Экономика пищевой промышленности

Food Industry
Economics

ISSN Print: 2312-847X
ISSN Online:2411-4111
ISO: 26324:2012

COMPETITIVENESS: ESSENCE AND OBJECTS OF THE RESEARCH

Baraniuk K.

Key words: Competitiveness; competitiveness facilities; competitiveness of the enterprise; small business; food industry

Page: 33-39

Abstract

The aim of the article is to analyze the scientists work for the formation of the concept of categoricalunit
"Competitiveness", its classification, as well as objects of its research in order to identify possible future
prospects for the development of the food industry, including small businesses and ensuring their competitiveness,
its management on Ukrainian domestic market.
Researches show that a lot of scientists and economists is dedicated to, whether their scientific
works defining the essence of competitiveness, its classification, forms and types. The category of "competitiveness"
in the studies of both Ukrainian and foreign scientists treated differently and is a broader concept,
which does not have a uniform approach in determining both the nature and types of. The study used the
methods of comparative analysis (analysis of approaches to the formation of the concept of a category
"competitiveness", "the company\'s competitiveness", "competitiveness of small businesses").
Studies have confirmed that for the proper presentation of the results of each business, you must
have a high level of competitiveness of enterprises and products. For the future prospects of the effectiveness
of it is of small food businesses in the Odessa region, and to ensure their competitiveness and its management in the domestic market of Ukraine conducted the "competitive" category, improved definition of the
essence, "the competitiveness of small businesses."
To ensure the competitiveness of small businesses is necessary to study its methods of assessment
and establish a system of its management, which requires further study.


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