UDC 334.716:664; JEL L10, L60
Popadynets, N. (2018). Vykorystannya stratehichnoho planuvannya dlya zabezpechennya efektyvnoyi diyal'nosti pidpryyemstv kharchovoyi promyslovosti [Application of strategic planning for maintenance of food enterprises’ efficient activity]. In Sotsial'no-ekonomichni problemy suchasnoho periodu Ukrayiny [Socio-Economic Problems of the Modern Period of Ukraine]: Vol. 130 (2) (pp. 82-85). Retrieved from http://ird.gov.ua/sep/doi/sep2018.02.085. [in Ukrainian].
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Strategic planning is an objective precondition of efficient functioning and competitive development of enterprises. Synergy between mission, goals and directions of enterprise’s activity through understanding of current situation in achievement of relevance between internal capabilities of an enterprise and market environment requirements provides the forming of the strategy of enterprise’s activity. Its implementation contributes to enterprise’s success and strengthening of competitive positions. Taking into account modern tendencies of food market development in a country, the issues of competitive ability and defining the peculiarities of its strategic planning are decisive for food enterprises. In order to accomplish the defined tasks, the following methods have been applied in the research: analysis and synthesis, systematization and generalization and dialectic approach. The paper aims to define major stages of strategic planning process at food enterprises in the context of maintenance of their efficient activity and to explain the importance of strategic planning as the precondition of their efficient functioning. The paper researches the peculiarities of food enterprises’ functioning and the issues of strategic planning introduction for their efficient activity. The stages of strategic planning process of food enterprises’ activity and development in the context of their competitive ability maintenance are outlined. The need for strategic planning at food enterprises is explained and major preconditions for relevant transition are defined as following: the need to react to changes in enterprises’ functioning; necessity of consolidation of various activity directions of an enterprise under conditions of decentralization and diversification processes development; presence of evident competitive advantages and need for their support and creation; strengthening of innovative processes, generating and quick assimilation of new ideas by enterprises; necessity to introduce high culture of management, oriented at prevention of resistance to changes and stimulation of enterprise’s development. The measures to maintain efficient activity of food enterprises are suggested. 
efficient activity, competitive advantages, strategic planning, strategic capacity, food industry