Unit 6 Processes and procedures

1、Unit 6 Processes and procedures劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）Business BENCHMARK劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Getting startedlQuestions for discussion:l1. Why is it necessary to describe production processes to your clients?l2. How to make a successful process description

2、?劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary) In business world, clients sometimes want to see how your products are 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

3、should invite them to visit your production line. In this situation, as students majoring in Business English, one of your duties is 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 proce

4、ss description, you need to get familiar with the production stages and the machines used in each stage. You should also know about the 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 cl

5、ients, you should make sure you can speak the processes in English. 劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)ProductslLeica cameraslKarhu skislTata buseslEmmental cheeselProton carslSikorsky helicopterslInca colalCaf Pe

6、le coffeelBang and Olufsen audio-visual equipmentl徠卡（德國）徠卡（德國）l卡虎（芬蘭）卡虎（芬蘭）l塔塔集團(tuán)（印度）塔塔集團(tuán)（印度）l埃曼塔奶酪（瑞士）埃曼塔奶酪（瑞士）l寶騰汽車（馬來西亞）寶騰汽車（馬來西亞）l西科斯基飛機(jī)公司西科斯基飛機(jī)公司（美國）（美國）l印加可樂（秘魯）印加可樂（秘魯） l貝利咖啡（巴西）貝利咖啡（巴西）lB&O（丹麥）（丹麥）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Grammar workshop：the passivelMake u

7、p sentences劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Grammar workshop：the passiveis modeledis plannedare usedare arrangedare manufacturedis exportedare shippedare packagedare maintainedare respectedare not exploited劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Vocab

8、ulary: Chanel No. 5lStudy the flow chart and then complete the description with the verbs in the box in the passive form.l1. are pickedl2. are put/loadedl3. are transportedl4. are weighedl5. are loaded/putl6. is addedl7. are washedl8. are removedl9. is evaporatedl10. is required劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英

9、語教程（初級） Business BENCHMARK (Preliminary)Vocabulary: Chanel No. 5Expressionslingredient：成分、配料：成分、配料ljasmine：茉莉：茉莉lmusk：麝香：麝香lvat：大桶：大桶l(fā)extraction：抽取、提取：抽取、提取 ex-：outward tract-：drawlsolvent：溶劑：溶劑 solv-：to loosen solution:溶液溶液lresin：樹脂：樹脂lconcrete：凝結(jié)物、混凝土：凝結(jié)物、混凝土劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business B

10、ENCHMARK (Preliminary)Chanel No. 5lWatch a video and dub（配音）（配音）it to explain the production procedure of the perfume.劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Reading: outsourcing and offshoring外包和離岸外包外包和離岸外包BackgroundlOutsourcing refers to an organization contracting work out to

11、 a 3rd party, while offshoring refers to getting work done in a different country, usually to leverage cost advantages. lIts 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 pos

12、sible to offshore work but not outsource it; for example, a Dell customer service center in India to serve American clients. 劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Comparison chart Risks of outsourcing include misaligned interests of clients and vendors, increased reliance on t

13、hird parties, lack of in-house knowledge of critical (though not necessarily core) business operations etc. Offshoring is often criticized for transferring jobs to other countries. Other risks include geopolitical risk, language differences and poor communication etc.Risks and criticism Usually comp

14、anies outsource to take advantage of specialized skills, cost efficiencies and labor flexibility. Benefits of offshoring are usually lower costs, better availability of skilled people, and getting work done faster through a global talent pool.Benefits Outsourcing refers to contracting work out to an

15、 external organization. Offshoring means getting work done in a different country.DefinitionOutsourcingOffshoring劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)lSkim the whole article to get a general idea of what it is about. Write the paragraph number in the boxes below to show where

16、 you read about following.la. outsourcing the production within Sydneylb. in-house productionlc. offshoringReading: outsourcing and offshoring234劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Reading: outsourcing and offshoringlScan the article and complete the table with the advantage

17、s 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劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Busin

18、ess BENCHMARK (Preliminary)Expressionslbase: 設(shè)立設(shè)立lin-house: conducted within, coming from within an organization or group機(jī)構(gòu)內(nèi)的機(jī)構(gòu)內(nèi)的 lproduction methods: 生產(chǎn)方法生產(chǎn)方法lbring down:使倒下使倒下, 減少減少llook to:指望，依賴指望，依賴 lgarment:衣服，外套衣服，外套劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)Listening: Office

19、 procedureslMaking notes: Listen to the explanation and complete the notes below.l1. order bookl2. authorisedl3. pinkl4. accounts departmentl5. blue l6. the supplierl7. accounts department劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)lModel 1. How Baguettes are made (mini introduction

20、)lLadies 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, circuit, second prover, oven and cooler. We weigh the ingredients together, including flour, yeast, water and so on. Then w

21、e 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 wrapped, boxed and dispatched. 劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)lModel 2. How Baguettes are made (b

22、rief introduction)lLadies 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 divider. Have you seen the first prover ? The dough proves her for 10 minutes. Af

23、ter 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 baguettes are baked for 10 minutes. After that the baguettes are taken into the cooler

24、. 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.劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)lModel 3. How Baguettes are made (Specific introduction)lLadies and

25、 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 additives are then added by hand and everything

26、 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 minutes. You cant bake the dough straight

27、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, which then continuously go round a circuit. T

28、he 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 then continue around the circuit to the ov

29、en, 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 the trays continue around the circuit and g

30、oes 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. 劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初

31、級）劍橋標(biāo)準(zhǔn)商務(wù)英語教程（初級） Business BENCHMARK (Preliminary)l清潔清潔 CleaningCleaning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)的灰塵都在加工之前，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)的灰塵都會(huì)被真空設(shè)備吸走。會(huì)被真空設(shè)備吸走。烘焙烘焙 RoastingRoasting隨后的烘焙過程主要致力于把可可豆中的芳香發(fā)掘出來。整個(gè)的烘焙過程都是在隨后的烘焙過程主要致力于把可可豆中的芳香發(fā)掘出來。整個(gè)的烘焙過程都是在1010英尺高的爐子里，英尺高的爐子里，1301

32、30C C的的高溫下由機(jī)器自動(dòng)完成的。高溫下由機(jī)器自動(dòng)完成的。碾碎去殼碾碎去殼 Crushing and shellingCrushing and shelling現(xiàn)在，烘焙后的可可豆已經(jīng)經(jīng)過碾碎機(jī)的處理，裂成幾塊了?，F(xiàn)在，烘焙后的可可豆已經(jīng)經(jīng)過碾碎機(jī)的處理，裂成幾塊了?；旌匣旌?BlendingBlending在磨粉之前，碾碎的可可豆將被稱重，并依照獨(dú)有的配方進(jìn)行混合。每一個(gè)巧克力廠都有各自混合不同可可豆在磨粉之前，碾碎的可可豆將被稱重，并依照獨(dú)有的配方進(jìn)行混合。每一個(gè)巧克力廠都有各自混合不同可可豆比率的秘方。比率的秘方。 磨粉磨粉 GrindingGrinding被碾碎的可可豆還相當(dāng)?shù)拇植?/p>

33、，它要被磨粉設(shè)備加工，之后，放入滾筒中磨成細(xì)糊。在壓力和摩擦力的共同作被碾碎的可可豆還相當(dāng)?shù)拇植?，它要被磨粉設(shè)備加工，之后，放入滾筒中磨成細(xì)糊。在壓力和摩擦力的共同作用下，可可脂（大約含用下，可可脂（大約含5050的可可豆）被加熱、融化，產(chǎn)生出粘稠的氣味強(qiáng)烈的深棕色混合液體。在冷卻的過的可可豆）被加熱、融化，產(chǎn)生出粘稠的氣味強(qiáng)烈的深棕色混合液體。在冷卻的過程中，它逐漸凝固，這就是可可泥。此時(shí)，生產(chǎn)方法被分為兩種方式，但很快又會(huì)趨同。一種方法是對可可泥程中，它逐漸凝固，這就是可可泥。此時(shí)，生產(chǎn)方法被分為兩種方式，但很快又會(huì)趨同。一種方法是對可可泥加壓，榨取出可可脂；另一種方法是在加入可可脂的同時(shí)

34、，對其進(jìn)行多種混合精煉程序。之后，這兩種方法趨加壓，榨取出可可脂；另一種方法是在加入可可脂的同時(shí)，對其進(jìn)行多種混合精煉程序。之后，這兩種方法趨同。同?？煽芍煽芍?Cocoa ButterCocoa Butter可可脂可以起到很重要的作用。它出現(xiàn)在巧克力的配方中，使巧克力口感細(xì)膩、外觀光澤?？煽芍梢云鸬胶苤匾淖饔?。它出現(xiàn)在巧克力的配方中，使巧克力口感細(xì)膩、外觀光澤。可可粉可可粉 Cocoa PowderCocoa Powder可可脂被加壓后，所形成的可可餅依據(jù)不同強(qiáng)度的壓力仍舊含有可可脂被加壓后，所形成的可可餅依據(jù)不同強(qiáng)度的壓力仍舊含有1010到到2020的油脂。可可餅會(huì)被再度碾成細(xì)粉，的油脂?？煽娠灂?huì)被再度碾成細(xì)粉，并經(jīng)過若干步驟，就成為了香濃的可可飲品的主要原料?？煽赡唷⒖煽芍?、糖以及