摘要随着互联网和国际物流的迅速发展，通过海外网站购买商品的“海淘族”逐渐增多。
然而，由于语言、支付方式等问题，很多消费者未能体验海淘带来的乐趣，于是网络海外代购行业便悄然诞生。
网络海外代购，一般是指国内的经销商与海外代购商合作，通过互联网帮助买家从境外购买商品寄（带）回国内，从中赚取费用的服务。
本文首先介绍了在金融危机下逆势上扬的网络海外代购的特点、在国内外的发展状况、C2C以及B2C运作方式；其次，以行业内两个比较有代表性的网站——淘宝全球购和美国购物网为例，概括当前两个网站各自的盈利模式：前者主要包括支付宝/余额宝收入、广告收入、增值业务收入、商品价格差收入等七个部分；后者主要包括合作商家、物流运输方的价格折扣、服务费收入、汇率差价收入等三个部分。
进而以优势、劣势、机会、威胁等方面作为切入点，分别对淘宝全球购和美国购物网的盈利模式进行分析，并就优化盈利模式提出了相应的策略；最后，对文章进行总结和对网络海外代购进行展望，希望本文能为相关行业的经营者开拓新的盈利模式提供一些启发。
关键词：网络海外代购；C2C;B2C;淘宝全球购；美国购物网；盈利模式AbstractWith the rapid development of Internet and International Logistics, the number of people shopping on foreign websites which called Overseas shoppers”is increasing. However, due to issues such as language and methods of payment, many consumers fail to experience fun of overseas purchasing, so online overseas purchase industry was born. Online overseas purchase generally refers to domestic dealers to cooperate with overseas residents, helps buyers buy goods sent from overseas via the Internet, which earns fees from services.Firstly, this study gives an introduction of overseas purchase as well as its development and the model of C2C&B2C when facing financial crisis.Secondly, based on the examples of two representative web sites—Global Taobao and USAShop within the industry, this study introduces the profit model of them: the former one includes Alipay/YuE bao, advertising revenue, the value-added service, the price difference and so on; the latter one includes the price discounts by the business partners and the logistics partners, fee, exchange rate adjustment and so on. And accordingly proposes practical measures to improve the profit model. In the end, this study is summarized and the future development of online overseas purchasing is discussed.Keywords：Online Overseas Purchasing; Consumer to Consumer; Business to Consumer; Global Taobao; USAShop; The Profit Model目录摘要 (I)Abstract (II)第1章绪论 (i)i.i选题背景及研究意义 (i)1.2研究涉及的相关理论 (1)1.2.1电子商务理论 (1)1.2.2盈利模式理论 (2)1.3国内外研究现状 (2)1.4研究内容及研究方法 (4)1.4.1研究内容 (4)1.4.2研究方法 (4)第二章网络海外代购概况 (5)2.1网络海外代购概述 (5)2. 1. 1网络海外代购的发展及现状 (5)2. 1.2网络海外代购的特点 (5)2.2网络海外代购的运作方式 (6)2.2. 1私人海外网络代购模式（C2C) (6)2. 2. 2专业网站的海外代购模式（B2C) (6)2.3国内外知名代购网站概况 (6)2.4本章小结 (7)第三章基于C2C下的盈利模式分析，以淘宝全球购为例 (8)3.1淘宝全球购概述 (8)3.2淘宝全球购盈利模式介绍 (8)3.2.1淘宝全球购网站盈利模式介绍 (8)3.2.2淘宝全球购商家盈利模式介绍 (10)3.3淘宝全球购盈利模式分析 (12)3. 3. 1优势分析 (12)3. 3.2存在问题分析 (12)3.4优化淘宝全球购盈利模式的建议 (13)3. 4. 1树立品牌意识 (13)3. 4. 2改善诚信评价体系 (13)3. 4. 3增加高信用度买家用户回馈 (14)3.5本章小结 (14)第四章基于B2C下的盈利模式分析，以美国购物网为例 (15)4.1美国购物网概述 (15)4.2美国购物网盈利模式介绍 (15)4.3美国购物网盈利模式SWT分析 (16)4. 3. 1优势分析 (16)4. 3. 2劣势分析 (16)4. 3. 3机会分析 (17)4. 3. 4威胁分析 (17)4. 4优化美国购物网盈利模式的建议 (18)4.4. 1增设国际转运业务 (18)4. 4. 2开拓礼品卡模式 (18)4. 5本章小结 (19)结论 (20)参考文献 (21)致谢 (22)第一章绪论第一章绪论1.1选题背景及研究意义自从上世纪九十年代末，中国互联网掀起了电子商务发展热潮以来，“电子商务”成为网络发展的代名词。
Foreign destinations draw crowds of Chinese shoppersAs the Chinese New Year holiday comes to a close, Chinese tourists are returning home with suitcases full of brand new buys. From French handbags to Japanese rice cookers, globe-trotting Chinese consumers are going the distance in pursuit of better purchases.For millions of Chinese, the traditional Spring Festival has come to mean an overseas shopping spree.During the week-long holiday, over 5 million Chinese travelled overseas, exceeding the number of domestic tourists for the first time.And shopping was a key focus. In Paris, 80 per cent of Chinese tourist spending was devoted to shopping."I bought some perfumes because they are much cheaper here. Also France is famous for its perfume. It's a must-buy item." said a visitor."I bought handbags from local French brands. The price is much cheaper than in China. We can also get a tax return and no worries about counterfeit products." said another visitor.The United States is also among the top destinations for Chinese shoppers, who spend more than any other foreign nationalities, at an average of 72-hundred US dollars per visit.Closer to home, about 450,000 Chinese visited neighboring Japan, packing electronics stores, seeking out one small but high-end product in particular.Japan has better technology for rice cookers. I bought one even though it's pretty heavy to carry.The quality of Japanese rice cookers is better. The rice they make tastes better.And at malls in South Korea, long lines of Chinese tourists formed, hoping to get their hands on the most sought-after cosmetic products before they sold out.Overseas retailers have begun paying more attention to their product lines and customer service in order to meet -- and cash in on -- the tastes of Chinese shoppers.CCTV News / CNTV。
谈谈你对网购的看法50字英语作文初一 全文共3篇示例，供读者参考 篇1 Online shopping has become increasingly popular in recent years, with more and more people choosing to purchase goods and services over the internet. There are many advantages to online shopping, such as convenience, a wide selection of products, and the ability to compare prices easily. However, there are also disadvantages, such as the risk of fraud and the lack of personal interaction with sellers.
One of the biggest advantages of online shopping is the convenience it offers. With just a few clicks, you can browse through thousands of products and make a purchase without leaving the comfort of your own home. This is especially useful for busy people who don't have the time to visit physical stores. Additionally, online shopping allows you to shop at any time of day or night, making it more convenient for those with hectic schedules.
2011年6月大学英语四级真题Part I Writing (30 minutes)Directions:For this part, you are allowed 30 minutes to writea short essay on the topic of Online Shopping. Youshould write at least 120 words following the outlinegiven below:1．现在网上购物已成为一种时尚2．网上购物有很多好处，但也有不少问题3．我的建议Online Shopping注意：此部分试题在答题卡1上。
Part II Reading Comprehension (Skimming and Scanning)(15 minutes)Directions:In this part, you will have 15 minutes to go over the passage quickly and answer the questions on AnswerSheet 1. For questions 1-7, choose the best answerfrom the four choices marked A), B), C) and D). Forquestions 8-10, complete the sentences with theinformation given in the passage.British Cuisine: the Best of Old and New British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new.Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say."The past 15 years or so have been a noticeable period of improvement for food in England," the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - and eating - didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston BlumenthaPs molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish."It's no longer the case that the common man in England isembarrassed to show he knows about food," Tomes says.There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给)."As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food," Tomes says. "And by then people were just happy to have a decent quantity of food in their kitchens."They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain.Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. "With British food, I think that Hong Kong restaurants are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. "Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes."Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊)we use Bird's Custard Powder," Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that."Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can't alter these toomuch. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged."These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes explains his passion for provenance (原产地)."Britain has started to become really proud of the food it's producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats."However, the British don't have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients."We can get a lot of our ingredients once a week from the UK," Tamlyn explains. "But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples."The Phoenix, in Mid-Levels, offers the widest interpretation of "British cuisine", while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets."We use a lot of ingredients that people wouldn't perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish."Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain.Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine.At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and "mixing it up" is not something commonly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer individual plates for each diner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says.This practice is also popular at The Pawn, although largely for rotisseries (烤肉馆),Tamlyn says. "Some tables will arriveon a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them."Some British traditions are too sacred (神圣的)to mess with, however, Tomes says. "I'd never change a full English breakfast."注意：此部分试题请在答题卡1上作答。
