Mechanism of an improvement of business processes management system for food production: case of meat products enterprise

Saule Ospandiyarovna Akhmetova (), Mariya Shayahmetovna Suleimenova (), Maksim Borisovich Rebezov (), Maksim Borisovich Rebezov () and Maksim Borisovich Rebezov ()
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Saule Ospandiyarovna Akhmetova: Almaty Technological University, Kazakhstan
Mariya Shayahmetovna Suleimenova: Almaty Technological University, Kazakhstan
Maksim Borisovich Rebezov: K.G. Razumovsky Moscow State University of technologies and management, Russian Federation
Maksim Borisovich Rebezov: Ural State Agrarian University, Russian Federation
Maksim Borisovich Rebezov: Gorbatov's All-Russian Meat Research Institute, Russian Federation

Entrepreneurship and Sustainability Issues, 2019, vol. 7, issue 2, 1015-1035

Abstract: On the basis of the conducted researches it is revealed that introduction of process approach at the studied enterprise is caused by a number of features without which creation of the process focused control system is impossible. From the most significant features are distinguished such, as a set of technological, production, operating and providing processes; high complexity of processes; production continuity; huge number of standard and technical documentation; duration of processes in time; specificity of the capital equipment. The analysis of the quality management system at the Becker & K LLP enterprise is carried out; QMS business processes on IDEF0 methodology are developed. On the example of business process "To realize product release" actions for improvement of the mechanism of the business processes management system at the Becker & K LLP are developed. Process of production and storage of products is considered and on its example the technique of assessment of the process approach effectiveness for the enterprise is offered. The process model of management, and also action for improvement of activity of the enterprise is developed.

Keywords: quality management system; process approach; business processes; decomposition; functional modeling; process inputs and outputs; meat cutting; meat boning; meat trimming; sausage stuffing; life cycle of production (search for similar items in EconPapers)
JEL-codes: L15 L23 L66 M11 Q01 Q13 Q18 (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:ssi:jouesi:v:7:y:2019:i:2:p:1015-1035

DOI: 10.9770/jesi.2019.7.2(16)

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