This research aims to analyze demand Necessary Skills and ways of collecting the credit to transfer into the education system of Service Industry Workers (Hospitality and Tourism) in Bangkok. The research results found 4 points that is; (1) career stability (2) knowledge (3) services (4) awareness and self-esteem value During the research process of training course curriculum found that there are three courses that is English training course for hospitality industry Excellent Services technique for customer impressive course using technology “Amadeus” system for booking and ticketing in tourism and hospitality industry. These courses become a set of learning handbook and trained to the target group service working to learn and have knowledge up-skilled and have a positive thinking to work in service industry. In term of earning credit from these courses into the education system in form of transfer credit by using knowledge and experiences the results from research seminar can be conclude into two ways (1) transfer credit from the course that has certificate or do not have any certificate still can transferred within the guarantee from institution (2)transfer credit from certified course should be specify with the exactly total houses studying or have a test and evaluate the learning outcomes from the courses.

The study of Direction of the Potential Development Community of a Confectionery Production into the Sustainable Tourism in Phetchaburi Province aimed to study: The study of Direction of the Potential Development Community of a Confectionery Production into the Sustainable Tourism in Phetchaburi Province employed qualitative research by collecting data from interview and focus group discussion. Data was analyzed using content analysis. The main informants were community leaders local people in Phetchaburi community officers administrators sub-district administration organization. The results of this research showed that 1. This community has been empowered and also received many awards from government agencies and private sectors but there are tourism developments concerned which are the lack of cooperative from local people and academies including the shortage of staff officers for tourism promoting. 2. There are 3 process guidelines to develop the community into a potential tourism community which are 1) Encouraging people in the community to get involve with organizing confectionery tourism attractions which will be overseen by Sub-district administrations organization’s management operation responsibilities and evaluation. 2) Providing community of confectionery tourism roadmap to promote confectionery learning center confectionery festival along with setting up traditions which will symbolize the uniqueness of the community. 3) Educating youth and community members to be able to guide and show tourists around their community helping tourists to learn and to know more about the uniqueness of confectionery community to make the community more recognizable.

In this study the wind speed characteristic and evaluation of wind power generation at Samoeng district Chiang Mai were investigated using wind speed data and wind direction data during time of January 2011 to December 2011 and measured at a height of 20 40 and 80 m above ground level. It was found that the mean wind speed of 3.8 3.92 and 4.30 m/s. While the mean wind direction of 20.73% and indicating from the southwest. The mean of power density of 107 W/m2 the shape parameter (k) was 1.715 1.633 and 1.783 scale parameter (c) of 3.649 3.651 and 4.092 m/s the mean of wind shear coefficient was 0.19. The evaluation of wind energy for electricity generation by install the wind turbine of Nordex N50 from Germany and Vestas V90 from Denmark were capacity of 800 kW and 3 MW. It could produce annual electricity of 1761379 kWh and 3772400 kWh and the capacity factor show 25.13% and 14.35% respectively. Finally the results showed the northern area of Thailand was suitable for wind power development in further.

The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. The processed meat products used include coarse ground pork sausage pork ball and Moo Yor. Pineapple pulp supplementation in coarse ground pork sausages could be supplemented by up to 15 percent. Pork balls can be supplemented up to 20 percent and Moo Yor can be added up to 10 percent. The addition of pineapple pulp to processed meat products resulted in an increase in crude fiber content in all 3 processed meat products. At the same time resulting in light processed meat products and has a reduced texture characteristics score which affects acceptance. Consumer acceptance test in The potential development the of processed meat products enhancing pineapple pulp left by juicing for 100 tester found that most testers are more than 95 percent acceptance in the product of The potential development the of processed meat products enhancing pineapple pulp left by juicing. For the technology propagation of the potential development the of processed meat products enhancing pineapple pulp left by juicing in faculty of Homes Economocs Technology the participants were most satisfied with all aspects of the technology propagation.

The purposes of this research were 1) to survey and analyze design potential and product 2) design and develop the products of Mudmee Silk Weaving Community Enterprise Surin Province 3) create a prototype of costume accessories and 4) increase the value of community enterprise products with production standards. The samples used in this research were people entrepreneurs and members of Mudmee Silk Weaving Community Enterprise in the area of Khwao Sinarin sub-district municipality Surin which is obtained by Purposive Sampling 20 entrepreneurs and members of Mudmee Silk Weaving Community Enterprise Ban Rae Subdistrict and 100 people in the area of Khwao Sinarin Subdistrict Municipality Surin province. The research instruments were structured interviews pre-study tests post-study tests and questionnaires. The statistical used to analyze the data were descriptive statistics that consist of a percentage average score standard deviation and quantitative statistics that consist of Independent Sample t-test One-way ANOVA Factor Analysis and Regression. The result found that Mudmee Silk Weaving Community Enterprise Ban Rae Subdistrict were lacked cognition of product design and development to meet the needs of consumer groups and popular product design trends. Therefore it focuses on designing new products and developing existing products by matching patterns and colors to suit each product. The achievement of design skills and products of Mudmee Silk Weaving Community Enterprise Ban Rae Subdistrict after post-test was higher than before with a statistically significant at 0.01 level. The product prototype was a bucket hat womens handbag and ballet shoes. Factors that influenced the decision to purchase a product prototype found that most of the sample groups were female aged 31-40 years marital status bachelors degree employed occupation income 10001-15000 baht. Factors influencing the decision to purchase silk products in each aspect were at a high level. The mean was at a high level in all aspects. Sorted by average was products followed by physical price and distribution channels. There were no differences in the testing factors influencing the purchasing decision of product prototypes classified by gender age and overall income.