การตัดสินใจซื้อ การตัดสินใจซื้อแป้งกล้วยทอดสำเร็จรูปของผู้ประกอบการขนาดย่อมในจังหวัดเชียงใหม่

Abstract

          This research aims to Personal Factors of Small Entrepreneurs Deciding to Buy Instant Banana Flour in Chiang Mai Province Production factors of small entrepreneurs who decided to buy ready-made banana flour in Chiang Mai province.

          Small Entrepreneurs Decision to Buy Banana Flour by Small Entrepreneurs in Chiang Mai Province Relationship between Personal Factors and Buying Decision of Banana Chips of Small Entrepreneurs in Chiang Mai Province Relationship between production factors and purchasing decision of instant banana flour among small entrepreneurs in Chiang Mai Province, the population group was 328 small entrepreneurs, a specific sample selection of 265 people was used. The data were analyzed, including frequency, percentage, mean, standard deviation and chi-square.

          The results of the study showed that most of the small entrepreneurs in Muang Chiang Mai district were female, aged between 31-40 years of age, educational background lower than bachelor's degree. Average monthly sales income of 5,001 - 10,000 baht, sales volume per day, 10 - 20 combs / day, the location of the shop is the front of the house, production factors, it was found that the small entrepreneurs gave a high level of importance. In personnel, budgets, raw materials and management Deciding to buy powder

          Small entrepreneurs' finished fried bananas are the Kueakool brand. The reason for buying is the delicious taste and the outstanding properties of the fried banana flour are: The purchase price is the market / retail store, the purchase quantity is 10 - 20 kg / time, the cost of each purchase is 1,000 - 2,000 baht / time, the purchase frequency is 1 - 2 weeks / time. To add is the dried white grated coconut. The desired fragrance is not flavored. Personal factors on gender, age, level of education Average sales income per month And sales volume per day There was a statistically significant correlation with the outstanding properties of the desired finished banana flour at .05 level, the production factors, personnel, raw materials and management were statistically significant at the .05 level.