POSSIBILITIES OF MANAGERIAL ORGANIZATION OF SWINE FARMS AND MEAT PROCESSING UNITS

Abstract

In professional swine farms and the meat obtaining and processing units, special attention must be paid to the aspects related to the implementation of the best production management and the improvement of the marketing management in the distribution and capitalization of the processed products. The change of the external environment leads on the entire flow of production, processing, distribution of pork to strategic changes, involving the change of organizational characteristics on the production sectors and processing sequences produced from meat. The modification of the pork production strategy, imposed by the external environment determines the modification of the organizational structure in essence the strategy-structure model, for professional industrial units will include the following stages, entrepreneurial when production units are specialized for a single basic activity, functional when the obtained products are differentiated and divisional when the units diversify their activities and sell directly the processed products and monitoring the structure at the level of production sequences. The remodeling of the new organizational systems on the entire flow of pork production, processing and distribution must be based on the redesign of the organizational structure, a process that includes presenting the methodology, establishing the components of the organizational structure, substantiating the strategy, inter dependence between organizational variables, analysis of solutions, models and implementation techniques and elaboration of the organizational structure.