THE COMPETITIVENESS OF THE ENTERPRISES OF THE BAKING INDUSTRY AND STRATEGIC DIRECTIONS OF ITS IMPROVEMENT

Abstract

The main theoretical and methodological aspects of enterprise competitiveness are considered. The economic essence of the notion “enterprise competitiveness”, examined by economist researchers, is analyzed, its own definition combining the opinion of the authors in question is given; put forward the main competitive strategies of enterprises. Factors and methods for assessing their level of competitiveness are considered, on the basis of which further analysis of the competitiveness level of the bakery industry is made. The proposed analysis is based on an assessment of the factors affecting the competitiveness of the bakery, assessing the level of competitiveness of the analyzed enterprise in comparison with its main competitor. As a result, the main “bottlenecks” of the bakery industry were identified and strategic directions for increasing the level of its competitiveness were proposed.