20/05/2013
Adviesrapport: Van Vessem & Le Pattichou
Team 1
Klas: CE1B1
Docent: L. Bakker
Versie 2
Hogeschool van Amsterdam
Klas: CE1B1
1
Leden:
Anoniem
,Adviesrapport: Van Vessem & Le Pattichou
Opdracht:
Hogeschool van Amsterdam
Commerciële Economie
Klas: CE1B1
Team: 1
Docent: L. Bakker
Projectleden:
Anoniem
Amsterdam, 20 mei 2013
2
, Inhoudsopgave
Voorwoord .............................................................................................................................................. 4
Samenvatting ......................................................................................................................................... 5
Inleiding .................................................................................................................................................. 6
1. MVO definitie voor VVLP .................................................................................................................. 7
2. Situatie analyse ................................................................................................................................. 8
2.1 Interne analyse ............................................................................................................................ 8
2.2. Externe analyse ........................................................................................................................ 10
2.2.1. Macro-analyse .................................................................................................................... 10
2.2.2. Meso-analyse...................................................................................................................... 13
2.2.3. Kansen en bedreigingen ..................................................................................................... 15
3. Inkoopdefinitie ................................................................................................................................. 16
4. Inkoopopties: Saucijzenbroodje .................................................................................................... 17
4.1. Kalfsgehakt ............................................................................................................................... 17
4.2. Paneermeel ............................................................................................................................... 18
4.3. Peper wit gemalen .................................................................................................................... 18
4.4. Nootmuskaat ............................................................................................................................ 19
4.5. Boter .......................................................................................................................................... 19
5. Advies voor de inkoopopties ......................................................................................................... 21
6. Eindconclusie .................................................................................................................................. 23
7. Bijlagen: ........................................................................................................................................... 24
7.1. Literatuur- en bronnenlijst ...................................................................................................... 24
7.2. Onderzochten leveranciers ..................................................................................................... 26
7.3. Samenwerkingscontract................................................................ Error! Bookmark not defined.
7.4. Notulen ............................................................................................ Error! Bookmark not defined.
7.5. Diepte-interview van 2 bakkerijen .......................................................................................... 30
Diepte-interview 1 ‘’Banketbakker Van Straaten ’’ ........................................................................ 31
Diepte-interview 2 ‘’ Echte Bakker Hugo de Groot ’’.................................................................... 33
3
Adviesrapport: Van Vessem & Le Pattichou
Team 1
Klas: CE1B1
Docent: L. Bakker
Versie 2
Hogeschool van Amsterdam
Klas: CE1B1
1
Leden:
Anoniem
,Adviesrapport: Van Vessem & Le Pattichou
Opdracht:
Hogeschool van Amsterdam
Commerciële Economie
Klas: CE1B1
Team: 1
Docent: L. Bakker
Projectleden:
Anoniem
Amsterdam, 20 mei 2013
2
, Inhoudsopgave
Voorwoord .............................................................................................................................................. 4
Samenvatting ......................................................................................................................................... 5
Inleiding .................................................................................................................................................. 6
1. MVO definitie voor VVLP .................................................................................................................. 7
2. Situatie analyse ................................................................................................................................. 8
2.1 Interne analyse ............................................................................................................................ 8
2.2. Externe analyse ........................................................................................................................ 10
2.2.1. Macro-analyse .................................................................................................................... 10
2.2.2. Meso-analyse...................................................................................................................... 13
2.2.3. Kansen en bedreigingen ..................................................................................................... 15
3. Inkoopdefinitie ................................................................................................................................. 16
4. Inkoopopties: Saucijzenbroodje .................................................................................................... 17
4.1. Kalfsgehakt ............................................................................................................................... 17
4.2. Paneermeel ............................................................................................................................... 18
4.3. Peper wit gemalen .................................................................................................................... 18
4.4. Nootmuskaat ............................................................................................................................ 19
4.5. Boter .......................................................................................................................................... 19
5. Advies voor de inkoopopties ......................................................................................................... 21
6. Eindconclusie .................................................................................................................................. 23
7. Bijlagen: ........................................................................................................................................... 24
7.1. Literatuur- en bronnenlijst ...................................................................................................... 24
7.2. Onderzochten leveranciers ..................................................................................................... 26
7.3. Samenwerkingscontract................................................................ Error! Bookmark not defined.
7.4. Notulen ............................................................................................ Error! Bookmark not defined.
7.5. Diepte-interview van 2 bakkerijen .......................................................................................... 30
Diepte-interview 1 ‘’Banketbakker Van Straaten ’’ ........................................................................ 31
Diepte-interview 2 ‘’ Echte Bakker Hugo de Groot ’’.................................................................... 33
3
