Strategic Competences Development as a Key Sustainability Factor: A Case Study of Bakery Production Company in Russia

The paper aims to present key results of measures developed to improve quality management of products in a sustainable manner within the bakery industry company. The authors were to study the measures developed to overcome the gap between the current state of the key strategic competences of the company and their target state, reflected within the business processes management. The following hypothesis was proposed and validated: the measures taken allow to upgrade the product line of the bread-baking plant and implement development potential. Thus, the authors were to enhance technological maturity and provide less time to market while maintaining high product quality by re-engineering some of the key business processes. Among the approaches and methods used in the research were such ones as case study approach, process approach, content analysis, process modeling, and participatory observation within the company as a business consultant as well as the general scientific methods of cognition. We conclude that implementation of the measures of re-engineering will improve the level of quality management as one of the indicators of the company’s key competencies in the following areas of quality management, key competences, and consumer trust and technical equipment. The practical significance of the work lies in the systematization and detailing of key provisions concerning the quality management of a bakery industry company. The perspectives of research lie in the further development of measures to improve the quality management of finished products, which can be replicated taking into account the individual characteristics of other bakeries.