Communication (Practice 1)

Communication (Practice 1)

University

10 Qs

quiz-placeholder

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Communication (Practice 1)

Communication (Practice 1)

Assessment

Quiz

English

University

Medium

Created by

Georgia Gaden Jones

Used 2+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is not helpful when active listening?

Thinking about how you'll reply while others are speaking

Asking questions

Making eye-contact

Repeating what the speaker has said to check understanding

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If a speaker were to say, "Customers have been complaining about the pizza tonight.  You need to talk to Steve about it tomorrow." the best response from an active listener in this situation would be...

Pizza seemed good to me!

I'm too tired for this today.

Sounds like they were unhappy.

What did they say about the pizza? What didn't they like?

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a good reason to look at someone when they are communicating?

To check out their style.

You can learn a lot from someone's movement, gestures and facial expressions.

All people prefer when you stare at them while they are speaking.

You should never look at someone when they are communicating.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is not part of the communication model?

Sender

Noise

Decoding

Motivation

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Feeling angry and thinking about how you are going to prove someone wrong while they are speaking is an example of what?

Environmental noise/barrier

Internal noise/emotional barrier

Bad choice of channel

Active listening

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best way to answer the phone in a professional environment?

What?

Don't say anything, wait for the other person to speak.

Hello?

Yes!

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following affects a customer's first impression of a business?

The appearance and cleanliness of the staff.

The way that the bill is handled.

The dessert.

The way that the staff interact with eachother.

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