Olika branscher, samma reformer? : En studie om trender inom inköp

Detta är en Kandidat-uppsats från Södertörns högskola/Institutionen för samhällsvetenskaper; Södertörns högskola/Institutionen för samhällsvetenskaper

Författare: Jessica Eiderbäck; Stina Hedlund; [2014]

Nyckelord: ;


Background: Røvik claim that both public and private sector, large and small firms, are working with the same administrative standards, recipes, as these are currently considered to be ”right”. He argues that this is partly due to the globalization of the information society, which is making it possible for recipes to spread rapidly. An area affected of this is purchasing, where many new strategic and organizational concepts have been developed. Nowadays, people argue that ”every penny saved in the procurement function, is an extra penny in profit” and that purchasing decisions affect the entire company and its performance. More and more organizations are thus actively working to reform its procurement function.

Purpose: The study aims to examine whether the administrative reforms that has been made in different companies procurement function is based on similar ideas, and thereby evaluate Røviks discussion about institutionalized recipes.

Methodology: A qualitative research strategy has been used together with a deductive approach. Data has been collected through nine semi-structured interviews. These were performed with eight companys in different industries and one trade association. The collected data has been interpreted and analyzed through theoretical interpretation.

Theory: The study is based on Røviks theory about institutionalized recipes. Three purchase recipes have been used to analyze the collected data; Central purchasing, Category management and Kraljic’s classification matrix.

Conclusion: Based on the purpose of the study it can be concluded that the reforms made in the companies is based on similar ideas. The authors of the paper thus consider Røviks discussion to be helpful to better understand organizations adoption of recipes.

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