Learning Outcomes and Outline Delivery Appreciate the importance of cultural factors in international management; Compare different cultures using appropriate contextual frameworks and understand the complexity of culture within organisations Develop effective communication and management strategies for future working practices within the international management environment and demonstrate the ability to communicate effectively in a group context; Identify good practice for motivating and leading workforce of different cultural background.

1. GROUP (ORAL)
PRESENTATION

2. DEFINATIONS OF CULTURE

3. • CULTURE:
• Is a way of life
• According to Kroeber, A.L., & Kluckhohn, C. (1952) “culture consists of patterns,
explicit and implicit, of and for behavior acquired and transmitted by symbols,
constituting the distinctive achievements of human groups, including their
embodiments in artifacts; the essential core of culture consists of traditional (i.e.
historically derived and selected) ideas and especially their attached values; culture
systems may, on the one hand, be considered as products of action, and on the
other as conditioning elements of further action”.

4. • CULTURE: According to Hofstede, G. (1984). National cultures and
corporate cultures. In L.A. Samovar & R.E. Porter (Eds.), Communication
Between Cultures. Belmont, CA: Wadsworth. "Culture is the collective
programming of the mind which distinguishes the members of one category
of people from another." (p. 51).

5. • Culture-“Can refer to a shared, commonly held body of general beliefs and
values that define what is right for one group” (Kluckhohn and Strodtbeck;
Lane and Distefano, 1998)

6. • This definitions implies that by having culture we will have a sense of
belonging which promote special relations and unity of the community. It
will be identified by sharing of religions, customs, beliefs and cultural norms
as well as maintaining of individual behavior.Thus, makes it easier to
understand other people’s perceptions and values, also explore their cultural
differences when dealing with them especially in this arena of globalization.

7. COMPONENTS OF CULTURE
CULTURE
LANGUAGE RELIGION
VALUESAND
ATTITUDES
EDUCATION
LAW AND
POLITICS
RELIGION
SOCIAL
ORGANIZATION
ASTHETICS

10. COUNTRIES INVOLVED
NETHERLANDS JAMAICA ITALY IRELAND
FRANCE CUBA BELGIUM

11. RELATIONSHIP BETWEEN FOOD AND CULTURE
“YOU AREWHATYOU EAT”
According to this statement above food has a significant relationship with the
culture of a particular culture. Due to the fact that people may eat the
necessary foods because they were colonized by a particular country or
because they are agriculturalist hence this may tell a lot about what they
consider as their meal.
Food is an crucial element of each and everyone’s survival, and there has no
any element that can fuel up the human body that could substitute it, rich
knowledge about food has been symbolized in culture.

12. RELATIONSHIP BETWEEN FOODAND CULTURE
• CHOOSEN MEAL: STEAK FRITES

13. THE RELATIONSHIP BETWEEN BELGIUM’S FOOD
AND CULTURE
• Belgium has different ethnic groups and 75% of the population are
Roman Catholics. Belgium’s traditional staple food is bread and
potatoes.The most eaten meals in Belgium include chicken, beef, or
pork, and Seafood is very famous in Belgium’s northern part of the
country.
• Wine in Belgium is imported in large quantities while beer is the
nation drink of Belgium. In the northern cities of Belgium famous
dishes include mussels with fries and waterzzoi a broth of
vegetables and meat or fish. French fries are had with stakes and
minced meat that is raw throughout of Belgium.
• Traditionally cooking is done with butter rather than oil and also
there is a high consumption of dairy products. Immigration has
guaranteed that a diversity of traditional restaurants and it is
gradually changing the eating behavior of the Belgians in culturally
mixed areas of Belgium. During special occasions like Christmas
large families meals with the grandparents, uncles, aunts and
cousins are prepared.
• There are many other occasions in Belgium for long meals at private
and public celebrations, such as funerals, weddings, and the days
devoted to city and parish saints. Pastries are associated with the
civil and religious occasions. Sweet bread in the form of the child
Jesus is eaten during Christmas people of Belgium eat sweet bread
in the form of the child Jesus during Christmas, then children are
told that eggs are dropped.

14. CHOSEN MEAL
Irish Stew consisting of Lamb, potatoes, carrots, onions, pasley

15. RELATIONSHIP BETWEEN IRELAND’S FOOD
AND CULTURE
• Irish cuisine refers to a method of cooking originating from
Ireland and developed by the Irish people.This cuisine has
evolved over centuries of political and social change and may
differ today on how it was prepared in the earlier years.The
cuisine is influenced by the crops grown and animals reared in
its temperate climate.
• Since the introduction of the potato in the second half of the
16th century it has heavily influenced Ireland’s cuisine
thereafter and, as a result it’s often closely associated with
Ireland meals. Representative Irish dishes include Irish Stew,
bacon and cabbage, boxty, coddle and colcannon.
• Typically their day involves four meals including: breakfast,
dinner , tea(which is very common in Britain) , and supper (a
light meal before early evening). Roasts and stews, of lamb,
beef, chicken, ham, pork, and turkey, are the centerpieces of
traditional meals. Fish, including salmon, and seafood,
especially prawns, are also popular meals in Ireland.
• There are few ceremonial food customs. Large family
gatherings often sit down to a main meal of roast chicken and
ham, and turkey becoming the preferred dish for Christmas
(followed by Christmas cake or plum pudding). Drinking
behavior in pubs is ordered informally, in what is perceived by
some to be a ritualistic manner of buying drinks in rounds.

16. CHOOSEN DISH: Arroz con pollo (rice with chicken)

17. RELATIONSHIP BETWEEN CUBAN’S FOOD AND
CULTURE
• Most of Cuban meals is influenced by
the colonization of Spain on Cuba and it
brought about change and adaptation
in the Cuban land. During colonization
the Spaniards brought Africans to Cuba
as slaves and this brought about
culinary.
• As a results, both Spanish and Africans
cultures formed the foundation of
Cuban cuisine. Cuba itself is an island
this also greatly influenced as they
make use of the seafood. Cuba is the
tropical climate which and tropical
climate produces fruits and root
vegetables that are used in Cuban
dishes and meals.
• During colonial times, Cuba was crucial
port for trade during colonial times so
this resulted in many Spaniards who
settled there bringing their culinary
traditions along with them. In time,
Spanish and African cultures joined
together to create several popular
dishes, including Arroz con pollo (rice
with chicken).

18. CHOOSEN MEAL:
HACHEE(wedge and chicken stew)

19. RELATIONSHIP BETWEEN NETHERLANDS FOOD
AND CULTURE
• The Netherlands people are
agriculturalist they cultivate land and
keep domesticated animals for their
milk and meat. As agriculturalist their
meals contain mostly vegetables,
meat, milk, eggs and cheese hence
agriculture has affected their food.
• They eat 3 meals a day breakfast
consisting of sandwiches with cheese,
peanut butter, or chocolate sprinkles,
lunch consists of sandwiches, often
with cold cuts and perhaps a small
salad on the side and dinner which is
served between 5 and 7 PM it consists
of two or three course meal that often
begins with soup.
• The main dish usually contains a
mixture of potatoes with vegetables
and meat, fish, or poultry and is
followed by dessert.

20. CHOOSEN DISH:
Spaghetti Bolognese launch meal

21. RELATIONSHIP BETWEEN ITALIAN FOOD
AND CULTURE
• Italians are very people who value food not as just
stuff to eat and fill a rumbling stomach but as way
of establishing, connecting and maintaining
relationships among friends and family. It brings the
sense of togetherness.They believe in sharing and
they usually offer everyone who visits their Italian
home food and drink.
• Their breakfast consists of butter, strong coffee,
hard roll and juice or fruit.Their launch meal
consists of Pasta which is mostly in all Italian dishes
and is usually dished along with soup, meat or fish
and bread. In the past launch meal was considered
the family meal but due to modern changes, the
custom of siesta, it’s no longer practical so dinner is
used as a family meal and it’s mostly consisted of
leftovers.
• The launch and dinner meal is accompanied by
bottle of wine.Italians have special foods for various
ceremonial occasions. During NewYear’s Eve there
is the Feast of the Seven Fishes, there is also a
special Saint Joseph’s bread, Easter bread is served
with hard-boiled eggs and Saint Lucy’s “eyes” are
served at her feast.Wine is usually served all the
meals during these events.

22. CHOOSEN DISH: JAMACAIN CHICKEN CURRY

23. RELATIONSHIP BETWEEN JAMAICAN
FOOD AND CULTURE
• The dish of Jamaican curry chicken was cooked and
served with white rice. Curry its a dish that originate
from southern and southern west countries of Asia.
The curry powder is made up of mixture of herbs or
spices, with chilies either hot or wet.This
combination was developed by Indian merchant
who were mainly from British colonial government
and returning army.
• Curry is given to the dishes that have either poultry,
meat, fish or mixture of vegetables. It can be
prepared wet as wet or dry.Wet curry is made up of
sauces or yogurt or coconut milk gravy. Dry carries
are prepared with a small volume of liquid that will
evaporate so that ingredients mixed with
combination of spices, could remain behind. .
Introduced into JamaicanThe Jamaicans who were
largely the slaves from Africa, added their local
spices into this curry to fit the local cuisine.Thus,
Jamaican carry powder was made.

24. CHOOSEN DISH: GARLIC MASHED POTATOES

25. RELATIONSHIP BETWEEN FRANCE FOOD
AND CULTURE
• French cuisine is based on what they grow
locally, they make dishes from fresh
ingredients that they grow locally therefore
the dishes differ from region to region.The
French have three meals breakfast, lunch
and dinner.The French staple food is bread
and cheese. But I chose garlic mashed
potatoes.
• Mashed potatoes can be attached to other
dishes or can be used as an ingredient. It is
prepared using ingredients such as
potatoes, butter, vegetables oil, milk or
cream to improve texture. Seasoning
include bacon bits, garlic, cheese and herbs
can be used to add the favor.This is dish is
normally dished on daily basis because it is
dished with other meals of the day and
because it can be used as an ingredients.

27. COMPARISON AMONG COUNTRIES
USING GEERT HOFSTEDE FRAMEWORK
• According to AndyTamas (2007),”Hofstede's "dimensions of culture" were
derived mainly from his extensive organizational anthropology research in
the late 1970s and early 1980s – the scores are general comparisons of
values in the countries and regions he studied and can vary greatly within
each country. Although Hofstede's work is somewhat dated and has rightly
been criticized on a number of grounds the dimensions are useful in
understanding that members of various societies are likely to behave in
different ways in a given situation”.

28. COUNTRY POWER
DISTANCE
INDIVIDUALISM UNCERTAINITY
AVOIDANCE
MASCULINITY LONGTERM
ORIENTATION
BELGIUM 65 75 95 54 ..
ITALY 50 76 75 70 ..
FRANCE 68 71 86 43 ..
CUBA 68 46 95 30 44
NETHERLANDS 38 80 53 14 44
IRELAND 28 70 35 68 ..
JAMAICA 54 46 92 95 ..
Hofstede's Dimension of Culture Scales

29. POWER DISTANCE
According to Hofstede Power distance is the extent to which the less powerful
members of organizations and institutions (like the family) accept and expect that
power is distributed unequally.Those people that stay in countries that score below
50% or of low they appreciate each other’s differences and even in organizations
every employee has a right to their opinion and is given the chance to be heard.The
manager/leader maybe the final decision maker but he/she expects input from
workers in order to achieve maximum effort from them. Power is decentralized and
communication is direct and participative.

30. INDIVIDUALISM
• The degree of interdependence a society maintains among its members.
Usually European countries are believed to be individualistic or they score
more than 50 in the Hofstede's Dimension of Culture Scales as they is high
preference of social networks in which individuals should take care of
themselves and their families. Employer and employee relationship is based
on contract while promotion and hiring is basically based on excellence and
performance.

31. MASCULINITY
A high score on this dimension indicates that the society will be driven by
competition, achievement and success, with success being defined by the
winner/best in field while low score in masculinity means that the society looks up to
the values of caring for each other and quality of life is mark of success.Those
countries that rank below 50 shows low masculinity because we can notice that at the
work places managers are supportive and they allow participative communication.
They also involve employees in decision making through the use of democratic styles
of leadership.They like long discussion so that they reach an agreement in re-solving
conflicts in the work place.

32. UNCERTAINITY
AVOIDANCE
Countries exhibiting high uncertainty avoidance maintain rigid codes of belief
and behavior and are intolerant of unusual behavior and ideas. In these
cultures there is an emotional need for rules time is money, people have an
inner urge to be busy and work hard, precision and punctuality are the norm,
innovation may be resisted, security is an important element in individual
motivation.

33. COMPARISON OF LEADERSHIP STYLES
COUNTRY LEADERSHIP STYLE NEGOTIATION STYLE
CUBA democratic Prefer to be calm in negotiations
IRELAND democratic More impressed by results than
promises
BELGIUM autocratic Skilled but sympathetic negotiators
ITALY autocratic Prepared for lengthy negotiations
FRANCE autocratic Persistent formality in negotiations
JAMAICA democratic Prefer minimal small talk before getting
down to business
NEATHERLANDS democratic Use facts to support arguments

34. Implications in our findings for working within
multicultural teams
• Working in a multicultural team can be. Hampered by having some communication
obstacles.The communication of western culture is usually clear and precise.The listener is
able to understand the message without with further clarification. It’s a different situation
when it comes to the non-western culture who will likely to give an ambiguous question
with too much details. For example, a western culture individual may understand another
western culture individual without any further clarification regarding the question.Whilst, it
may take an individual from western culture a bit long to get the message from a non-
western culture individual. As a result this may negatively affect the team relationship as it
may cause deal and minimal progress at work.

35. Implications in our findings for working within
multicultural teams
• Another implication, is an individual may have a problem with being
accustomed or understanding the accent and fluency of a person from a
different culture. For, a Latin American, may phrase English differently from
someone with who comes from china where Chinese is official language.
Hence, a Chinese may not be familiar or fluent in English and correct accent.
As such, this may demotivate the participation of one into the group as this
may frustration could take place where by a particular in one may have an
point but a challenge with presenting it.

36. CONCLUSION
• In conclusion, we have realized that different countries differ in many
cultural ways such as food, leadership style and negotiation styles.Through
our multicultural team we have realized we all have to different ways of
doing the same things and accept each other’s beliefs, culture. Having
multicultural teams could help the organization in solving lots of problems
since every member of the organization brings in the unique experience to
the organization.

37. REFERENCES
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ml
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Peabody Museum of American Archeology and Ethnology
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• Hofstede, G. (1984). National cultures and corporate cultures. In L.A. Samovar

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