Kapitanets Y. Evaluation and providing of competitiveness of the enterprise.

Object – competitiveness of enterprises of macaroni food branch. Purpose – substantiation of theoretical-methodological bases and development of practical recommendations in relation to determination and providing a competitiveness of enterprises of macaroni food branch. Methods – abstract-logical, economic and statistical, system approach, expert estimations, analysis of hierarchies. Results – the development of theoretical-methodological bases in relation to the improvement of determination and providing a competitiveness of enterprises of macaroni food branch. Novelty – a mechanism of strategic adaptation of enterprises of macaroni food branch to the external environment as an aggregate of elements, that secure power of economy support subject to expose in good time the changes in environment is developed, to identify the tendencies of their development, develop and realize the system of measures on liquidation or reduction of negative consequences of influencing its factors and use of favorable terms. Implemented – in the practical activity of enterprises of macaroni food branch. Sphere – production of macaroni wares.