1、PAGE New International Business EnglishUnit 12 Processes and operations12.1 How does he work? CListen to this conversation.Questioner: So how does a photocopier work?Explainer: Well, basically they work on the principle of electrical charges. Modern photocopiers make use of static electricity-no ink

2、 is involved, as it used to be.Questioner: Well, how do the marks get onto the paper?Explainer: Well, if you open up the inside of the photocopier underneath where you lay the sheet of paper you want copying, youll see. ooh, youll see a lot of things going on.Questioner: Well, what actually happens

3、when you press the start button?Explainer: well, theres a drum, which is specially coated with a material which conducts electricity when light shines on it. This drum turns around. First its given a negative static electric charge. Thats very important.Questioner: What does the light do?Explainer:

4、Well, you see, at the same time as the drum is being charged, your original which youve laid face down over the glass top is exposed a little at a time to a light which moves over the document. This image is projected onto the drum as it revolves and the electrostatic charge destroys the light.Quest

5、ioner: Right. But.um you said that the image, or printed material, that it no linger comes from ink, as it used to, so how do the marks get onto the paper?Explainer: Mhm. Yeah, well before that can happen toner power which is negatively charged is dusted or brushed onto the drum. And it is attracted

6、 to the charged parts on the drum. That is the toner sticks to those parts. And those are the marks on the document, that is, the parts that have kept their el.their static electric charge.Questioner: Right. Yup.Explainer: And w.after that comes the transfer stage. The sheet of copy paper is positiv

7、ely charged. And in this way it attracts the toner.Questioner: And is that when it actually comes out of the photocopier?Explainer: Thats right.Questioner: But whys the paper hot when it cones out of the machine?Explainer: Ah, well.12.2 What do I have to do? AYoull hear three conversations. Heres th

8、e first.Woman: OK, Bob. So first of all, you make sure that theres paper.Man: Yeah, uhuh.Woman: Yes, fine.here. And then you put the document down. Face down.Man: Mhm.Woman: Right. And then you indicate in the digital display here how many copies you want.Man: Mhm.Woman: So thats.er.what? Two. We wa

9、nt two.Man: Fine.Woman: And then you press the button.Man: Easy as that?Woman: Yeah.Heres the second conversationMan: OK, so youve got your document. OK, Two pages. So, the first page, OK, you turn face up.Woman: Yeah.Man: And you feed it into the slot here, and it takes it in automatically.Woman: O

10、h, right.Man: Yeah? And then you dial the number that you want.Woman: What here?Man: Just there, yeah. And you.you press the green button.Woman: Right.Man: Ok, And it dials the number automatically.Woman: Yes.Man: And it connects with the fax at the other end. And.um.and then it automatically sendst

11、he first page. It just feeds through.Woman: Oh, right, yes.Man: And then when the first page is finished, theres a beep. .and.er.and its simple, you just feed in the second page.Woman: Straight away after the other one?Man: In the same way, thats right. thats right.Woman: Right.Man: Yeah. And then a

12、t the end theres another beep, which you ignore and wait for the. just wait for the line to disconnect and then you see the display there says: FAX DONE. And thats it.Woman: Oh, right. Oh, I think I can manage that. Heres the third conversationWoman: OK, so you want me to set the alarm for tomorrow

13、morning?Man: Show me how to do it, yeah. Woman: OK, Ill show you. First of all, you press MODE.Man: Yeah.Woman: Thats what its set at now, 6.07.Man: NO, no, no.Woman: Too early?Man: Too early.Woman: Right. I press this button.Now,7.07?Man: No.7.7.30.Woman: 7.30.OK. So I press the other button.8,9,10

14、.Man: Its a bit like the video.Woman: It is a bit, isnt it? You just have to keep on pressing that button, untill we get to 28, 29,30 OK? Now press MODE again. But the numbers are still flashing. So.Man: Right.Woman: Press MODE again.Man: Right.Woman: Thats 2.19 now. And then I press that and the al

15、arm is set to come on.Man: All right.Woman: Tomorrow morning at 7.30.Man: Excellent.Woman: A pleasure.Man: Thanks.12.3 A production process BListen to this talk about how chocolate is made.Speaker: In the case of all Cadburys chocolate products the basic ingredients are, of course, coca beans. We bu

16、y our cocoa beans from Ghana and some from Malaysia. 50,000 tonnes of cocoa beans are processed each year at the factory but thats before the actual chocolate -making process can be started. When they arrive at the cocoa factory the cocoa beans are sorted and cleaned. And then theyre roasted in revo

17、lving drums at a temperature of about 135 degrees. The actual time for roasting depends on whether the use at the end is for cocoa or chocolate. Now after that, the next processes are called kibbling and winnowing. Well first, in the kibbling stage the beans are broken down into small pieces. And at

18、 the same time the shells are blown away by air currents. The technical term for that process is winnowing. And so, then youve got the broken pieces of cocoa beans. And those are known as nibs. OK? Well, now in the next stage the nibs are taken and ground in mills until the friction and the heat of

19、milling reduces them to a thick chocolate coloured liquid. The result of the grinding stage is known as mass. Now, this contains 55 to 58% cocoa butter and, of course, that solidifies as it cools. And its the basis of all chocolate and cocoa products.Cocoa powder is made by extracting about half the

20、 cocoa butter through pressing in heavy presses. And that cocoa butter is later added back in the chocolate -making process.Right then, now after the mass has been produced, we come to the actual chocolate-making process itself. Im going to tell you about the production of milk chocolate.Well, at th

21、e milk factory the mass, the cocoa mass, is mixed with liquid full cream milk and sugar which has already been evaporated to a very thick liquid. The resulting chocolate creamy liquid is then dried. At that stage its called chocolate crumb. Then thats taken to our factories at Bournville and Somerda

22、le in Bristol.There, the crumb is mixed with the additional cocoa butter and special chocolate flavourings. And this is then turned into a kind of paste. And its ground again and pulverized further.The chocolate, which has had sugar and cocoa butter added to the mass before grinding and pulverizing,

23、 now undergoes the final special production stages. Now, the most important component of chocolate as far as the texture is concerned, is the addition of fats. The final processes of conching and then tempering are essential in the process: they control the texture and viscosity of the chocolate bef

24、ore it can be used in the manufacturing process. Are you with me so far? Good!Now conching involves mixing and beating the semi liquid mixture to develop flavour and reduce the viscosity and the size of the particles. Well basically, what this means is that it stops it becoming too sticky and enable

25、s it to be manipulated. And then comes the tempering. This is the last stage and its crucial: what it means is mixing and cooling the liquid chocolate under very carefully controlled conditions to produce chocolate in which the fat has set in its most stable crystalline form.It is the tempering of t

26、he chocolate that gives it the famous Cadbury smoothness, and gloss and the snap. Without this last process, the chocolate would be very soft and gritty, and thered be large crystals inside it and it would have a very dull gray appearance.Well then, there we are, thats how milk chocolate is made.Uni

27、t 13 Jobs and careers13.3 Interviews BYoull hear an extract from two interviews.Heres the first.Interviewer: Good morning, Miss.Sue Jones: Miss Jones. Good morning.Interviewer: Miss Jones, yes, right. Hi. Um. now, youd like to join our team, I gather. Sue Jones: Yes, I would.Interviewer: Thats.thats

28、 very good. Er. Id like to know a little bit about you Perhaps you could tell me. perhaps we could start.if you could tell me a bit about your education.Sue Jones: Oh, yes, right. Well, I left school at 18 and for the first two years I went to Gibsons, you might know them, theyre an engineering firm

29、.Interviewer: Ah, yes, right.Sue Jones: Um. and after that, I wanted to do a course, so I. I did a one-year full -time PA course and went back to Gibsons. I was PA to the Export Director. I stayed there for another two years and .and then moved on to my present company. Um.thats Europa Marketing. um

30、.Mr. Adair, the marketing director, offered me a job because Gibsons had.had worked quite a lot with Europa Marketing.Interviewer: Oh, yes, Europa Marketing. yes.Sue Jones: And Ive been with them for three years now.um.first with the Marketing, Director and. and now Im with the Sales Director.Interv

31、iewer: Thats all very interesting, Miss Jones. Um. I. Id like to know, what did you enjoy most at school? What was the course that you enjoyed most? Sue Jones: Ah.foreign languages I liked best.Interviewer: Foreign languages?Sue Jones: We did French and German. YesInterviewer: Mhm. And are you quite

32、 fluent in those now or.?Sue Jones: Yes, a bit rusty not but.um.obviously the more travel I can do the more I can use my languages and Id like to learn another language. Id like to add Italian as well.Interviewer: Italian?Sue Jones: Yes.Interviewer: Very good, very good, that. that might be very use

33、ful. Now.er.tell me a little bit about.er.the work youre doing at present.Sue Jones: Um.well Europa Marketing is a marketing and publ.public relations company.Interviewer: Yes, Ive heard of it.Sue Jones: And they do.they do consultancy work for companies operating in the UK and European markets Er.

34、our clients come from all over the world. um.we deal with some of them by.by post, but most of them come to our offices and at least once during a project. I assist the Sales Director by arranging these visits, setting up meetings and presentations and I. I deal with all her correspondence Ive not b

35、een able to go with her on any.on any of her trips abroad, but Ive been to firms in this country, several times on my own.um. to make these arrangements.Interviewer: It sounds as if youre very happy there, Miss Jones. Im curious why youd like to leave them and join our company?Sue Jones: Well.um. I

36、know the reputation of Anglo-European and it has a very good reputation. And I feel that I would have more scope and opportunity in your company and the work would be more challenging for me. I might be able to possibly travel and use my languages because at the moment most of my work is. is rather

37、routine secretarial -type work and I like the idea of more.um. challenges in my life really. Interviewer: Yes, aha, aha. And heres thesecond interviewInterviewer:. yes, well, your CV seems pretty well up to scratch. Now, I wonder, can you tell me more about yourself?Tom Richards: Um. well, I.Intervi

38、ewer: Yes?Tom Richards: I.Im.well, I think Im serious.serious-minded, I.calm.Interviewer: Youre calm?Tom Richards: Yes, well, yes, I like a joke, though, good sense of humour. I dont panic in a crisis and I.I enjoy working with all kinds of people. I.I even like.um. P. People who are, you know, bad

39、tempered or something like thatInterviewer: Yes, but wh.where do you see yourself in lets say five years time?Tom Richards: Um. well, I.sort of the long-range thing. Well, I.I see myself in the public relations and.er.well, one day I must admit I would rather like to open up my own consultancy in my

40、 own home town.Interviewer: Mhm, what is it specifically about Anglo-European PR that attracted you Tom Richards: Er.well, first of all, I want to leave my present employers because theyre a small company and.er. I know about Anglo-European PR,I mean, theyre a.theyre a good company, larger. I think

41、Ill have more scope. er.the work will be more challenging. I mean, quite a lot of what I do at present is quite boring, its.its routine secretarial work. Interviewer: And.and youd like to move on?Tom Richards: Yes, if I could, you know, hopefully to a job that gives me more opportunity. So I can use

42、 my initiative.Interviewer: Mhm.Tom Richards: Can I just ask you this question? Excuse me.Id like to know if I get this job with Anglo-European, would I be able to . um.work abroad in one of your overseas branches?Interviewer: Oh, yes, certainly.Tom Richards: Oh, good.Interviewer: Um.our staff regul

43、arly do six-month placements in other branches.Tom Richards: Six, Oh well, thats good.Interviewer: So Im sure you might.Tom Richards: Um.thats what Im interested in.Interviewer: Mhm. Can I. d.I know were all human beings here and Id like to know wh. what you consider your strengths and your weakness

44、es.Tom Richards: Um. strengths and weaknesses? Haha. Well, I. I mentioned before, I think my sense of humour.er.and my ability to work with all types of people is a particular strength.Interviewer: Yes.Tom Richards: My weakness? I dont know, I suppose Im a bit of a perfectionist.I.Im quite often dis

45、satisfied with what Ive done. I always think I can do it better, you know, or in a different way.Interviewer: I wouldnt call that a weakness, Id call that a strength.Tom Richards: Well.an.well, thats good, well.I mean, apart from that I. I suppose I get a little bit sort of full of the Wanderlust and thats why I want to travel. Im easily bored with repetition and.er.and procedure.Interviewer: Do you have a lack of commitment?Tom Richards: No, not at all No.er.once my goals are set and Ive got the right