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Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
Marketing - Business Plan
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Marketing - Business Plan

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Management & Communicatie …

Management & Communicatie
WS Marketing Modals

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  • 1. Katrien De Mesmaeker Delphine De Pauw Ellen De Smaele Gert-Jan Jeddens Noelia Sanchez Liesbet Wouters L eh - tW a l
  • 2. OVERZICHT PRESENTATIE <ul><ul><li>Concept </li></ul></ul><ul><ul><li>Vaste kosten </li></ul></ul><ul><ul><li>Variabele kosten </li></ul></ul><ul><ul><li>Omzet </li></ul></ul><ul><ul><li>Algemeen financieel plan </li></ul></ul><ul><ul><li>Break even point </li></ul></ul>
  • 3. 1. CONCEPT CONCEPT LEH-TWAL: vijf hoeken, vijf wereldkeukens FUSION KEUKEN + LOCATIE: Korenmarkt
  • 4. 2. VASTE KOSTEN <ul><ul><li>Vaste lonen </li></ul></ul><ul><ul><li>I nfrastructuur </li></ul></ul><ul><ul><li>O perationele kosten </li></ul></ul><ul><ul><li>O prichting </li></ul></ul><ul><ul><li>B eheer </li></ul></ul><ul><ul><li>Marketing </li></ul></ul>
  • 5. 2.1. INFRASTRUCTUUR
  • 6. 2.1. INFRASTRUCTUUR
  • 7. 2.2. ALGEMENE KOSTEN &amp; BEDRIJFSWAGEN
  • 8. 2.2. ALGEMENE KOSTEN &amp; BEDRIJFSWAGEN
  • 9. 2.3. MARKETING STRATEGIE (1)
  • 10. 3. VARIABELE KOSTEN <ul><ul><li>Personeelskosten </li></ul></ul><ul><ul><li>Foodcost </li></ul></ul><ul><ul><li>Bezetting </li></ul></ul><ul><ul><li>Menukaart </li></ul></ul>
  • 11. 3.1. PERSONEELSKOSTEN
  • 12. 3.2. BEZETTING
  • 13. 3.3. MENUKAART
  • 14. 3.4. FOODCOST (1)
  • 15. 3.4. FOODCOST (2): MIDDAG SHIFT
  • 16. 3.4. FOODCOST (3): AVOND SHIFT
  • 17. 4. OMZET
  • 18. FINANCIEEL PLAN 5. ALGEMEEN FINANCIEEL PLAN
  • 19. &nbsp;
  • 20. 5. ALGEMEEN FINANCIEEL PLAN - LENING Te lenen bedrag minus eigen inbreng (€60.000) = €145.000 <ul><li>Bedrag verdelen: </li></ul><ul><ul><li>Externe investeerder (hotel): €45.000 </li></ul></ul><ul><ul><li>Lening bij de bank: €100.000 </li></ul></ul><ul><ul><ul><li>Termijn lening: 10 jaar </li></ul></ul></ul><ul><ul><ul><li>Intrestvoet: 6% </li></ul></ul></ul>BEGIN UITSTAAND BETAAL AFBETALING EFFECTIEVE   INTREST AANTAL   PERIODE BEDRAG DATUM IN INTREST TOTAAL % DAGEN INTREST   EUR   EUR TE BETALEN     365/360       € 0,00 0,060 0 € 0,00 23.04.09 € 100.000,00 01.06.09 € 833,33 € 650,00 € 1.483,33 0,060 39 € 650,00 01.06.09 € 99.166,67 01.07.09 € 833,33 € 495,83 € 1.329,16 0,060 30 € 495,83 01.07.09 € 98.333,34 01.08.09 € 833,33 € 508,06 € 1.341,39 0,060 31 € 508,06 01.08.09 € 97.500,01 01.09.09 € 833,33 € 503,75 € 1.337,08 0,060 31 € 503,75 01.09.09 € 96.666,68 01.10.09 € 833,33 € 483,33 € 1.316,66 0,060 30 € 483,33 01.10.09 € 95.833,35 01.11.09 € 833,33 € 495,14 € 1.328,47 0,060 31 € 495,14 01.11.09 € 95.000,02 01.12.09 € 833,33 € 475,00 € 1.308,33 0,060 30 € 475,00 01.12.09 € 94.166,69 01.01.10 € 833,33 € 486,53 € 1.319,86 0,060 31 € 486,53                   TOTAAL   € 100.000,00 € 30.835,68 € 130.835,68     € 30.835,68
  • 21. 6. BREAK-EVEN POINT <ul><li> = €234.313,50 / ( 27,28 - 19,03 ) </li></ul><ul><li> </li></ul><ul><li> = 28.397 </li></ul><ul><li>Concreet: break-even na 28.397 couverts of 334 dagen </li></ul>vaste kosten (verkoopprijs per eenheid - de variabele kost per eenheid) Break-even point =
  • 22. 6. BREAK-EVEN POINT
  • 23. BEDANKT VOOR UW AANDACHT! Z ijn er nog vragen? L eh - tW a l
  • 24. 3.3. MENUKAART
  • 25. 3.3. MENUKAART (1)
  • 26. 3.3. MENUKAART (2)

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