Study of risk factors of the operation of food processing community enterprises in Bangkok Metropolitan Region

Abstract

             It is important that a group or business organization studies risk factor in order to avoid a failure of an operation. Risk factor was one of the risk management key steps. The study of operational failure was to assess and determine risk level whether it was high or low. In case of the high risk, it is necessary to reduce or possibly eliminate the risk. The objectives of this research were to study the risk factors in the operation of food processing community enterprises and assess the risk level. Sample group was 142 food processing community enterprises. Data collection was conducted by interviewing. Analysis of data was done by using the average opinion on the risk factor together with the Risk Assessment Matrix.

            The results of the research showed that the operation of community enterprises comprised of 4 aspects: group and member administration, production, marketing and finance. The top high risks were: change of consumers’ behavior, no strong leader and natural disasters. In order to improve the operation of its group, it is important to find a way to effectively manage these high risks.