The Causal Model of Innovativeness of Halal Food Business in Southern Border Provinces of Thailand (in Thai)
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Abstract
The purposes of this research were to develop a structural equation model of the factors that have an impact on innovativeness halal food business. The research samples were 225 entrepreneurs halal food business in southern border provinces. The data were collected by questionnaire. Data was significantly statistical analyzed by using LISREL program. The results indicated the developed model was valid and fitted to empirical data (c2= 181.99, df=80, c2/df=2.27, RMSEA=0.075, CFI=0.98). Moreover, the results reveal that transformational leadership, organizational learning and knowledge management were described 58 percent of the variance of innovativeness. Knowledge management had the highest total effect on innovativeness with effect size of 0.39 at the significance level of 0.05 and innovativeness had the direct effect on organizational performance with effect sizes 0.51 at the significance level of 0.05.
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