IMPROVEMENT OF FUNCTIONAL STRUCTURE OF THE SYSTEM OF MANAGING INNOVATIVE POTENTIAL OF MEAT PROCESSING ENTERPRISES
The structure of the management system of innovative potential of meat processing enterprises, which is based on a comprehensive approach, has been improved. The functional subsystems that form a complex dynamic management system are justified: the subsystem for developing and implementing innovations, the subsystem for diagnosing innovative potential, the subsystem for monitoring innovative potential, and the subsystem for information and analytical support for managing innovative potential. This information can be obtained with an effective system of information and analytical support, which will allow timely analysis and evaluation of trends in development, use of internal resources, production processes and potential opportunities.