100个必学商务情景英语口语 本书特色
《100个必学商务情景英语口语》：新编应用商务英语丛书
100个必学商务情景英语口语 内容简介
本书的商业话题涵盖：安排访问，公司招待、礼仪致辞、成本核算、商务谈判、全球采购，贸易融资、支付条款和信用证审核、装运、保险，海上货运，海关、检查和捡疫、外汇结算、关键运营指标、职业规划、营销战略，供应链管理，金融市场、国际会展等。
本书的*大特色在于：商务操作具有真实性。书中商业选材具有代表性，商业案例都是来自于跨国公司一线经理的日常工作，内容丰富且有深度。
100个必学商务情景英语口语 目录
前言
unit 1 arranging visits 安排访问
unit 2 corporate hospitality 公司招待
unit 3 ceremony speeches 礼仪致辞
unit 4 costing 成本核算
unit 5 business negotiation 商务谈判
unit 6 global sourcing 全球采购
unit 7 trade financing 贸易融资
unit 8 payment terms and l/c review 付款条件和信用证审核
unit 9 shipment 装运
unit 10 insurance 保险
unit 11 ocean cargo transport 海上货运
unit 12 customs, inspection and quarantine 海关、检查和检疫
unit 13 foreign exchanges settlement 外汇结算
unit 14 key operation indicators 关键运营指标
unit 15 career management 职业规划
unit 16 marketing strategy 营销战略
unit 17 supply chain management 供应链管理
unit 18 financial marketplace 金融市场
unit 19 international exhibition 国际会展
unit 20 figure interpretation 数字口译
100个必学商务情景英语口语 节选
《100个必学商务情景英语口语》的商业话题涵盖：安排访问，公司招待、礼仪致辞、成本核算、商务谈判、全球采购，贸易融资、支付条款和信用证审核、装运、保险，海上货运，海关、检查和捡疫、外汇结算、关键运营指标、职业规划、营销战略，供应链管理，金融市场、国际会展等。《100个必学商务情景英语口语》的*大特色在于：商务操作具有真实性。书中商业选材具有代表性，商业案例都是来自于跨国公司一线经理的日常工作，内容丰富且有深度。
100个必学商务情景英语口语 相关资料
插图：“香”不仅是指鼻子对食物的直接感受，它还包括所选原料的新鲜程度以及佐料的合理调配。“味”则体现了恰到好处的调味艺术，当然它也包括食物的质地，以及切菜的刀功。色、香、味这三大要素，只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤的细心协调，才能取得。Chinese Cooking StylesThere are many different ways of Chinese cooking; the basic onesare: frying, stir-frying, quick-frying, deep-frying, steaming, boiling, and stewing.Chinese cooking styles generally fall into four major cooking school swhich are closely related to the different climates that mark China's north,south, west and east. These four major cooking schools are the Northern Style, the Southern Style, the Sichuan Style, and the Jiangzhe Style.The Northern Style is represented by Lu Dishes, the Southern Style by Yue Dishes, the Sichuan Style by Sichuan Dishes themselves, and theJiangzhe Style by Huaiyang Dishes. They are known as Lu, Yue, Chuanand Huai Dishes.The four major cooking schools have their own distinct characteristics.Sour, salty, oily or heavy dishes feature the Northern School; fresh,sweet, light dishes, the Southern School; fresh, hot and spicy dishes with an astonishing variety, the Sichuan School, and light dishes with a slightly sweet flavor and sea food, the Jiang zhe School. It's true, however, that these four schools have things in common. They are all perfectly wonderful in color, smell, and taste and also charming in their variety.最为常见的中国烹饪方法有煎、炒、烹、炸、煮、蒸、炖等。中国的烹饪风格一般可以归为四类：它们与中国东、南、西、北不同的气候有关。这四大烹饪派系是北方菜系、南方菜系、四川菜系和江浙菜系。北方菜系以鲁菜为代表，南方菜系以粤菜为代表，四川菜系以四川本地菜为代表，而江浙菜系则以淮扬菜为代表，也就是鲁、粤、川和淮菜。这四大菜系都具有各自鲜明的特点。酸、咸、油或口味重是北方菜系的特点。鲜、甜、清、淡是南方菜系的特点。四川菜系的特点是鲜、麻辣、百菜百味，而江浙菜系
