Open AccessPROVIDING OF FINANCIAL STABILITY OF ENTERPRISES OF PASTRY INDUSTRY
Author(s) -
Volodimir Mishchenko,
Sergii Mekhovych,
Irina Gorobets
Publication year - 2021
Publication title -
ènergosbereženie, ènergetika, ènergoaudit
Language(s) - English
Resource type - Journals
eISSN - 2313-8890
pISSN - 2218-1849
DOI - 10.20998/2313-8890.2021.03.07
Subject(s) - pastry , business , bankruptcy , production (economics) , quality (philosophy) , order (exchange) , work (physics) , government (linguistics) , general partnership , investment (military) , industrial organization , finance , economics , engineering , mechanical engineering , philosophy , linguistics , epistemology , database , politics , computer science , law , political science , macroeconomics
The article identifies the main trends characteristic of the modern confectionery market of Ukraine. The reasons for the slowdown in production growth, the gradual increase in prices for all types of confectionery, changes in the structure of demand for products are considered. Exports of confectionery products require Ukrainian producers to expand their own range, as well as to bring the quality of products to European standards. The recent trend characterizes the increase in demand in the domestic market for complex (combined) confectionery, so the main prerequisite for the development of the industry is to improve production, which requires significant capital investment. The paper analyzes the dynamics of the main indicators of the sample of confectionery enterprises in order to assess the stability of their financial condition. For providing of steady development of industry the Government program, is needed built on balanced to demand with application of state-private partnership. In the conditions of COVID epidemic with the aim of prevention of possible bankruptcy it is expedient to inculcate the cost-oriented management and preventive anti-crisis dynamic management. For their introduction it is necessary to work out branch purposeful events on in-plant training of workers of pastry industry.