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Innovation Management OE201
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Innovation management leerjaar 3, afstudeerrichting ondernemen, Inholland Haarlem
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HOLIE FOODSInnovation Management – Inholland
Haarlem
Balkouz, Mohammed
632754
OE201
, Titelblad
Naam: Mohammed Balkouz
Studentnummer: 632754
School: Hogeschool Inholland
Opleiding: Business Studies VT
Docent: Erno Pickee
Locatie: Haarlem
Klas: HABSNVT3A
Afstudeerrichting: Ondernemen
1
, Datum: 15-04-2022
Inhoudsopgave
Titelblad........................................................................................................ 1
Inleiding........................................................................................................ 3
H1. Gekozen innovatie: Holie Foods................................................................4
1.1 Wat is de innovatie?................................................................................................. 4
1.2 Persoonlijke motivatie............................................................................................... 4
1.3 SDG’s gekoppeld aan Holie Foods.............................................................................5
H2. Wat is innoveren?....................................................................................7
H3. Innoveren: van geluk naar opzet.............................................................10
H4. Innovaties in soorten en maten...............................................................11
H5. De ingrediënten van innoveren...............................................................13
H6. De ingrediënten van vernieuwen.............................................................14
H7. Het uitvoeren van innovatieprojecten......................................................15
H8. Checklist................................................................................................ 16
H9. Beoordeling 2 innovaties........................................................................17
H10. Conclusies............................................................................................ 22
Bibliografie.................................................................................................. 23
2
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