Valentina Shakula
Valentina Shakula
is a junior researcher of the scientific and research department of «The Museum of Bread» of the National Historical and Ethnographic Reserve «Pereyaslav».
ORCID: 0000-0002-6036-555X
DOI: 10.17721/2522-4611.2019.39.18
FEATURES OF FUNCTIONING OF PEREYASLAV-KHMELNYTSKY BAKERY IN 1977–1985
Abstract. The article deals with the peculiarities of the activity of Pereyaslav-Khmelnytsky bakery in the period from 1977 to 1985, when Pereyaslav-Khmelnytsky bakery at the food factory was reorganized into an independent enterprise. This theme has been studied already fragmentarily by such scholars as M. Sikorsky, D. Shvydky, I. Goncharenko, O. Goncharenko, N. Onoprienko, but fundamentally is developed for the first time.
In the process of work, the author used methods of search, analysis, synthesis and generalization, which allowed to investigate the problem and find out some facts from the history of the enterprises. The purpose of this study was to establish the peculiarities of the production activity of Pereyaslav-Khmelnytsky bakery in the period of its establishment as an independent food enterprise through an analytical review of archival sources, publications of periodicals and systematization of the information received. According to the intended purpose, the following tasks are set: to investigate the history of the functioning of the Pereyaslav-Khmelnytsky bread factory in 1977-1985, to establish the main directions of the development of production and personnel policy, to identify the features of the range, directions and problems of its implementation.
It was revealed that during this period of its production, Pereyaslav-Khmelnytsky bakery has undergone a long path of formation and development: from a small half-baked of Pereyaslav-Khmelnytsky foodstuff factory, that baked bread in brick burning stoves on solid fuels to a powerful enterprise, that works on high-tech equipment and provides high-quality bakery products, not only to the population of the city of Pereyaslav-Khmelnytsky and the district, but also to the nearest settlements of Boryspil, Baryshiv, Yagotyn districts of the Kyiv region, Zolotonosha and Drabiv districts of Cherkasy region. It is important that the gross output figures increase each year. The range of bakery products and the quality of products have increased significantly, despite the periodic problems associated with providing the bakery with quality raw materials and fuel materials for continuous operation. This influenced positively the economic performance of the enterprise and the entire region. It was also established that the administration of the bakery in the specified period paid special attention to the increase of professional qualifications of its employees, improvement of conditions and safety of their work, legal education and social security of people, which significantly reduced the percentage of personnel turnover. It was emphasized, that the important point of the backery's activity was the re-equipment of sanitary rooms and food units, because of the duration of work shift on bakery department was 24 hours for workers. Workers were provided by quality rest during lunch breaks. It has been proved, that the modernization of industrial baking equipment was not actually carried out at this time, if not taking into account the annual fragmentary and cosmetic repairs, because it was built also a new premises with the latest at that time technical equipment with a production capacity of 65 tons per day. The administration and the team of the bakery were seriously preparing themselves for work under the new conditions, as new mechanisms required not only experience, but also knowledge of the technical characteristics of the equipment and the release of new types of bakery products. Pereyaslav-Khmelnytsky bakery played an important role in the economy of the city and the region during the first half of the 80's. XX century, as it was one of the leading enterprises of the food industry in the region.
Key words: Pereyaslav-Khmelnytsky bakery, bakery products, bakery equipment, assortment of products, realization of products, economic experiment.
Received by the editorial board 15.10.2018
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