ПІДХОДИ ДО ЗАБЕЗПЕЧЕННЯ СТРАТЕГІЧНОГО УПРАВЛІННЯ ПІДПРИЄМСТВА В УМОВАХ НЕСТІЙКОГО СЕРЕДОВИЩА

Abstract

The most important goal of the company's activity is to ensure its sustainable development in conditions of instability of the external and internal environment. The state of the enterprise can become unstable due to internal production and technological problems, failures in the supply chain, violations of information and communication systems, changes in consumer demand, increasing the activity of competitors.One of the directions of strategic management of a food supply company is resistance to the instability of the external and internal environment. Thus, the basis for improving the safety of the operation of an enterprise is the creation of a system of protection against crashes, based on prediction, timely detection and elimination of situations. Such a system should include the mandatory inclusion of all personnel in the security of the company, as well as cooperation with trading partners, state and municipal authorities, and even with competitors.The adaptability of a food company is the ability to adapt to any changes that depend on its ability to respond quickly to a change in the supply and demand balance. Changing the supply / demand ratio may be related to changes in solvent demand, competitors' activity and other environmental factors. In addition, failures in the work of the enterprise lead to a decrease in its productivity and, accordingly, the impossibility of meeting the existing demand. Any enterprise interacts with the external environment, so problems can arise in the field of material and technical supply of the enterprise, in the process of production, in the process of sales of manufactured products or services.To adequately respond to the discrepancy between supply and demand, the food company must have sufficient resources. In addition, it is necessary to form the supply chain and the technological process of production in such a way that the product adapts to the requirements of the consumer in the later stages of the production cycle. This will enable the company to switch food more flexibly to serving consumer segments that are characterized by dissatisfied demand.Increasing the adaptability of the production process is also facilitated by the use of standard materials and parts, the unification of the basic elements and the design of individual product modules, which allow the use of the same element in several products.