Management Approach on Food Export Expansion in the Conditions of Limited Internal Demand

Baryshnikova, Natalia; Kiriliuk, Olga; Klimecka-Tatar, Dorota

doi:10.17512/pjms.2020.21.2.08

Cited by 20 publications

(15 citation statements)

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“…When forming a company's marketing strategy during a crisis, it should be borne in mind that socio-economic crises have a serious impact on the development of the economy and civilization, change the policy of consumption of goods, both in the short term and radically change consumer behaviour (Baryshnikova et al, 2020;Nakat and Bou-Mitri, 2021). And there are many examples of this in the history of mankind (Reeves et al, 2020):…”

Section: Transformation Of Marketing Strategymentioning

confidence: 99%

Enterprises’ strategies transformation in the real sector of the economy in the context of the COVID-19 pandemic

Baryshnikova

Kiriliuk

Klimecka-Tatar

2021

Production Engineering Archives

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The article examines the impact of the COVID-19 pandemic on the content of key functional strategies of companies in the real sector of the economy. The purpose of the article is to assess the changes in the economic behaviour of companies in the context of the COVID-19 pandemic, to analyse business practices in adapting functional strategies to new risks, and to determine the directions for transforming functional strategies. An analysis of companies’ business practices showed that the pandemic had a significant impact on the economic behaviour of companies, transforming not only their tactics, but also their strategy. The functional strategies of the companies have undergone significant changes - marketing, production, personnel management strategies. The transformation of the marketing sphere is due to new trends in the sphere of consumption that have arisen as a result of the introduction of restrictive measures by states. The changed conditions of production activities necessitated accelerated digitalization and robotization of production, restructuring of supply chains and determined the need for the formation of innovative production strategies that meet the conditions of the Industry 4.0 era. The strategy and tactics of personnel management of companies are adapting to the conditions of the epidemic using a remote work format, digitalization of processes and tasks, and the use of new approaches in management. Based on the results of the study, the authors concluded that the pandemic has highlighted problems in the ability of companies to learn quickly in a rapidly changing environment. Today, the surviving companies are those that have been able to best adapt to unforeseen threats. For them, the coronavirus pandemic is not the cause of the crisis, but a turning point and a unique opportunity to develop in a highly competitive environment.

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Section: Transformation Of Marketing Strategymentioning

confidence: 99%

Enterprises’ strategies transformation in the real sector of the economy in the context of the COVID-19 pandemic

Baryshnikova

Kiriliuk

Klimecka-Tatar

2021

Production Engineering Archives

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“…It can therefore be concluded that taking into account all the factors influencing the bearing capacity allows for a more accurate determination of the bearing's safety factor already at the design stage. The methods described in the article are of interest to many technical areas, including engineering of production [19][20][21] and service [22][23][24] processes, biotechnology [25], coating technologies [26] and corrosion resistance [27,28]. They can also be inspiring for material sciences [29], mechanical analysis [30] and analytical methods [31,32].…”

Section: Discussionmentioning

confidence: 99%

Quality management in the methodology of designing rotation mechanisms for large-size machines

Krynke

Mielczarek

Jagusiak-Kocik

et al. 2021

METAL 2021 Conference Proeedings

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“…It should also be remembered that training is a continuous process, whereas formal instruction and management of this process significantly improves its effectiveness. If the training programme is well-thought-out and properly implemented, it will benefit both the organization and its employees and, above all, consumers (Ingaldi and Klimecka-Tatar, 2020;Baryshnikova et al, 2020).…”

Section: Food Safety Training During the Covid-19 Pandemicmentioning

confidence: 99%

Does the COVID-19 Pandemic Affect Food Safety Training of Food Sector Employees? Case Study

Dziuba

Ulewicz

2021

System Safety: Human - Technical Facility - Environment

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Food health safety has always been an important element for consumers. Enterprises in the food sector want to meet customer expectations and the requirements set out in national and international legislation and implement a variety of tools, methods, or techniques in their organizations. Increasing health safety and even improving the quality of produced food is possible through properly planned training of employees. This training should be tailored to the capabilities and needs of both employees and the enterprise. Nowadays, with the era of the COVID -19 pandemic, training in food safety becomes of particular importance, as the production of safe food is a basic objective to be taken into account by all employees. Under these circumstances, it seems appropriate to carry out additional training in the prevention of the spread of COVID-19 in the context of the health safety of the produced food. The aim of the present paper is to examine the subjective assessment of food employees regarding the amount and quality of food safety training in the COVID-19 pandemic. The research is a pilot study conducted at the turn of December 2020.

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Management Approach on Food Export Expansion in the Conditions of Limited Internal Demand

Cited by 20 publications

References 0 publications

Enterprises’ strategies transformation in the real sector of the economy in the context of the COVID-19 pandemic

Enterprises’ strategies transformation in the real sector of the economy in the context of the COVID-19 pandemic

Quality management in the methodology of designing rotation mechanisms for large-size machines

Does the COVID-19 Pandemic Affect Food Safety Training of Food Sector Employees? Case Study

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