Development of Entrepreneurship for Students and Entrepreneurs through The Project of Processed Food Efficiency Enhancement for Community Product Development of Business Incubator Center at Suratthani Rajabhat University

บทคัดย่อ

       The objectives of this study were: 1) to study the entrepreneurship of students and entrepreneurs; 2) to develop the entrepreneurship of students and entrepreneurs; and 3) to examine the satisfaction of students and entrepreneurs. The populations were 50 students and 20 entrepreneurs, which made a total of 70 informants. The target group involved 15 students and 20 entrepreneurs, which made a total of 35 informants selected by purposive sampling. Data were collected by an interview, a questionnaire, and a satisfaction assessment with the reliability of .95. The data were analyzed by percentage, mean, standard deviation, and T-Test.

       The research findings were as follows. 1) The development of entrepreneurship of the target group was carried out by a workshop along with a systematic monitoring of the development results. 2) The entrepreneurship was improved after the target group attended the workshop. In other words, the entrepreneurship of the students before attending the workshop was in a moderate level and the entrepreneurship of the students after attending the workshop was improved to a high level at a statistical significance level of 0.01. Meanwhile, the entrepreneurship of the entrepreneurs before attending the workshop was in a high level and the entrepreneurship of the entrepreneurs after attending the workshop was improved to the highest level at a statistical significance level of 0.01. 3) The overall satisfaction of the target group towards the workshop was in the highest level.