Year: 2026
Type: article
Study design: Clinical Trial
Abstract: This research aimed to develop an innovative behavior development program for restaurant entrepreneurs and to test its effectiveness. The study employed a pre-experimental research design using a one-group pretest-posttest design. The sample consisted of 14 restaurant entrepreneurs in Chiang Mai Province who voluntarily participated in the program. The program was developed based on Experiential Learning Theory, focusing on developing growth mindset, psychological capital, and business opportunity recognition, which are factors that influence innovative behavior. The program lasted 7 hours, beginning with the first assessment of innovative behavior, followed by experience sharing, theoretical lectures, scenario simulation, and group discussions, concluding with the second assessment at the end of the program. Participants were then assigned to practice the learned concepts for one month, after which the third assessment was conducted as a follow-up. The research instrument was an innovative behavior measurement tool developed from the conceptual framework of Matthews and Brueggemann (2015). Data were analyzed using one-way repeated measures ANOVA. The results revealed that the levels of innovative behavior across the three time periods differed significantly at the .01 level. The innovative behavior at the one-month follow-up was significantly higher than both before and after program participation at the .05 level. This demonstrates that the program can effectively enhance innovative behavior among restaurant entrepreneurs, and the resulting behavior shows a certain degree of durability.
Institution: Srinakharinwirot University
Language: Thai
Subfield: Management of Technology and Innovation
Domain: Social Sciences
Open Access status: diamond
OpenAlex ID: W7220580906