ti communication and Hausers Kochlust were nominated for the prize along with 11 other companies. We congratulate our customer OSRAM Opto Semiconductors for winning the "Innovationspreis 2015" awarded by the Wirtschaftszeitung Regensburg.Special thanks to the Wirtschaftszeitung for an entertaining and exciting evening!
Indulgence workshop by Gerhard Hain and Christoph Hauser allows you to dip your senses into foreign cultures
When and to whom do you give your business card at a business meal with Japanese – and which way do you hold it? How many bows or half-bows are appropriate when doing so, and what are the "ten do's and don'ts" for doing business with Arabian business associates? If you are preparing for intercultural business relationships by limiting yourself to such questions, you're doing it wrong, according to Gerhard Hain: "It's not about fixed rules, it's about encounters between people – whether on a national or international level". With his consulting firm ti communication, he, along with 80+ team members, has been successfully supporting companies in internationalizing their businesses for 15 years now. Infineon, Robert Bosch, Hilti and several other international market leaders as well as SMEs are now part of their clientele.
"Learning can be fun and involves the senses"
Hain finds the stolid memorization of rules of conduct to be largely ineffective. Instead, he focuses on a deep understanding of cultural peculiarities and small communication codes, as well as observing without evaluating. "Learning can be fun and involve the senses", is a further principle at ti communication. Thus, it is only a matter of course that Gerhard Hain got together with an indulgence expert in the autumn of 2014 to combine learning and indulging: along with Christoph Hauser, known, among other things, for Hausers Kochschule (cooking school), he now offers "intercultural indulgence workshops". In groups of a maximum of ten persons, a one-day seminar will focus on a specific cultural realm where intercultural communication is explained in theory and practised in practical situations, followed by cooking and eating a typical meal of the respective country, which culminates in a sensory understanding of the target culture.
