Fedorova T. Improving of the competitiveness of enterprises of baking industry

Objective: To study the theoretical and methodological foundations and development of practical recommendations to improve the competitiveness of the enterprises of the baking industry. Object: the process of forming and improving the competitiveness of bakeries. Methods: abstract logic; system analysis; statistical analysis; peer reviews; сorrelation and regression forecasting methods; economic and mathematical modeling method. The theoretical results are: established the bases for the further enrichment of the theoretical and methodological principles and practical recommendations for improving the competitiveness of enterprises of the baking industry. Practical results: developed science-based recommendations to address the problems of ensuring the competitiveness of enterprises of the baking industry, the definition of the key competitive advantages of the internal bakery businesses and how they can be improved. Scientific novelty: the conceptual bases of baking business management based on a systematic approach to the implementation of the strategic control of the enterprise competitiveness, balanced according the components and complex costs of marketing and implementation of innovative technologies. Degree of implementation: Department of Agricultural Development of the Kherson Regional State Administration, PJSC "Kherson Bakery" PPK "Skadovsk RAIPO Bakery", LLC "Beryslav grain terminal" SHEE "Kherson State Agrarian University." Efficiency: the results of the study contribute to the competitiveness of the enterprises of the baking industry. Scope: bakeries, district and regional management of agro-industrial development, higher education institutions.