The Problems of Bakery Industry Monitoring to Assess the Effectiveness and to Create Destabilizing Factors Register

Abstract

Introduction. Modern enterprises operating in bakery industry are among the socially important subjects of economic system of the state, since the production of the main type of products - bread and bakery products - forms social environment of the society, determines the level of bread accessibility for the citizens and influences improvement of socio-economic policy at the macroeconomic management level. Everyday processes occurring both within enterprises and in the interaction with environmental factors often result in imbalances that are caused by the influence of destabilizing events that require prompt analysis and intervention in order to prevent their large-scale consequences. The purpose of the article is to develop the organizational stages of monitoring study of negative factors affecting the state and functioning of domestic bakery enterprises. The methodological basis of the research was the traditional methods of data analysis: trend and horizontal analysis, detailing, forecasting, SWOT analysis, monographic method, and etc. Results. The study presents the analysis of bakery products, including products with short-term storage and low moisture content, and forecast of the production of semi-finished bakery products in the Russian Federation based on retrospective data. Special attention is paid to the range of semi-finished bakery products that is in high demand among citizens in recent years and forecast of their consumption in the next 5 years was developed. Attention was paid to the leading domestic players in the market of production of bakery equipment, which allowed concluding that import substitution strategy in the industry is implemented. The main destabilizing factors in the industry were identified and threats to its development were identified, which led to the conclusion that it was necessary to find effective response measures to increase enterprises’ sustainability, one of which is monitoring. On the basis of the scientific author's methodological approaches to the study of trends in the functioning of the bakery industry, the main stages of the system for monitoring negative factors were developed and their characteristics were presented, which in practice will make it possible to create registers of destabilizing events quickly, each of which is justified by a set of personal impact tools.