Postavenie malych a strednych podnikov potravinarskej vyroby v agrorezorte Slovenskej republiky a moznosti ich dalsieho rozvoja.
1996
Vicen M.
The research conducted for 38 selected private food industry enterprises offers a picture of the situation and the possibilities of their further development. As the size criterion, the yearly amount of sales and the number of workers were used. In the set, there prevail smaller enterprises with the yearly sales amount up to 10 mill. CK, resp. up to 10 workers, what represents 71 %, resp. 76 % of the enterprises. The average for 1 enterprise is 14.3 mill. SK, resp. 18.6 workers about 74 % are owned by private persons and only 16 % are commercial companies. Most of the subjects are oriented on baking activities (31 %) and meat-processing (24 %), (37 %) have also complementary activities, besides the main ones, with the aim to increase their economic successfulness. Regarding labour productivity the worst situation is in the enterprises involved in wine production, edible oil production and in the most of baking enterprises. High productivity is reached in the bigger dairies, bakeries and meat-processing enterprises. The prevailing part of the selected enterprises differs in accounting and planning, which makes decision-making more difficult and the management less effective.
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