Guideline for developing higher potential in food, processing operation of community enterprises, samut prakran province
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The objectives of this study were :1) to evaluate the basic information, :2) to determine the operational status and problems, and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples, selected by stratified random sampling technique, were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique, while the data were analyzed with frequency, percentage, mean, and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups, 268 in Samut Prakran Province, were at the good level of 114, the average level of 117, and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district, ;2) organization structure approach: overall operation review with all of members, ;3) personnel management approach: creating morale for work performance of personnel together, ;4) marketing approach: producing products to meet market needs, ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.
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