This research explored the Marketing Mix (4P’s) factors affecting vocational education textbook buying decision of target customerss Wankaew Edutainment Co.Ltd. in Bangkok metropolitan area. The Population in this study are teachers and lecturers belong to vocational schools in Bangkok. The equation used to calculate the unknown sample population at 95% confidence level. The sampling and statistical sample of 400 active research. That have statistics used in this research is the Binary logistic regression. The results showed that with ten issues from three aspects that affect buying decisions. The level of statistical significance was 0.05 The 4P’s product clarified on two issues includes learning plans and test examination for course number 200 as a Microsoft Word file containing a CD and given to the print format four-color throughout. The 4P’s place focused on three issues as books sold through shops in the area close to the Lyceum sales by telesales and distributed E-Commerce system. The 4P’s promotion focused on five issues as counseling services academic and teaching buyer can author textbook buyer invite participants academic buyer have joined academic work and advertising through social media and website

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

This research aims to develop innovative packaging and product from silk of Na Pho Buriram and to transfer technology and develop innovative packaging format silk products Na Pho Buriram To develop community standard include Textile products and souvenirs. Population and sample in this research is Silk Weaving Group Ban Na Pho Buriram province. The research is the silk Na Po Box packaging requirements the format of the packaging box branded the symbol of the initiative of HRH Princess Sirindhorns. Chakri. Thailands symbol Emboss gold Focus style simple Product details and specifications about the history of a plate inserted inside a detailed specification of the graphics package by community standard (the assistant) in the packaging textile. The graphics on the packaging using the copier The printer on paper and stickers are saving strategies and to reduce production costs in accordance with the potential and the resources available within the community. The main materials used for the construction of the packaging is paper the material consists of a ribbon rope and plastic sheeting. Method of producing packaging structures are molded by hand and structural packaging not glued.

A Study of Factors Affecting Student’s Decision to Drop out School: A Case Study of Faculty of Industrial Textiles and Fashion Design Rajamangala University of Technology Phra Nakhon was an applied research. It was designed for analyzing the voice of customers in student studying management. The samples group was four department students in the Industrial Textiles and Fashion Design faculty as Garment Technology Textile Chemistry Technology Fashion and Design and Product design who retired during study and graduated in 2014 and 2015 academic year. The research results were used for improving the study efficiency and reducing the unexpected study. From the results shown the most problem was withdrawn registration especially in the first and the second year student. Garment technology department was the highest rate of retention after that Fashion and design Textile Chemistry Technology and Product design were respectively. The education satisfactions survey was found the moderate level for curriculum and lecturer as the mean 2.57 and 3.14 orderly. Additional the environmental satisfaction was low as 2.26 for the unexpected education students. In the other hands the graduated students had the greater satisfactions for the whole factors. The curriculum satisfied was good as 3.30 the lecturer was best as 3.67 and the environment was moderate as 2.95 correspondingly. From these results the Faculty of Industrial Textiles and Fashion Design were developed and pay attention in the subjects and lecturer in the first and second year education. The understanding of core study and the essential of each department was the significant factor for retaining and priding the student until they graduated in the Faculty of Industrial Textiles and Fashion Design.

This research aims to study the wisdom on costumes of Thai-Chinese minorities in order to develop and integrate on costumes of Thai - Chinese minorities and transfer technology to target groups by training and workshop. This research is for the purpose of Research and Development. The instruments used in research were included 10 prototype costumes training assessment questionnaire regarding costumes of Thai-Chinese minorities Lao-Song or Tai Song Dam and Zhuang. The sample consisted of 100 interested people from Thai Song Dam Loincloth Weaving Group in Tambon Donmanow No.39 Moo 2 Tambon Donmanow Songpeenong district Suphanburi Province and 2 groups of 20 trainees each from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province and Thai Song Dam group in Tambon Bang rakam Amhoe Bang rakam Phitsanulok Province. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The research result in prototype costumes evaluation in a mixing Tai Song Dam weaving and Zhuang style found that most interested people who responded to the questionnaires were female aged 31 to 40 years employee below a Bachelors degree and having an average income 5001 to 10000 baht. These interested people had a positive attitude level in Prototype costume No.10 regarding pattern design application and the overall average were at 4.79 4.78 and 4.28 respectively. The transfer of technology evaluation regarding training workshop on costumes of Tai Song Dam and Zhuang were combined with 2 groups of 20 trainees each from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province and Thai Song Dam group in Tambon Bang rakam Amphoe Bang rakam Phitsanulok Province. The results showed that most respondents from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province were female age above 40 years weavers having a primary school certificate and having an average income below 5000 baht. Before initiating the training workshop most trainees had pattern design skills sewing skills and decorating were at moderate level. After the training workshop showed significant improvement in the high level. And most respondents from Thai Song Dam group in Tambon Bang rakam Amphoe Bang rakam Phitsanulok Province were female age above 40 years weavers having a primary school certificate and having an average income below 5000 baht. Before initiating the training workshop most trainees had pattern design skills sewing skills and decorating were at moderate level. Affter the training workshop showed significant improvement in the high level.