The purposes of this research were 1) to study the personal student factors of a vocational certificate type of Home Economics Phetchaburi Vocational College 2) to study the importance and the decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College 3) to study relationship between the personal factors and the importance of the decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College. The sample used were 148 students who are studying in vocational certificate type of Home Economics Phetchaburi Vocational College. The instrument used in this thesis was questionnaire. The statistics based on the data analysis include percentage frequency values average standard deviation and Chi Square. Analysis of statistical data by a computer program. The results showed that 1) the personal student factors of a vocational certificate type of Home Economics Phetchaburi Vocational College were no effect for the decision to study in general. 2) the learners pay 7 sides attention to the study for a vocational certificate type of Home Economics Phetchaburi Vocational College in general were rated at high level. When considering each side it was found that every side was rated at high level. Shortage average form most to least is career the college environment learner development activities teachers curriculum and media materials and equipment that support teaching. 3) the relationship between respondents’ general information and decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College found that gender related with media materials and equipment that support teaching age related with college environment and field of study related with image of college is statistically significant at the 0.05 level. The relationship of grade point average (GPA) and revenue of learners per month didn’t relate 7 sides with the decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College is statistically significant at the 0.05 level.

The purposes of this research were 1) study the level of perceived usefulness perceived ease of use attitude towards social media and using social media of the elderly people in Bangkok 2) compare the use of social media for the elderly people classified by personal factors and 3) analyze the factors related to the use of social media for the elderly people in Bangkok. The quantitative approaches were applied by using questionnaire for data collection. The research samples were 320 elderly people in Bangkok. Descriptive and inference statistics were used; arithmetic mean standard deviation t-test One-Way ANOVA and Pearson correlation coefficient. The results were found that the results were found that the level of perceived usefulness perceived ease of use in social media were at a medium level (𝑥𝑥̅= 3.48 𝑥𝑥̅= 2.95). The elderlys attitude towards social media and using social media were at a high level (𝑥𝑥̅= 3.65 𝑥𝑥̅= 3.54). The hypothesis test revealed that: 1) the differences of age educational level and average monthly income affect the social media use of the elderly people differently was significant. 2) The perceived usefulness perceived ease of use and attitude towards social media were significant positively related to using social media of the elderly people in Bangkok.

The objectives of this research were to 1 ) study the personal factors of food handlers in the canteen of the Ministry of Public Health Nonthaburi Province in the epidemic situation of coronavirus disease 2019. 2) Study the operations according to the food sanitation standards of food handlers. 3) Study the factors related to the performance of food handlers according to food sanitation standards. 4) Guidelines for solving problems in the work of food handlers according to food sanitation standards which the research area is in the canteen of the Ministry of Public Health Nonthaburi Province in the situation of the epidemic of coronavirus disease 2019. The research used a mixed method research consisting of a quantitative research using a sample of100 food handlers per restaurant and a qualitative research by interviewing 3 groups of food handlers. The statistics used in the data analysis were: frequency percentage mean chi-square and Pearson correlation. The results of the research showed that 1) the personal factors of the majority of food handlers 68.00 percent are female 37.00 percent aged between 41 - 50 years36.00 percent graduated from high school 42.00 percent with average monthly income between 10000 - 20000 baht 97.00 percent are Buddhists and most 27 percent are food handlers from rice and curry shops. 2) The food sanitation practices of food handlers in the coronavirus disease 2019 epidemic situation found that 65.00 percent of the workers performed according to sanitary principles at a very good level. 3)Factors related to the performance in accordance with food sanitation standards of food handlers in the epidemic situation of coronavirus disease 2019. The results of the study revealed that as for the personal factors of the restaurant type the leading factories the general knowledge of the coronavirus disease 2019 epidemic situation and knowledge of food sanitation in the epidemic situation of coronavirus disease 2019with contributing factors including the support of equipment to clean or prevent coronavirus disease 2019 from government agencies. Food handlers agencies courage participation in sanitation practices. They have also received training or advice from staff on how to behave in the midst of the coronavirus disease 2019 outbreak there was a statistically significant correlation at the .05 level. As for personal factors in terms of gender age education income and religion there are contributing factors such as the agency of food handlers campaigning or announcing measures to prevent the spread of the coronavirus disease 2019 and had been trained in food sanitation. There are additional factors such as having received food sanitation assessment during the coronavirus disease 2019 epidemic situation received a certificate for clean and safe restaurants to prevent COVIC-19 and 4) guidelines for solving problems in working in accordance with the rules of food sanitation standards of food handlers in the canteen of the Ministry of Public Health Nonthaburi Province in the situation of the coronavirus disease 2019 epidemic found that workshop sanitation training should be organized performance and personal hygiene assessments should be carried out. For public relations work there should be more communication channels additional measures on the part of service users and cleanliness including support for protective and cleaning equipment.

The objectives of this study were 1 ) to investigate the marketing mix factors influencing sukiyaki consumption among the elderly in Bangkok 2) to explore the consumer behavior of the elderly in sukiyaki consumption and 3 ) to study the relationship between marketing mix factors and the behavior of the elderly in sukiyaki consumption in Bangkok. The sample was 400 elderly people aged 6 0 years and over who living in Bangkok and consumed sukiyaki as food. A questionnaire was used as a research instrument. Statistics used in data analysis were frequency percentage mean standard deviation and hypothesis testing using Chi-Square. The results found that 1) overall opinion of the sample group was at a high level in terms of opinion on service staffs distribution channels product price service process and physical environment except for marketing promotion there was at moderate opinion. 2) In terms of sukiyaki consumption behavior the most popular ingredients in sukiyaki were fresh vegetables meat and meat products noodles and starchy foods eggs and mushrooms. The sample group liked to consume in sukiyaki restaurants. The reasons for sukiyaki consumption were the taste quality freshness various menus and the price of the food was reasonable with the quantity and quality. The frequency of consuming sukiyaki was less than once a month followed by once a month. The average food cost was between 201-300 bath per person. Most sukiyaki consumption time was on weekends between 13.01-16.00. Most of the consumption consisted of family members and the number of people eating was 4 or more. 3) Marketing mix factors included product factors price distribution channels marketing promotion service staffs service process and the physical environment found to be related to Suki food consumption behavior in terms of the reason for consumption the frequencies used in food consumption per month the average consumption cost per time per person and the time spent in food intake with statistical significance at the .05 level.

The purpose of this research were 1) to study the behavior of using the LINE application 2) to study the level of perceived features of the LINE application attitudes and social influence on the use of the LINE application the use of LINE application for learning communication and 3) to analysis of factors related to utilization of Line application for students’ learning communication of Rajamangala University of Technology Phra Nakhon. The quantitative approaches were applied by using questionnaire for data collection. The research samples were 380 students of Rajamangala University of Technology Phra Nakhon. Descriptive and inference statistics were used; arithmetic mean standard deviation and pearson correlation. The finding found that the most of the students’ use of LINE application had more than 5 years of experience the purpose of using it to chat with friends in the class the average duration of use each time less than 30 minutes the number of applications on average 6-10 times a day and mostly used on smartphones. The students expressed their views of the perceived factors of LINE application attitude social influence on the use of LINE and the use of LINE for the communication of students’ learning at a high level. All three factors were related to utilization of Line application for students’ learning communication in the medium level and they were in the same direction.