Received: 2019-03-15  |  Accepted: 2019-07-10  |  Published: 2019-12-15

Title

Mechanism of an improvement of business processes management system for food production: case of meat products enterprise


Abstract

On the basis of the conducted researches it is revealed that introduction of process approach at the studied enterprise is caused by a number of features without which creation of the process focused control system is impossible. From the most significant features are distinguished such, as a set of technological, production, operating and providing processes; high complexity of processes; production continuity; huge number of standard and technical documentation; duration of processes in time; specificity of the capital equipment. The analysis of the quality management system at the Becker & K LLP enterprise is carried out; QMS business processes on IDEF0 methodology are developed. On the example of business process "To realize product release" actions for improvement of the mechanism of the business processes management system at the Becker & K LLP are developed. Process of production and storage of products is considered and on its example the technique of assessment of the process approach effectiveness for the enterprise is offered. The process model of management, and also action for improvement of activity of the enterprise is developed.


Keywords

quality management system, process approach, business processes, decomposition, functional modeling, process inputs and outputs, meat cutting, meat boning, meat trimming, sausage stuffing, life cycle of production


JEL classifications

L15 , L23 , L66 , M11 , Q01 , Q13 , Q18


URI

http://jssidoi.org/jesi/article/419


DOI


Pages

1015-1035


Funding

This research was supported by the project, which has received funding from the Ministry of Education and Science of the Republic of Kazakhstan, the Grant of a Scientific Project on the theme “Monitoring and optimization of food safety based on innovative nanotechnologies” (2015-2017, state registration number is 0115RK01777)

This is an open access issue and all published articles are licensed under a
Creative Commons Attribution 4.0 International License

Authors

Akhmetova, Saule Ospandiyarovna
Almaty Technological University, Almaty, Kazakhstan https://atu.kz
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Suleimenova, Mariya Shayahmetovna
Almaty Technological University, Almaty, Kazakhstan https://atu.kz
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Rebezov, Maksim Borisovich
K.G. Razumovsky Moscow State University of technologies and management, Moscow, Russian Federation http://mgutm.ru
Ural State Agrarian University, Yekaterinburg, Russian Federation http://www.urgau.ru
Gorbatov's All-Russian Meat Research Institute, Moscow, Russian Federation http://www.vniimp.com
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Journal title

Entrepreneurship and Sustainability Issues

Volume

7


Number

2


Issue date

December 2019


Issue DOI


ISSN

ISSN 2345-0282 (online)


Publisher

VšĮ Entrepreneurship and Sustainability Center, Vilnius, Lithuania

Cited

Google Scholar

Article views & downloads

HTML views: 1000  |  PDF downloads: 593

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