Organizational model of innovative update of production and marketing program at food enterprise

Abstract

With tactical planning of production volumes and sales of products of a food enterprise and corresponding loading of its capacities, the developed program is more accurate than the strategic perspective. But during medium-term planning, it is necessary to consider changes in the nomenclature of manufactured products. Updating the range of products (product portfolio) requires planning the change and the receipt and expenditure of the necessary resources to implement these changes. This article aims to study the theoretical and methodological foundations of the organizational model of innovative renewal of the program of production and sale of products of a food enterprise. The model of the inter-organizational partnership of a food enterprise with a research organization involves the formation of a temporary integrated organizational structure of the program-target type, within which a program-target body is formed – a working group, the purpose of which is to develop and introduce new kinds of products to update the assortment. It is necessary to form an appropriate system of evaluation indicators of the efficiency of achieving goals and implementing tasks within the production and sales program management to evaluate the results of inter-organizational cooperation of a food enterprise with a research institution or an educational institution. The inter-organizational partnership of the food enterprise with research institutions and educational institutions allows its participants to solve the scientific and production-economic tasks. The food enterprise gets the opportunity to innovatively update the range of manufactured products, to optimize the costs of all types of resources for producing and selling products. Within the partnership framework, issues of implementation of projects of technical and technological renewal of production, the opening of new business areas (diversification), the performance of new forms of organization of processes at the enterprise, etc., can also be resolved. Keywords: food enterprises, organizational model, innovative renewal, crisis phenomena, product realization.