Sheshliuk O. Innovative management tools in the context of corporate social responsibility in the food industry

The dissertation is a comprehensive study of the theoretical foundations, methodological provisions and practical recommendations for the formation and implementation of innovative management tools in the context of corporate social responsibility in food industry enterprises. The relevance of the research is determined by the need to modernize management systems of food industry enterprises under the conditions of European integration development, increasing instability of the external environment, personnel challenges, market transformation, growing requirements for product quality and safety, corporate social responsibility and sustainable development. Particular attention is focused on the use of innovation in management, creativity and adaptability of managerial personnel, as well as the broad implementation of socially responsible management. The aim of the dissertation is to provide a comprehensive scientific and practical solution to the problem of forming innovative enterprise management tools within the framework of corporate social responsibility, with a detailed examination of the means of activating the creative and adaptive approach in the competence component of the enterprise’s managerial elite. The dissertation examines the theoretical and methodological foundations for ensuring the innovativeness of management tools in modern conditions; identifies the essence, subjects and mechanisms of non-standard decision-making; considers CSR-oriented innovative tools for the development of creative-adaptive management; analyzes the state and directions of development of the bakery sector of the national food industry; and assesses the compliance of production management with the objectives of sustainable development and CSR requirements in the bakery industry. Based on the questionnaire survey, expert assessment and analysis of bakery industry enterprises, the indices of managerial efforts, creativity, intellectual capital and the adaptability coefficient were determined. This made it possible to identify the relationship between the level of creative-adaptive management and the performance of enterprises. The scientific novelty of the dissertation lies in the proposed integrated profile of a responsible production manager, which combines the levels of creativity, intellectual capital, the index of managerial efforts and the index of adaptability to changes and crises. The methodological toolkit for assessing the managerial potential of enterprises has been improved, and approaches to the formation of the managerial nomenclature and production elite of food industry enterprises have been further developed. The dissertation proposes a project-matrix model of interaction between the production, managerial and socially responsible elites of the enterprise, as well as a creative-adaptive management model for bakery industry enterprises. The practical significance of the obtained results lies in the possibility of using the proposed models, methodological approaches and recommendations to improve the management system of food industry enterprises through the implementation of innovative management tools in the context of corporate social responsibility.