Formation of the system of financial and economic indicators for evaluating the efficiency of activity and quality of the management system of the food industry enterprise

The article is devoted to the consideration of the process of forming a balanced scorecard, which includes determining the strategic goals of the organization, building a strategic map, selecting indicators, determining target values of the indicators and developing strategic actions. The methodology for developing a balanced scorecard takes into account the industry characteristics of a food industry enterprise whose activities affect production and sales processes.