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FBM verslag - TIO HEM2 (totale plan: 6,7!!)
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Gehele plan FBM, TIO HEM2. Veel werk, maar met dit verslag heb ik een 6,7 behaald.
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By: fokkeophuis1 • 1 year ago
By: idsartdikkers • 3 year ago
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Followca97
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`EL TRANVÍA DE TAPAS
Food & Beverage management
Chayenne Althof & Dwight Zwart
TIO – HEM2 – 2019/2020
FBM - Hans de Roo
,Voorwoord
Wij zijn Dwight Zwart en Chayenne Althof en wij studeren Hotel- en eventmanagement aan
Hogeschool TIO in Utrecht.
Op dit moment zijn wij bezig met een ondernemingsplan voor een geheel nieuwe onderneming. Onze
onderneming heet El Tranvía de Tapas, dit is een rijdende tapas tram door Maastricht.
In dit ondernemingsplan kunt u de gehele ontwikkeling lezen van onze onderneming. Graag willen wij
u voorafgaand bedanken voor het lezen van ons ondernemingsplan.
Met vriendelijke groet,
Dwigth Zwart en Chayenne Althof (HEM2)
FBM – Chayenne Althof & Dwight Zwart 1
,Inhoudsopgave
Voorwoord ..................................................................................................................................................... 1
Kerngebied 1 Ondernemen ........................................................................................................................ 4
1.1 Motivatie onderneming ........................................................................................................................ 5
1.2 Conceptbeschrijving ............................................................................................................................. 6
1.3 Vestigingsplaats ......................................................................................................................................... 8
1.3.1 Bestemmingsplan ............................................................................................................................... 8
1.4 Handelsnaam en logo ............................................................................................................................... 9
1.4.1 Handelsnaam ...................................................................................................................................... 9
1.4.2 Logo ...................................................................................................................................................... 9
1.5 Ondernemingsvorm ................................................................................................................................. 10
1.6 Menu- en wijn/drankenkaart ................................................................................................................... 11
1.7 Voorlopige exploitatiebegroting ............................................................................................................. 13
1.7.1 Kostprijsberekening .......................................................................................................................... 13
1.7.2 Voorlopige exploitatiebegroting ...................................................................................................... 14
1.8 Administratieve handelingen .................................................................................................................. 15
1.8.1 Oprichtingsdocumenten ................................................................................................................... 15
1.8.2 Verzekeringen ................................................................................................................................... 16
1.9 Wet- en regelgeving ................................................................................................................................ 17
Kerngebied 2 Marketing ............................................................................................................................ 20
2.1 Brancheonderzoek................................................................................................................................... 21
2.2 DESTEP-analyse ..................................................................................................................................... 23
2.3 Doelgroepen- en segmentatie analyse ................................................................................................. 26
2.4 Concurrentieanalyse ............................................................................................................................... 29
2.5 SWOT-analyse ......................................................................................................................................... 31
2.6 Confrontatie matrix .................................................................................................................................. 33
2.7 Missie en visie .......................................................................................................................................... 35
2.8 Marketingmix ............................................................................................................................................ 36
2.9 Marketing promotieplan en begroting ................................................................................................... 38
2.9.1 Website .............................................................................................................................................. 41
Kerngebied 3 Operationeel ...................................................................................................................... 42
3.1 Menukaart ................................................................................................................................................. 43
3.2 Wijn- en drankenkaart ............................................................................................................................. 44
3.3 Kost- en verkoopprijsbepaling ................................................................................................................ 46
3.4 Inrichtingsplan en inventaris ................................................................................................................... 47
3.4.1 Inrichtingsplan ................................................................................................................................... 47
3.4.2 Inventaris ........................................................................................................................................... 48
3.5 H.A.C.C.P. ................................................................................................................................................ 51
FBM – Chayenne Althof & Dwight Zwart 2
, 3.6 Personeelsvoorziening ............................................................................................................................ 55
3.6.1 Kwalitatieve- en kwantitatieve personeelsbehoefte..................................................................... 55
3.6.2 Organigram........................................................................................................................................ 58
3.6.3 Begroting personeelsplan................................................................................................................ 59
3.6.4 Functiebeschrijving ........................................................................................................................... 62
3.6.5 Arbeidsovereenkomsten .................................................................................................................. 65
3.7 Serviceniveau ........................................................................................................................................... 66
3.8 Activiteitenplanning opening .................................................................................................................. 67
Kerngebied 4 Financieel ........................................................................................................................... 69
4.1 Investeringsbegroting .............................................................................................................................. 70
4.2 Financieringsbegroting ............................................................................................................................ 71
4.3 Exploitatiebegroting ................................................................................................................................. 72
4.4 Liquiditeitsbegroting ................................................................................................................................. 74
4.5 Openingsbalans ....................................................................................................................................... 75
4.6 Financiële kengetallen en analyse ........................................................................................................ 76
4.6.1 Solvabiliteit ........................................................................................................................................ 76
4.6.2 Liquiditeit ............................................................................................................................................ 77
4.6.3 Rentabiliteit ........................................................................................................................................ 77
4.6.4 Break-even ........................................................................................................................................ 78
4.7 Financiële haalbaarheid onderneming ................................................................................................. 79
4.8 Zelfreflectie ondernemersplan ............................................................................................................... 81
4.8.1 Reflectie Chayenne .......................................................................................................................... 81
4.8.2 Reflectie Dwight ................................................................................................................................ 82
Literatuurlijst .................................................................................................................................................... 84
Bijlagen ............................................................................................................................................................ 86
Bijlage 1: Weekrooster............................................................................................................................... 86
Bijlage 2: Checklist verwijderde producten (HACCP-plan) .................................................................. 87
Bijlage 3: Weekformulier hygiëne (HACCP-plan) .................................................................................. 88
Bijlage 4: Arbeidsovereenkomst leidinggevende functionaris ............................................................. 89
...................................................................................................................................................................... 90
...................................................................................................................................................................... 91
...................................................................................................................................................................... 93
...................................................................................................................................................................... 94
FBM – Chayenne Althof & Dwight Zwart 3
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