Krukovskii D. Resource potential competitiveness of the food enterprises

In this dissertation work carried out determination of the economic nature and characteristics of the resource potential in the system of categories of competitiveness and competitive development of food enterprises, defined as the organizational basis for monitoring, control and standardization of product quality as an important component of the resource potential, defined methodological framework for assessing the efficiency of resource potential competitiveness of the food industry. Performed evaluation and analysis of the level of competitiveness of the food industry, resource-resources, challenges in the use of the innovation component of the resource potential competitiveness. Justified organizational-economic mechanism of increase of competitiveness of the food enterprises on a resource basis.