Ruban V. Formation of anti-crisis strategy for the food industry enterprises

The thesis is devoted to the theoretical, methodological and organizational implementation of crisis management in the food industry. Summarized scientific views on crisis management, clarified the economic content of the basic concepts of crisis management. Studied and classified the anti-crisis tactics, measures and tools. Sorted and classified in key areas of аctivities anti-crisis tactics. Studied and classified anti-crisis measures, mechanisms and procedures and conducted an extended review and classification management tools for effective crisis management. The heoretical and methodological approach to crisis management is proposed. It involves a combination of evaluation system crisis of enterprise statistical and expert methods. This approach allows to define characteristics of the crisis at the enterprise and stage of its life cycle, justifies the choice of strategy of crisis management.