會展實務(wù)英語

內(nèi)容概要

　　本書根據(jù)展覽和會議服務(wù)的工作過程編寫，針對培養(yǎng)會展專業(yè)學(xué)生的英語語言能力和職業(yè)能力，具有較強的針對性和實用性。全書共十七個單元，分會議和展覽會兩大模塊，內(nèi)容包括會議和展覽會的前期策劃、場所選定、宣傳營銷、接待服務(wù)及安全應(yīng)急等，覆蓋行業(yè)的方方面面，有利于學(xué)習(xí)者全面了解會展業(yè)。

書籍目錄

Chapter One Overview of the Convention and Exhibition
Industry..
Chapter Two Conference Planning
Chapter Three Conference Venues
Chapter Four Financial Administration of Conference
Chapter Five Promotion and Publicity
Chapter Six Conference Registration
Chapter Seven Conference Service and Management
Chapter Eight Emergency and Safety
Chapter Nine Introduction to Exhibition Industry
Chapter Ten Choice of Venues for Exhibition
Chapter Eleven Exhibition Participation
Chapter Twelve Exhibitors and Show Managers
Chapter Thirteen Exhibition Marketing
Chapter Fourteen Preparation Work before an Exhibition
Chapter Fifteen Reception at the Exhibition Hall
Chapter Sixteen The Economic Benefits of Exhibitions
Chapter Seventeen Etiquette for Exhibitions and
Conventions
Answers
References

章節(jié)摘錄

　　And then its also important for you to have an on-site inspection. If the venueis too compact， it will leave the participants feeling congested and uncomfortable； onthe contrary， if the venue is too big， it may leave the participants an impression thatthe exhibition is not as popular and busy as they expect. Therefore， choosing a venuewith an appropriate size is one of the crucial factors to success.　　The first impression is important. The first impression an organizer gets maywell be the same first impression that visitors and guests get. Organizers should payattention to all their senses. What does the site 10ok like？ What are its surroundings？Is it attractive？ Is it quiet？ Is it under a flight path？ Does it have scented gardens？Are the toilets clean and fresh？ Touch the furnishings and some of the equipment.Do these feel clean？ Do your shoes stick to the floor or the carpets？　　At your first visit you are probably not going to be able to taste anything， but iffood is an element of your event， then once you have made a selection of venue， youmay wish to try samples of the food you selected， especially if the exhibition is largeor involves VIP catering， in order to see if the kitchen is up to the job. On your visit，try to make sure you see all the areas your visitors will use， not only the main room，site， arena or hall， but also the entrances， corridors， car parts， toilets and food serviceareas. Are these places well kept？ Is there evidence of activity， cleanliness， goodmaintenance？ These things are all indicators of an active and capable managementof the venue. The more capable they are， the easier your job will be.　　......

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