Russian University of Cooperation
Author list of organization
List of articles written by the authors of the organization
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Description
This article reveals the outcomes of decomposition of management system of southern diversified corporation (UMK) by building-up of a tree of the purposes and functions of system and carrying out its cognitive analysis
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EXPRESS METHOD OF EVALUATING OF OLEIN ACID MASS PART IN SUNFLOWER-SEED OIL
DescriptionThe article gives the results of elaboration of the express method to define olein acid mass part in high olein sunflower-seed oil
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Description
The article gives the results of elaboration of the express method to identify high olein sunflower-seed oils based on nuclear-magnetic relaxation
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FOREIGN TRADE AS A FACTOR OF SUSTAINABLE DEVELOPMENT OF REGIONAL ECONOMICS
DescriptionThe article deals with the essence, contents and approaches to defining the role of foreign economic activity as a key factor for sustainable development of regional economic systems in modern conditions
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ANALYSIS OF FEASIBILITY, THERMAL AND AERODYNAMIC PARAMETERS OF GRILL APPARATUS
DescriptionThe article reviews the results of the analysis of technical and operational characteristics of domestic and foreign grill apparatus. The most important indicators of the apparatus are discussed
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CAPITALIZATION OF REPRODUCING POTENTIAL AS A FACTOR, PROVIDING INDUS-TRIAL DEVELOPMENT OF REGION
DescriptionIncrease of the company’s capitalization level affects the growth of its strategic investment attractiveness. Capitalization of reproducing potential is the factor, which provides conditions of stable development of regional economic system. Estimation results of repro-ducing potential are necessary for justification of in-vestment projects on acquisition of definite assets or their selling, for the choice of strategy of enterprise development in the competitive environment
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Description
In the article we examine the directions of development of the Russian economy, protection elements for producers from unfair foreign competition; we have also defined the value of competition
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Description
In this article we have presented the results of the research of submission and evaluation of organizational structures of control systems based on the theory of mass service
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Description
The article describes basic principles and the results of modeling the business architecture of the company on the example of the subsystem sales of integrated corporate structures. As the object of investigation we have chosen the company called Dinskoy Meatprocessing complex, which is part of Southern diversified Corporation. The main artifacts of the conducted research are: graphical layout of business processes of a subsystem of the sales made in the instrumental environment of All Fusion Process Modeler (BPWin) and developed a model of decomposition of business processes, a model of business event, a model for the location of functions and integration model, and to evaluate the relationship between the business processes with the strategic direction of the organization. The source data for the study were collected by conducting a special survey of the organization within which the surveys were conducted, and interviewing of managers and employees of relevant structures of the research object, the study of local normative documents, regulations on departments, job descriptions, etc. The resulting set of artifacts of business architecture can be used further in the process of re-engineering business processes, developing indicators for the effectiveness functions, business processes, organization, and development of requirements for the application systems that automate the processing of data and development of subsequent domains of enterprise architecture
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PRODUCTION PROCESS DESIGN OF FUNCTIONAL FOOD PRODUCTS BASED ON FUNCTIONAL VALUE ANALYSES
DescriptionThe article substantiates the feasibility of the method of functional value analysis application to ensure high efficiency for the production of functional food products. This article describes the design technique of food functionality based on the methodology of value analysis, allowing considering such factors as consumer preferences, nutritional, functional value, economic and technological indicators while developing product formulations and technologies. With the example of flour confectionery functional production there have been developed: structural model for the production of functional food products, the scheme of evaluation of the value functions, with due consideration of consumer preferences