Development of Knowledge Management for Creating Innovation of Community Entrepreneur of Processed Chili Dip, already eaten, in Phitsanulok Province

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สุกิจ ขอเชื้อกลาง
กิตติยา ขอเชื้อกลาง


This research focused on a development of Knowledge Management (KM) for creating innovation of Community Entrepreneurs of Processed Chili Dip, already eaten, (CECD.), in Phitsanulok province. There are three main objectives as follows as, 1) to analysis problematic situation and needs 2) to analysis KM and 3) to propose a guidance of development of KM for innovative building. Research tools are in documentary research, Semi – structure interview and focus group discussion. As results are 1) problematic situation and needs of CECD., based on analysis of Balance Score Card (BSC), are budget accessibility, accountant system, product distribution to teenage and an outside product standard, networks for marketing as well as low level of human resource development. 2) KM is in a framework of knowledge acquisition, to knowledge application. All CECD have their own identities in specific local wisdom for chili dip production. However, they have still lacked of all KM processes 3) Development of KM is as continuity of human resource development (leaders and all members) and stronger network building.


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ขอเชื้อกลางส., & ขอเชื้อกลางก. (2020). Development of Knowledge Management for Creating Innovation of Community Entrepreneur of Processed Chili Dip, already eaten, in Phitsanulok Province. Journal of Business, Economics and Communications, 15(1), 51-73. Retrieved from
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