Assessment of the competitiveness of food products
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Description
Introduction
Chapter 1. Theoretical foundations for assessing the competitiveness of goods
1.1. Competitiveness concept
1.2. Methods for assessing the competitiveness of a product
1.3. Criteria and factors of product competitiveness
Chapter 2. Characteristics of the organizational and economic activities of LLC "Siberia"
2.1. General characteristics of LLC "Siberia"
2.2 Organizational structure of LLC "Siberia"
2.3. Description of the commercial activities of LLC "Siberia"
2.4. Analysis of economic indicators of LLC "Siberia"
Chapter 3. Assessment of the competitiveness of dumplings in the city market
3.1. Analysis of the main producers of dumplings in the city
3.2. Assessment of the competitiveness of dumplings
3.3. Recommendations for increasing the competitiveness of products
Conclusion
References
Applications
Chapter 1. Theoretical foundations for assessing the competitiveness of goods
1.1. Competitiveness concept
1.2. Methods for assessing the competitiveness of a product
1.3. Criteria and factors of product competitiveness
Chapter 2. Characteristics of the organizational and economic activities of LLC "Siberia"
2.1. General characteristics of LLC "Siberia"
2.2 Organizational structure of LLC "Siberia"
2.3. Description of the commercial activities of LLC "Siberia"
2.4. Analysis of economic indicators of LLC "Siberia"
Chapter 3. Assessment of the competitiveness of dumplings in the city market
3.1. Analysis of the main producers of dumplings in the city
3.2. Assessment of the competitiveness of dumplings
3.3. Recommendations for increasing the competitiveness of products
Conclusion
References
Applications