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Services de Communication et Création Site Web

Ingezonden door designer op ma, 20/08/2012
Wouter Liekens

Madame, Monsieur,

Votre réussite en tant qu’entrepreneur indépendant dépend largement de la qualité de votre communication interne et externe. En effet, un site Web et/ou magasin en ligne, des infolettres, des dépliants, des listes de prix et des contrats en néerlandais, français et anglais sans fautes contribuent à l’image de marque de votre entreprise. Et une image de marque positive est un premier pas vers le succès commercial !

Bron: www.cherto.be
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Cherto Communication Services

Ingezonden door designer op ma, 20/08/2012
Wouter Liekens

Dear Sir, Dear Madam,

Your success as a self-employed professional or company is largely dependent on the quality of your internal and external communication. Indeed, a website or web shop, newsletters, brochures, tariffs and contracts in impeccable Dutch, French and English contribute to the positive image of your company. And a positive image is a first major step towards commercial success! Cherto Communication Services is your preferred partner in that area.

We take care of the translation (revise included) and proofreading of all your documents from and into Dutch, French and English, at a very reasonable price. We have the expertise and the linguistic knowledge to be able to deliver correct, high-quality texts. Would you like to learn more about the communication services Cherto has to offer including our website creation services?
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The Business Benefits of Being Nice

Ingezonden door designer op vr, 17/08/2012
Wouter Liekens

The Business Benefits of Being Nice
Aug 17, 12 | 12:05 am

Bron: Source: OPENForum

Key Trends in Amenities, Facilities, Programs

Ingezonden door designer op vr, 17/08/2012
Wouter Liekens

Survey Identifies Key Trends in Amenities, Facilities, Programs
Aug 17, 12 | 12:04 am

Bron: Source: American Hotel & Lodging Association

Do You Need a Social Media Manager?

Ingezonden door designer op do, 16/08/2012
Wouter Liekens

Do You Need a Social Media Manager?
Aug 16, 12 | 12:04 am

Veal with Wasabi

Ingezonden door designer op di, 14/08/2012
Tetsuya Wakuda

Tetsuya Wakuda's Veal with Wasabi and Sea Urchin Butter 17th Feb 2004 Tetsuya Wakuda Recipe Grilled Fillet of Veal with Wasabi and Sea Urchin Butter I prefer using slightly darker veal for this dish, one that has been on grass for 4–6 weeks. To me it is tender and tastes better. We get our veal from Casino in New South Wales. Serves 4 4 x 80–100 g (3 1/2 oz) veal medallions 2 teaspoons olive oil 4–5 tablespoons wakame 4–5 tablespoons hijiki 4–5 tablespoons finely shaved cucumber 2 tablespoons pickled ginger Wasabi and Sea Urchin Butter 5 tablespoons wasabi powder 250 g (8 oz) unsalted butter 60 g (2 oz) sea urchin roe 2 tablespoons finely chopped chives 2 teaspoons finely chopped tarragon 1/2 teaspoon finely chopped thyme 2 tablespoons light soy sauce 2 teaspoons lemon juice 1 pinch cayenne pepper Method To make the wasabi and sea urchin butter, in a food processor fitted with a paddle, combine all the ingredients and beat. Be careful to not over whip, just enough to mix the ingredients well. Keep the mixture as white as possible. Spread the butter on the bottom third of a piece of greaseproof paper or foil and roll up. Freeze until required.

The Top Social Media Blunders

Ingezonden door designer op ma, 13/08/2012
Wouter Liekens

The Top Social Media Blunders Hotels Continue To Make And How To Fix It, Now | By Kirsten Rhode

Mitigate the Risk in Social Media Selling

Ingezonden door designer op vr, 10/08/2012

Mitigate the Risk in Social Media Selling
Aug 10, 12 | 12:05 am

Bron: http://ehotelier.com/hospitality-news/item.php?id=D23803_0_11_0_M

WOUTER LIEKENS

Ingezonden door designer op do, 09/08/2012
Wouter Liekens

Wouter Liekens My professional biography in a nut shell As a young man, I expatriated from Belgium, on my own. Not supported by any company. From Belgium to the UK (London), after mission accomplished: to the UAE (Dubai), later to China (Beijing) and finally to the Baltic States (Vilnius). In each expatriate station I stayed about three years. I returned home to Belgium, where I am still based now. However the story has not finished…yet. This Exodus, or shall I call it Odyssey, was not invented by myself, but originated and guided by vacant positions with increasing challenge and responsibility, for which I applied and got the job. Based on my growing experience and knowledge of hotel management disciplines, mainly via competence in F&B , training, people management, quality insurance, industrial work flow scheduling, and hard work in difficult situations, I went also for a specific new objective, each time on a higher level. In the Hilton on Park Lane and in the Royal Garden Hotel (two five star hotels) in London, I was in charge of the Classical French fine dining and later on also of a multicultural kitchen with even Arabic and Asiatic specialties.

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