IMPROVING THE QUALITY OF PRODUCTS AND SERVICES IN KHAO LAM BAN NAM ROP COMMUNITY, NAM ROP SUBDISTRICT, PHUNPHIN DISTRICT, SURATTHANI PROVINCE

Abstract

This research article The objectives are to 1) study the history and the recipe for making Khao Lam 2) Upgrading the production of Khao Lam marketing promotion Study consumer behavior and 3) Create a short course on making Khao Lam Nam Rop. It is a combined method research. There is a scope of content. History marketing promotion and consumer behavior How to make Khao Lam A sample group of 384 consumers. Key informants include local philosophers. A group of 36 rice producers totaled. Data were collected by in-depth interviews and questionnaires. The reliability of the questionnaire was obtained at 0.83. Data were analyzed using basic statistics, including percentage, mean, and standard deviation. The results of the research found that 1) Khao Lam is wisdom that has been passed down from generation to generation. The word "python" refers to cooking for traveling. Meticulous production Choosing sticky rice and a bamboo tube An important tip is Stir frying sticky rice with coconut milk until cooked before putting it in a bamboo tube. Grilled on a charcoal grill until cooked. 2) Marketing promotion and consumer behavior are satisfied with the quality of Khao Lam. Contains no additives, preservatives, foreign objects, hair, dirt, sand, gravel. Packaged in a clean, sealed bamboo cylinder, free of burnt or spoiled odors. The cylinder has a thin bamboo membrane covering the glutinous rice, holding it together. The glutinous rice must be sticky and soft. Not having kidney disease and other ingredients must be cooked Convenience buying behavior Choose a mix of sizes. I like white sticky rice. The price is appropriate to the quality. Buy at the production source Choose according to the seller's advice. Choose to buy from freshness, delicious taste, improve Khao Lam with black beans. 3) Create a short course in making Khao Lam.