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Compleet verslag (T4) Food- and Beverage Management (FBM)

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Complete praktijkopdracht (T4) voor het vak Food- and Beverage Management (FBM). Het verslag gaat over een origineel concept voor een Wijn Restaurant. Een 7,6 gekregen voor het eerste deel en een 7,9 voor het tweede deel.

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  • October 26, 2019
  • 114
  • 2018/2019
  • Essay
  • Unknown
  • 8,8

2  reviews

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By: milanschoenmaker • 3 year ago

Translated by Google

Good report, no more. fully in line with the current assignment

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By: jelledehaas3 • 5 year ago

avatar-seller
“It’s how wine and dine is done.”




Kerngebied 1, 2, 3 & 4: Ondernemen, Marketing, Operationeel & Financieel
Eva Barnouw, Saskia Niemöller & Steven Gardenier
HEM 2
R. de Jong

,Inleiding

In dit verslag zult u het ondernemingsplan lezen voor het fictieve restaurant Vinito. Wij, Eva Barnouw,
Steven Gardenier en Saskia Niemöller hebben voor het vak Food- en Beveragemanagement het
gehele 2e studiejaar van onze studie Hotel- en Eventmangement aan Hogeschool TIO gewerkt aan dit
ondernemingsplan. Ons restaurant heeft de naam Vinito gekregen en het concept is gebaseerd op het
combineren van wijnen met spijzen.

In het hier opvolgende ondernemingsplan zult u 4 verschillende kerngebieden lezen, namelijk:
- Kerngebied 1: Ondernemen
- Kerngebied 2: Marketing
- Kerngebied 3: Operationeel
- Kerngebied 4: Financieel

Aan elk onderdeel hebben wij 6 weken gewerkt om tot een zo goed mogelijk en realistisch resultaat te
komen. Wij wensen u veel plezier met het lezen van ons ondernemingsplan.




Eva Barnouw, Saskia Niemöller & Steven Gardenier
Food & Beverage Management
2

,Inhoudsopgave


Inleiding ..................................................................................................................... 2

1.1 Motivatie onderneming ...................................................................................... 6

Persoonlijke motivatie Steven Gardenier ......................................................................... 6
Persoonlijke motivatie Saskia Niemöller .......................................................................... 6
Persoonlijke motivatie Eva Barnouw ................................................................................ 6
Gezamenlijke motivatie ....................................................................................................... 6
1.2 Curriculum Vitae ................................................................................................. 7

Curriculum Vitae Steven Gardenier .................................................................................. 7
Curriculum Vitae Saskia Niemöller.................................................................................... 8
Curriculum Vitae Eva Barnouw .......................................................................................... 9
1.3 Uitvoeren Kvk-ondernemerstest ..................................................................... 10

Kvk-ondernemerstest van Steven Gardenier ................................................................ 10
Kvk-ondernemerstest van Saskia Niemöller.................................................................. 11
Kvk-ondernemerstest van Eva Barnouw ........................................................................ 12
1.4 Analyse sterke- en zwakke punten.................................................................. 13

Sterke- en zwakke punten Steven Gardenier................................................................ 13
Sterke- en zwakke punten Saskia Niemöller ................................................................. 14
Sterke- en zwakke punten Eva Barnouw ....................................................................... 15
1.5 Rolverdeling ondernemers duo ....................................................................... 16

1.6 Conceptbeschrijving onderneming................................................................. 17

1.8 Ondernemingsvorm.......................................................................................... 19

1.9 Handelsnaam en logo....................................................................................... 20

1.10 Vestigingsplaats en bestemmingsplan ......................................................... 21

1.11 Administratieve handelingen ......................................................................... 24

1.12 Wet- en regelgeving........................................................................................ 26

2.1 Branche onderzoek .......................................................................................... 27

2.2 DESTEP-analyse ............................................................................................... 30

2.3 Doelgroep- en segmentatie analyse................................................................ 33


Eva Barnouw, Saskia Niemöller & Steven Gardenier
Food & Beverage Management
3

, 2.4 Concurrentie analyse ....................................................................................... 36

2.5 SWOT-analyse .................................................................................................. 37

2.6 Confrontatie matrix........................................................................................... 39

2.7 Missie en visie .................................................................................................. 40

2.8 Marketingmix (6 P’s) ......................................................................................... 41

3.1 Wijn- en drankenkaart ...................................................................................... 45

3.2 Kost- en verkoopprijsbepaling ........................................................................ 46

3.3 Inrichtingsplan .................................................................................................. 50

3.4 Inventaris........................................................................................................... 52

3.5 H.A.C.C.P ........................................................................................................... 54

3.6 Personeelsvoorziening .................................................................................... 57

3.6.1 Kwalitatieve- en kwantitatieve personeelsbehoefte ........................................... 57
3.6.2 Organigram ............................................................................................................... 60
3.6.3 Begroting personeelsplan ....................................................................................... 61
3.6.4 Functie beschrijving ................................................................................................. 62
3.6.5 Arbeidsovereenkomsten ......................................................................................... 64
3.7 Service niveau .................................................................................................. 64

4.1 Investeringsbegroting ...................................................................................... 66

4.2 Financieringsbegroting .................................................................................... 67

4.3 Exploitatiebegroting ......................................................................................... 68

4.4 Liquiditeitsbegroting ........................................................................................ 75

4.5 Openingsbalans ................................................................................................ 76

4.6 Financiële kengetallen en analyse .................................................................. 77

4.6.1 Solvabiliteit ................................................................................................................ 77
4.6.2 Liquiditeit ................................................................................................................... 77
4.6.3 Rentabiliteit ............................................................................................................... 78
4.6.4 Break-even ................................................................................................................ 78
4.7 Financiële haalbaarheid onderneming ........................................................... 79

Logboek................................................................................................................... 80


Eva Barnouw, Saskia Niemöller & Steven Gardenier
Food & Beverage Management
4

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