Obidina Y. Organizational and economic foundation of increasing the competitiveness of bakery enterprises

Object: the processes of improving the organizational and economic framework to increase competitiveness baking enterprises. Aim: To improve the theoretical and methodological approaches to organizational and economic framework to increase competitiveness baking enterprises. Methods: A systematic analysis of expert assessments, abstract logic, statistics, economics and mathematics. Results substantiated and elaborated methodical approach to assessing the competitiveness of new types of bakery products based on the theory of fuzzy sets. Improved methodological approach to estimate the competitiveness of baking enterprises. New ness: reasonably methodical approach to assessing the competitiveness of new types of bakery products based on the theory of fuzzy sets, improved classification of the main parameters of the competitiveness of baking products, improved methodological approaches to estimate the competitiveness of bakery products and bakery businesses. Sphere of introduction: baking enterprises and public administration