INFLUENCE OF THE LEVEL OF SELF-ORGANIZATION OF THE FIRM ON THE EFFICIENCY OF THE COOKING PRODUCTION

Леонід Іванович Клековкин

Abstract


The article analyzes the role of self-organization and its level in the enterprise when introducing the concept of lean manufacturing. The article shows that the condition for the effective introduction of lean production should be a greater level of self-organization of the company in comparison with the level of turbulence in the external environment. It is indicated that a rigid management system implies fewer opportunities for creativity and self-organization. At the same time, unrestricted freedom of unprepared personnel can lead to the destruction of the system. On the one hand, the effects of self-organization are achieved through informal cooperation and unauthorized activity, on the other hand, with the help of a clearly defined goal and purposeful, well-organized actions of all employees of this unit.


Keywords


lean production; self-organization; level of self-organization of the enterprise

References


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