BUSINESS INFORM №4-2016

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Section: Management and Marketing
UDC 331.108
Yatsun L. M.
Structural-Functional Synthesis of Management of Enterprises in the Food Industry (p. 248 - 255)
Research materials as to exploring the functions and structures of management of the enterprises in the food industry sector has been provided according to the following criteria: content of tasks of enterprises' activity; their participation in the reproduction process of manufacturing goods; marketing and organization of food consumption and food services. Using the Saaty method, weighting, labor intensity, complexity and compatibility of management functions have been determined. The qualimetric estimate of the functions of both activity and management of enterprises in the food industry has been determined by types of tasks – production, marketing, customer service, personnel management, and others. A scheme of mechanism and organizational structure for enterprises in the food industry sector has been proposed. Stages of formation of the organizational structure of management of the enterprises in the food industry have been determined on the basis of the synthesis of structures and functions of management.
Keywords: organizational structure of management, food industry enterprise, functions, structures, management tasks
Fig.: 3. Tabl.: 1. Formulae: 1. Bibl.: 9.

Yatsun Leonid M. – Candidate of Sciences (Economics), Professor, Head of the Department, Department of International Management and Tourism, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]

Article is written in Ukrainian
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Reference to this article:
Yatsun, Leonid M. (2016) “Structural-Functional Synthesis of Management of Enterprises in the Food Industry.” Business Inform 4:248–255.

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