Організаційно-економічні засади формування конкурентних стратегій підприємств хлібопекарської галузі України

Abstract

Розкрито сутність стратегії та її ролі в забезпеченні економічної безпеки підприємств хлібопекарської галузі. Узагальнено сучасні підходи до визначення складових конкурентних переваг та конкурентних стратегій підприємств хлібопекарської галузі України. Визначено основи формування проактивних конкурентних стратегій підприємств хлібопекарської галузі України. Досліджено кон’юнктурне середовище підприємств хлібопекарської галузі України. Проведено оцінку конкурентних позицій підприємств хлібопекарської галузі. Визначено експортний потенціал підприємств хлібопекарської галузі України. Обґрунтовано засади інституційної підтримки економічної безпеки підприємства хлібопекарської галузі. Розроблено алгоритм та модель адаптації проактивних конкурентних стратегій підприємств хлібопекарської галузі України. Запропоновано реалізацію проактивної конкурентної стратегії підприємств хлібопекарської галузі України на основі розробки системи збалансованих показників. Визначено організацію проактивного стратегічного процесу шляхом зміцнення зовнішньоторговельного потенціалу підприємств хлібопекарської галузі. The author's vision on the improvement of scientific and practical approaches to the creation and development of organizational and economic principles of the formation of competitive strategies of enterprises of the bakery industry of Ukraine has been presented in the dissertation. The essence of the strategy and its role in ensuring the economic security of the enterprises of the bakery industry have been summarized, modern approaches to the definition of the components of competitive advantages and competitive strategies of the enterprises of the bakery industry of Ukraine have been summarized , as well as the basis of formation of proactive competitive strategies of the enterprises of the bakery industry of Ukraine. An assessment of the competitive position of enterprises of the bakery industry has been conducted. The export potential of the enterprises of the bakery industry of Ukraine has been determined. The principles of institutional support of the economic security of the bakery industry have been substantiated. The algorithm and model of adaptation of proactive competitive strategies of enterprises of the bakery industry of Ukraine have been developed. The implementation of a proactive competitive strategy for enterprises in the bakery industry of Ukraine based on the development of a balanced scorecard system has been proposed. The organization of the proactive strategic process was determined by strengthening the foreign trade potential of the baking industry enterprises. The main threats to the economic security of the enterprises of the bakery industry have been identified, in the context of the dynamics of consumption of bread and bakery products: unbalanced consumption of bread by the population; high differentiation of living standards by social groups; the growth of consumer prices for bread and bakery products at a faster pace than income of the population; the inability to obtain ecologically safe health products within the bakery industry, low quality and safety of bread production; imperfection of the quality control system. Institutional support is not enough to ensure full food quality control; extensive production method prevailing in the bakery industry of Ukraine; economic and political crises and their expectations that provoke the population's overwhelming demand for essential products, can destabilize the market; lack of motivation to cooperate with suppliers of flour and secondary raw materials for the production of bread. It is proposed to carry out a set of measures for raising the level of economic security of the enterprises of the bakery industry, among which: impl ementation of organizational and economic changes in the sphere of production and sales of agricultural products by enterprises, including bread and bakery products; the formation of a diversified mechanism for regulating the action on the production and trade of bakery products at the international and national levels, which will lead to a decrease in the level of regulation of the industry; increase of ecological and product quality by stimulating the biological production of environmentally safe food, introduction of biotechnologies, implementation of state control over product quality, certification of products in accordance with international quality standards; development of mechanisms for effective lending to enterprises in the bakery industry. It is determined that the availability of the strategy of enterprises in the bakery industry is a crucial precondition for ensuring their economic security. The process of the strategy formation is influenced by factors of the external and internal environment, among which the most important are: consumer market, active competition, solvency of the population, consumption traditions in the regions, partial renewal of technologies and modernization of equipment, positive trends in product upgrades. An important factor in ensuring the economic security of enterprises in the bakery industry is the efficiency of the use of labor resources. Significant influence is also made by the political and economic situation in the state, in particular in the sphere of investment and innovation activity of enterprises. It has been proved that the competitive position of an enterprise depends on the strategy and competitive forces of the respective competitive arena. The ability of an enterprise to achieve better results in comparison with competitors is the result of the efficient use of its resources.