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Increasing of eco-efficiency in food industry by processes reengineering

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dc.contributor.author HADZHIEV, Bozhidar
dc.contributor.author PROKOPOV, Tsvetko
dc.contributor.author PASHEVA, Anna
dc.date.accessioned 2019-11-07T13:03:37Z
dc.date.available 2019-11-07T13:03:37Z
dc.date.issued 2012
dc.identifier.citation HADZHIEV, Bozhidar, PROKOPOV, Tsvetko, PASHEVA, Anna. Increasing of eco-efficiency in food industry by processes reengineering. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 374-380. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6350
dc.description.abstract Contemporary, dynamic and global world created a series of modern challenges for economics and management of the food industry enterprises. The relationship between aspiration for bigger and faster profits, values of the subject, usefulness and safety of the food products becomes more dynamic. The balance in world economics is already broken and it is not in interests in food quality and safety, community and environment. In such a situation, with exceptionally high business organizations, burden is the application of processes reengineering. It is because the subject values are redefined by the models, systems and instruments of reengineering methodology. The focus of company activities is directed towards the community and environment benefits for solving the environmental problems related to food industry. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject food industry en_US
dc.subject eco-efficiency en_US
dc.subject management en_US
dc.subject reengineering en_US
dc.title Increasing of eco-efficiency in food industry by processes reengineering en_US
dc.type Article en_US


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