國際行銷
International Marketing
| 節 | 週二 |
|---|---|
A 18:30–19:20 | 國際行銷 A701 3 節連堂 |
B 19:30–20:20 | |
C 20:30–21:20 |
* 根據陽明交大上課時間表所列
This course is designed to draw students into the disciplines and challenges for the contemporary issues of global marketing. It provides an introduction to global marketing, looks at the global marketing environment, discusses global strategy, explains the global marketing mix, and concludes with the efforts of managing the global market. Lessons are also hoped to bring in some discussion cases featuring high-profile, real-world companies and products; examples from the trade press to illustrate key terms and issues; and concise summaries of the latest research findings published in scholarly journals. For anyone involved in international marketing, and those seeking the kinds of strategies needed to enter the global marketplace, this course should be able to offer some necessary fundamentals of related theoretical analysis and problem resolution.
Grading: No Reports, Group Presentation Discussion Exercises
| 週次 | 主題 |
|---|---|
| 第 1 週 | Course introduction |
| 第 2 週 | Introduction to global marketing |
| 第 3 週 | The global economy |
| 第 4 週 | Culture and social forces |
| 第 5 週 | Political and regulatory climate |
| 第 6 週 | Global buyer behavior |
| 第 7 週 | Global competitors |
| 第 8 週 | Global marketing research |
| 第 9 週 | Global marketing strategies |
| 第 10 週 | Global market entry strategies |
| 第 11 週 | Global product and service strategies |
| 第 12 週 | Developing new products for global markets |
| 第 13 週 | Pricing for international and global markets |
| 第 14 週 | Managing global distribution channels |
| 第 15 週 | Global promotion strategies |
| 第 16 週 | Managing global advertising |
| 第 17 週 | Review for Final Exam |
| 第 18 週 | Final Exam |
Prescribed Book(s): “Global Marketing: An Interactive Approach”, by Gillespie, Kate Gillespie, February 2003 Reference Book(s): “Global Marketing Management”, by Masaaki Kotabe, Kristiaan Helsen, October 2003
- 地點
- A714
- 時間
- 四 17:30 ~ 18:30
- 聯絡方式
- 口頭或電子郵件