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  • Scientific papers - Annals of "Dunarea de Jos" University of Galati - Analele științifice ale Universității "Dunărea de Jos" din Galați
  • Fascicula XIV
  • 1995-2015
  • 2014 fascicula14 nr1
  • Vezi articolul
  •   Pagina principală
  • Scientific papers - Annals of "Dunarea de Jos" University of Galati - Analele științifice ale Universității "Dunărea de Jos" din Galați
  • Fascicula XIV
  • 1995-2015
  • 2014 fascicula14 nr1
  • Vezi articolul
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Technical-Economical Competitiveness of Food Industry

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Dată
2014
Autor
Ghelase, Daniela
Dașchievici, Luiza
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Abstract
In the literature, different definitions of competitiveness exist. The EU Commission (2003) uses as a definition of competitiveness: the ability of an economy to provide its population with high and rising standards of living and a high level of employment for all those willing to work, on a sustainable basis‖. Another definition which is more focused on the manufacturing (Lall, 2001) sectors states: competitiveness in industrial activities means developing relative efficiency along with sustainable growth. According to Canada‘s Agri-Food competitiveness Task Force competitiveness is defined as: the sustained ability to profitably gain and maintain market share (Martin, Westgren &van Duren, 1991; Fischer and Schornberg, 2007). At the firm level, the view of competitiveness can be given as (Buckley, et al., 1988): A firm is competitive if it can produce products and services of superior quality and lower costs than its domestic and international competitors. This paper presents a new approach of technical-economical competitiveness for food industry, and a new type of competitive management of them, so that their technical-economical performance be maximized.
URI
http://10.11.10.50/xmlui/handle/123456789/4396
Colecții
  • 2014 fascicula14 nr1 [16]

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