新视野商务英语视听说上教案.doc

新视野商务英语视听说 （上） 授课教师：李殿文Unit 1 Job interviewTeaching objectiveAfter completing this lesson, students should know how to deal with an interview, including - how to prepare for an interview- the interview procedure- how to answer questions about personal details, education and work experiencehow to deal with inappropriate questions by the interviewer.Business profile General conduct during an interviewOpening :establishing a friendly atmosphereIntroduce yourselfTalk about weather, traffic ,etc.Talk about yourself as a personDuring :exchanging informationGeneral questionsBe prepared to talk about Your personal detailsYour educationYour work experiencePosition related questionsYou will be able to discussReasons for leaving last jobDetails of the job and the companyQualifications and skills make you fit for the requirements of the jobShort-term goals and long term goalsClosing : leaving a lasting impressionAsk 1 or 2 questions based on your pre-interview researchArrange a call back to get the resultThank the interviewerSay you enjoyed the interviewTypes of job interviewTelephone screening interviewIn-person screening interviewSelection interviewWork sample interviewPeer group interviewGroup interviewLuncheon interviewStress interviewVideoconference interviewTeaching plan Part 1 warm-up Organizational structure of the companyName of the interviewerDivision/departments that interest youProducts/servicesTraining programsSize of the company-number of employees and turnoverHow long they have been in businessTypes of clientsGrowth in the past and future potentialJob description and job titleAppearanceDress conservatively: smart, clean and formalDo have clean, neatly styled hairDo have clean hands and trimmed nailsDo carry a portfolio or briefcase with extra copies of your resumeDo bring a clean notepad and pen that worksDo wear shoes you can walk easily inDont wear torn, soiled, wrinkled clothingDont dress casuallyAppearanceDont wear a lot of jewelry (men should avoid earrings)Dont wear a lot of cologne or perfumeDont wear sports shoesDont eat spicy, offensive smelling foods before the interviewDont wear sexy clothingDont wear cutesy ties (flashing Mickey mouse)Dont chew gum or smokeDont wear a mini-skirtDont wear heavy make-upPart 2 Listening practiceTask I and task 2Listen- finish readPart 3 language focus AOpening During Personal questionsEducation Work experienceFollowing-up practice Listen and readPart 4 Video 1 Watch finish role play Part 5 language focus BPosition related questionsQualifications and skillsJob fitClosing Following-up practice Part 6 Video 2 watch and fillhomeworkDialogue :interview pg. 12 MP3Unit 2 jobs and responsibilitiesTeaching objectives After completing this lesson, students should be able to- describe jobs and responsibilities - describe their position and responsibilities in a company - describe a companys organization- express likes and dislikes about jobsBusiness profileWant to know about jobs and responsibilities in a company?Departments Job titlesPersonnelChief managerSalesSalespersonMarketingLawyerPublic relationsOffice clerkHuman resourcesTrainee managerExportDeputy managerOverseas accountsBank tellerResearch and developmentProgrammerProductionQuality control engineeradministrationAdministrative clerkSenior sales managerFinancial controllerHuman resources managerLogistics managerAccount manager Purchaser/buyerLanguage expansionsJobsResponsibilities Positions and the departmentsWorking hours and routinesInterpersonal relationshipCompensationPromotionJob satisfactionTeaching planPart 1 warm upWaiter farmer carpenter photographer electricianChef/cook typist policeman doctor singerPart 2Im a manager in the human resources departmentWhich company do you work for?Im mainly in charge of recruitment, that is, the selection, training and development of employeesI havent seen for you yearsWhat do you do nowWhat are you working onF T F F F TPart 31. card 1 company: Beijing sanmei factory name: alice wang title: manager of human resources2. card 2 company bill hayes title general manager company beautify cosmetic corporationpart 4 1. caroline Clinton- financial accounts2. lucy white- data processing3. ada blackmanagement accountspart 5 chef editor magazine manage feedbackdefinite flexible office regular C A F E B G DSelf-employed entrepreneurBuyer line supervisorAdvertising executivePublic relations managerHomeworkWriting : imagine your ideal job and describe the responsibilities of it . if needed, you can search information from internet.Unit 3 On the phoneTeaching objectivesAfter completing this lesson, students should be able to Answer the phoneAsk to be connectedConnect a callerLeave messagesDeal with problems b telephone Business profile The big 31. be prepared 2. dont give up3. try not to put people on the spotbefore you pick up a phone1. review written material first2. make a list of questions for each encounter3. be clear about what information you need4. establish a system for yourself 5. create a notebook or other organizer6. psych yourself to make the call7. make calls when youre at your bestmaking your calls1. be aware of the pitch of your voice2. be modest3. establish a relationship4. avoid yes or no question5. be empathetic6. make the personal feel like your mentor7. find out his /her schedule8. be polite9. always get the name of the person10. remember we still dont have videophones types of callanswering the phoneintroducing yourselfasking for someoneputting someone on holdthe person wanted is not availabletaking a messageringing offproblemsreasons for callingrequestingteaching planpart 1 warm-upadvance documents schedule distraction pretendinterrupting clearly argue polite lengthy misunderstood hearPart 2 listening practice B E G F D A CSimon Weller is calling from SingaporeHe has just left for a workshopHalf an hour lateart 3 To: Louise PaulsonDate: 2009 January time : 10:00Message noteFrom : Paul JacksonCompany: grandiose companyTelephone number: 979-326-8965Message: ring back, talk to him about the order, its urgentTaken by: RoyPart 4F T F TT FPart 51. 875-9368 2. 305-636-8430 3. 5312/A124. Bartholomew 5. holt &frier 6. dinerPart 6A C C C B CHOMEWORKMake a telephone call and telephone messageUnit 4 At a meeting Teaching objectives After completing this lesson, students should be able toUnderstand and use vocabulary related to meetingsIdentify and understand basic aspects of planning a meetingEffectively use communication skills toChair a meetingAsk for and giving opinionsAgree the disagree with an ideaMake suggestionBusiness profile Sample board of directors meeting agendaName of agency board meeting agendaMonth day year LocationPlanned starting time to ending timeSample of minutes of a management meetingName of organizationMeeting mintues: month day yearTime and locationPresent: Proceeding Useful expression Interrupting Giving opinionCommenting on other opinionsAgreeing with other opinionsDisagreeing with other opinionsClarifyingRequesting informationAsking for repetitionAsking for clarificationAsking for verificationAsking for contributions of other participantsCorrecting information Keeping the meeting on timeTeaching planPart 1 work in pairsPart 2 List agenda minutes decision collect topic write arrange inviteBefore a meeting 2 6 8 9During a meeting 4 5 7After a meeting 1 3Purpose argue written agenda chairperson late waitingToo much dealt with decision take notes discussionT T F F TPart 3Conversation 1. eConversation 2 cConversation 3 aConversation 4 bConversation 5 fConversation 6 hPart 4Sharp august should not GregoryPart 5B BHomework 1. a laundry2. print and photo service3. translation and interpretation service4. a bookstoreUnit 5 Business Travel Teaching objectives After completing this lesson, student should be able to;-understand and use basic travel-related vocabulary-understand procedures related to checking-in, clearing customs and checks at the airport-effectively use communication skills to:Enquire about flightsReserve airplane ticketEnquire about facilities and services in a hotel Book a hotel roomRequest services in a hotelBusiness profile Making enquiries about flights, luggage, and check-in timesBooking airline ticketsChecking in at the airportGoing through customsMaking a reservation in a hotelChecking in at a hotelChecking outTeaching plan Part 1 a f g j e b c o d hpart 2g a e b d f h I j l n r q p o k cin a taxi at a hotel on an airplane at customs in a booking officereserve a room check for rather fullticket and passport boarding passport tagsroom service plain blackdeclare subject to belongingscheck out comes to receiptpart 3 seats c and d row 12two 20 kilos gate 7 nowPart 4F t f f f f t t Part 5From January 15th to 18thNo there isntBy credit cardHe is booking a small conference roomHe is asking for a wake-up call for tomorrow morningApproximately 8 hoursThe price for a single room with garden view is us 150, and that for a similar room with rear view 125HomeworkUnit 6 company presentations Teaching objectivesAfter completing this lesson, students should be able toUnderstand and use basic vocabulary for introductions and presentationsIdentify the structure of a company presentationEffectively use communication skills toTalk about a company profileAnswer general questions about a companyGive a brief self-introductionGive a short business presentationBusiness profile Organization of the informationDelivery of the informationUse of languageAudienceParticipationTypes of companyCompany corporationFirmEnterpriseTownship enterpriseState-own enterprisePrivately-owned enterpriseWholly owned foreign enterpriseForeign capital enterpriseSino-foreign joint ventureMultinational corporationGroup corporationLimited corporationParent companySubsidiary affiliate companyPartnershipShare holding companyListed quoted companyCooperationIndustrial corporationConsulting corporation Teaching plan Part one warm-upPart 2 Products leading global first connecting London carAddress audience PR department information china 2 5 minutesLargest first china 1977 california42000 11 billion 1989Part 3 Internal presentation A D F G I LExternal presentation B C E H J KPart 4A c d e f gPart 5C Open Homework Unit 7 product presentationsTeaching objectivesAfter completing this lesson, students should be able toUnderstand and use basic vocabulary to describe products and make presentations Identify the structure of a product presentationsEffectively use communication skills toDescribe a productCompare the features of productsAsk for information about productsMake a short presentation Business profile Creating a product objectiveDifferent depending upon the target audience and the presentation should be adjusted accordingly.An important part of selling a product to prospective customers.Points to considerObjectiveTarget audienceTarget presenter Outline IntroductionPositioningProduct descriptionExamples successClosing argumentWhen you are the presenter Practice your presentation Other helpful hintsUse gesturesUse an expressive voiceAlways standsUse highlights or color or chartsUse controversyUse metaphors to help with visualization Language expansionGiving general information about a productDescribing the quality and performanceDescribing the styleDescribing the craftsmanship and workmanshipTeaching plan Part 1 warm-upPart 2 listening practice Megabyte ounce pound kilogram inchCentimeter hour year month footLower better more good longer shorterPart 3B414 small black design easy 12 48 5Part 5C b c Homework Unit 8 receiving visitorsTeaching objectives After completing this lesson, students should be able toUnderstand the procedures when receiving business visitorsEffectively use communication skills toReceive business visitors who have an appointmentReceive business visitors who do not have an appointment Meet visitors at the airportParticipate in small talk about travel ,weather or accommodationBusiness profile ReceptionistThe work Most organizations employ receptionists. For example hotels, factories, hospitals, school. Etc.Skills and interests Be outgoing and confidentHave a smart appearance Have good communication skills Be able to stay calm under the pressureBe courteous, but firmBe efficient and well organized Be able to work on your ownHave basic computer skillsBe able to use office equipment Be interested in the work of the organizationLanguage expansion Receiving visitors at the officeAsking for names identification of the visitorsAsking the purpose of the visitAsking the visitor to waitAsking the visitor for informationGiving the visitor information Apologizing for having kept the visitor waiting Expressing regret then someone is not presentMeeting guests at the airportTaking guests to their hotelSmall talk topic Seeing offTeaching plan Part 1 openPart 2C f a I b h d e j gA BCE BD AC CD BDF F F T F T Part 3Make an appointment in the middle ofBy name in touch with Make suggestions out of the questionE G A C L D HK J B M I/N F N/IPart 4F T F T T T Part 5F F F F F F T F T FHomeworkUnit 9 business dinnerTeaching objectivesAfter completing this lesson, students should be able toUnderstand and use basic dinner-related vocabularyEffectively use some communication skills toInvite business associates to dinnerOrder western foodOrder Chinese foodComment on foodPropose a toast during a dinnerBusiness profileBasic table mannersManners in every country are different. What is polite in China may not be polite in the United States. These basic rules will help you enjoy western food with your American friends. Always put the napkin on your lap first. Before you leave the table, fold your napkin and put it beside your plate. As the meal is served, use the silverware farthest from the plate first. When eating something in a bowl, do not leave the spoon in the bowl. Put it on the plate beneath the bowl. Soup, as well as all American food is eaten quietly. Do not slurp the soup. The soup spoon is used by moving the spoon away from you. Do not over fill the spoon. The bowl may be tipped slightly away from you to allow the last bit of soup to be collected on the spoon. Do not pick the bowl up to hold it closer to your mouth. When you have finished your meal, place your knife and fork side by side on the plate. This signals that you have finished eating. Wait until everyone has been served to begin eating. Everyone begins to eat at the same time. The host or hostess may invite you to start eating before everyone is served. Some foods may be cold if you are required to wait until everyone is served. If invited to begin before others are served, wait until three or four people have been served before starting to eat. While eating, remember not to talk with your mouth full of food. During the meal, the host or hostess will offer you a second helping of food. Sometimes they will ask you to help yourself. When they offer you food, give a direct answer. If you refuse the first time, they might not ask you again. At the table, ask others to pass you dishes that are out of your reach. Good phrases to know are: “Please pass the _” or “Could you hand me the _, please?” If asked to pass the salt to someone, you should pass both the salt and pepper which are placed on the table together. Hand the salt and pepper to the person seated next to you. Do not reach over the person next to you to pass anything to others.Sit up straight at the table. Bring the food up to your mouth. Do not lean down to your plate. Cut large pieces of meat, potatoes and vegetables into bite size pieces. Eat the pieces one at a time.When eating spaghetti, wind the noodles up on your fork. You may use your spoon to assist in winding the noodle on your fork. The spaghetti on your fork should be eaten in one bite. It is very impolite to eat half your noodles and allow the other half to fall back on your plate.Some foods may be eaten with your fingers. If you are not sure if it is proper to eat something by picking it up with your fingers watch what others do before doing so yourself. Examples of foods which can be eaten with your fingers include: bacon which has been cooked until it is very crisp; bread should be broken rather than cut with a knife; cookies; sandwiches; and small fruits and berries on the stem. Most fast foods are intended to be eaten with your fingers.Do not lean on your arm or elbow while eating. You may rest your hand and wrist on the edge of the table.In America, people do not use toothpicks at the table.Some of the rules mentioned here may be somewhat relaxed