Critical factors in productive and budgetary areas of venezuelan agrifood companies: pasta products sub-sector in the Zulian region

Abstract

This paper aimed at analyzing the critical factors in the productive and budgetary areas of agrifood companies in the pasta products subsector from the Zulian region, taking into consideration product design and processes, technology to transform the raw material and the information system, analysis of manufacturing activities, definition of objectives and goals, stages and techniques in the budgetary process, control and evaluation, which, when conducted in a balanced and synchronized way, lead to sustainable management development. A descriptive analytical perspective was adopted, with an experimental and cross-sectional design, and data collection utilizing a structured interview with the three companies that make up the population of the subsector. The results indicate that partial measures are taken regarding the development of the factors addressed in this study, which imposes limits to the subsector success, thus leading to the conclusion that two out of the three companies that were investigated present excellent management in the areas of productive and budgetary process, in terms of both tactic and strategic aspects.