Knowledge management about Chang Sip Mu Community Products for Community in Nakhon Si Thammarat Province

Abstract

The objectives of this research were 1) To study, analyze and synthesize Elements of the knowledge set about the creation of community products, ten artisan work for the community 2) to develop a body of knowledge about the creation of ten craft community products for the community 3) To assess the effectiveness of the use of the knowledge set on the creation of community products of ten artisan works for communities in Nakhon Si Thammarat province. Using research and development (Research and Development) and mixed research method (Mix Method). The target group was 25 members of the community enterprise group. The selection criteria was voluntary participation in the research project. Research tools include interview form, document study form. performance assessment form satisfaction questionnaire comment form Data analysis includes content analysis. The statistics used were mean (X ̅ ), Standard Deviation (S.D.). The results showed that 1) elements of the knowledge set consisted of studying the context, identifying the body of knowledge, creating value and adding value by Create a body of knowledge to create value and add value to community products. Collect, store, check knowledge. Improve knowledge, create value and add value. Check the quality of the body of knowledge. 2) Develop a set of knowledge. Community enterprise members who applied the knowledge of value management and added value had a statistically significant increase in post-study learning at .05, and the results of the index of effectiveness analysis of the Product Value and Value Added Manual. community For community enterprises, the value was 0.70, which meant that the community enterprise members had 70% more knowledge. 3) The satisfaction assessment results of community enterprise members. About the knowledge of creating value and adding value to community products for community enterprises At the highest level (X ̅ = 4.65, SD=0.48