UDC 334.716:664
Zhuravel, Yu. (2017). Etapy udoskonalennya stratehichnoho planuvannya pidpryyemstv kharchovoyi promyslovosti [Stages of improvement of strategic planning at food enterprises]. In Sotsial'no-ekonomichni problemy suchasnoho periodu Ukrayiny [Socio-Economic Problems of the Modern Period of Ukraine]: Vol. 128 (6) (pp. 184-190). Retrieved from http://ird.gov.ua/sep/doi/sep2017.06.190. [in Ukrainian].
Sources: 3

Authors



Zhuravel Yuliya Viktorivna

Ph.D. of Economics

Postgraduate of the Lviv Regional Institute of Public Administration of the National Academy of Public Administration; Lecturer of the Lviv State College of Food and Processing Industry of the National University of Food Technologies

Webpages:

Resume

The set of instruments enabling the maintenance of decision-making process for the companies’ managers with adequate and sufficient information is examined. The system of balanced parameters for food enterprises is suggested. The fact that the impact of introduction of this system is stipulated by defining of the overall efficiency of enterprises’ activity and its improvement is proven. It is explained by the fact that if the system is efficient, each employee understands the connection between his specific liabilities and strategic goals of an enterprise and a manager has the opportunity to measure the efficiency of each divisions’ work and to influence the process of implementation of enterprise’s strategy based on the mechanism of maintenance of the adopted decision. Major stages strategic planning are suggested.

Keywords:

system of balanced parameters, strategic planning, food industry, strategic planning instruments

References


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