2014.06.07【英译中】消费者如何看待食品安全问题(2 )

倚簇 (倚簇) 译犹未尽
41 0 0
发表于:2014-06-07 18:30 [只看楼主] [划词开启]

Learning objectives 

学习目标


After attending the lectures and examining the literature, the student is able:

听完课程学习完文献后,学生将能:


-      To  illustrate how consumer do information processing and decision making

阐释消费者如何处理信息以及做出决定


-      To explain and illustrate the key factors of consumer risk perception (i.e. voluntary nature, dreadfulness, and naturalness of hazard, optimistic bias)

阐释对消费者观念产生影响的主要因素(例如:可控原则,可怕程度,危害的自然性或人为性,乐观程度偏见)


-      To distinguish between risk perception and risk attitude

区别对于危机的态度和对于危机的观念看法


-      To describe the basic model of consumer responses to crises as outlined by Wansink (2005)

描述最基本的消费者反应模型


-      To define source credibility in crisis communication

定义危机通讯中的消息可靠性


-      To define and illustrate the concept of social amplification of risk

定义和阐释危机的社会放大效应


-      To reflect on the role of the (new) media in food safety and crisis communication

思考(新型)媒体对食品安全以及危机通讯的作用


-      To describe consumer responses to food crises along 3 dimensions: level of aggressiveness, level of rationality, and length of response

从以下三大方面来描述消费者对食品安全危机的反应: 侵略性,合理性以及反应的时间长度


-      To describe two pre-crisis and two post-crisis preparations to manage responses to food crises.

描述2中危机前和危机后的准备以及危机应对措施

分类: 英语

  • 0

    点赞

  • 收藏

  • 扫一扫分享朋友圈

    二维码

  • 分享

课程推荐

需要先加入社团哦

编辑标签

最多可添加10个标签,不同标签用英文逗号分开

保存

编辑官方标签

最多可添加10个官方标签,不同标签用英文逗号分开

保存
知道了

复制到我的社团