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UNIT 1: INTRODUCTION TO CULTURES

PHAM THI BICH NGOC

COURSE AIM
v The objective of the course is to help students to construct their own
coherent, individual perspective of the substance and increase their
cultural awareness.
v It focuses on interpersonal approaches between people of different
cultures in work settings as opposed to a country specific approach.

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LEARNING OUTCOMES
v The students are able to understand the significance of cross-cultural
management, and of the major theoretical and empirical studies which
examine the impact of different national cultures on work and employment.
v To know the international management practices and how organizational and
national culture impacts upon them: work, motivation, performance appraisal,
leadership, cross-cultural communication and decision-making, negotiation
and trust, conflict and dispute resolution and corporate social responsibility.

CLASS REGULATIONS
1. Arrive on time and be seated and ready to begin when the class begins. If you do arrive
late, you are requested to enter the class through the rear doors only. Note that this class
is intended for registered students only. Guests may attend with prior approval of the
professor.
a) Attendance will be taken on LMS system with QR scanning or password
b) Attendance registered 10 minutes after starting time is considered late
c) Microphone and projector remote should be prepared for lecturer 5 minutes before starting time of
class
2. Come prepared – read the readings assigned
3. Do not leave class unless absolutely necessary. If you do need to leave, please sit close to
the door and make your exit as inconspicuous as possible.
4. Video or audio taping of the class is strictly prohibited. Also, note takers who are not
registered in the class are not allowed in the class.
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CLASS REGULATIONS
5. Do not engage in individual discussions (persistent individual conversations will result in the
participants being asked to leave class for that day), do not disturb other students or make any
action that may interrupt the class.
6. Participate by contributing comments and questions during the discussions. The instructor will call
on students during the class if participants do not volunteer.
7. Please use common courtesy and polite manners in class, during discussions and in any emails or
communication related to the class in a business-like tone.
8. Keep items you bring to a class minimal. For instance, noisy newspapers and food with odors are not
acceptable. Small snacks are allowed but only in break time and any additional materials should be
kept in your backpack.
9. I have no tolerance for acts of academic dishonesty (such matters may be treated as listed below).
10. Fail to attend classes over 30% of the time will automatically receive a no grade and will be5
reported to your supervisor.

CLASS REGULATIONS
v Attendance
Ø Class attendance is essential to achieve success in the class. Participation points will only be given to
students who are physically and mentally present in class. Excused absences will require proper
documentation. Excused absences include:.
1. Illness or injury to the student
2. Death, injury, or serious illness of an immediate family member
3. Government obligation
4. University approved activities
v Make up policy
Ø It is the responsibility of the student to make advance notification, contact the faculty member to make
arrangements to make-up any academic work that may be missed, submit assignments on time, and
make arrangements regarding activities, tests, quizzes, or exams that may be scheduled during the
absence. Students shall not be penalized for excused absences when circumstances make it impossible6
to provide advance notice.

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READING MATERIAL
v Supplemental readings:
Ø Browaeys, M.J., 2010. Understanding cross-cultural
management. Pearson Education India.
Ø Kanungo, R.N., 2014. Organizations and Management
in a Cross-cultural Context: Zeynep Aycan, Manuel
Mendonca. Kanungo. Sage.
Ø Thomas, D.C. and Peterson, M.F., 2016. Cross-cultural
management: Essential concepts. Sage Publications.
Ø Adler, N.J. and Allison Gundersen, 2008. International
Dimensions of Organizational Behavior. Thomson
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GRADING POLICIES
% of
Item Total Grade
Participation 10%

Midterm test (individual) 15%

Teaching session 10%

Team case presentation 25%

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Final 50%

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TEACHING SESSIONS
v Present/teach the national-level of culture applied to the 3 chosen countries
v The main topic is explaining in a practical and creative way the differences
among the 3 countries using the theory
v Be as creative as possible
Ø You have 20min of presentation
Ø We need to understand the theory
Ø You are teaching the theory to the class
Ø Every team member has to talk
Ø Grading: final output
Example: 15/20 => 5*15=75 points to be shared among the team members 9

COMPARATIVE MODELS

1. Kluckhohn and Strodtbeck

2. Hall
3. Hofstede
4. Globe
5. Schwartz
6. Trompenaars 10

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INTRODUCTION TO CULTURES
v DEFINE the term culture, and discuss some of the comparative ways of
differentiating cultures.
v DESCRIBE the concept of cultural values, and relate some of the
international differences, similarities, and changes occurring in terms of
both work and managerial values.
v IDENTIFY the major dimensions of culture relevant to work settings, and
discuss their effects on behavior in an international environment.
v DISCUSS the value of country cluster analysis and relational orientations
in developing effective international management practices 11

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THE NATURE OF CULTURE

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THE NATURE OF CULTURE

v Culture is the collective programming of the mind which distinguishes
the members of one group from another…Culture, in this sense, includes
systems of values; and values are among the building blocks of culture –
Geert Hofstede.
v Culture hides more than it reveals, and strangely enough, what it hides,
it hides most effectively from its own participants – Edward T. Hall
v Culture is what is left after we have forgotten everything else” - Edouard
Herriot
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THE NATURE OF CULTURE

v Culture should be regarded as the set of distinctive spiritual, material,
intellectual and emotional features of society or a social group, and that it
encompasses, in addition to art and literature, lifestyles, ways of living
together, value systems, traditions and beliefs” - UNESCO
v Culture refers to whatever an identifiable group of people shares in order to
meet its basic human needs and maintain its sense of identity – Jean-Claude
Arteau
à Culture is a set of knowledge structures consisting of systems of values,
norms, attitudes, beliefs, and behavioral meanings that are shared by
members of a social group (society) and embedded in institutions and learned
from previous generations.
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CHARACTERISTICS OF CULTURE

Culture is shared

Culture is learned

Culture is systematic and organized

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THREE LEVELS OF MENTAL PROGRAMMING

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ARTIFACTS AND
BEHAVIORS

LEVELS OF
CULTURE ESPOUSED VALUES

BASIC ASSUMPTIONS

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THE NATURE OF CULTURE

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THE NATURE OF CULTURE

v Edgar Schein defines culture as:
‘a set of basic assumptions – shared solutions to universal problems of
external adaptation (how to survive) and internal integration (how to stay
together) - which have evolved over time and are handed down from one
generation to the next’
(Schein, 2004: 14)

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DEBATES SURROUNDING THE CONCEPT OF CULTURE

v National cultures
v Convergence or divergence of cultures
v Organizational cultures
Ø How are national culture and organizational culture related? How are they similar or
different?
Ø To what extent does an organizational culture moderate or negate the effect of national
culture?
v Cultural modification or Acculturation
Ø Acculturation Cultural modification of an individual, group, or people by adapting to or
borrowing traits from another culture.
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THE DYNAMIC
OF
TOP-DOWN –
BOTTOM-UP
PROCESSES
ACROSS
LEVELS OF
CULTURE.

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CROSS CULTURAL MANAGEMENT

vExplains the behavior of people in organizations around the world

vDescribes and compares organizational behavior across countries
and cultures
vSeeks to understand and improve the interaction of :
Ø co-workers, managers, executives, clients, suppliers, and alliance
partners
(Adler, 2002: 11)
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