{"id":10854,"date":"2018-12-04T11:12:00","date_gmt":"2018-12-04T10:12:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10854"},"modified":"2022-05-25T08:58:54","modified_gmt":"2022-05-25T06:58:54","slug":"newsletter-commune","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/newsletter-commune\/","title":{"rendered":"Newsletter commune"},"content":{"rendered":"\n

L\u2019Association suisse des patrons boulangers-confiseurs (BCS) et l\u2019Ecole professionnelle Richemont souhaitent renforcer davantage les synergies et collaborer plus \u00e9troitement dans le cadre du processus de r\u00e9organisation \u00ab\u2009Reload\u2009\u00bb.<\/strong><\/p>\n\n\n\n

Beaucoup de choses ont \u00e9t\u00e9 r\u00e9alis\u00e9es ou pr\u00e9par\u00e9es en arri\u00e8re-plan, depuis un an et demi. La newsletter commune envoy\u00e9e d\u00e9but d\u00e9cembre en fait partie.<\/p>\n\n\n\n

Silvan Hotz, pr\u00e9sident de la BCS et de Richemont :<\/strong>
le processus de r\u00e9organisaton \u00ab Reload \u00bb exige que tous les secteurs de notre association soient soigneusement examin\u00e9s. Nous allons de l\u2019avant pas \u00e0 pas. La newsletter commune est l\u2019une de ces \u00e9tapes plus visibles. D\u2019autres suivront.<\/p>\n\n\n\n

Urs Wellauer, responsable de l\u2019\u00e9quipe de management :<\/strong>
au niveau op\u00e9rationnel, nous appliquons de mani\u00e8re coh\u00e9rente les directives que nous dictent le niveau strat\u00e9gique ; ceci afin d\u2019atteindre notre but commun de mener le secteur commercial vers un avenir prosp\u00e8re.<\/p>\n\n\n\n

Reto Fries, membre de l\u2019\u00e9quipe de management :<\/strong>
une utilisation significative et \u00e9conomique des synergies et de la coop\u00e9ration \u00e0 tous les niveaux est importante pour l\u2019avenir de l\u2019\u00e9cole professionnelle et de l\u2019association.<\/p>\n\n\n\n

Claudia Vernocchi, membre de l\u2019\u00e9quipe de management :<\/strong>
la communication de l\u2019association est un service important pour ses membres. Nous faisons tout ce qui est en notre pouvoir pour tirer le meilleur parti des synergies.<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019Association suisse des patrons boulangers-confiseurs (BCS) et l\u2019Ecole professionnelle Richemont souhaitent renforcer davantage les synergies et collaborer plus \u00e9troitement dans le cadre du processus de r\u00e9organisation \u00ab\u2009Reload\u2009\u00bb. Beaucoup de choses ont \u00e9t\u00e9 r\u00e9alis\u00e9es ou pr\u00e9par\u00e9es en arri\u00e8re-plan, depuis un an et demi. La newsletter commune envoy\u00e9e d\u00e9but d\u00e9cembre en fait partie. Silvan Hotz, pr\u00e9sident de la BCS et de Richemont […]<\/p>\n","protected":false},"author":1,"featured_media":10855,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-10854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"acf":[],"yoast_head":"\nNewsletter commune | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/newsletter-commune\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Newsletter commune\" \/>\n<meta property=\"og:description\" content=\"L\u2019Association suisse des patrons boulangers-confiseurs (BCS) et l\u2019Ecole professionnelle Richemont souhaitent renforcer davantage les synergies et collaborer plus \u00e9troitement dans le cadre du processus de r\u00e9organisation \u00ab\u2009Reload\u2009\u00bb. Beaucoup de choses ont \u00e9t\u00e9 r\u00e9alis\u00e9es ou pr\u00e9par\u00e9es en arri\u00e8re-plan, depuis un an et demi. La newsletter commune envoy\u00e9e d\u00e9but d\u00e9cembre en fait partie. 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