Formation of a Balance-Based Complex of Indicators in the Food Procurement Management System
T. Protsiuk and
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S. Kniaz: Lviv Polytechnic National University, Ukraine
R. Skrynkovskyy: Lviv University of Business and Law, Ukraine
T. Protsiuk: Academy of Financial Monitoring, Ukraine
V. Matsuk: Lviv Polytechnic National University, Ukraine
Journal of Applied Management and Investments, 2019, vol. 8, issue 3, 159-171
Entrepreneurship in the food market is usually conducted in a competitive environment. The competitive environment is characterized by business risks, the source of which is a competitive struggle for the consumer. Consequently, competing enterprises are constantly searching for opportunities for lowering prices, improving the quality of goods offered for the market and diversifying the product range. This implies a change in the conditions of the internal and external environment, as well as the permanent need to identify the need for adoption of corrective, and sometimes, anti-crisis decisions. The identification of the need for regulatory decisions is based on the results of monitoring the factors that affect the various components of the management system of the enterprise. For food companies, in addition to economic efficiency, a key component that needs monitoring and regulating the quality and safety of food products, including their manufacture, storage, transport and sale. Given this, it is important to deepen the theoretical and applied provisions for the formation of a balanced set of indicators that would characterize both the economic efficiency of food businesses and the quality and safety of the products they offer on the market. The construction of such a set of indicators requires clarification of the list and disclosure of the essence of the principles of economic efficiency, the principles of implementing a system for managing the safety and quality of food products, as well as the principles of the formation of the actual set of indicators. An important aspect of forming a balanced set of indicators in the food business management system is also the allocation of components of the logical-structural scheme of this process, establishing links that indicate that there are key factors in the formation of common conclusions based on the results of the integrated assessment of the activities of business entities on the food market.
Keywords: economic efficiency; quality; safety; food enterprise; indicators (search for similar items in EconPapers)
JEL-codes: M14 O15 L22 (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:ods:journl:v:8:y:2019:i:3:p:159-171
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