Guidelines for Enhancing Productivity Competitiveness for Small and Medium Enterprise Entrepreneurs of Processing Food from Rice: A Case Study of Roi-Kaen-Sara-Sin, Group Provinces in Northeastern, Thailand

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ดลพร เชื่อมกลาง ปณัทพร เรืองเชิงชุม

Abstract

Guidelines for Enhancing Productivity Competitiveness is important to business improvement of SMEs Enterprise Entrepreneurs of Processing Food from Rice. The purposes of this research
were to analyze assessment model, indicators, and to find guidelines for enhancing productivity competitiveness of Small and Medium Enterprises Entrepreneur in processed food from plant
industry in North-Eastern Thailand. This qualitative research collected data from interviewing 20 SMEs’ entrepreneurs, and the data were analyzed by ATLAS.ti version 7 program. The result
showed that the productivity competitiveness was assessed through various important business factors, and the indicators were quality, creativity, customer needs response, and innovation.
Group of SMEs that have machine value from 1,000,000 Bath should enhance performance of manufacturing, also assemble together to exchange knowledge and innovation. Group of SMEs
that have machine value between 100,000 and 1,000,000 Bath should fully use machine capacity in production process, use local raw materials, provide labor training program in order to reduce
waste, and exchange innovation knowledge. Group of SMEs that have machine value lower than 100,000 Bath should use local raw materials, assemble together in order to purchase raw materials cheaper, study new innovation, and acquire knowledge to increase business expansion opportunity. In further research, quantitative competitiveness should be assessed by using Data Envelopment

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Research Article