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Meetings

Ingezonden door Wouter Liekens op wo, 02/11/2011

Set an agenda — and stick to it.
“Set it in advance,” Deosingh says, and tell participants what that agenda includes at the beginning of the meeting, so they know what to expect. Throughout the meeting, keep your agenda and goals in mind, helping the group to stay on track.
Set a beginning and end time.
“Start on time, finish on time, and allow yourself [time] for questions,” Deosingh says. Following this one guideline will help you gain favor with your colleagues because it shows you respect their time.
Ending on time is particularly important because participants start to turn their attention elsewhere at the end of the time slot set aside for that meeting, says Peter Handal, CEO and Chairman of Dale Carnegie Training, which helps workers improve their interpersonal skills. “Their mind isn’t on the meeting at the end, so it’s not productive,” he says.
Make sure an in-person meeting is the best way to deliver the information.

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Meetings

Ingezonden door Wouter Liekens op wo, 02/11/2011

Set an agenda — and stick to it.
“Set it in advance,” Deosingh says, and tell participants what that agenda includes at the beginning of the meeting, so they know what to expect. Throughout the meeting, keep your agenda and goals in mind, helping the group to stay on track.
Set a beginning and end time.
“Start on time, finish on time, and allow yourself [time] for questions,” Deosingh says. Following this one guideline will help you gain favor with your colleagues because it shows you respect their time.
Ending on time is particularly important because participants start to turn their attention elsewhere at the end of the time slot set aside for that meeting, says Peter Handal, CEO and Chairman of Dale Carnegie Training, which helps workers improve their interpersonal skills. “Their mind isn’t on the meeting at the end, so it’s not productive,” he says.
Make sure an in-person meeting is the best way to deliver the information.

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Online Reputation

Ingezonden door Wouter Liekens op di, 01/11/2011

Improve your online reputation


This train has left the station. If your hotel has missed its stop, then it's time to gather your team together and figure out a way to implement a strategy to get on board and manage your online reputation. Josiah Mackenzie of ReviewPro offered the following advice on the basic steps for managing your online reputation:

Start by listening. Choose a tool that gives you the greatest depth and breadth of data collection. Review websites that might seem small or regionally focused could play a significant role in the business you generate in certain niches and demographics.


Use a benchmark measure of online guest satisfaction, set goals and measure progress towards these goals. Holding each manager accountable is crucial for progress.

Generate "department specific" reports from social media and review analytics that provide each manager with the insight they need to make decisions and take action. It's especially interesting to see review analytics used for revenue and operations management-and these areas are where some of the most important innovations in social business are happening.

Bron: Hospitality Net
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Motivation

Ingezonden door Wouter Liekens op ma, 31/10/2011
The first thing to recognize about motivation is that there is no one thing that will motivate all of your people, all of the time; that's seems so obvious, I know, but one of the most frequent questions I get asked when I go into any business is "how can I motivate my staff?" Like there was a magic pill or something. Some points to consider here include: People are human and as such different so they will all be motivated in different ways. But there are common motivating factors which apply. People at work are more likely to be motivated by an effective leader, when communication is open and regular, when they feel valued and when their achievements are recognized and appreciated. Motivating your team at work is therefore primarily about two challenges. The first is to create a 'total environment within the team which contains as many of the common motivators as possible. The second is to get to know your team as individuals over time so that you can identify their individual motivators.
Bron: Hospitality Net
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Basic Components of Diet

Ingezonden door Wouter Liekens op ma, 31/10/2011

Fibre

Fibre consists mostly of cellulose, a substance forming plant cell structures (skin, husks, peels etc.) it is non-digestible carbohydrate, and is not absorbed by the body. But fibre has another use: it slows the rate of absorption of other carbohydrates into the bloodstream. The higher the fiber content of a carbohydrate, the less glycaemic it is. Fiber-rich foods include whole cereals (bran in particular), pulses, dried fruit, baked potatoes (with skins) and green leafy vegetables. Peel fruit and vegetables as thinly as possible, or not at all.

The second biggest killer cancer is bowel cancer. This could be prevented by a food intake of fibre on a daily basis (vegetables, fruit and cereals). Insoluble fibre increases bulk in the stool, and encourages more fluid retention in the stool and healthy action of the bowel in general. Soluble fibre slows and moderates absorption of sugar and glycaemic foods. 

Bron: Blanc Vite
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Basic Components of Diet

Ingezonden door Wouter Liekens op za, 29/10/2011

Carbohydrate

Carbohydrate foods are energy foods, and include sugars and starches (and indeed dietary fibers as well, see below). They are formed from simple sugar, among which are glucose (found in most foods), fructose (primarily found in fruit) and galactose (dairy produce). Sucrose is refined from cane and beet sugar, and in digestion breaks down to glucose and fructose.

These simple sugars form inter-linking chains, to make complex carbohydrates – the starches, such as grains, cereals and pulses and the foods made from them (bread, pasta, etc.) – plus vegetables and fruits. Complex carbohydrates have to be broken into simple sugars for absorption; the most significant of which is glucose. We require only limited stores of carbohydrate, for any not immediately used by the body is stored as glycogen in the liver and muscles, and anything in excess is converted into fat.

Bron: Blanc Vite
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THE BASIC COMPONENTS OF DIET

Ingezonden door Wouter Liekens op do, 27/10/2011

THE BASIC COMPONENTS OF DIET

The most basic components of diet are called macronutrients and micronutrients. Macronutrients are proteins, carbohydrates (and fibre) and fats. Micronutrients are vitamins and minerals.

Protein

Protein is more plentiful in our bodies than any other substance but water. Protein comprises half the dry body weight, including most of the muscle mass, skin, hair, eyes and nails. It is the main structure and ingredient of our cells, and the enzymes that keep them running. Immunity to disease relies on protein; in fact, the immune system and its antibodies are largely composed of protein.

The building blocks of protein are amino acids. Twenty of these are vital for the body, and some of these are known as essential because they cannot be synthesized by the human body, and must be supplied by the diet. Without these essential amino acids constantly entering the body, the rate of new protein formation would slow down and, in extremes, stop altogether.

Bron: Blanc Vite
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Scent is Important!

Ingezonden door Wouter Liekens op di, 25/10/2011

Mary Jo Bitner called to life Servicescapes, a term depicting both the physical environment and its effects on customers and employees in a service setting. Her work is largely based on Kotler’s idea of atmospherics. (1973) It is also aimed primarily at the influence the physical environment can have on consumer behavior. 

 “temperature, Air quality, Lighting, Noise, Scent, Music, Layout, Flooring, Fixtures/Racks, Aisle placement, Signs, Style of décor.” 

“physical stimuli are those aspects of the physical setting that intrude into the [employees] awareness and influence... behavior” 

Each stimulus can induce a reaction through the arousal it evoques.

Hence smell one of the most powerfull stimulus of all should be used more to induce reactions from customers.
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Cats

Ingezonden door Wouter Liekens op ma, 24/10/2011

One will never believe what I tought this cat.

I tought him many things. 

But the most interesting was the fact that I got him so far to retrieve a little green ball and bring it back to me. Over and again.

Have a look for yourself: http://www.youtube.com/watch?v=m9SbpvhBJRI
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Cherto on Products

Ingezonden door Wouter Liekens op zo, 23/10/2011

Cherto!

GREEN

Cherto is a firm believer that we can make a difference towards the wellbeing of our community. This global community is vast and needs more sustainable initiatives.
Cherto seeks therefore innovative companies that it can represent. Cherto equally wants to make sure these innovative products become available to market.

Cherto itself hardly uses printed material. Uses environment friendly means of transport where it is possible. Cherto seeks partners that are committed towards a greener economy.

These partners can be; suppliers, manufacturers, clients.
It is not a must, but it helps.

If you have a product that you want to distribute on the Benelux market then feel free to contact us. We will be more then happy to discuss the possibilities.
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