Розвиток організаційної культури в системі менеджменту підприємств харчової промисловості

Purpose. The purpose of the article is a marketing research of the peculiarities of the organizational culture of the food industry enterprises and the identification of tendencies, problems and prospects of its development in the current economic conditions in Ukraine. Methodology / approach. Dialectical method of scientific cognition, complex, systematic, logical approaches were used to achieve this purpose and to solve certain problems. During the research, general scientific methods of abstraction and analogy, induction and deduction, analysis and synthesis, generalization, structural-logical, economic-statistical, mathematical-statistical, expert surveys were applied. Results. The results of the expert survey are presented as a method of empirical research in order to identify current problems, barriers, features, tendencies and ways of developing the organizational culture of the food industry in Ukraine. The barriers that impede the effective development of the organizational culture of enterprises include the following: functional disruptions impede data sharing; lack of digital platforms for managing large databases; lack of digital competence of staff; lack of a well-defined definition of customer orientation; misunderstanding of the essence of the client-oriented approach to the formation of organizational culture; the inability of the company to communicate with customers. It is established that the main obstacles to the transformation of the organizational culture of companies in terms of digitization of the economy are: low level of employee involvement; lack of financial resources; imperfection of organizational structure; lack of clear vision and support for leadership; misunderstanding of digital trends; not making necessary changes to the organizational culture; underdevelopment of IT infrastructure; lack of digital skills; lack of databases. It is proved that there is a direct correlation between the organizational culture of enterprises and financial results. Expert assessment of the influence of endogenous factors on the development of organizational culture of enterprises and the intensity of use of channels of internal communication. Indicators that reflect the characteristics of the organizational culture of enterprises have been identified and calculated. The calculations showed that the level of development of organizational culture at the surveyed enterprises is average and is 0.529. It should be noted that the level of development of organizational culture of food processing enterprises is significantly influenced by such indicators as «Empowerment» (0.663), «Strategic direction and intentions» (0.620), «Teamwork orientation» (0.593), «Objectives and Tasks» (0.570), «Vision» (0.567). However, food companies pay insufficient attention to organizational staff training, employee training, the ability to change under the influence of exogenous factors, and the application of a customer-centric approach to customer service. Originality / scientific novelty. On the basis of Denison’s methodology, the methodical approach to the assessment of organizational culture of the food industry enterprises has been improved. Approbation of the proposed approach showed that the interviewed enterprises have an average level of development of organizational culture (0.505), since the value of the integral indicator is in the range of 0.51–0.75. Practical value / implications. Priority directions of improvement of development of management of organizational culture of food industry enterprises are offered, implementation of which will contribute to optimization and automation of personnel management processes, increase of productivity of employees, increase of profitability level from sales of products, improvement of quality of logistic service and level of customer service