MODERN DIRECTIONS OF FORMATION MANAGEMENT SYSTEM FOR THE ENTERPRISES’ DEVELOPMENT IN THE FOOD INDUSTRY

Abstract

Under modern conditions the study of areas of search for reserves to increase the efficiency of enterprises, development of methodological principles for using strategic opportunities for managing the stability of the enterprise taking into account technological features of production and sale of finished products, ensuring the intensification of enterprises and increasing the competitiveness of the food industry is getting are remarkable relevance. The purpose of the article is to study the theoretical foundations and methodological recommendations for the formation of management system for the development of food industry, paying significant attention to organizational and economic approaches, determining the characteristics, types and elements of the mechanism of economic development, its stages and principles. The methodological basis of the study is the fundamental provisions of economic theory, the work of domestic and foreign scientists in management, business economics. To solve the task the following methods were used: method of system analysis to study the results of the implementation management mechanisms for the development of food industry enterprises and assess their impact on performance, analogies for management decisions, graphical method to illustrate and visualize the results. In this article current issues of defining the conceptual and categorical apparatus of the process of forming the management system of food industry development were analyzed, areas of formation and development of the enterprise, opportunities to use its potential, formation of organizational and information potential were identified as well as mechanisms of development were systematized by criteria, components, types and directions, the stages of the process of forming a management system for the development of food industry enterprises were determined. So the development of the enterprise is a rather complex concept, which on the basis of the analysis is proposed to be understood as a long-term set of quantitative and qualitative changes in the enterprise that improve its condition by increasing the company's potential, developing the company's ability to counteract the negative effects of the external environment and their competitiveness. The mechanism of formation of organizational and informational model of food enterprises development is offered, which allows to promote the solution of strategic tasks aimed at ensuring stable sales, constant search of new markets, fight against competition, which can be practically implemented in food enterprises. Therefore, the most important practical significance of the study is to form a mechanism of management as a holistic system, and it allows to use its corporate laws, the degree of compliance with economic relations and interests, to identify relationships and interdependencies between its forms, to determine the nature of cumulative regulatory impact on potential opportunities, to outline areas for overcoming crisis challenges.