The objectives of this research are to study marketing mix factors of banana flour in bakery business and to study organizing factors of banana flour in bakery business. Data were gathered by using in-depth interviews and questionnaires. The samplers of this research are bakery business in Bangkok to analyze it through typological analysis domain analysis and descriptive statistics. The result of this research shows that there are 32 Marketing Mix factors divided into 8 Product factors 4 Price factors 6 Place factors and 14 Promotion factors. There are 12 Organizing factors divided into 4 Environmental factors 2 Organizational factors 3 Buying Center factors and 3 Individual factors and show that Price factors Place factors Product factors and Promotion factors were at high level respectively. Buying Center factors Environmental factors Organizational factors and Individual factors were at high level respectively. The researchers provided commercial marketing guidelines of banana flour in bakery business for entrepreneurs and advised them to improve packaging of banana flour to promote the image of banana flour as a healthy food to develop distributing channel through retail stores to focus on marketing communication through online to plan a long term banana flour marketing strategies and to create a good relationship with bakery business owner.

The purposes of this research were : 1) study in business fresh flowers entrepreneurial community in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area 2) study the problems in the business of fresh flowers entrepreneurial community in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area 3) compare the level of difficulty business operators of fresh flowers in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area by type of fresh flowers available during the operation store location cost of registration average sales per month and how to promote and 4) provide guidelines for the development of entrepreneurial business fresh flowers in Pak Khlong Talat market Phra Nakhon district Bangkok metropolitan area. The samples entrepreneurs fresh flowers in Pak Khlong Talat market Phra Nakhon district Bangkok metropolitan area 97.The instrument used in research questionnaires and interviews. The statistics used for data analysis were frequency percentage mean standard deviation t-test ANOVA one-way and data analysis was descriptive. The results showed that: 1) The operator of the flowers sold in the country including orchids and other flowers such as Globe Amaranth Solidago Lotus Tuberose Dahlia Cutter Gardenia Authurium. The operation for a period of 5-10 years the flower shop in Agricultural Extension Market. There were fresh flowers in the registered capital of less than one hundred thousand baht baht with average sales of less than one hundred thousand baht per month and entrepreneurs how to promote sales by reducing promotion. 2) The problems in the business entrepreneurs of fresh flowers in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area as a whole has found problems at a high level. The first two items in order from most to least found that the side with the highest mean score. The management staff and raw materials were minimal marketing and finance. 3) Compare the problems of the business operators of fresh flowers in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area found that the duration of the operation store location how to promote different. There were problems in the business no different and just different. The statistical significance was at level.05 and 4) The development of business entrepreneurs found that fresh flowers established flower business in the country improving the ability of operators to be strengthened. There should be educating its were employees sent by international or both in the country and abroad to seek new knowledge also be careful financial management as a loan (NPL) should be minimal selection of quality fresh flowers regularly were a sustainable climate and should have a planned to make sales each year. So that the development will has been working in a better way.

The purposes of this research were : 1) factors personal service selection of Japanese Restaurants Shabu 2) the service selection Japanese Restaurants Shabu 3) factors in choosing a Japanese Restaurant Shabu 4) benchmarks. in choosing a Japanese Shabu by personal factors and 5) compare factor in the choice of my business Japanese Restaurant Shabu by choosing a Japanese Restaurant. The samples consumers who used the services Japanese Restaurants Shabu 390 instrument used in the research statistics and used to analyze data were frequency percentage mean standard deviation t-test and One-Way ANOVA analysis of variance. Data were analyze using a computer program. The results showed that : 1) The most consumers were male aged 15-24 years with an average income less than or equal to 10000 baht a student / students and have lower education levels. 2) Most consumers choosed to consume meat. You shabu broth was clearing and sukiyaki sauce with average taste choose to eat in the afternoon. Most take about 2-3 times per month on the occasion of special important dates. The pay for food Shabu per 200 baht Consumer Shabu Restaurant because there were enough seats and comfort by knowing information about the restaurant shabu from friends acquaintances and cause consumers to consume Shabu because them tasted. 3) Factor was choosing a Japanese Restaurant Shabu overall consumer satisfaction at high. The first two items in order from most to least find that the side with the highest mean score. The product was a minor cost in personnel and distribution channels. Promotion was marketing physical and the average minimum was services. 4) Compares factors that were affecting the choice of restaurants serving Japanese Shabu by personal factors found that consumers aged differently and affecting factors in choosing a Japanese Restaurant Shabu different outside it was no different. Statistically significant at the .05 level. 5) Compares the factors that were influencing service selection of Japanese Restaurants and by was opting for the services of Japanese Restaurants Shabu found that consumers were often to eating Shabu. Select the location of the store and list of Shabu broth were list of sauce Shabu. The cost of eating Shabu averaged per visit. People who was eating Shabu source Information about Shabu Restaurant. The reason for the re-used of services over different were influencing factors in choosing a Japanese Restaurant Shabu different outside it was no different. The statistical significance level. 05.

This research is to study the quality development of silk fibers by nanotechnology for the Silkworm farmer business groups of Surin Province. The research purposes are to study the efficiency and process of silkworm rearing using nanotechnology. To test the quality of silk fibers obtained from raising silkworms using nanotechnology. To compare of silkworm rearing results using nanotechnology and to transfer technology to improve silk quality with nanotechnology for silkworm farming business group in Surin Province. The results are as follows 1. The researchers designed the recording schedule which the party can record the changes easily of silk worm development during each day. This research allows the researchers to collect data from the farmer is more easily and finely into 4 groups of experiments with 3 nanotechnology formulas: 1. ZINC OXIDE 2. SILVER NANO and 3. ZINC OXIDE and SILVER NANO with 50:50 percentages each. The silk used in the experiment was “Nang Noi” which is popularly silkworm variety in every household in Surin province.When experimenting must clean the house and rinsing the container with DI WATER for aperiod of 7 months 2. This research is divided into 4 groups. Group 1: Silkworm feed normal methods without the use of nanotechnology. Group 2 silkworms feed with Nano substances such as ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO in 15 percentage concentration. Group 3 silkworms feed with Nano substances are ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO with 30 percentage concentration. Group 4 silkworms feed with Nano substances are ZINC OXIDE SILVER NANO ZINC OXIDE and SILVER NANO with 45 percentage concentration 3. The Results and comparison of silkworm rearing using nanotechnology the best formula feed is formula 1. When feeding Nano-sprayed on mulberry leaves using 3% 15% zinc silver and silver zinc it is found that the growth of worms in each age was good growth and not being a disease. Moreover Silkworms are slightly better and more alert than normal farming. The length in ages 3 - 4 - 5 is going in a better direction. Amount of eating mulberry leaves in each age. As usually eating more in ages 2 and 3 after passing the silk production process and testing the quality of silk fibers in the laboratory were found that the silk fibers are smooth not lacking toughness: Tenacity at 3.06 4.60 and 4.60 respectively and also result in fiber amount increase and also the color of the silk fibers is golden quite clear beautiful and consistent color. 4. When technology transfer to the Silkworm farmer business groups of Surin Province as workshop for 3 days. Most participants are satisfied with the highest levels in all questions.

The National Institute of Educational Testing Service (Public Organization) reported that English communication skills are a problem for most Thai students and they received the lowest average score for this subject. Therefore this highlights an important obstacle facing Thailand in developing the country. The aim of this paper is to compare student achievement and communication skills in English in the faculty of business administration of universities in Rattanakosin (Bangkok) Thailand with the intention of determining ways to increase student achievement. The research tool employed in this quantitative research study is a questionnaire to enable statistical analysis from the desired sample of 403 subjects. The F-test and Eta correlation findings show there are low relationships between five factors of achievement (planning and preparation comprehensible input intake activity output and evaluation) and student communication skills (listening speaking reading and writing). The results indicate that English teachers by having the professional knowledge and teaching skills are more responsible for improvement in Thai student English communication. In addition more pressure needs to be placed on universities and Thai government policies to increase opportunities and to encourage Thai students to use English in their daily lives.