Summary: One of the most important issues of improving the management of corporate entities in the food industry is a unified methodological approach to the assessment of economic efficiency. To further improve this methodology approaches evaluation of the efficiency of the creation and development of organizational systems, as well as experience the calculations of estimated figures. Evaluation of the effectiveness of the formation of corporate entities in the food industry should be carried out depending on the stage of the formation of corporate education, which leads to the allocation of the following stages: preliminary calculations, allowing to obtain projections at the stage of idea generation, validation and design of corporate education; calculation of performance indicators corporate education; clarifying the calculations performed on the stage of functioning of corporate education, allowing to take into account not only the main directions of effect due to the formation of corporate structures, but also new sources of savings associated with the possibility of obtaining a formed structure of the system benefits; determination the effectiveness of the organization management corporate education; calculating the integral of the coefficient of efficiency of corporate education. The technique of an estimation of efficiency of formation of corporate entities, subject to practical implementation for analytical purposes, a different set of metrics and indicators calculated differentially depending on the phase (phase) corporate improvement that allows you to get an objective view of the intermediate output and outcome effectiveness of the formation of corporate entities in the food industry. The purpose of this technique is to identify the internal resources of improving the formation of corporate education and management. Users of this technique can be leaders and specialists of the corporate entities interested in an objective assessment of the results of the implementation of the corporate strategy, as well as representatives from the government (Executive) authorities, in order to make objective decisions about the distribution of state subsidies, subsidies and support to the most stable entities of the industry's market.

economic efficiency, method of evaluation, performance indicators, corporate education, food industry

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