GUIDELINES FOR PROMOTING THE MANAGEMENT OF THE HOUSEWIVES’ CURRY PASTE-PRODUCING GROUP AT BAN FAITHA NA KHLIANG COMMUNITY IN VILLAGE NO. 11, NA WAE SUB-DISTRICT, CHAWANG DISTRICT, NAKHON SI THAMMARAT PROVINCE

Abstract

The objectives of this research article aimed to study the following: 1) The management of the housewives’ curry paste-producing group at Ban Faitha Na Khliang Community, 2) The conditions of problems in the management of the housewives’ curry paste-producing group at Ban Faitha Na Khliang Community, and 3) The guidelines for promoting the management of the housewives’ curry paste-producing group at Ban Faitha Na Khliang Community. The research used qualitative research methods. The results of the research found the following details: 1) The management of the housewives’ curry paste-producing group at Ban Faitha Na Khliang Community indicated the following details: 1.1) The organizational management aspect, which implied meeting to assign duties and planning for work, 1.2) People management, which implied selecting for assigning with suitable tasks, 1.3) The management of tools, materials, and equipment, which implied selecting appropriate equipment and raw materials with quality, and 1.4) Budget management implied accounting of income and expenses to summarize profit and loss; 2) Conditions of problems in the management of the housewives’ curry paste-producing group at Ban Faitha Na Khliang Community indicated the following details: 2.1) Problems in terms of organizational management, which indicated conflicting opinions among group members,
2.2) Conditions of problems in human management, 2.3) Problems in terms of tools, materials, and equipment, which indicated using obsolete tools, and 2.4) Problems in financial management and budget, which indicated that within the group itself, there was no funds to be used for circulation in the group; 3) Guidelines for promoting the management of the housewives’ curry paste-producing group at Ban Faitha Na Khliang Community indicated the following details: 3.1) Guidelines for promoting the development of the group, 3.2) Guidelines for promoting in terms of the supporting agencies, 3.3) Guidelines for marketing promotion, 3.4) Guidelines for promoting in terms of raw materials, 3.5) Guidelines for promoting inheritance, and 3.6) Guidelines for promoting in terms of packaging.