scholarly journals Scientific and economic basis of adaptability formation of the food industry enterprises in Ukraine

2021 ◽  
Vol 68 (1) ◽  
pp. 7-15
Author(s):  
A. Andreichenko ◽  
D. Zavertany
Keyword(s):  
Competitive Strategy ◽  
Food Industry ◽  
Structural Changes ◽  
Essential Feature ◽  
Competitive Advantages ◽  
Resource Potential ◽  
High Level ◽  
Production Capacities ◽  
Sustainable Competitive Advantages ◽  
Implementing Strategies

The paper is devoted to scientific and economic bases of adaptability formation of the food industry enterprises in Ukraine. While developing and implementing strategies to stimulate the food industry development in Ukraine, it is necessary to take into account not only structural changes in industry, but also immediate prerequisites and ability of the participating companies to increase the level of adaptability. Modern food industry does not provide incentives for participating companies to increase the level of adaptability. In the market economy, the basic condition for the food business viability is the availability of high level of adaptability. In today's economic environment, it is important to form and maintain the competitive advantage of food business over a long period. Further research is concerned with the development of the process for improving the adaptability and implementation of initiative enterprise competitive strategy, as well as the ability to provide sustainable competitive advantages. The adaptability of the enterprise is based on the level of its competence in relation to other competing enterprises in the accumulation and use of production potential of a certain direction. The essential feature of adaptability is stability of economic potential of the enterprise, which makes it possible to create a stable market advantage. Due to the timely disclosure of the peculiarities of adaptability formation, it is possible to achieve not only the sustainable market advantage, but also the state of sustainable development of the enterprise and industry as a whole. In order to maintain and increase market share, food companies should properly carry out the process of adaptability formation, that is, consistently carry out the stage of creating initiative competitive strategy and the stage of its implementation, taking into account the internal reserves of increasing the enterprise competitiveness, due to the rational use of resource potential, modernization of existing production capacities. Thus, the main factor influencing the adaptability formation of the food enterprise is market environment, which includes real consumer needs, requests to the enterprise from suppliers and consumers, which it can meet by producing the relevant products and forming well-established system of supply and marketing.

scholarly journals THE CONCEPT OF BUILDING OF ECONOMIC ENSURING POLICY THE COMPETITIVENESS OF INNOVATIVE BUSINESSES IS FORMED AT THE MACRO AND MICRO LEVELS

2021 ◽  
Author(s):  
Iryna Zrybnieva
Keyword(s):  
Innovation Activity ◽  
Competitive Advantages ◽  
Resource Potential ◽  
Economic Entity ◽  
Marketing Orientation ◽  
Factors Influencing ◽  
Long Run ◽  
High Level ◽  
Key Aspects ◽  
Market Relations

With the development of market relations, growing uncertainty and risk, the high level of competitiveness of the enterprise largely depends on the level of its innovation activity. In this article the author described the factors influencing the formation of the competitive potential of the subjects of innovative entrepreneurship, carried out their classification. In his opinion, the competitiveness of innovative entrepreneurs depends primarily on the economic situation achieved through economic strategy (policy). The economic policy of ensuring the competitiveness of the subjects of innovative entrepreneurship is formed both at the macroeconomic and microeconomic level. At each level of management requires a special organizational and economic approach that ensures the transformation of available resources into competitive advantages through the use of certain competencies. The author concludes that the achievement of competitive advantages in the market in the future and high competitiveness of the enterprise in the long run are possible due to efficient use of resource potential, high strategic opportunities to reproduce resource potential, strategic marketing orientation of the product offer. With the growth of the dynamics of competitiveness of the studied subject of innovative entrepreneurship, it is necessary to determine its position in the internal environment, ie to identify how the current ability to compete corresponds to the opportunities present in the external environment. With declining dynamics (as an option – the lack of dynamics), including those obtained in the current assessment of competitiveness, it is necessary to first identify the reasons for the decline in the competitiveness of the subject of innovative entrepreneurship. Given that the assessment of competitiveness integrates three key aspects, the reasons, respectively, can be social, economic or technological in nature (or be characterized by a combination of them). Competitiveness as an internal mechanism of effective activity of an economic entity transforms the market into a system of factors influencing the process of competition, thereby forming competitiveness in the field of a separate competitive field.

scholarly journals Modeling of Influence of Resourcing Factors on Gross Regional Product

2019 ◽  
Vol 8 (6S2) ◽  
pp. 1112-1116 ◽  
Keyword(s):  
Regional Development ◽  
Life Quality ◽  
Subsequent Development ◽  
Gross Regional Product ◽  
Competitive Advantages ◽  
Regional Competitiveness ◽  
Resource Potential ◽  
The Sustainable Development ◽  
Regional Product ◽  
High Level

The transformation processes occurring in the country, causing the uneven development of individual regions, are characterized by increased competition at the regional level. The consequence of the acquisition of economic independence by the regions of the Russian Federation is a reappraisal of its current position and basic functions, the implementation of which is aimed at asserting themselves and strengthening their reliable position in the market and socio-economic spaces of the country by increasing competitive advantages. The formation of competitive advantages of the regions based on the resource potential in the conditions of market relations is the main condition for increasing the efficiency of regional socio-economic systems, predetermining both the sustainable development of the region by ensuring a high level of economic performance and the life quality of the population, and further prospects for the development of environmental and institutional components. The purpose of the study is to assess the degree of influence of key components of the region’s resource potential on the gross regional product per capita as the main recognized indicator of regional development and regional competitiveness based on building an econometric model with the subsequent development of a projection of changes in the indicator of a specific region under the influence of quality and quantity resource potential. Keywords : regional development, gross regional product,

CONCEPTUAL APPROACH TO THE FORMATION OF A COMPETITIVE STRATEGY OF A FOOD INDUSTRY ENTERPRISE

2021 ◽  
Author(s):  
В.В. ПРОХОРОВА ◽  
А.С. БАСЮК
Keyword(s):  
Competitive Strategy ◽  
Customer Value ◽  
Food Industry ◽  
Analytical Data ◽  
Industrial Complex ◽  
Competitive Advantages ◽  
Competitive Strategies ◽  
Conceptual Approach ◽  
Differentiation Strategy

На основе анализа тенденций развития агропромышленного комплекса России за последние годы и с учетом изменения роста доходов населения и структуры потребления основных продуктов питания предложены модели построения конкурентных стратегий для предприятий пищевой промышленности. Представлена классификация базовых конкурентных стратегий, описаны их особенности и преимущества в различных ситуациях на рынке. Предложен концептуальный подход к формированию конкурентных стратегий предприятия, основанный на анализе его возможного развития и ситуации в отрасли и предполагающий создание долгосрочных конкурентных преимуществ предприятия на основе его позиционирования на рынке. Рассмотрена стратегия дифференциации и ее особенности в сравнении с другими конкурентными стратегиями. Представлены возможности создания дополнительной покупательской ценности продукта. Предложен алгоритм разработки и реализации конкурентной стратегии предприятия, позволяющий систематизировать аналитические данные, минимизировать разрыв между планируемыми и фактическими экономическими показателями предприятия и способствующий своевременной корректировке избранной конкурентной стратегии. Based on the analysis of trends in the development of the Russian agro-industrial complex in recent years and taking into account changes in the growth of household income and the structure of consumption of basic food products, models for building competitive strategies for food industry enterprises are proposed. The classification of basic competitive strategies is presented; their features and advantages in various market situations are described. A conceptual approach to the formation of competitive strategies of the enterprise, based on the analysis of its possible development and the situation in the industry and involving the creation of long-term competitive advantages of the enterprise based on its positioning in the market, is proposed. The differentiation strategy and its features in comparison with other competitive strategies are considered. The possibilities of creating additional customer value of the product are presented. An algorithm for the development and implementation of the competitive strategy of the enterprise, which allows to systematize analytical data, minimize the gap between the planned and actual economic indicators of the enterprise and contributes to the timely adjustment of the chosen competitive strategy, is proposed.

scholarly journals Współpraca przedsiębiorstw turystycznych z uczelniami - wyniki badania empirycznego

e-mentor ◽  
2021 ◽  
Vol 89 (2) ◽  
pp. 34-43
Author(s):  
Marcin Olszewski ◽  
Keyword(s):  
Knowledge Transfer ◽  
Operating Time ◽  
Competitive Advantages ◽  
Academic Knowledge ◽  
New Development ◽  
Advanced Knowledge ◽  
High Level ◽  
Sustainable Competitive Advantages ◽  
Transfer Mechanisms

The growing importance of the cooperation between enterprises and universities stems from the continuous search for new development sources and the need to ensure sustainable competitive advantages. However, research on the partnership between the universities and service enterprises is still relatively rare. The study presented in this article aimed to recognize the scope and character of cooperation between universities and service enterprises represented by the tourism businesses, as well as the attitudes of entrepreneurs towards such collaboration. The research was carried out on a sample of 383 enterprises. Its results revealed a relatively high level of cooperation (declared by 54.6% of entities) mainly in two simple forms: students’ internships and participation of business representatives in conferences organized by academia. They also allowed identifying that the size and operating time significantly differentiate the use of academic knowledge in enterprises. The results show that the overall perception of cooperation between the tourist businesses and universities is positive, and its advantages are well recognized. The most important among them is the increase in the employees’ competences and improving the company image due to contacts with academia. However, the more significant benefits of such cooperation may be achieved only when more advanced knowledge transfer mechanisms are applied, such as commissioned research or spin-off companies.

scholarly journals Strategic management competitive potential of the enterprise

2019 ◽  
Vol 11 (4) ◽  
Author(s):  
Durbalova N. ◽  
Sedikova I.
Keyword(s):  
Strategic Management ◽  
Average Level ◽  
Competitive Advantages ◽  
Effective Strategy ◽  
Differentiation Strategy ◽  
Integration Strategy ◽  
High Level ◽  
Sustainable Competitive Advantages ◽  
Baking Industry ◽  
Niche Strategy

The purpose of this article is to scientifically substantiate methods and develop tools for managingthe competitive potential of enterprises. The main strategies for the development of the baking industry havebeen outlined, namely: for the enterprises with a high level of utilization of competitive potential the mostcost-effective strategy will be adequate; for enterprises with an average level of utilization of competitive potential the integration strategy is recommended; a differentiation strategy is recommended for an enterprisewith low competitive potential. It was emphasized that a niche strategy should be one of the key strategiesfor the development of the industry, providing sustainable competitive advantages. Managing the competitiveedge of the businesses being researched should be related to the product component.

scholarly journals STRATEGY OF CUSTOMER SERVICE AS AN IMPORTANT DIRECTION FOR ACHIEVEMENT OF COMPETITIVE ADVANTAGES OF AN INDUSTRIAL ENTERPRISE

2019 ◽  
Vol 2 (15) ◽  
pp. 80-86
Author(s):  
V.V. Kuziak ◽  
U.I. Motorniuk ◽  
N.R. Stasiuk
Keyword(s):  
Strategic Management ◽  
Customer Service ◽  
Industrial Enterprise ◽  
Competitive Advantages ◽  
Industrial Enterprises ◽  
Analysis And Synthesis ◽  
Management Concept ◽  
Important Direction ◽  
High Level ◽  
Sustainable Competitive Advantages

The aim of the article is to substantiate theoretical and methodic approaches to comprehension of the role and importance of the strategy of customer service of an industrial enterprise in terms of achievement of its sustainable competitive advantages. The article is devoted to the study and actualization of the strategy of customer service of an industrial enterprise in the context of implementation of the strategic management concept. Solution of the tasks, outlined in the article, is secured by general scientific and specific methods of research, i.e. analysis and synthesis, systematization and generalization.The work has actualized the strategy of customer service of an industrial enterprise in the contexts of implementation of the strategic management concept. The research identifies barriers on the way of the market entry, which are set by producers with a high level of customer service. The main barriers include the used schemes of payment, imposing heavy dependence between a customer and a supplier, as well as arrangement of a broad chain of servicing establishments, which are located at the places of customers’ employment, completion of contracts on continuous supply services, creation of the image of competence concerning services supply. The article examines the features, characterizing customer service of high quality, and identifies relationship between the strategy of competitive advantages of an enterprise and the strategy of customer service.The article supplies argumentation that servicing has become an accelerator of partnership relations setting between a customer and a supplier, as well as of achievement of a high level of customers’ loyalty. Shaping of the policy of customer service is an important direction to reach a competitive advantage of an industrial enterprise. The work proposes measures to motivate employees to supply customer service of the appropriate quality, which will secure establishment and support of the corporative culture, focused on the company’s clients. The principal scientific fundamentals of the article can be applied in the practical operation of industrial enterprises.

THE IMPACT OF UKRAINE'S EXCISE DUTY POLICY ON THE TRANSFORMATION PROCESSES OF THE TOBACCO MARKET

2020 ◽  
Vol 2020 (10) ◽  
pp. 19-33
Author(s):  
Nadiia NOVYTSKA ◽  
◽  
Inna KHLIEBNIKOVA ◽  
Keyword(s):  
Structural Changes ◽  
Tax Avoidance ◽  
Transformation Process ◽  
State Regulation ◽  
Tobacco Products ◽  
Excise Duty ◽  
Increasing Demand ◽  
High Level ◽  
The Impact ◽  
Transformation Processes

The market of tobacco products in Ukraine is one of the most dynamic and competitive. It develops under the influence of certain factors that cause structural changes, therefore, the aim of the article is to conduct a comprehensive analysis of transformation processes in the market of tobacco and their alternatives in Ukraine and identify the factors that cause them. The high level of tax burden and the proliferation of alternative products with a potentially lower risk to human health, including heating tobacco products and e-cigarettes, are key factors in the market’s transformation process. Their presence leads to an increase in illicit turnover of tobacco products, which accounts for 6.37% of the market, and the gradual replacement of cigarettes with alternative products, which account for 12.95%. The presence on the market of products that are not taxed or taxed at lower rates is one of the reasons for the reduction of excise duty revenues. According to the results of 2019, the planned indicators of revenues were not met by 23.5%. Other reasons for non-fulfillment of excise duty revenues include: declining dynamics of the tobacco products market; reduction in the number of smokers; reorientation of «cheap whites» cigarette flows from Ukraine to neighboring countries; tax avoidance. Prospects for further research are identified, namely the need to develop measures for state regulation and optimization of excise duty taxation of tobacco products and their alternatives, taking into account the risks to public health and increasing demand of illegal products.

Folding-Controlled Assembly of Ortho-Phenylene-Based Macrocycles

2020 ◽  
Author(s):  
Viraj kirinda ◽  
Scott Hartley
Keyword(s):  
Self Assembly ◽  
Structural Control ◽  
Structural Changes ◽  
Condensation Product ◽  
Gel Permeation Chromatography ◽  
Emergent Behavior ◽  
Order Structure ◽  
High Level ◽  
Alkoxy Groups ◽  
Energy Surfaces

The self-assembly of foldamers into macrocycles is a simple approach to non-biological higher-order structure. Previous work on the co-assembly of ortho-phenylene foldamers with rod-shaped linkers has shown that folding and self-assembly affect each other; that is, the combination leads to new emergent behavior, such as access to otherwise unfavorable folding states. To this point this relationship has been passive. Here, we demonstrate control of self-assembly by manipulating the foldamers’ conformational energy surfaces. A series of o-phenylene decamers and octamers have been assembled into macrocycles using imine condensation. Product distributions were analyzed by gel-permeation chromatography and molecular geometries extracted from a combination of NMR spectroscopy and computational chemistry. The assembly of o-phenylene decamers functionalized with alkoxy groups or hydrogens gives both [2+2] and [3+3] macrocycles. The mixture results from a subtle balance of entropic and enthalpic effects in these systems: the smaller [2+2] macrocycles are entropically favored but require the oligomer to misfold, whereas a perfectly folded decamer fits well within the larger [3+3] macrocycle that is entropically disfavored. Changing the substituents to fluoro groups, however, shifts assembly quantitatively to the [3+3] macrocycle products, even though the structural changes are well-removed from the functional groups directly participating in bond formation. The electron-withdrawing groups favor folding in these systems by strengthening arene–arene stacking interactions, increasing the enthalpic penalty to misfolding. The architectural changes are substantial even though the chemical perturbation is small: analogous o-phenylene octamers do not fit within macrocycles when perfectly folded, and quantitatively misfold to give small macrocycles regardless of substitution. Taken together, these results represent both a high level of structural control in structurally complex foldamer systems and the demonstration of large-amplitude structural changes as a consequence of a small structural effects.

scholarly journals The Effect of Strategic Human Resource and Knowledge Management on Sustainable Competitive Advantages at Jordanian Universities: The Mediating Role of Organizational Innovation

2021 ◽  
Vol 13 (15) ◽  
pp. 8445
Author(s):  
Fieras Alfawaire ◽  
Tarik Atan
Keyword(s):  
Knowledge Management ◽  
Human Resource ◽  
Organizational Innovation ◽  
Strategic Human Resource Management ◽  
Education Sector ◽  
Competitive Advantages ◽  
Convenience Sample ◽  
Mediating Role ◽  
Private And Public ◽  
Sustainable Competitive Advantages

The higher education sector faces considerable competition around the world. Accordingly, universities need to make more efforts to increase their competitive advantages. This study aimed to empirically investigate the effect of organizational innovation (OI), knowledge management (KM), and strategic human resource management (SHRM), with a dependent variable of sustainable competitive advantages (SCAs), at Jordanian Universities. For this aim, a specially designed questionnaire has been distributed to study a convenience sample of 400 academic and administrative staff at Jordanian private and public universities, to obtain the required quantitative data. The study’s hypotheses were verified by Baron and Kenny’s mediation regression approach using the software Statistical Package for the Social Sciences (SPSS). The results of the study demonstrate that there is a significant positive relationship between the following pairs of variables: KM and SCA; SHRM and SCA; SHRM and OI; KM and OI; and OI and SCA, whereas OI was found to have a partial and indirect significant mediation impact on the direct relationship between KM and SHRM and universities (organizations) gaining SCAs. Finally, it was concluded that more attention needs to be paid to the OI aspect in organizations and to integrate it with KM and SHRM in a way that promotes SCAs. In addition, we propose that similar studies should be conducted in industries other than education or the education sector in different countries in a way that obtains generalized and representative results.

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