Assessment of the resource potential of Ukraine bakery enterprises

The object of research is the processes of formation, evaluation and improving the efficiency of the resource potential of the enterprise. The subject of the study is a set of theoretical principles, methodological approaches and applied aspects of resource potential assessment. The main task of the study was to develop methodological and practical recommendations for assessing the resource potential of enterprises in the bakery industry of Ukraine. Scientific methods of theoretical and empirical research were used for realization of research tasks. As a result of the conducted research the main tendencies of development of the bakery industry of Ukraine are revealed, the diagnostics of a competitive situation in the market of bread and bakery products of short storage is carried out. The main components of the resource potential of bakery enterprises are determined, its assessment and analysis are carried out. The methodical approach to definition of efficiency of use of resources of the bakery enterprises on the basis of complex diagnostics of resource potential is offered. According to the results of calculations of the generalized indicator of resource potential, three groups of enterprises have been identified: with high, medium and low levels of resource potential.