Management of competitiveness of organizations through improved product quality

Abstract

Abstract Analysis and evaluation of approaches to management of quality of food products, development of directions of their management are shown. Also the goal is selection of tools for transformation of competitive position through the formation of a single evaluation model. The current economic situation in Russia, complicated by economic sanctions, shows the importance of studying consumer preferences for the analysis of product quality at a new level. The development of the market of domestic bakery products is mainly hampered by non-compliance with the basic parameters of non-price competition. Therefore, there is a need to systematize the factors affecting competitiveness, their analysis and ranking, decision-making, taking into account the capabilities of a particular enterprise. The methods of analysis of quality management of bakery products to ensure a competitive position at the regional level are implemented. The most significant parameters influencing formation of consumer preferences and perception of quality of bakery products are defined. The econometric model of dependence of parameters of quality of food products which description allows defining and carrying out coordination of strategic decisions on operational management competitiveness of the enterprises of the food industry is developed.