高职高专旅游英语教学中跨文化交际能力的培养

语言是文化的裁体,文化支配着语言。不同文化背景的人们在交际的过程中,由于文化差异,交流双方很容易产生文化障碍。要获得跨文化交际的最佳效果,我们不仅要掌握语言本身的规律,更要了解语言所承载的深刻文化内涵,通过一些手段来培养学生的跨文化交际能力。     

家族企业的“掏空”行为与会计盈余质量

以2003-2004年家族控制的上市公司为研究样本,实证考察了控制性家族的"掏空"行为对会计盈余质量的影响。研究结果表明,控制性家族的"掏空"行为加剧了公司内部人与外部投资者之间的信息不对称,降低了会计盈余的可靠性和价值相关性。上市公司的盈余管理程度与"掏空"行为显著正相关,会计盈余的信息含量与"掏空"行为显著负相关。     

企业无形资产管理创新研究

无形资产管理在企业经营管理中的重要性日益突显,然而,当前我国企业在无形资产管理方面存在许多问题,传统的管理模式已不再适应新时期无形资产管理的需要,迫切呼唤创新无形资产管理模式。     

基于一种混流、折流、推流相结合的沼气发酵工艺创新研究

为解决集约化养殖造成的严重环境污染和农村一次能源短缺的问题,设计开发一种混流、折流、推流相结合的湿法沼气发酵系统,通过对系统的运行试验,对该沼气发酵的工艺流程进行适当的调整,并对该工艺条件下的系统运行参数进行实验研究,优化各操作参数以提高该工艺的整体运行效果,实现沼气发酵系统的节能、低耗、高效运行。     

论警察类高职院校《文件检验》课的教学内容与方法的改革

《文件检验》作为刑事技术类课程,在教学内容和教学方法上应具有与时俱进的特点。在教学内容上应该与实践部门保持一致,实现高职教学的实用性目标,在教学方法上应该引入计算机技术,运用图像技术辅助教学,实现教学效果的生动性。     

风积沙路基干压法施工综述

概述了风积沙路基在天然含水量状态下的压实工艺(俗称干压法),并通过试验路段的施工工作,获得了宝贵的试验数据、机械组合和施工工艺,为今后进得大面积的风积路基的施工提供了依据。     

收获信任与温暖的新潮旅游群体——对沙发客的初步研究

源于欧美的沙发冲浪是一种新颖时尚的互助旅游方式。相比于传统的旅游模式,基于网络信任的沙发冲浪具有情感投入、体验充分、成本低廉等特点。借助ROST WordParser词频分析软件,通过对相关沙发客网站的文本内容进行分析,总结出沙发客旅游行为的50个高频词汇,并归纳为动机、感知、活动、交通方式、沙发城市、游玩地点等六大类目。研究发现,＂朋友＂和＂温暖＂在文本词汇中出现频率最高,结交朋友、扩展人脉是沙发客的主要旅游动机之一,受到热情接待、体会家庭温暖是沙发客的共同感知;＂联系＂、＂聊天＂、＂游览＂构成沙发客的基本活动;＂火车＂、＂搭车＂与＂公交＂组成交通方式的关键词汇;国际大都市＂上海＂、＂北京＂及风景如画的＂厦门＂、＂杭州＂成为热门目的地;＂景点＂、＂大学＂与＂公园＂是沙发客关注的游玩地点。     

Using Local Cuisines when Promoting Small Caribbean Island Destinations

This study compares how four Caribbean small islands—Aruba, the Dominican Republic, Jamaica, and Martinique—use their authentic cuisines to promote their destinations. Brochures, catalogs, websites, and other promotional materials for each destination were content analyzed. Although all four destinations seem to use their authentic cuisines for tourism promotion, key differences exist among these islands in their marketing and promotional strategies. Martinique appears to use its local cuisine most aggressively, using a combination of locally prepared foods, cocktails, rum, fruits, and vegetables to visually portray this aspect of the country's heritage. Jamaica, in contrast, uses mainly fruit and vegetable imagery. The study findings suggest a need for these four Caribbean island destinations to develop expertise in culinary tourism, followed by promotion through brochures, catalogs, websites, and other marketing materials.     

Comparing online reviews of hyper-local restaurants using deductive content analysis

This study explored consumer-generated online reviews of six hyper-local restaurants in UK and US. A deductive content analysis was carried out involving intrinsic and extrinsic cues of locally grown food. Overall quality, taste, price, region of origin, and menu information were found to be important variables of hyper-local restaurants’ online reviews. Although there were substantially more reviews about price in the UK-based hyper-local restaurants, consumers were found to be more critical of price in the US restaurants. In the UK hyper-local restaurants, a need to provide great selections and variety in the menu offerings was noticed, whereas the US counterparts showcased a need for more creativity in addition to offering a great selection of food and drinks. Region of origin (local) is more important and positive to consumers in the UK restaurants. Contrary to popular beliefs, health benefit and to some extent freshness were not found to be important variables.     

Local cuisines and destination marketing: cases of three cities in Shandong,China

This study analyzes how the three cities of Jinan, Qingdao, and Qufu in Shandong Province of China use their cuisines in promoting their destinations. Based on a critical review of previous studies, a conceptual framework was developed, which included five closely related areas: foods, beverages, dining, farming, and food festivals. All related texts, images, videos, brochures, booklets, and websites designed to market these three cities were content-analyzed. The study findings suggest that all the three cities have not yet fully utilized their cuisines in their destination marketing efforts. Although some of their culinary resources appear in their marketing materials, the local cuisines of these three cities are not yet skillfully integrated into their marketing efforts. The present study offers specific theoretical and practical implications on marketing the culinary resources of destinations that are in the early stages of their development.