Please wait while we create your MIYO...

Principles of Management, v. 1.1

by Mason Carpenter, Talya Bauer, and Berrin Erdogan

Table of Contents

Study Aids:

Click the Study Aids tab at the bottom of the book to access your Study Aids (usually practice quizzes and flash cards).

Study Pass:

Study Pass is our latest digital product that lets you take notes, highlight important sections of the text using different colors, create "tags" or labels to filter your notes and highlights, and print so you can study offline. Study Pass also includes interactive study aids, such as flash cards and quizzes.

Highlighting and Taking Notes:

If you've purchased the All Access Pass or Study Pass, in the online reader, click and drag your mouse to highlight text. When you do a small button appears – simply click on it! From there, you can select a highlight color, add notes, add tags, or any combination.

Printing:

If you've purchased the All Access Pass, you can print each chapter by clicking on the Downloads tab. If you have Study Pass, click on the print icon within Study View to print out your notes and highlighted sections.

Search:

To search, use the text box at the bottom of the book. Click a search result to be taken to that chapter or section of the book (note you may need to scroll down to get to the result).


View Full Student FAQs

Chapter 12 Communication in Organizations

Figure 12.1

A sender’s choice of communication channel affects the quality of what is actually understood by the receiver.

What’s in It for Me?

Reading this chapter will help you do the following:

  1. Define communication and understand the communication process.
  2. Understand and overcome barriers to effective communication.
  3. Compare and contrast different types of communication.
  4. Compare and contrast different communication channels.
  5. Develop your own communication skills.

Figure 12.2 The P-O-L-C Framework

Close Search Results
Study Aids
Downloads

Need Help?

Talk to a Flat World Knowledge Rep today:

Monday - Friday 9am - 5pm Eastern