Unit6Processesandprocedures市公開課金獎市賽課一等獎?wù)n件

1、Unit 6 Processes and procedures劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）Business BENCHMARK第1頁Getting startedQuestions for discussion:1. Why is it necessary to describe production processes to your clients?2. How to make a successful process description?第2頁 In business world, clients sometimes want to see how your products are

2、 produced. They will visit your company or factory and have a look at your production line. Your company may want to make your clients sure about your products so you should invite them to visit your production line. In this situation, as students majoring in Business English, one of your duties is

3、to introduce the production processes to the visitors. Its necessary for you to learn how to describe the production processes clearly. To make a good production process description, you need to get familiar with the production stages and the machines used in each stage. You should also know about t

4、he raw materials and what happens in each stage. Using some sequence words can make your explanations clearly and logically. If you make the description for foreign clients, you should make sure you can speak the processes in English. 第3頁Learn to describe production processes clearly第4頁P(yáng)roductsLeica

5、 camerasKarhu skisTata busesEmmental cheeseProton carsSikorsky helicoptersInca colaCaf Pele coffeeBang and Olufsen audio-visual equipment徠卡（德國）卡虎（芬蘭）塔塔集團(tuán)（印度）埃曼塔奶酪（瑞士）寶騰汽車（馬來西亞）西科斯基飛機(jī)企業(yè)（美國）印加可樂（秘魯） 貝利咖啡（巴西）B&O（丹麥）第5頁Grammar workshop：the passiveMake up sentences第6頁Grammar workshop：the passiveis modele

6、dis plannedare usedare arrangedare manufacturedis exportedare shippedare packagedare maintainedare respectedare not exploited第7頁Vocabulary: Chanel No. 5Study the flow chart and then complete the description with the verbs in the box in the passive form.1. are picked2. are put/loaded3. are transporte

7、d4. are weighed5. are loaded/put6. is added7. are washed8. are removed9. is evaporated10. is required第8頁Vocabulary: Chanel No. 5Expressionsingredient：成份、配料jasmine：茉莉musk：麝香vat：大桶extraction：抽取、提取 ex-：outward tract-：drawsolvent：溶劑 solv-：to loosen solution:溶液resin：樹脂concrete：凝結(jié)物、混凝土第9頁Chanel No. 5Watch

8、 a video and dub（配音）it to explain the production procedure of the perfume.第10頁Reading: outsourcing and offshoring外包和離岸外包BackgroundOutsourcing refers to an organization contracting work out to a 3rd party, while offshoring refers to getting work done in a different country, usually to leverage cost a

9、dvantages. Its possible to outsource work but not offshore it; for example, hiring an outside law firm to review contracts instead of maintaining an in-house staff of lawyers. It is also possible to offshore work but not outsource it; for example, a Dell customer service center in India to serve Ame

10、rican clients. 第11頁Comparison chart Risks of outsourcing include misaligned interests of clients and vendors, increased reliance on third parties, lack of in-house knowledge of critical (though not necessarily core) business operations etc. Offshoring is often criticized for transferring jobs to oth

11、er countries. Other risks include geopolitical risk, language differences and poor communication etc.Risks and criticism Usually companies outsource to take advantage of specialized skills, cost efficiencies and labor flexibility. Benefits of offshoring are usually lower costs, better availability o

12、f skilled people, and getting work done faster through a global talent pool.Benefits Outsourcing refers to contracting work out to an external organization. Offshoring means getting work done in a different country.DefinitionOutsourcingOffshoring第12頁Skim the whole article to get a general idea of wh

13、at it is about. Write the paragraph number in the boxes below to show where you read about following.a. outsourcing the production within Sydneyb. in-house productionc. offshoringReading: outsourcing and offshoring234第13頁Reading: outsourcing and offshoringScan the article and complete the table with

14、 the advantages and disadvantages from the box below.Low staff costAccess to new techniquesAdvantages of offshoringDifficult with recruitmentHigh staff costDisadvantages of in-house productionSuppliers not meeting deadlinesDisadvantages of outsourcing to other companies in Sydney第14頁Expressionsbase:

15、 設(shè)置in-house: conducted within, coming from within an organization or group機(jī)構(gòu)內(nèi) production methods: 生產(chǎn)方法bring down:使倒下, 降低look to:指望，依賴 garment:衣服，外套第15頁Listening: Office proceduresMaking notes: Listen to the explanation and complete the notes below.1. order book2. authorised3. pink4. accounts departm

16、ent5. blue 6. the supplier7. accounts department第16頁Functional sentencesModel 1. How Baguettes are made (mini introduction)Ladies and gentlemen, please follow me to visit the production line. There are 8 machines used for making bread in each line. They are mixers, dividers, first prover, former, ci

17、rcuit, second prover, oven and cooler. We weigh the ingredients together, including flour, yeast, water and so on. Then we mix the dough and form the bread. After the bread proves well, we bake it in the oven. Next we cool the bread. Finally the bread is taken to the packing hall, where it is wrappe

18、d, boxed and dispatched. 第17頁Functional sentencesModel 2. How Baguettes are made (brief introduction)Ladies and gentlemen, please follow me to visit the production line. Now you see the mixers. All the ingredients are mixed here for 12 minutes into dough. Then the dough is divided into pieces by the

19、 divider. Have you seen the first prover ? The dough proves her for 10 minutes. After that, the dough is formed into the shape of baguettes. The baguettes are then taken along the circuit into the second prover, where the baguettes prove again for 60 minutes. The next machine is oven, where the bagu

20、ettes are baked for 10 minutes. After that the baguettes are taken into the cooler. Here cool air is blown over the baguettes to cool them for 40 minutes. Finally the baguettes are taken to the packing hall, where they are wrapped, boxed, and dispatched.第18頁Functional sentencesModel 3. How Baguettes

21、 are made (Specific introduction)Ladies and gentlemen, please follow me to visit the production line. Now you see the dry ingredients area and flour silos. The production all begins with the main ingredientsthose are flour and water. They are weighed and fed automatically into mixers. Yeast and addi

22、tives are then added by hand and everything is mixed together for twelve minutes to make the dough. The additives are just to increase the shelf life of the baguettes. The dough is then divided into pieces of the same weight. And after the weight is checked, the dough enters the first prover for ten

23、 minutes. You cant bake the dough straight away. You have to let it stand for a while so the yeast can react before you form it. This is called proving. Well now, the yeast makes the dough rise, and gives the bread shape and volume. The dough is then formed into a baguette and dropped onto trays, wh

24、ich then continuously go round a circuit. The trays takes the baguettes into another prover for 60 minutes. The temperature in the prover is perfect for the yeast to make the bread rise even more. The prover stage is very important. If the bread doesnt prove properly, you cant bake it. Now the trays

25、 then continue around the circuit to the oven, where the bread is baked for ten minutes. And after leaving the oven, the trays enter the cooler. Thats where the cool air is blown over them for 40 minutes. The baguettes are then taken off the trays and dropped into plastic baskets for packaging. And

26、the trays continue around the circuit and goes back to the start again. The baguettes are taken to the packing hall, where they are wrapped, boxed, and dispatched. From flour to boxed products takes about two and a half hours. The line produces 6,000 baguettes an hour. 第19頁P(yáng)racticeDescribe chocolate

27、 production process according to the key words and the flow chart. Make a presentation to the class. Chocolate production第20頁清潔 Cleaning在加工之前，生可可豆將被徹底地用濾網(wǎng)和刷子進(jìn)行清潔。最終，木頭、黃麻纖維、沙子甚至是最細(xì)灰塵都會被真空設(shè)備吸走。烘焙 Roasting隨即烘焙過程主要致力于把可可豆中芳香發(fā)掘出來。整個烘焙過程都是在10英尺高爐子里，130C高溫下由機(jī)器自動完成。碾碎去殼 Crushing and shelling現(xiàn)在，烘焙后可可豆已經(jīng)經(jīng)過碾碎機(jī)處理，裂成幾塊了?；旌?Blending在磨粉之前