文章基本信息

标题：Business process management in the food industry under the conditions of economic transformations
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作者：Inna Irtyshcheva ; Marianna Stehnei ; Nazariy Popadynets 等
期刊名称：Management Science Letters
印刷版ISSN：1923-9335
电子版ISSN：1923-9343
出版年度：2020
卷号：10
期号：14
DOI：10.5267/j.msl.2020.6.014
语种：English
出版社：Growing Science
摘要：The article highlights the business process management system in food industry. The subject of the research is the theoretical and practical aspects of managing business processes in the food industry. The authors explain the concept of "business process" and methods for achieving its improvement goals. The author’s scheme for managing business processes in the food industry in the context of economic transformations was developed and implemented. The in-troduction of a process approach requires efforts and resources for identifying business pro-cesses, their analysis, drawing up models of business processes. The analysis of business pro-cesses in the food industry of Ukraine at a macro level is carried out, including: an imperfect tax system; the mechanism imperfection of state and customs tariff regulation of food mar-kets, the low level of financial support from international organizations, the low level of state support for agribusiness entities; decline in employment and rising unemployment; growth in international migration; low competitiveness of Ukrainian food products and barriers to international food trade. Methodical approaches for determining the regional strategic potential of food safety are also proposed. The calculations of the regional potential of food safety are car-ried out using the data of the Black Sea region in Ukraine as an example. The main prerequisites for the formation of a food safety system have been identified and justified. The organization’s transition to clear and efficient processes to achieve the objectives with optimal costs in the food industry; high flexibility and adaptability of the control system, due to the large self-regulation of the system and natural customer orientation; high dynamism of the system and its internal processes, due to the strong vertical integration of resource flows and a common interest in increasing their circulation; simplification of coordination, organization, control procedures and the possibility of deep integrated automation of food production; high motivation in ensuring the production of quality and competitive food is discussed.