THE METHODS FOR ANALYSIS AND EVALUATION OF LOGISTICAL RISK DURING THE PROCEDURE OF MAKING AND IMPLEMENTING THE DECISIONS ON FOOD PRODUCTION MANAGEMENT

The academic and practical interest to the issues of risk is caused by the increasing complexity and probabilistic nature of today's business environment. The dynamic changes in technology, the competition for customers and the quality of products, and the increased competition force a manufacturing enterprise to consider the issues of management in a modern way. In these circumstances, the risk becomes an integral element of the enterprises’ activity, and in this connection, the necessity to improve the risk assessment system occurs while managing the production.

The aim of the study is the identification of logistical risks in food production enterprise, the determination of their root causes, the minimization of logistical risks and the improvement of logistical risks management within the enterprise.

The ambivalence to risk in our country became the basis for the existence of opposite points of view about its nature: from the blatant disregard of risk and, as a consequence, its insufficient use in actual economic practice and management, to the admission of the existence of random factors and the necessity of taking them into account, especially when making management decisions.

The issue of risk accounting is crucial for the food industry enterprises as they are intended to perform one of the important tasks – food safety provision. In addition, a number of industry characteristics that must be considered during food production management: the dependence on the development of the raw material base-agricultural industry; the seasonality of production and consumption; and the specific nature of food products distribution.

The paper considers the existing definitions of risk and defines the logistical risk. The author suggests the technique of analyzing and evaluating logistical risk for the food production enterprise.