Summing-up

After thoroughly studying contents of Lesson 1, you have identified parts of a business letter as well as its types.  Also, you learned the to-dos and not-to-dos in writing it. Surely, you will be ready for Lesson 2 of this module.  First, let us recap what we have learned from our discussion of this Lesson.

Lesson 1 Summary

  • The letterhead states the name of the company, its address and its telephone number of the person writing the letter. This will also serve as the return address if the letter is not delivered to the receiver or if the receiver decides to send his/her reply.
  • A heading can substitute for a letterhead if the company or the writer has no stationery with a letterhead.
  • The date line indicates the data when the letter was written.
  • The inside address tells to whom the letter is addressed. It includes the name of the person written to (if used), his/her position, the company name and the company address.
  • A salutation is a formal or an informal greeting used to open a business letter. The salutation used should have the same degree of formality as observed in the complimentary close.
  • The body of the letter contains the message making it the most important part of the letter. It aims to get something done.
  • The complimentary close is a polite and courteous way to end a letter. It should have the same degree of formality as the salutation.
  • After the complimentary close, the letter writer affixes his/her signature to indicate that he/she is really the sender of the letter.
  • In the full block format, every line begins at the left margin.
  • In the semi-block style, the first line of each paragraph is indented.
  • In the modified block format, the date line, complimentary close and signature are typed at the right side of the page.
  • In the simplified style, the salutation and complimentary close are omitted. The writer's name and title are typed in all caps.


You are now ready to take Lesson 2. Go to the next page and see what Lesson 2 is all about.

Last modified: Tuesday, 18 October 2016, 4:27 AM