Improving products’ quality management system at the enterprises of baking industry

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The status of active competition in global markets for goods and services is appropriated to modern economics. To pass the growing competition can only those companies that offer consumers goods and services of high quality at an affordable price. Quality management of finished goods is multifaceted problem, the solution of which provides a comprehensive approach for solving problems concerning the assurance of product quality.

The results of researches indicate the presence of significant losses from lack and poor quality of baking industry enterprises.

The research of the problem and the development of teaching techniques and methods of improving the product quality management is important in today's economic development.

The research of improving of quality management system model in the enterprises is carried out in such works of domestic scientists: V. Barabanov [1, p. 45-48], E. Wexler [2, p. 54-55], T. Han- kevych [3, p. 57-59], A. Hlichev [4, p. 66-68], Yu. Kabakov [5, p. 54-56], V. Kochyetov [6, p. 62-64] L. Fedotov [7, p. 20-22], S. Yushyn [8, p. 123131, 9, p. 569-575, 10 pp. 20-26] and others.

The analysis of the research revealed considerable attention of scientists to improve the model of quality management system of output in the baking industry with the aim of raising the level of product quality and performance of products' quality management system in general.

Thus, V. Barabanov in his work examines the organizational and economic factors of quality management [1, p. 45-48].

In turn, T. Hankevych gives the leading role of the impact of investment activity on quality management process.

The purpose of the article is to improve the model of quality management system of output in the baking industry through its coordination with law that define the investment and innovation processes, consistent with organizational and economic principles of production.

Results. It is important to note that the quality management system has specific characteristics that distinguish them from other systems. Its main difference is that they are not created to perform certain functions, and to solve complex problems related to the implementation of analytical, socio-economic, legal and other actions.

The importance of quality management takes a comprehensive approach that includes not only the function of quality control, but also cross-functional problems associated with the technical documentation quality, material and moral incentives, law regulation quality.

Improving of Complex system of quality management system is the basis of legally defined coordination of investment and innovation processes, consistent with organizational and economic principles of production meets the modern requirements of science and practice. The quality control in the enterprises of bakery products is carried out selectively, without a clear relationship all functions of quality management system in consideration of low impact on the quality of basic organizational and economic factors as well as administrative and legal advantage. The complex solving of these issues in the area will improve the quality and products competitiveness of this type of activity.

In this regard, it is proposed based on experience, to improve the existing model of comprehensive quality management system, oriented on traditional management facilities, business processes, organizational and economic principles of quality management, investment and innovative model development.

The enterprise standards are the basis elements, and the goal is to improve the organization of production, creating products to the world analogues and the best researches of science and technology.

Improving the model of quality management system will integrate specialists from different departments into a single system that is economical in terms of cost, as opposed to the creation separate unit for these functions. The main sub branch in this system is quality management service.

The task of this system is to act comprehensively on all elements and factors affecting the quality of products. It should be flexible in solving problems and persistent with interruptions management, and provide a close link of consumer demands quality products with economic and industrial activity of the enterprise, due to organizational, administrative, economic, legal and other management [2, p. 54-55].

It is appropriate to note the fact of system improving the system by legislatively defined investment-innovative processes that coordinateorganizational and economic principles, namely: the law of Ukraine “About innovation activity” indicates that innovation is focused on competitive technologies, products, organizational and technical solutions that can significantly improve the production quality.

The strategy of sustainable development “Ukraine -- 2020» provides enterprises modernization and creates innovation of development (at least 70-80% of investments must be innovative).

Scientific researchers have shown that quality control should be coordinated with investment and innovation processes (investment and innovative development model) [3, p. 57-59, 4, p. 66-68] and coordinate with organizational and economic principles of production.

We offer organizational and economic principles of production at enterprises of the baking industry.

The improved model of quality management system provides six elements to ensure the required level of quality, such as:

I. The main functions of quality management are:

1) market analysis and goal setting;

2) forecasting;

3) planning;

4) organization;

5) accounting;

6) quality analysis;

7) evaluation of product quality;

8) control;

9) regulation;

10) quality coordination;

11) stimulation and motivation.

II. As levels of government we offer:

1) workplace;

2) shop;

3) the enterprise;

4) group of companies (corporation);

5) Location (branch).

III. Organizational and economic factors are the objects of management:

1) level of logistics;

2) staff quality;

3) production level;

4) quality of raw materials;

5) level of quality control).

IV. Business processes are the elements that demonstrate a systematic approach to quality management in the enterprise.

V. Labour, principles of labour, labor objects and improved processes in the researched model are regarded as traditional management facilities, and their high level provides the required level of product quality.

VI. Organizational and economic principles of production at the enterprises of baking industry in which we offer to understand the actions of organizational and economic nature, are focused on the requirements of investment and innovation model development, which will be provided by increasing the efficiency of industrial enterprises (Table 1) [5, p. 54-56].

The proposed model improved integrated system of quality control at the enterprises of baking industry is directed to comprehensive act of all elements and factors that affect the quality of bread and bakery products [6, p. 62-64; 7, p. 20-22; 8, p. 123-131; 9, p. 569-575; 10, p. 20-26].

Conclusions. Based on the above material, we note that the improved model of quality management system by its structure and functions are rose to the principles, process and integrated approach, covering all management objects: labour, labour principles and tools, technological processes and provide a close relationship and interaction of all elements at all levels of government.

References

quality economic nvestment management

1. Barabanov V. Problems of quality improving and products competitiveness in modern conditions / V. Barabanov // Handbook. Engineering Journal. - 2008. - № 4. - P. 45-48.

2. Wexler E. Application of Taguchi methods in quality management tasks - domestic and foreign experience / E. Wexler // Bakery and Confectionery Affairs. - 2007. - №3. - P. 54-55.

3. Hankevych T Internal audit of integrated management systems / T. Hankevych, V. Yahodzynskyy // Bakery and Confectionery Affairs. - 2008. - №2. - P. 57-59.

4. Hlichev A. GDP doubling and factor quality / A. Hlichev // The standard and quality. - 2007. - №5. - 66-68 c.

5. Kabakov Yu. Develop and implement a quality management system: step by step / Yu. Kabakov // Bakery and Confectionery Affairs, 2007. - №5. - P. 54-56.

6. Kochyetov V. Methods for assessing the competitiveness of products and production / V. Kochyetov // Standards and quality. - 2007. - № 7. - S. 62-64.

7. Fedotov L. Integration and standardization of oriented management systems / L. Fedotov, Yu. Malevynskyy // Methods of quality management. - 2005. - № 12. - P. 20 - 22.

8. Yushin S. Measure innovation and standardization as a sign of systematic agricultural policy / S. Yushin // Formation of market economy: Coll. of science works. - K.: KNEU, 2009. - S. 123-131.

9. Yushin S. Methodological foundations of complementary innovation-investment model of development and quality management system // Economy: problems of theory and practice: Collected Works. - Issue 258: In 4 t. - Vol.2. - Dnepropetrovsk: DNU, - 2009. - S. 569-575.

10. Yushin S. Innovation and standardization of the agricultural sector in the market coordinates: Theory and Law / S. Yushin // Scientific Bulletin of National Agrarian University. - K.: 2008. - Vol. 131 - S. 20-26.

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