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Olika branscher, samma reformer?: En studie om trender inom inköp
Södertörn University, School of Social Sciences.
Södertörn University, School of Social Sciences.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

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.

Abstract [sv]

Bakgrund: Røvik menar att såväl offentlig som privat sektor, stora som små företag, arbetar efter samma institutionaliserade standarder, recept, då dessa för tillfället anses vara det “rätta”. Han hävdar att detta bland annat beror på globaliseringen av informationssamhället, vilket gör det möjligt för recepten att spridas snabbt. Ett område som påverkats av detta är inköp, där många nya strategiska och organisatoriska koncept har utvecklats. Numera talas det om att ”varje sparad inköpskrona är en ren vinstkrona” och att inköpsfunktionens beslut påverkar hela företaget och dess resultat. Allt fler organisationer arbetar således aktivt med att reformera sin inköpsfunktion.

Syfte: Studien syftar till att undersöka om de administrativa reformer som genomförts i olika företags inköpsfunktioner bygger på liknande idéer, och därmed utvärdera Røviks resonemang om institutionaliserade recept.

Metod: En kvalitativ forskningsstrategi har använts tillsammans med en deduktiv ansats. Data har samlats in genom nio stycken semi-strukturerade intervjuer. Dessa har genomförts hos åtta företag inom olika branscher samt en branschorganisation. Den insamlade datan har tolkats och analyserats utifrån teoretisk tolkning.

Teori: Studien utgår från Røviks teori om institutionaliserade organisationsrecept. Tre inköpsrecept har sedan använts för att analysera den insamlade datan; Centralt inköp, Kategoristyrning samt Kraljic’s klassificeringsmatris.

Slutsats: Utifrån studiens syfte kan det konstateras att de reformer som gjorts i de undersökta företagen bygger på liknande idéer. Författarna till uppsatsen anser därmed att Røviks resonemang kan vara till hjälp när ökad förståelse för organisationers anammande av recept eftersträvas.

Place, publisher, year, edition, pages
2014. , 61 p.
National Category
Business Administration
Identifiers
URN: urn:nbn:se:sh:diva-24210OAI: oai:DiVA.org:sh-24210DiVA: diva2:729853
Subject / course
Business Studies
Uppsok
Social and Behavioural Science, Law
Supervisors
Available from: 2014-06-27 Created: 2014-06-26 Last updated: 2014-06-27Bibliographically approved

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