Employee’s did not want to work on Sunday for religious beliefs. Some employee’s belief that they could do a job that they were not trained for (baking bread). Employees unjustified belief that the new employee would not perform at a fast pace.

Part # 4 Evaluation I evaluate the communication effectiveness at the restaurant I managed as an 80 out of 100. The company hired mainly Hispanic workers, so in ways this made their communication between each other seamless, but the barriers linguistically were a constant challenge that we all worked to overcome as a team. I think that this was effective as it motivated a proactive environment and positive learning. A drawback was lack of diversity. I think the company could promote a better training program by diversifying employee selection. Conflicts between employees that were rooted in perceptual and cultural barriers are very difficult to overcome at this restaurant, and I do not think that the organization fully has addressed this issue. The biases that management has practiced are similar to those of the employees, and this just causes larger barriers between the employee and leadership. In the end, the restaurant has made progress, but needs to address these barriers before the void between employees and management gets too large to bridge the gap. The barriers that are acknowledged can be conquered once they are realistically addressed by members. The senders and receivers will both benefit through a shared success in communicating more effectively....