Preparedness of Thai Entrepreneurs for ASEAN Economic Community (AEC): A Case Study of Small and Medium Restaurant Businesses

The research on ?Preparedness of Thai entrepreneurs for ASEAN Economic Community (AEC): A Case Study of Small and Medium Restaurant Businesses? was aimed at surveying demographic data and business operations of Thai entrepreneurs, who were in small and medium restaurant businesses. The survey also included their perception as well as their preparedness toward AEC. The convenience sampling and self-administered questionnaire were used in collecting and gathering data from 200 entrepreneurs who operated small and medium restaurants in Bangkok, Thailand. Descriptive statistic, including percentage, mean, and standard deviations were utilized when analyzing the data. Hypothesis tests were conducted by using statistical techniques T-Test and F-test. The research results revealed that more than 70 percent of the respondents perceived some information about AEC. For examples, the number of AEC member countries; the objectives of AEC establishment; advantages of AEC towards trading, services, capital, and labor mobilization; impacts of AEC toward restaurant businesses; opportunities for development due to an increase in number of tourists; and a higher competition due to free trades and investment in the businesses. Approximately, 55 to 69 percent of the respondents perceived the information of opportunities to be supported for new sources of capital and business innovation, and for higher opportunities of labor mobilization. Less than 50 percent of the respondents perceived the information of establishment of government supervisory center for restaurant businesses and new regulations for restaurant businesses.On the final part of the survey, most of the respondents rated overall activities towards AEC at the moderate degree of preparedness. In regard to the details, it was found that the respondents rated only one activity at high degree of preparedness. The activity was a renovation of restaurants for cleanliness and international modernist style. Besides, they rated many activities at moderate degree of preparedness. Those activities were an improvement on knowledge about AEC; adjustments for a wide variety and international dishes; design an attractive food menu with multiple languages; changes in food and dressing containers for modernization and beauty; developments on new channels of distribution; developments of training programs for staff; developments of promotion strategies; and adjustments of surroundings, landscapes and facilities.Lastly, the activities that the respondents rated at low degree of preparedness were the planning of conduct research on demand of customers, the necessary of quoting food price in inter currency, and an expansion of new branches or offices in tourist areas.