Affiliation:
1. Wroclaw University of Economics and Business , Faculty of Business and Management , Wroclaw , Poland .
2. Medical University of Silesia Faculty of Health Sciences in Bytom (student research club), Czestochowa University of Technology , Faculty of Management (student research club - Quality and safety promoter) , Poland
Abstract
Abstract
With expanding local, national, and international markets and changing customer expectations, enterprises are faced with the need to implement solutions to compete effectively. It is expected that agile management allows enterprises to achieve this objective. Therefore, many organizations, including those in the food sector, are taking advantage of agile management solutions and see changes in consumer behavior as an opportunity for growth. The present study has a theoretical and empirical character. The basis of the theoretical considerations is a critical analysis of the scientific literature on the concept of agility and its relevance to organizations. The diversity of perspectives on the problems of agility, highlighted in many publications, provided the basis for identifying a research gap and formulating a research objective and conducting an empirical study. The study describes the agile management of enterprises, indicates the characteristics and mechanisms applicable to organic food production, and characterizes organic food processing enterprises in Poland. The survey was conducted in 2021-2022 and allowed the authors to analyze the location, size, type of production, or capital in the enterprises. This was possible with a properly designed questionnaire and statistical analysis.
Publisher
Stowarzyszenie Menedzerow Jakosci i Produkcji
Subject
Management of Technology and Innovation,Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,Management Information Systems
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