Business process management in the food industry under the conditions of economic transformations

Abstract

The article highlights the business process management system in food industry. The subject of the research is the theoretical and practical aspects of managing business processes in the food industry. The authors explain the concept of "business process" and methods for achieving its improvement goals. The author’s scheme for managing business processes in the food industry in the context of economic transformations was developed and implemented. The introduction of a process approach requires efforts and resources for identifying business processes, their analysis, drawing up models of business processes. The analysis of business processes in the food industry of Ukraine at a macro level is carried out, including: an imperfect tax system; the mechanism imperfection of state and customs tariff regulation of food markets, the low level of financial support from international organizations, the low level of state support for agribusiness entities; decline in employment and rising unemployment; growth in international migration; low competitiveness of Ukrainian food products and barriers to international food trade. Methodical approaches for determining the regional strategic potential of food safety are also proposed. The calculations of the regional potential of food safety are carried out using the data of the Black Sea region in Ukraine as an example. The main prerequisites for the formation of a food safety system have been identified and justified. The organization’s transition to clear and efficient processes to achieve the objectives with optimal costs in the food industry; high flexibility and adaptability of the control system, due to the large self-regulation of the system and natural customer orientation; high dynamism of the system and its internal processes, due to the strong vertical integration of resource flows and a common interest in increasing their circulation; simplification of coordination, organization, control procedures and the possibility of deep integrated automation of food production; high motivation in ensuring the production of quality and competitive food is discussed.