The objective of this research was to study the satisfactions of students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare the satisfaction of teaching and learning genders exhibts and status before admission. To compare the satisfaction of work with the coporation genders exhibts and status before admission. The target population of this study is the students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2- year transfer program in cooperation with enterprises) between 2013-2017 is 139 persons. This study use self-administered questionnaire. The statistical tools used in this study are Percentages Mean Standard Deviation t-test. The analysis of difference between the average satisfactions of teaching and learning not significantly different. The analysis of difference between status before admission satisfactions of teaching and learning not significantly different. The analysis of difference between the average satisfactions of work with the coporation significantly different. In the coordinator of the coaches. Environment and facilities And the benefits and benefits of the establishment. The analysis of difference between status before admission satisfactions of work with the coporation not significantly different. Teaching and Learning Approaches for Bachelor’s Degree in Home Economics Food Service Industry Program are 2 approaches: 1) Solutions for establishment of cooperation of enterprises. The establishment should cooperate with the educational institution. To get students to practice is to help the school. The establishment should cooperate with teachers and teachers. 2) The solution to create the cooperation of the school. Schools should establish relationships with establishments. The school should organize a seminar. And teachers to have a standard level in teaching as well. And develop the curriculum to meet the needs.

This study aimed to investigate the Factors affecting the decision of consumers to choose Chinese catering enterprises Amphoe Bang Len Nakhon Pathom case studies Chung Prochana. And compare marketing mix factors that influence the decision of consumers to choose Chinese catering enterprises. By personal factors the samples used in the study is that consumers of Chinese catering enterprises nutrition 390 Hueg engines used in the study was a questionnaire0 Statistics used were frequency percentage mean and standard deviation values t-test and F-test. The study indicated that users Chinese of Chung Prochana Hueg nutrition0 Most were female aged 20 to 30 years of education below a bachelors degree0 Generally workers the average income per month 10001 – 15000 baht user behavior serves Chinese of Chung Prochana Hueg find a job in the ordination. The reason for choosing the services like the taste of food. Channels of contact in person / phone price of 1500 baht per table. And the opportunity to come back to repeat0 The study of factors that influence the decision of consumers to choose Chinese catering enterprises0 The overall high level all sides. And the comparison factor marketing mix to influence the decision of consumers to choose Chinese catering enterprises of Chung Prochana. Hueg by personal factors found education the decision affects the product0 And the promotion of statistical significance at the 0005 level and career decisions affect the marketing mix and 7 are statistically significant at the 0005 level0

This research aims 1) to study for perception of Information Technology and Tool Usage in RMUTP e-learning (Food Service Industry Sophomore Student) 2) to guide for creating good Instruction Medias and learning support in e-learning for learners. From those aims Researcher has collected sample data of Food Service Industry Sophomore Student that using sampling method of certain populations by 85 samples. Using questionnaire types for close ended question and open ended question and analyzing social science data with statistics analysis program. Study for Percentage Mean Standard Deviation and Hypothesis Testing (T-test) by presenting results in Descriptive Statistics Table and collecting data between April-June 2016. The research found that most learners have been female 18-19 years old and learned in senior high school (M.6) Food Service Industry Sophomore Student’s Usage Behavior for e-learning that the overview is as follows : experience of e-learning usage at the high level by 44 persons frequency of e-learning usage (time/week) that have frequency of e-learning at the highest level 3 times per week by 36 persons and reason of e-learning usage at the highest level that being convenience for assignment submission by 30 persons Food Service Industry Sophomore Student’s Perception of Information Technology and Tool Usage in RMUTP e-learning found that presented for 2 sides Information Technology Usage in e-learning by overall perception of learners at the high level and Tool Usage in e-learning by overall perception of learners at the high level

Thailand has become a member of the Association of South East Asian Nations (ASEAN) which aims to stimulate economic growth social progress sociocultural evolution and also cooperation among its members. The main goal of ASEAN Economic Community (AEC) is to transform the region into a single market and production base to become more stable and prosperous. Hence in order to prepare ourselves to the changes in a very near future it is essential to encourage and support students to improve their working skills and knowledge to enter the ASEAN community confidently. In order to examine on the acknowledgement and the preparation in terms of working skill for ASEAN undergraduate students in the first year of Food Service Industry Program were chosen by using purposive sampling. Fifty-five questionnaires were collected. The result shows that most of the students at 75.47 percent are female 52.83 percent of them are eighteen years old and 43.39 percent use internet regularly. The evaluation on students’ knowledge capability and working experience which are considered to be beneficial for entering the ASEAN community shows that most of the students are very well prepared in both personality and potential. Moreover the majority are also very well educated about ASEAN in terms of economic growth social progress sociocultural evolution. The research also analyzed on the differences on gender of the students and channel of the resources about ASEAN that may have an impact on their knowledge and potential. The result shows that there are no significant differences between each gender and channel (P ≤ 0.05).

การวิจัยเรื่องคุณลักษณะของบัณฑิตที่พึงประสงค์ตามกรอบมาตรฐานคุณวุฒิระดับอุดมศึกษาแห่งชาติของสาขาวิชาอุตสาหกรรมการบริการอาหาร โดยมีวัตุประสงค์เพื่อศึกษาคุณลักษณะของบัณฑิตที่พึงประสงค์ของสาขาวิชาอุตสาหกรรมการบริการการอาหาร คณะเทคโนโล่ยีคหกรรมศาสตร์ตามกรอบมาตรฐานคุณวุฒิระดับอุดมศึกษาแห่งชาติ และประมวลความคิดเห็นเกี่ยวกับคุณลักษณะของบัณฑิตที่พึงประสงค์ในทัศนะของผู้มีส่วน ได้ส่วนเสียต่อการจัดการเรียนการสอนในหลักสูตรคหกรรมศาสตรบัณฑิต สาขาวิชาอุตสาหกรรมการบริการอาหาร คณะเทคโนโลยีคหกรรมศาสตร์ ประชากรที่ศึกษาครั้งนี้ รวมทั้งสิ้นจำนวน 92 คน ได้แก่ นักศึกษาชั้นปีที่ 4 บัณฑิตผู้สำเร็จการศึกษา ผู้ปกครอง สถานประกอบการ และผู้สอนของสาขาวิชาอุตสาหกรรมการบริการอาหาร รวมถึงผู้บริหาร คณะเทคโนโลยีคหกรรมศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร เครื่องมือที่ใช้คือ แบบประเมิน คือ แบบสอบถาม สถิติที่ใช้คือ ค่าร้อยละ ค่าเฉลี่ย ส่วนเบี่ยงเบนมาตรฐาน