定 價(jià)：20 元
叢書名：普通高等學(xué)校“十二五”規(guī)劃教材
- 作者：孫曉春，安亞娜編
- 出版時(shí)間：2015/10/1
- ISBN：9787113209735
- 出 版 社：中國(guó)鐵道出版社
- 中圖法分類：F740
- 頁(yè)碼：108
- 紙張：膠版紙
- 版次：1
- 開本：16開
《國(guó)際商務(wù)溝通》主要內(nèi)容包括：Culture and Communication（文化及溝通）、Intercultural Theories（跨文化理論）、Oral Communication（口頭溝通）、Non-vetbal Communication（非口頭溝通）、Written Communication（書面溝通）、Business Etiquette（商務(wù)禮節(jié)）及Social Customs（社會(huì)習(xí)俗）。重點(diǎn)介紹了跨文化商務(wù)溝通的基礎(chǔ)理論，跨文化商務(wù)口頭溝通、非口頭溝通及書面溝通的原則和技巧，跨文化商務(wù)溝通禮節(jié)及不同文化的商務(wù)及社會(huì)習(xí)俗。
《國(guó)際商務(wù)溝通》理論結(jié)合實(shí)際，主要內(nèi)容用英文撰寫。適用于高校國(guó)際貿(mào)易、國(guó)際商務(wù)、國(guó)際金融、市場(chǎng)營(yíng)銷、工商管理、旅游管理、人力資源管理、工程管理等專業(yè)的國(guó)際商務(wù)溝通雙語(yǔ)課程教學(xué)，也適合作為大專院校經(jīng)濟(jì)與管理類相關(guān)專業(yè)方向的教材，對(duì)于廣大對(duì)外貿(mào)易和對(duì)外經(jīng)濟(jì)工作的業(yè)務(wù)人員，以及在中外合資企業(yè)工作的管理及業(yè)務(wù)人員等都是一本很實(shí)用的參考書。
Chapter 1 Culture and Communication
I. Understanding Culture
II. Responses to Other Cultures
III. Basics of Communication
Chapter 2 Intercultural Theories
I. Kluckhohn and Strodtbeck's Value Orientations
II. Hofstede's Cultural Dimensions
III. Edward Hall's Dimensions
Chapter 3 Oral Communication
I. Definition
II. Unique Status of Human Language
III. Origin
IV. Linguistic Diversity
V. Classification of Languages
VI. Informal Languages
VII. Vocabulary Equivalence
VIII. Parables and Proverbs
IX. Conversation Taboos
X. Translation and Interpretation
XI. Paralanguage
XII. Language and Culture Interaction
Chapter4 Non-verbal Communication
I. Time
II. Space
III. Eye Contact
IV. Smell
V. Touch
VI. Body Movement
VII. Color
VIII. Silence
IX. Metacommunication
Chapter 5 Written Communication
I. International English
II. Writing Tone and Style
III. Letter Formats
IV. Fax
V. E-mail
VI. Resume
Chapter 6 Business Etiquette
I. Greetings
II. Business Card Exchange
III. Dining Practices
IV. Smoking
V. Tipping
VI. Gift Giving
VII. Traveling
VIII. Netiquette
IX. Class Structure
Chapter 7 Social Customs
I. Business Humor
II. Superstitions and Taboos
III. Dress and Appearance
IV. Holidays and Holy Days
V. Office Customs and Practices
VI. Customary Demeanor
VII. Bribery.
VIII. Male and Female Relationships
IX. Special Foods and Consumption Taboos
References
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