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新视野商务英语视听说(第二版)(上)教案.pdf

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新视野 商务英语 视听 第二 教案
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1 新 视 野 商 务 英 语 视 听 说 � 上 � 授 课 教 师 � 李 殿 文 Uni t 1 Job i nt er vi ew Teachi ng obj ect i ve Af t er compl et i ng t hi s l esson, st udent s shoul d know how t o deal wi t h an i nt er vi ew, i ncl udi ng - - how t o pr epar e f or an i nt er vi ew - - t he i nt er vi ew pr ocedur e - - how t o answer quest i ons about per sonal det ai l s, educat i on and wor k exper i ence how t o deal wi t h i nappr opr i at e quest i ons by t he i nt er vi ewer . Busi ness pr of i l e Gener al conduct dur i ng an i nt er vi ew Openi ng : est abl i shi ng a f r i endl y at mospher e I nt r oduce your sel f Tal k about weat her , t r af f i c , et c. Tal k about your sel f as a per son Dur i ng : exchangi ng i nf or mat i on 2 Gener al quest i ons Be pr epar ed t o t al k about Your per sonal det ai l s Your educat i on Your wor k exper i ence Posi t i on r el at ed quest i ons You wi l l be abl e t o di scuss Reasons f or l eavi ng l ast j ob Det ai l s of t he j ob and t he company Qual i f i cat i ons and ski l l s make you f i t f or t he r equi r ement s of t he j ob Shor t - t er m goal s and l ong t er m goal s Cl osi ng : l eavi ng a l ast i ng i mpr essi on Ask 1 or 2 quest i ons based on your pr e- i nt er vi ew r esear ch Ar r ange a cal l back t o get t he r esul t Thank t he i nt er vi ewer Say you enj oyed t he i nt er vi ew Types of j ob i nt er vi ew Tel ephone scr eeni ng i nt er vi ew I n- per son scr eeni ng i nt er vi ew Sel ect i on i nt er vi ew Wor k sampl e i nt er vi ew Peer gr oup i nt er vi ew Gr oup i nt er vi ew 3 Luncheon i nt er vi ew St r ess i nt er vi ew Vi deoconf er ence i nt er vi ew Teachi ng pl an Par t 1 war m- up Or gani zat i onal st r uct ur e of t he company Name of t he i nt er vi ewer Di vi si on/ depar t ment s t hat i nt er est you Pr oduct s/ ser vi ces Tr ai ni ng pr ogr ams Si ze of t he company- number of empl oyees and t ur nover How l ong t hey have been i n busi ness Types of cl i ent s Gr owt h i n t he past and f ut ur e pot ent i al Job descr i pt i on and j ob t i t l e Appear ance Dr ess conser vat i vel y: smar t , cl ean and f or mal Do have cl ean, neat l y st yl ed hai r Do have cl ean hands and t r i mmed nai l s Do car r y a por t f ol i o or br i ef case wi t h ext r a copi es of your r esume Do br i ng a cl ean not epad and pen t hat wor ks Do wear shoes you can wal k easi l y i n 4 D o n ’ t w e a r t o r n , s o i l e d , w r i n k l e d c l o t h i n g D o n ’ t d r e s s c a s u a l l y Appear ance D o n ’ t w e a r a l o t of j ewel r y ( men shoul d avoi d ear r i ngs) D o n ’ t w e a r a l o t o f c o l o g n e o r p e r f u me D o n ’ t w e a r s p o r t s s h o e s D o n ’ t e a t s p i c y , o f f e n s i v e s me l l i n g f o o d s b e f o r e t h e i n t e r v i e w D o n ’ t w e a r s e x y c l o t h i n g D o n ’ t w e a r c u t e s y t i e s ( f l a s h i n g Mi c k e y mo u s e ) D o n ’ t c h e w g u m o r s moke D o n ’ t w e a r a mi n i - ski r t D o n ’ t w e a r h e a v y ma k e- up Par t 2 Li st eni ng pr act i ce Task I and t ask 2 Li st en- - - f i ni sh – r ead Par t 3 l anguage f ocus A Openi ng Dur i ng Per sonal quest i ons Educat i on Wor k exper i ence Fol l owi ng- up pr act i ce Li st en and r ead 5 Par t 4 Vi deo 1 Wat ch –f i ni sh –r ol e pl ay Par t 5 l anguage f ocus B Posi t i on r el at ed quest i ons Qual i f i cat i ons and ski l l s Job f i t Cl osi ng Fol l owi ng- up pr act i ce Par t 6 Vi deo 2 wat ch and f i l l homewor k Di al ogue : i nt er vi ew pg. 12 MP3 Uni t 2 j obs and r esponsi bi l i t i es Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson, st udent s shoul d be abl e t o - - - descr i be j obs and r esponsi bi l i t i es - - - descr i be t hei r posi t i on and r esponsi bi l i t i es i n a company - - - descr i be a company ’ s or gani zat i on - - - expr ess l i kes and di sl i kes about j obs 6 Busi ness pr of i l e Want t o know about j obs and r esponsi bi l i t i es i n a company? Depar t ment s Job t i t l es Per sonnel Chi ef manager Sal es Sal esper son Mar ket i ng Lawyer Publ i c r el at i ons Of f i ce cl er k Human r esour ces Tr ai nee manager Expor t Deput y manager Over seas account s Bank t el l er Resear ch and devel opment Pr ogr ammer Pr oduct i on Qual i t y cont r ol engi neer admi ni st r at i on Admi ni st r at i ve cl er k Seni or sal es manager Fi nanci al cont r ol l er Human r esour ces manager Logi st i cs manager Account manager Pur chaser / buyer Language expansi ons 7 Jobs Responsi bi l i t i es Posi t i ons and t he depar t ment s Wor ki ng hour s and r out i nes I nt er per sonal r el at i onshi p Compensat i on Pr omot i on Job sat i sf act i on Teachi ng pl an Par t 1 war m up Wai t er f ar mer car pent er phot ogr apher el ect r i ci an Chef / cook t ypi st pol i ceman doct or si nger Par t 2 I ’ m a manager i n t he human r esour ces depar t ment Whi ch company do you wor k f or ? I ’ m mai nl y i n char ge of r ecr ui t ment , t hat i s, t he sel ect i on, t r ai ni ng and devel opment of empl oyees I h a v e n ’ t seen f or you year s What do you do now What ar e you wor ki ng on F T F F F T 8 Par t 3 1. car d 1 company: Bei j i ng sanmei f act or y name: al i ce wang t i t l e: manager of human r esour ces 2. car d 2 company bi l l hayes t i t l e gener al manager company beaut i f y cosmet i c cor por at i on par t 4 1. car ol i ne Cl i nt on- - - f i nanci al account s 2. l ucy whi t e- - - dat a pr ocessi ng 3. ada bl ack —management account s par t 5 chef edi t or magazi ne manage f eedback def i ni t e f l exi bl e of f i ce r egul ar C A F E B G D Sel f - empl oyed ent r epr eneur Buyer l i ne super vi sor Adver t i si ng execut i ve Publ i c r el at i ons manager 9 Homewor k Wr i t i ng : i magi ne your i deal j ob and descr i be t he r esponsi bi l i t i es of i t . i f needed, you can sear ch i nf or mat i on f r om i nt er net . Uni t 3 On t he phone Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson, st udent s shoul d be abl e t o Answer t he phone Ask t o be connect ed Connect a cal l er Leave messages Deal wi t h pr obl ems b t el ephone Busi ness pr of i l e The bi g 3 1. be pr epar ed 2. don ’ t gi ve up 3. t r y not t o put peopl e on t he spot 10 bef or e you pi ck up a phone 1. r evi ew wr i t t en mat er i al f i r st 2. make a l i st of quest i ons f or each encount er 3. be cl ear about what i nf or mat i on you need 4. est abl i sh a syst em f or your sel f 5. cr eat e a not ebook or ot her or gani zer 6. psych your sel f t o make t he cal l 7. make cal l s when you ’ r e at your best maki ng your cal l s 1. be awar e of t he pi t ch of your voi ce 2. be modest 3. est abl i sh a r el at i onshi p 4. avoi d yes or no quest i on 5. be empat het i c 6. make t he per sonal f eel l i ke your ment or 7. f i nd out hi s / her schedul e 8. be pol i t e 9. al ways get t he name of t he per son 10. r emember we st i l l don ’ t have vi deophones t ypes of cal l answer i ng t he phone i nt r oduci ng your sel f aski ng f or someone 11 put t i ng someone on hol d t he per son want ed i s not avai l abl e t aki ng a message r i ngi ng of f pr obl ems r easons f or cal l i ng r equest i ng t eachi ng pl an par t 1 war m- up advance document s schedul e di st r act i on pr et end i nt er r upt i ng cl ear l y ar gue pol i t e l engt hy mi sunder st ood hear Par t 2 l i st eni ng pr act i ce B E G F D A C Si mon Wel l er i s cal l i ng f r om Si ngapor e He has j ust l ef t f or a wor kshop Hal f an hour l at er 13466386913 Par t 3 12 To: Loui se Paul son Dat e: 2009 Januar y t i me : 10: 00 Message not e Fr om : Paul Jackson Company: gr andi ose company Tel ephone number : 979- 326- 8965 Message: r i ng back, t al k t o hi m about t he or der , i t ’ s ur gent Taken by: Roy Par t 4 F T F TT F Par t 5 1. 875- 9368 2. 305- 636- 8430 3. 5312/ A12 4. Bar t hol omew 5. hol t - - - under st and and use basi c t r avel - r el at ed vocabul ar y - - - under st and pr ocedur es r el at ed t o checki ng- i n, cl ear i ng cust oms and checks at t he ai r por t - - - ef f ect i vel y use communi cat i on ski l l s t o: Enqui r e about f l i ght s Reser ve ai r pl ane t i cket Enqui r e about f aci l i t i es and ser vi ces i n a hot el Book a hot el r oom Request ser vi ces i n a hot el Busi ness pr of i l e Maki ng enqui r i es about f l i ght s, l uggage, and check - i n t i mes Booki ng ai r l i ne t i cket s Checki ng i n at t he ai r por t Goi ng t hr ough cust oms 18 Maki ng a r eser vat i on i n a hot el Checki ng i n at a hot el Checki ng out Teachi ng pl an Par t 1 a f g j e b c o d h par t 2 g a e b d f h I j l n r q p o k c i n a t axi at a hot el on an ai r pl ane at cust oms i n a booki ng of f i ce r eser ve a r oom check f or r at her f ul l t i cket and passpor t boar di ng passpor t t ags r oom ser vi ce pl ai n bl ack decl ar e subj ect t o bel ongi ngs check out comes t o r ecei pt par t 3 seat s c and d r ow 12 t wo 20 ki l os gat e 7 now Par t 4 19 F t f f f f t t Par t 5 Fr om Januar y 15th t o 18th No t her e i sn ’ t By cr edi t car d He i s booki ng a smal l conf er ence r oom He i s aski ng f or a wake- up cal l f or t omor r ow mor ni ng Appr oxi mat el y 8 hour s The pr i ce f or a si ngl e r oom wi t h gar den vi ew i s us 150, and t hat f or a si mi l ar r oom wi t h r ear vi ew 125 Homewor k Uni t 6 company pr esent at i ons 20 Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson, st udent s shoul d be abl e t o Under st and and use basi c vocabul ar y f or i nt r oduct i ons and pr esent at i ons I dent i f y t he st r uct ur e of a company pr esent at i on Ef f ect i vel y use communi cat i on ski l l s t o Tal k about a company pr of i l e Answer gener al quest i ons about a company Gi ve a br i ef sel f - i nt r oduct i on Gi ve a shor t busi ness pr esent at i on Busi ness pr of i l e Or gani zat i on of t he i nf or mat i on Del i ver y of t he i nf or mat i on Use of l anguage Audi ence Par t i ci pat i on Types of company Company cor por at i on Fi r m Ent er pr i se Townshi p ent er pr i se 21 St at e- own ent er pr i se Pr i vat el y- owned ent er pr i se Whol l y owned f or ei gn ent er pr i se For ei gn capi t al ent er pr i se Si no- f or ei gn j oi nt vent ur e Mul t i nat i onal cor por at i on Gr oup cor por at i on Li mi t ed cor por at i on Par ent company Subsi di ar y af f i l i at e company Par t ner shi p Shar e hol di ng company Li st ed quot ed company Cooper at i on I ndust r i al cor por at i on Consul t i ng cor por at i on Teachi ng pl an Par t one war m- up Par t 2 Pr oduct s l eadi ng gl obal f i r st connect i ng London car Addr ess audi ence PR depar t ment i nf or mat i on chi na 2 5 mi nut es Lar gest f i r st chi na 1977 cal i f or ni a 22 42000 11 bi l l i on 1989 Par t 3 I nt er nal pr esent at i on A D F G I L Ext er nal pr esent at i on B C E H J K Par t 4 A c d e f g Par t 5 C Open Homewor k Uni t 7 pr oduct pr esent at i ons Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson, st udent s shoul d be abl e t o 23 Under st and and use basi c vocabul ar y t o descr i be pr oduct s and make pr esent at i ons I dent i f y t he st r uct ur e of a pr oduct pr esent at i ons Ef f ect i vel y use communi cat i on ski l l s t o Descr i be a pr oduct Compar e t he f eat ur es of pr oduct s Ask f or i nf or mat i on about pr oduct s Make a shor t pr esent at i on Busi ness pr of i l e Cr eat i ng a pr oduct obj ect i ve Di f f er ent dependi ng upon t he t ar get audi ence and t he p r esent at i on shoul d be adj ust ed accor di ngl y. An i mpor t ant par t of sel l i ng a pr oduct t o pr ospect i ve cust omer s. Poi nt s t o consi der Obj ect i ve Tar get audi ence Tar get pr esent er Out l i ne I nt r oduct i on Posi t i oni ng Pr oduct descr i pt i on Exampl es success 24 Cl osi ng ar gument When you ar e t he pr esent er Pr act i ce your pr esent at i on Ot her hel pf ul hi nt s Use gest ur es Use an expr essi ve voi ce Al ways st ands Use hi ghl i ght s or col or or char t s Use cont r over sy Use met aphor s t o hel p wi t h vi sual i zat i on Language expansi on Gi vi ng gener al i nf or mat i on about a pr oduct Descr i bi ng t he qual i t y and per f or mance Descr i bi ng t he st yl e Descr i bi ng t he cr af t smanshi p and wor kmanshi p Teachi ng pl an Par t 1 war m- up Par t 2 l i st eni ng pr act i ce 25 Megabyt e ounce pound ki l ogr am i nch Cent i met er hour year mont h f oot Lower bet t er mor e good l onger shor t er Par t 3 B414 smal l bl ack desi gn easy 12 48 5 Par t 5 C b c Homewor k Uni t 8 r ecei vi ng vi si t or s Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson, st udent s shoul d be abl e t o Under st and t he pr ocedur es when r ecei vi ng busi ness vi si t or s Ef f ect i vel y use communi cat i on ski l l s t o Recei ve busi ness vi si t or s who have an appoi nt ment 26 Recei ve busi ness vi si t or s who do not have an appoi nt ment Meet vi si t or s at t he ai r por t Par t i ci pat e i n smal l t al k about t r avel , weat her or accommodat i on Busi ness pr of i l e Recept i oni st The wor k Most or gani zat i ons empl oy r ecept i oni st s. For exampl e hot el s, f act or i es, hospi t al s, school . Et c. Ski l l s and i nt er est s Be out goi ng and conf i dent Have a smar t appear ance Have good communi cat i on ski l l s Be abl e t o st ay cal m under t he pr essur e Be cour t eous, but f i r m Be ef f i ci ent and wel l or gani zed Be abl e t o wor k on your own Have basi c comput er ski l l s Be abl e t o use of f i ce equi pment Be i nt er est ed i n t he wor k of t he or gani zat i on Language expansi on Recei vi ng vi si t or s at t he of f i ce 27 Aski ng f or names i dent i f i cat i on of t he vi si t or s Aski ng t he pur pose of t he vi si t Aski ng t he vi si t or t o wai t Aski ng t he vi si t or f or i nf or mat i on Gi vi ng t he vi si t or i nf or mat i on Apol ogi zi ng f or havi ng kept t he vi si t or wai t i ng Expr essi ng r egr et t hen someone i s not pr esent Meet i ng guest s at t he ai r por t Taki ng guest s t o t hei r hot el Smal l t al k t opi c Seei ng of f Teachi ng pl an Par t 1 open Par t 2 C f a I b h d e j g A BCE BD AC CD BD F F F T F T Par t 3 Make an appoi nt ment i n t he mi ddl e of By name i n t ouch wi t h 28 Make suggest i ons out of t he quest i on E G A C L D H K J B M I / N F N/ I Par t 4 F T F T T T Par t 5 F F F F F F T F T F Homewor k Uni t 9 busi ness di nner Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson, st udent s shoul d be abl e t o Under st and and use basi c di nner - r el at ed vocabul ar y Ef f ect i vel y use some communi cat i on ski l l s t o I nvi t e busi ness associ at es t o di nner Or der west er n f ood Or der Chi nese f ood 29 Comment on f ood Pr opose a t oast dur i ng a di nner Busi ness pr of i l e Basi c t abl e manner s Manner s i n ever y count r y ar e di f f er ent . What i s pol i t e i n Chi na may not be pol i t e i n t he Uni t ed St at es. These basi c r ul es wi l l hel p you enj oy west er n f ood wi t h your Amer i can f r i ends. Al ways put t he napki n on your l ap f i r st . Bef or e you l eave t he t abl e, f ol d your napki n and put i t besi de your pl at e. As t he meal i s ser ved, use t he si l ver war e f ar t hest f r om t he pl at e f i r st . When eat i ng somet hi ng i n a bowl , do not l eave t he spoon i n t he bowl . Put i t on t he pl at e ben eat h t he bowl . Soup, as wel l as al l Amer i can f ood i s eat en qui et l y. Do not sl ur p t he soup. The soup spoon i s used by movi ng t he spoon away f r om you. Do not over f i l l t he spoon. The bowl may be t i pped sl i ght l y away f r om you t o al l ow t he l ast bi t of soup t o be col l ect ed on t he spoon. Do not pi ck t he bowl up t o hol d i t cl oser t o your mout h. When you have f i ni shed your meal , pl ace your kni f e and f or k si de by si de on t he pl at e. Thi s si gnal s t hat you have f i ni shed eat i ng. Wai t unt i l ever yone has been ser ved t o begi n eat i ng. Ever yone begi ns t o eat at t he same t i me. The host or host ess may i nvi t e you t o st ar t eat i ng bef or e ever yone i s ser ved. Some f oods may be col d i f you ar e r equi r ed t o wai t unt i l ever yone i s ser ved. I f i nvi t ed t o begi n bef or e ot her s ar e ser ved, wai t unt i l t hr ee or f our peopl e have been ser ved bef or e st ar t i ng t o eat . 30 Whi l e eat i ng, r emember not t o t al k wi t h your mout h f ul l of f ood. Dur i ng t he meal , t he host or host ess wi l l of f er you a second hel pi ng of f ood. Somet i mes t hey wi l l ask you t o hel p your sel f . When t hey of f er you f ood, gi ve a di r ect answer . I f you r ef use t he f i r st t i me, t hey mi ght not ask you agai n. At t he t abl e, ask ot her s t o pass you di shes t hat ar e out of your r each. Good phr ases t o k n o w a r e : “ P l e a s e p a s s t h e _ _ _ _ ” o r “ C o u l d y o u h a n d me t h e _ _ _ _ , p l e a s e ? ” I f a s k e d t o pass t he sal t t o someone, you shoul d pass bot h t he sal t and pepper whi ch ar e pl aced on t he t abl e t oget her . Hand t he sal t and pepper t o t he per son seat ed next t o you. Do not r each over t he per son next t o you t o pass anyt hi ng t o ot her s. Si t up st r ai ght at t he t abl e. Br i ng t he f ood up t o your mout h. Do not l ean down t o your pl at e. Cut l ar ge pi eces of meat , pot at oes and veget abl es i nt o bi t e si ze pi eces. Eat t he pi eces one at a t i me. When eat i ng spaghet t i , wi nd t he noodl es up on your f or k. You may use your spoon t o assi st i n wi ndi ng t he noodl e on your f or k. The spaghet t i on your f or k shoul d be eat en i n one bi t e. I t i s ver y i mpol i t e t o eat hal f your noodl es and al l ow t he ot her hal f t o f al l back on your pl at e. Some f oods may be eat en wi t h your f i nger s. I f you ar e not sur e i f i t i s pr oper t o eat somet hi ng by pi cki ng i t up wi t h your f i nger s wat ch what ot her s do bef or e doi ng so your sel f . Exampl es of f oods whi ch can be eat en wi t h your f i nger s i ncl ude: bacon whi ch has been cooked unt i l i t i s ver y cr i sp; br ead shoul d be br oken r at her t han cut wi t h a kni f e; cooki es; sandwi ches; and smal l f r ui t s and ber r i es on t he st em. Most f ast f oods ar e i nt ended t o be eat en wi t h your f i nger s. Do not l ean on your ar m or el bow whi l e eat i ng. You may r est yo ur hand and wr i st on t he 31 edge of t he t abl e. I n Amer i ca, peopl e do not use t oot hpi cks at t he t abl e. Some of t he r ul es ment i oned her e may be somewhat r el axed i n i nf or mal set t i ngs. The best way t o l ear n good manner s i s t o wat ch ot her s. Obser ve t he way your west er n f r i ends eat . Thi s i s t he best way t o avoi d maki ng mi st akes when you ar e unsur e of what t o do Language expansi on Maki ng an i nvi t at i on Pr oposi ng a t oast Set t i ng t he bi l l Reser vi ng or f i ndi ng a t abl e f or di nner Expl ai ni ng t he menu Recommendi ng f ood and dr i nk Taki ng or der s Comment i ng on di shes Di nner t al ks Teachi ng pl an Par t 1 Whi t e r adi sh cel er y gar l i c pot at o cabbage capsi cum Tomat o caul i f l ower br occol i Par t 2 B e f a d c 32 Par t 3 B d h e a c g f Par t 4 T f f t f T f f f f homewor k Uni t 10 company per f or mance Teachi ng obj ect i ves Af t er compl et i ng t hi s l esson , st udent s shoul d be abl e t o Under st andi ng and use basi c vocabul ar y t o descr i be company r esul t s and gr aphs I dent i f y t he speed and degr ee of changes i n busi ness gr aphs Ef f ect i vel y use communi cat i on ski l l s t o Descr i be company per f or mance Descr i be gr aphs and t r ends Busi ness pr of i l e want t o know about company per f or mance annual r epor t descr i pt i on f or mat of annual r epor t s chai r man st at ement bal ance sheet s what i s a bal ance sheet used f or 33 An Annual r epor t i s a compr ehensi ve r epor t on a company' s act i vi t i es t hr oughout t he pr ecedi ng year . Annual r epor t s ar e i nt ended t o gi ve shar ehol der s and ot her i nt er est ed peopl e i nf or mat i on about t he company' s act i vi t i es and f i nanci al per f or mance. Mos t j ur i sdi ct i ons r equi r e compani es t o pr epar e and di scl ose annual r epor t s, and many r equi r e t he annual r epor t t o be f i l ed at t he company' s r egi st r y. Compani es l i st ed on a st ock exchange ar e al so r equi r ed t o r epor t at mor e f r equent i nt er val s ( dependi ng upon t he r ul es of t he st ock exchange i nvol ved) . Typi cal l y annual r epor t s wi l l i ncl ude: Chai r man' s r epor t CEO' s r epor t Audi t or ' s r epor t on cor por at e gover nance Mi ssi on st at ement Cor por at e gover nance st at ement of compl i ance St at ement of di r ect or s' r esponsi bi l i t i es I nvi t at i on t o t he company' s AGM as wel l as f i nanci al st at ement s i ncl udi ng: Audi t or ' s r epor t on t he f i nanci al st at ement s Bal ance sheet St at ement of r et ai ned ear ni ngs 34 I ncome st at ement Cash f l ow st at ement Not es t o t he f i nanci al st at ement s Account i ng pol i ci es Ot her i nf or mat i on deemed r el evant t o st akehol der s may be i ncl uded, such as a r epor t on oper at i ons f or manuf act ur i ng f i r ms or cor por at e soci al r esponsi bi l i t y r epor t s f or compani es wi t h envi r onment al l y- or soci al l y- sensi t i ve oper at i ons. I n t he case of l ar ger compani es, i t i s usual l y a sl eek, col or f ul , hi gh gl oss publ i cat i on. Teachi ng pl an Par t 1 Bar char t l i ne gr aph pi e char t ar ea char t Par t 2 C a e d b B Par t 3 2004 second mor e t han 37% pr i ce 2005 mor e i ncr eased 48 mi l l i on par t 4 c d a f b e homewor k
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