Effects of intellectual capital and knowledge management on Thai food industry organizational performance: A conceptual perspective

Pimsara Yaklai
Doctoral Candidate
Faculty of Administration and Management
King Mongkut’s Institute of Technology Ladkrabang (KMITL)
1 Chalong Krung, Thanon Chalong Krung, Lat Krabang
Bangkok 10520, Thailand

Opal Suwunnamek
Assistant Professor 
Faculty of Administration and Management
King Mongkut’s Institute of Technology Ladkrabang (KMITL)
1 Chalong Krung, Thanon Chalong Krung, Lat Krabang
Bangkok 10520, Thailand

Chalita Srinuan
Associate Professor
Faculty of Administration and Management
King Mongkut’s Institute of Technology Ladkrabang (KMITL)
1 Chalong Krung, Thanon Chalong Krung, Lat Krabang
Bangkok 10520, Thailand

Reference to this paper should be made as follows:

Pimsara Yaklai, Opal Suwunnamek and Chalita Srinuan

Yaklai, P., Suwunnamek, O., & Srinuan, C. (2017). Effects of intellectual capital and knowledge management on Thai food industry innovation: A conceptual perspective. Asian International Journal of Social Sciences, 17(1), 55 – 98.

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All works licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Abstract: Due to rising urbanization and an expanding middle class, Thailand will rely more on processed foods. This is combined with a 22% export market to other Southeast Asian nations, as well as China and Japan. With an abundance of natural resources combined with significant investments in technology, food safety, R&D, and more efforts at adhering to international quality standards, Thailand has become the ‘Kitchen of the World’, becoming the largest sole net food exporter in Asia. Therefore, the researchers aspire to develop a structural equation model of factors affecting intellectual capital and knowledge management on the Thai food industry organizational performance using both quantitative and qualitative research methods. Questionnaires using a 7-point Likert scale are to be analysed using SEM techniques with focus being given to financial performance, internal processes and learning and growth and their contributions in enhancing the industry’s global competitiveness and sustainability.

Keywords: food industry, intellectual capital, knowledge management


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