Formation of resource potential of enterprises of the food industry

Authors

  • V. Riabenko

Keywords:

resources, the potential, formation of resource potential

Abstract

The essence and components of the resource potential of enterprises is determined. The most important element of the strategic potential is the resource potential. Resource potential is considered as system of resources, interconnected set of material, financial, information means and labor resources that are used or may be used in the production of material goods and services. It is determined that each of these resources is a set of capabilities, but in a result of the interaction of all resources the effect of synergy is achieved and production system gets new features and capabilities, which every single type of resources does not have. Getting effect of a synergy is to provide a different variation of combining different resources together. The role of certain types of resources and the directions of their formation in the activity of the food industry enterprises are determined. Process of formation of potential of the company in the first place involves forming of its resource component. The basic directions of formation material, financial, employment and information components of resource potential of companies are substantiated. The basic processes and basic practical measures of formation of resource potential of enterprises are determined. The criteria of effectiveness of formation of material, financial, labor and information resources are substantiated. The main features of the formation of the resource potential of the food industry companies are studied.  

Downloads

Download data is not yet available.

References

Ареф’єва, О.В. Управління потенціалом розвитку промислових підприємств: монографія / О.В. Ареф’єва, О.В. Коренков. – К.: Грот, 2004. – 200 с.

Бузько, И.Р. Стратегический потенциал и формирование приоритетов в развитии предприятия: монография / И.Р.Бузько, И.Е. Дмитренко, Е.А. Сущенко. – Алчевск: ред-я ДГМИ, 2002. – 216 с.

Мороз Ю.Ю. Моніторинг економічного потенціалу підприємства: теорія, методологія, організація: монографія / Ю.Ю.Мороз. – Житомир: ФОП Кузьмін Дн. Л., 2010. – 326 с.

Організаційно-економічні засади розвитку потенціалу соціально-економічних систем: монографія / за заг. ред. Л.С.Головкової. – Запоріжжя: КПУ, 2011. – 464 с.

Пастухова В.В. Стратегічне управління підприємством: філософія, політика, ефективність: монографія / В.В.Пастухова. – К.: Київ. нац. торг.-екон. ун-т, 2002. – 302 с.

Стратегія підприємства: підручник / Ю.Б. Іванов, О.М. Тищенко, Т.М. Чечетова-Терашвілі та ін. – Х.: ВД «ІНЖЕК», 2009. – 560 с.

Published

2014-12-25

How to Cite

Riabenko, V. . (2014). Formation of resource potential of enterprises of the food industry. FOOD RESOURCES, 2(03), 132–137. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/547

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Економічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.