scholarly journals Conditions of Productivity Processes in a Company of Food Industry in Bulgaria

2016 ◽  
Vol 230 ◽  
pp. 367-371 ◽  
Author(s):  
Petia Slavova
Keyword(s):  
Food Industry ◽  
A Company

scholarly journals Business Strategies in HR in Times of Crisis: The Case of Agri-Food Industry in Central Greece

Businesses ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 36-50
Author(s):  
Konstantina Ragazou
Keyword(s):  
Food Industry ◽  
Group Discussion ◽  
Business Strategies ◽  
Food Sector ◽  
Central Greece ◽  
Internal Mobility ◽  
Modern Business ◽  
Mobility Training ◽  
A Company ◽  
Depth Interviews

Crisis, in whatever form it takes, is a challenge for modern business. The challenge lies in the fact that a company is prepared to balance the difficult conditions that are created, while preserving their business interest and efficiency. Thus, companies focus only on their perceived fixed bases, those that are in the internal environment such as the human capital. The need for better human resource management is more urgent than ever, and the burden on the business department is particularly great. The aim of this qualitative research is to highlight the strategies that were developed by agri-food companies in Greece and contribute to the maintenance and motivation of employees in the context of economic crisis. The methodology of this study is based on in depth interviews that were conducted in focus group discussion. Eleven companies from the agri-food sector in the region of Central Greece participated in the research. The executives highlighted three different strategies that were developed by agri-food companies in Greece, which focused on internal mobility, training and appraisal performance. Companies had to face different difficulties to use these strategies, but most of them proved that they can face their weaknesses and apply these strategies in a turbulent period like a financial crisis.

Ina Food Industry: A Company that Makes Employees Happy

2021 ◽  
Vol 66 (1) ◽  
pp. 49-77
Author(s):  
Hiroaki Kaneko ◽  
Cristian Vlad ◽  
Luiza Gatan ◽  
Toru Takahashi ◽  
Seiko Adachi
Keyword(s):  
Food Industry ◽  
Social Innovation ◽  
Well Being ◽  
Jel Classification ◽  
Japanese Culture ◽  
User Engagement ◽  
Organization Transformation ◽  
Talent Strategy ◽  
Core Elements ◽  
A Company

"This research illustrates how a traditional Japanese company, Ina Food Industry, focuses on talent operations, engagement, their well being and social innovation. The authors worked with key executives and talent operators from Ina Food Industry to underpin the main characteristics of their talent operations strategy and to determine how the organization draws from its corporate philosophy and core elements of traditional Japanese culture to create sustainable user engagement and to develop a unique employee value proposition. Keywords: Innovation, Japan, Organization, Transformation, Sustainability, Talent, Strategy, Ethics JEL Classification: M10, L66 "

Food Malayan Berhad’s Intention to Grow Its Businesses

2016 ◽  
Vol 5 (1) ◽  
pp. 72-81
Author(s):  
Albert Tan ◽  
Sumit Mitra
Keyword(s):  
Food Industry ◽  
Growth Strategy ◽  
Operating Costs ◽  
Competitive Environment ◽  
Profit Margins ◽  
Business Objectives ◽  
Fierce Competition ◽  
A Company

This case concerns and discusses how a company can shape its growth strategy, given the current competitive environment and increasing operating costs. The case will help students to realize the important of aligning its business objectives with its operations. The food industry is facing declining profit margins due to fierce competition internally and also from overseas competitors. It is, therefore, important to align its strategies with its operations to grow its revenue while reducing its operating costs.

scholarly journals Application of the Lean Methodology in a company from the pharmaceutical and food industry

2016 ◽  
Vol 11 (2) ◽  
pp. 173-186
Author(s):  
Juliana Keiko Sagawa ◽  
Juliane Fernandes Caetano Souza ◽  
Lucas Rodrigues de Araújo ◽  
Melissa Corrêa Marques ◽  
Walter Santana Nogueira
Keyword(s):  
Food Industry ◽  
A Company

scholarly journals Mantiqueira: innovating and disrupting in the egg business

2020 ◽  
pp. 1-24
Author(s):  
Marcos Fava Neves ◽  
Allan Wayne Gray ◽  
Carlos Eduardo Lourenço ◽  
Francisco Albert Scott
Keyword(s):  
Graduate Students ◽  
Food Industry ◽  
Marketing Strategies ◽  
Sustainable Growth ◽  
Business Strategies ◽  
Capital Investments ◽  
Food Markets ◽  
Food Industries ◽  
Use Of Data ◽  
A Company

Consumers’ shifting tastes have made sustainable growth for firms in the food industry increasingly difficult. Scholars and industry practitioners constantly try to develop business strategies to deal with disruptions in modern food markets. This case uses Brazilian company Mantiqueira as an example of how a company can adopt demand-driven innovation and embrace disruption to aid its sustainable growth over the years. We follow the success of Mantiqueira in the market of eggs, from its humble beginnings until its dominance in the Brazilian market. With the use of data, the case (1) shows the current challenges faced by Mantiqueira and (2) asks readers to participate in the next round of decisions that Mantiqueira will have to make in order to hold its market share. This case is intended for use with graduate students and professionals in the agribusiness and food industries. It can be used to develop competencies associated with decision making for agribusiness firms, particularly for those faced with changes in the demand side that require new marketing strategies and capital investments.

THE SIGNIFICANCE OF PERSONNEL POLICY IN CREATING THE COMPETITIVE POSITION OF FOOD INDUSTRY ENTERPRISES IN POLAND

2020 ◽  
Vol 21 (2) ◽  
pp. 107-122
Author(s):  
Katarzyna Styma-Sarniak ◽  
Łukasz Sarniak
Keyword(s):  
Food Industry ◽  
Stock Exchange ◽  
Secondary Data ◽  
Research Problem ◽  
Topsis Method ◽  
Pilot Studies ◽  
Personnel Policy ◽  
Competitive Position ◽  
Warsaw Stock Exchange ◽  
A Company

The research examines the significance of human resources in the process of creating a market position of a company. The research covered 16 food industry companies listed on the Warsaw Stock Exchange in 2017. Using the TOPSIS method twice, the competitive position of enterprises was determined. First of all, on the basis of secondary data and the state of art, an initial ranking was established, drafted according to four features determining the competitive position of enterprises. Secondly, proper ranking was determined according to identical features and additional factors determining the company’s personnel policy. As a result, the surveyed entities were mapped to four classes and compared. The obtained results indicate that the personnel policy has a significant impact on the competitive position of enterprises from the food industry. The article presents only pilot studies. An analysis of other sectors of the economy seems to be an interesting research problem.

scholarly journals Penerapan metode pencatatan dan penilaian atas persediaan bahan baku pada Dolphin Donuts Bakery Manado

2019 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Angelica Claudia Pogaga ◽  
Sifrid S Pangemanan ◽  
Jessy D. L Warongan
Keyword(s):  
Food Industry ◽  
Qualitative Method ◽  
Accounting Standards ◽  
Financial Accounting ◽  
Raw Material ◽  
Public Accountability ◽  
Research Results ◽  
A Company ◽  
Descriptive Qualitative

Inventories are assets that are held for sale in the normal course of business or goods that are used or consumed in production to be sold. For companies, inventory is a very important asset because with the company’s inventory can maintain it’s survival. The problem that often occurs in inventory accounting is recording and valuation. The purpose of this research is determine the suitability of the application of recording and valuation or raw material inventories at Dolphin Donuts Bakery Manado with the Statement of Financial Accounting Standards for Entities without Public Accountability (SAK ETAP). Dolphin Donuts Bakery Manado is a company engaged in the food industry that produces a variety of breads, pastries, donuts and birthday cakes. The method used in this research is descriptive qualitative method. Based on research results obtained that method of recording inventories is not all in accordance with SAK ETAP. Whereas the valuation of raw material inventories applied by Dolphin Donuts Bakery Manado is in accordance with the Statement of Financial Accounting Standards for Entities without Public Accountability (SAK ETAP) Chapter 11 Regarding Inventories.

scholarly journals System of Management of Safety: Master Program of Sanitization in a Company of the Region

2019 ◽  
pp. 1-9
Author(s):  
René Daniel Fornés-Rivera ◽  
Elizabeth González-Valenzuela ◽  
Julio César López-Figueroa ◽  
Melanie Alexandra González-Del Real
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Safety Management ◽  
Main Process ◽  
Master Program ◽  
Safety Management System ◽  
Essential Tool ◽  
Training Plan ◽  
A Company

Safety is established as an essential part of the food industry because it guarantees that the products consumed are of quality and do not cause harm to health. The company studied does not have a Master Sanitation Program (PMS), an essential tool to perform health tasks in it. In order to meet the requirements established in ISO 22000: 2018, Food Safety Management System (SGIA), the company needs to have a PMS in its processes to improve its Food Safety Management System. The procedure of this investigation consisted of: identifying the main process; Sanitation processes; determine the percentage of compliance with the SGIA; determine SOPs; identify type of sanitation and frequency of cleaning of areas; establish training plan; and elaborate PMS. The main results were: determining the percentage of compliance with the SGIA through an audit through a checklist; realization of SOPs of each existing equipment in the process area; realization of an equipment cleaning matrix indicating the type of sanitization required; tabulation of plant areas including frequency of cleaning and preparation of PMS, concluding satisfactorily with the objective

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