Rajgad Institute of Management

Research & Development, Pune 43

A. Y. 2022
MBA First Year, First Semester
Assignments: 1 & 2

Name of the Student:

Name of the Subject: (113) Verbal Communication Lab

Roll No: _ Division: ________

Rajgad Institute of Management Research & Development,
Pune 43

INDEX

Assignment No. Date of Signature of the

Submission Faculty
1
2

To be filled by the Faculty

Comprehensive Concurrent Evaluation (CCE)
Assignment No. Evaluation Signature of the
(Marks) Faculty
1 /25
2 /25
Final Total Marks /50

Name & signature of faculty-

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Assignment No. 1

Home Written Assignment (Total Marks 25)

Q. 1) Solve any FIVE questions (Out of given eight) (05Marks)

a) Define a Communication

b) What do you understand by ‘Soft skills’?

c) Define verbal communication

d) State 2 Principles of nonverbal communication

e) What is Physical Appearance?

f) State any 2 characteristics of effective speech

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g) What do you mean by social image?

h) List down any 5 managerial skills

Q. 2) Solve any TWO questions (Out of given three) (05 Marks)

a) Distinguish between verbal communication and non-verbal communication.

b) State the types of managerial speeches. Explain any 2 managerial speeches.
c) Write any 5 Telephone etiquette guidelines?
Answer for the question 2 (a /b / c)

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Pune 43

Answer for the question 2 (a /b / c)

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Pune 43

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Pune 43

Q. 3) Solve any ONE question (Out of given two) (05 Marks)

a) Using the Principles of Effective Presentations state how you will deliver effective
presentation.
b) State how will you prepare an effective speech being a manager for successful launch of
new product of your company
Answer for the question 3 (a or b)

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Q. 4) Solve any ONE question (Out of given two) (05 Marks)

a) Discuss the Barriers to communication.

b) What are the Essentials of placement interviews?

Answer for the question 4 (a or b)

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Pune 43

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Pune 43

Q. 5) Solve any ONE question (Out of given two) (05Marks)

a) Analyze the case:

At an early stage project meeting Mary, the project team leader, presented her suggested
project timetable to meet the project goals. During the presentation she noticed that two
team members were showing non-verbal signs of disapproval. Simon was frowning and
shaking his head and Justin had leant back in his chair and folded his arms.
Mary stopped what she was saying, turned to Simon and Justin and asked ‘I sense you are
not supportive of what I’m saying. Can I clarify anything for you?’ Simon replied ‘You
are right. I think the project timetable is unachievable.’ Mary responded by directing a
question to the whole group ‘How do the rest of you feel about the timetable I’m
suggesting?’

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b) Prepare the presentation structure for a presentation on any of the topic of your choice

Answer for the question 5 (a or b)

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Assignment No. 2

Case Study (Total Marks 25)

Read &Solve the given case study & write answers to the questions (25 Marks)

Barry is a 27-year old who is a foodservice manager at a casual dining restaurant. Barry is
responsible for supervising and managing all employees in the back of the house. Employees
working in the back of the house range in age from 16 years old to 55 years old. In addition, the
employees come from diverse cultural and ethnic backgrounds. For many, English is not their
primary language. Barry is ServSafe® certified and tries his best to keep up with food safety
issues in the kitchen but he admits it’s not easy. Employees receive “on the job training” about
food safety basics (for example, appropriate hygiene and hand washing, time/temperature, and
cleaning and sanitizing). But with high turnover of employees, training is often rushed and some
new employees are put right into the job without training if it is a busy day. Eventually, most
employees get some kind of food safety training. The owners of the restaurant are supportive of
Barry in his food safety efforts because they know if a food safety outbreak were ever linked to
their restaurant; it would likely put them out of business. Still, the owners note there are
additional costs for training and making sure food is handled safely. One day Barry comes to
work and is rather upset even before he steps into the restaurant. Things haven’t been going well
at home and he was lucky to rummage through some of the dirty laundry and find a relatively
clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing,
especially after working on his car last evening. When he walks into the kitchen he notices
several trays of uncooked meat sitting out in the kitchen area. It appears these have been sitting
at room temperature for quite some time. Barry is frustrated and doesn’t know what to do. He
feels like he is beating his head against a brick wall when it comes to getting employees to
practice food safety. Barry has taken many efforts to get employees to be safe in how they handle
food. He has huge signs posted all over the kitchen with these words: KEEP HOT FOOD HOT
AND COLD FOOD COLD and WASH YOUR HANDS ALWAYS AND OFTEN. All
employees are given a thermometer when they start so that they can temp food. Hand sinks,
soap, and paper towels are available for employees so that they are encouraged to wash their
hands frequently.

1) What are the communication challenges and barriers Barry faces?

2) What solutions might Barry consider in addressing each of these challenges and barriers?

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