The objectives of this study were: 1) to study consumer behavior towards Sizzler and 2) to study customer satisfaction towards Sizzler’s service quality. The 368 participants were the customers of Sizzler (Siam Square One branch). We used Purposive Sampling to select individuals and a questionnaire using a Likert scale was created as a tool. To analyze the sets of data Descriptive Statistics consist of Frequency Distribution Percentage Mean and Standard Deviation was used to describe the data. We collected the data in March and April 2016. 368 questionnaires which were calculated to be 100% were got back from the participants. The results reviewed that most participants were students aged 20-30 years old. T heir a verage i ncomes p er m onth w ere l ess t han 1 0000 b aht. T hey w ent to Sizzler with friends. Moreover the top reasons they went to eat at Sizzler were Sizzler provides foods they want to eat followed by interesting promotion and location of the restaurant. Most participants went to Sizzler around 12-2 PM. Internet was the source most participants got the information from. The most popular main dish among the participants was chicken steak followed by pork steak and sea food. The most popular Salad Bar menu was mixed salad followed by soup and fruits. We also found that the consumer satisfaction towards food got around 4.12 out of 5. In addition according to the data the main dish got 4.16 followed by Salad bar menu which got 4.1. Moreover consumer satisfaction towards service quality also got high rate which was 4.08. When we considered in details it is found that the factor participants were satisfied most was the restaurant and its area nearby are clean tidy and uncrowded followed by staff wear clean and modest uniforms and utensils are provided to use conveniently. These three factors got 4.17 4.26 and 4.17 respectively.

This study was aimed at studying factors affecting secondary students decision making to attend tutorial schools in Muang District Nonthaburi. 400 samples from 5 schools were selected. Data collection began in 2016 and were analyzed by logistic regression analysis The results revealed that most students chose to participate in tutorial classes The factors affecting decision making were family incomes as well as the course to study at the significance level of 0.05 It was also found in the research that the Marketing Mix and social factors did not influence the decision making to attend tutorial schools at a significant level of 0.05

The research was aimed to investigate the extent of participation and factors affecting personnel participation in public organization development (group 2). The population in this study were 1917 personnel working in public organizations (group 2). The researcher determined the sample size using Craig and Morgan method. The samples used in the study were 321 persons. In this research a self-constructed questionnaire was used as the instrument to collect data which then were analyzed using percentage mean and standard deviation Two-way ANOVA and Multiple Regression analysis. The research results were as follows. 1. The study on factors affecting personnel participation in public organization development (group 2) revealed that factor regarding attitude towards work participation was at high level with the average of 3.97; environmental factor in the organization towards organizational participation was at high level with the average of 3.93; motivation factor was at high level with the average of 3.85; communication factor was at high level with the average of 3.80; communication factor was at high level with an average of 3.80; and organizational culture factor was at a high level with an average of 3.79 2. Differences in terms of experiences and workplaces were not statistically significant and had no influence on the participation in the organizational development of personnel in public organizations. 3. Attitude factors did not statistically influence the participation in organizational development of personnel in public organizations. 4. Motivation and communication factors influenced the participation in organizational environment and organizational development of personnel in public organization (group 2) at the .05 level of significance totally predicted the dependable variables by 4.6 percent.

The purposes of this research were to investigate (1) the image factors affecting parents’ loyalty on the use of BUB in da POOL swimming center for babies and toddlers and (2) services factors affecting parents’ loyalty on the use of BUB in da POOL swimming center for babies and toddlers. Data were collected through the questionnaire responded by 174 parents of the children and analyzed by the frequency percentage mean and standard deviation to analyze information on image factors and service quality that affected the parental loyalty of children using the BUB in da POOL Infant and Child Training Center. Pearson Product Moment Correlation Pearsons Product Moment Correlation Coefficient and Multiple Regression Analysis were applied to analyze the data. The research revealed that the image influenced the loyalty of children’s parents using BUB in da POOL business with the branding image value of 0.422 and the corporate image of 0.330 influencing the parental loyalty of children using the BUB in da POOL at the highest level. While branding image factor did not affect the parental loyalty of the child using the center. The quality factor influenced the parental loyalty of children using the BUB in da POOL Center at 0.422 of with the reliability of 0.184 and the parents’ attention to the service quality was 0.234 which influenced the parental loyalty. Responding to the parents of children using the service had the greatest impact on the parental loyalty while the factor regarding its compactness of the services and trustworthiness trust did not affect the loyalty of parents of children who used the center for teaching babies BUB in da POOL.

The purpose of the study is to study 3 formula basic formula Sweet bread. To study the amount of Riceberry flour to replace Wheat flour in sweet bead in 4 levels : 0% 15% 25% and 35% of wheat flour weight and to study the amount of Squash butternut added Riceberry sweet bread in 4 levels : 0% 5% 15% and 20% of all compound. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate sensory quality of appearance color flavor taste texture (soft) and overall preference. The savory evaluation is tested by 9-Point Hedonic scale and evaluated by 80 subjects. It is analyzed by Analysis of Variance (ANOVA) and Least Significant Difference (LSD) and Duncan’s New Multiple Range test (DMRT). The results of the study Riceberry flour to replace Wheat flour in sweet bead that most of the gourmets like the level of 25% with the average in appearance color flavor taste texture (soft) and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%. The result of the study the amount of Squash butternut added Riceberry sweet bread that most of the gourmets like the level of 5% with the average in appearance flavor taste and overall preference moderate levels. When analysis in variance and statistical difference were found that satisfaction in all various respects were significantly different at a confidence level of 95%.