ОСНОВНЫЕ ПРИНЦИПЫ ПРОВЕДЕНИЯ ОРГАНИЗАЦИОННОЙ РЕСТРУКТУРИЗАЦИИ НА ПРЕДПРИЯТИЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ

Main principles of organizational restructuring at the food-processing industry enterprises

Affiliation

a Tomsk State University

Copyright ©Olovyanishnikov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

In the period of food-safety strategy realization of Russia and formation of a management paradigm in the food-processing industry as one of the key economic branches, restructuring of managing subjects is necessary today more than ever. Traditional schemes of activity design and organization have taken roots so deeply that, despite all their lacks, it is already difficult to present that management is carried out somehow differently. Thereupon interesting is the concept of process management forming a new view on enterprise activity and promoting prompt development of many successful foreign companies. However for its introduction in home food-processing industry it is required to generate a jnumUni of principles the observance of which will allow to gain the maximum effect.

Keywords

Restructuring, business process, principles

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