Kharchyshyna O. The formation of organization culture within the management system of food industry enterprises

The dissertation deals with theoretical, methodological and practical issues of organization culture formation within the management system of food industry enterprises. The investigation seeks to provide a comprehensive analysis of the theoretical approach that emphasizes the importance of organization culture as a quintessence of efficient management system; unlike the traditional approaches the attention is focused on the economic component significance of organization culture for its assessment as a factor of economic growth. The paper specifies the significance and essence of organization culture as an immanent component of management system as well as enriches the conceptual comprehension of its inner structure. The decomposition of management system elements enabled to determine the effect of applying organization culture theory while operating modern enterprises. Organization culture classifications along with its diagnostic methodology have been elaborated. The investigation offers the methodology of organization culture formation assessment of food industry enterprises which is based on diagnosing its economic essence and significance as well as the methodology defining the level of influence upon the management efficiency. The dissertation investigates the state of food industry and peculiarities of organization culture at enterprises producing articles of food and beverage foods. According to sociological surveys carried out at food industry enterprises five synthetic factors of organization culture formation have been specified. The application of both cluster and correlation analysis methods enabled to prove the existence of tight bonds between organization culture formation level and economical efficiency of food industry enterprises activity. The thesis elaborates the mathematical model and empirical indicators of organization culture formation for food industry enterprises. Their application while operating practice makes it possible to carry out comparative evaluation of enterprises, to plan and to prognose the process of organization culture formation. The research efforts enabled to develop a well-rounded programme of organization culture formation at food industry enterprises. The programme is based upon the notion "efficient organization culture" and provides the use of empirical indicators to specify the list of programme steps.