The Role in The Supply Chain of Food and Beverage Raw Material Vendors of Muang Mai Market, Mueang District, Chiang Mai Province
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Abstract
This quantitative research aims to investigate the roles and operational obstacles faced by food and beverage raw material vendors in the supply chain at Muang Mai Market, Chiang Mai Province. It further analyzes differences in these roles based on personal factors and business profiles. Data were collected through systematic sampling from 385 vendors using a questionnaire developed under the Supply Chain Management (SCM) framework and the SCOR Model. Statistical analysis included descriptive statistics (frequency, percentage, mean, and standard deviation) and inferential statistics (One-Way ANOVA and Welch’s Test). The findings revealed that the overall level of supply chain roles among vendors was high, indicating effective management, while perceived obstacles were low. Hypothesis testing showed that supply chain roles differed significantly (p < 0.05) across two variables: educational attainment and product types. Recommendations for vendors include enhancing knowledge and skills in cost management, inventory planning, and risk management. Key strategies include improving customer responsiveness by setting clear response times, implementing safety stock plans with defined reorder points, and using simple sales and stock records. Furthermore, seeking alternative raw material sources, establishing multi-supplier networks, and optimizing delivery efficiency through fixed routing and scheduling are encouraged to enhance overall competitiveness.
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