The impact of ERP systems on the efficiency of production resource management in the bakery industry

Abstract

This article is devoted to the study of the impact of the introduction of ERP systems on the efficiency of production resource management in the bakery industry. The relevance of the topic is due to the need to optimize business processes in the face of growing competition and limited resources. The purpose of the work is to identify the key factors and mechanisms of the impact of ERP systems on the performance indicators of production management at bakery enterprises. The research methodology includes an analysis of statistical data on 50 enterprises in the industry for the period from 2018 to 2022, a series of in-depth interviews with production managers (n=20), as well as an expert survey of specialists in the implementation of ERP solutions (n=10). Methods of descriptive statistics, correlation and regression analysis were used to process quantitative data. Qualitative data were subjected to axial and selective coding procedures. The results showed that the implementation of ERP systems allows to achieve an average increase in labor productivity by 12.5%, a reduction in production costs by 8.2%, and a reduction in work-in-progress by 15.3%. At the same time, taking into account industry specifics in the development of the system's functionality, the speed and continuity of information flows, and the involvement of personnel in the process of digital transformation are of key importance. The practical significance of the study lies in the possibility of using its conclusions and recommendations when making decisions on the implementation of ERP systems at bakery enterprises. Theoretically, the work contributes to the development of the Industry 4.0 concept in relation to the food industry. The prospects for further research are related to the study of the synergetic effect of integrating ERP systems with other Industry 4.0 technologies (IIoT, Big Data, etc.).