ORGANIZATIONAL-METHODICAL RECOMMENDATIONS ABOUT FORMATION OF THE PRODUCTION PROGRAM OF THE ENTERPRISES OF THE BAKERY INDUSTRY
In article organizational-methodical recommendations about formation of the production program of the enterprises of the bakery industry, directed on detailed elaboration and perfection of the given process are offered. The given process breaks into a complex of the interconnected stages allowing the enterprises of the bakery industry more carefully to approach to formation of the production program, operatively to react to changes of the external and internal environment of the organization. As key stages with the author are allocated such, as definition of a current condition and prospects of development of branch and the enterprise, formation of a portfolio of orders and definition of planned targets of activity of the enterprise, an estimation of available resources of the enterprise, the analysis of conformity of a portfolio of orders to available possibilities of the enterprise, calculation of volumes of output in natural and cost expression, calculation of key indicators of activity of the enterprise, comparison received and planned targets, formation and the coordination of the project of the production program of the enterprise, distribution and finishing to executors of the production program.