{"id":2493,"date":"2020-07-03T12:21:38","date_gmt":"2020-07-03T11:21:38","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2493"},"modified":"2020-07-03T12:21:40","modified_gmt":"2020-07-03T11:21:40","slug":"open-day-infood-session-en-ligne-le-1er-juillet-dernier","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=2493","title":{"rendered":"Open Day inFOOD : session en ligne le 1er juillet dernier"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"532\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Open-Day-inFOOD.jpg\" alt=\"\" class=\"wp-image-2494\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Open-Day-inFOOD.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Open-Day-inFOOD-300x160.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Open-Day-inFOOD-768x409.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Open-Day-inFOOD-310x165.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le Food Department de Santelmo Business School, une des \u00e9coles de commerce les plus renomm\u00e9es d\u2019Espagne, a organis\u00e9 le 1er juillet dernier une session en ligne intitul\u00e9e \u00ab Open Day inFOOD&#8221;. Il s&#8217;agit d&#8217;un programme international et d&#8217;une immersion intensive dans l&#8217;industrie alimentaire s\u2019adressant aux cadres ayant une certaine exp\u00e9rience et qui sont appel\u00e9s \u00e0 occuper des postes de responsabilit\u00e9 au sein de leurs entreprises. L&#8217;objectif \u00e9tait d&#8217;acc\u00e9l\u00e9rer la connaissance, la compr\u00e9hension et la vision de la dynamique de l&#8217;industrie alimentaire mondiale, notamment les tendances et les mod\u00e8les \u00e9conomiques des grandes entreprises.<\/p>\n\n\n\n<p>Pour les participants, cet \u00e9v\u00e9nement \u00e9tait aussi l\u2019occasion d\u2019am\u00e9liorer leurs capacit\u00e9s \u00e0 aider leurs entreprises \u00e0 r\u00e9ussir dans un environnement en mutation ainsi que de rejoindre un large r\u00e9seau de jeunes leaders internationaux, et ce \u00e0 travers une riche session de partage et de discussion. En effet, le programme de la session a compris la pr\u00e9sentation des participants et le r\u00e9seautage social ainsi que le partage d\u2019exp\u00e9riences.<\/p>\n\n\n\n<p>S\u2019adressant \u00e9galement aux professionnels du retail et de la distribution alimentaire en Europe et en Afrique, Enrique Garrido Mart\u00ednez, Professeur \u00e0 Santelmo Business School a pr\u00e9sent\u00e9 la success story de Amazon qui a mis en place, depuis le d\u00e9but de son activit\u00e9, trois id\u00e9es qui sont la cl\u00e9 de sa r\u00e9ussite aujourd\u2019hui : la priorit\u00e9 au client, l\u2019innovation et la patience. \u00ab <em>Ce qui est dangereux, c<\/em><em>\u2019<\/em><em>est de ne pas \u00e9voluer<\/em> \u00bb, d\u00e9clare-t-il.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Food Department de Santelmo Business School, une des \u00e9coles de commerce les plus renomm\u00e9es d\u2019Espagne, a organis\u00e9 le 1er juillet dernier une session en ligne intitul\u00e9e \u00ab Open Day inFOOD&#8221;. Il s&#8217;agit d&#8217;un programme international et d&#8217;une immersion intensive dans l&#8217;industrie alimentaire s\u2019adressant aux cadres ayant une certaine exp\u00e9rience et qui sont appel\u00e9s \u00e0 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2494,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2493","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2493"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2493\/revisions"}],"predecessor-version":[{"id":2495,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2493\/revisions\/2495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2494"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}