จำนวน Repository ( 99 )
ทักษะแห่งศตวรรษที่ 21 ของนักศึกษาคณะศิลปศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคล พระนคร
The purposes of the research were to study the 21st century skills of the Students of Faculty of Liberal Arts Rajamangala University of Technology Pranakhon and compare the 21st century skills of their students categorized by the individual factors. The population was 274 students in English for International Communication Tourism and Hotels Faculty of Liberal Arts enrolling in the academic year 2018. The research tool was questionnaires. The statistical data analysis was performed by frequency percentage mean standard deviation and Fdistribution. The results were found as follows: 1. As for the students’ personal information more than three-quarters were female (77.40%). Most of them are in the second year (29.20%) and in Hotels (38.32%). The students’ grades were mostly 3.01-4.00 (69.60%). 2. The overall mean score of the 21st century skills among the students was at the high level (x̄=3.95). As for each aspect the mean score of cross-cultural understanding was rated at the highest level (x̄=4.24) followed by computing and ICT literacy (x̄=4.08) collaboration teamwork and leadership (x̄= 4.07). The lowest one was writing skills (x̄=3.74). 3. In comparison between students’ personal information and the 21st century skills it revealed that there was no significant difference between sex years of study and grades at 0.05. As for the fields of study it was found that the overall score was not significantly different at 0.05 while considered in each aspect: cross- cultural understanding; communications information and media literacy; computing and ICT literacy; and career and learning skills there is a significant difference at 0.05. 4. According to the students’ proposed guideline on the 21st century skills the most important skill for their jobs was foreign language skill. Moreover core course instruction and practice as well as classroom and extracurricular activities can enhance them to gain direct experiences and knowledge which will greatly promote their 21st century skills
เว็บไซต์ T.K.Beach resort koh mak
This project presents the website T.K. Beach Resort Koh Mak. The objective is for the residents of T.K. Beach Resort Koh Mak Resort. The system has been developed in the form of a web application. Using PHP and Xampp to create database for the T.K. Beach Resort Koh Mak website the work efficiency to facilitate the work of the system administrators And to facilitate the users of the system From the evaluation of the satisfaction of using the website T.K. Beach Resort Koh Mak. The evaluation of the satisfaction with the use of the questionnaire tool (Questionnaire) collected the opinions of 20 users when considered in each aspect found that the aspect that has the highest level of satisfaction first is the system design. Received a total average of 4.76 followed by the satisfaction of the users of the system Achieving a total average value of 4.66 and system performance Obtained a total average of 4.62 respectively which can summarize the overall average of all 3 sides. The average value is 4.68 which is at a level of users very satisfied.
การผลิตโยเกิร์ตพร้อมดื่มจากน้ำเงาะและการเหลือรอดของแบคทีเรียแลคติก
The study aimed to investigate appropriate formula for drinking yoghurt production. The conditions were ratio of yoghurt : concentrated rambutan juice at 100 : 0 90 : 10 85: 20 and 75: 25 the effect of concentrated rambutan juice on physical and chemical and microbiological lactic acid bacteria survival appropriate proportion of syrup and lactic acid bacteria survival during storage of drinking yoghurt from rambutan juice. It was found that proportion of concentrated rambutan juice had no effect in color (L* a*) of the yoghurt (p>0.05) but its impact to b* and viscosity were significant (p≤0.05) they increased with the increased proportion of the concentrated rambutan juice. Yoghurt with 15% concentrated rambutan juice had 88% survival rate of lactic acid bacteria after stimulated digestive system. The results showed that optimal production formula of drinking yoghurt from concentrated rambutan juice and syrup were 90:10 Z(yoghurt: concentrated rambutan juice; 85:15) : syrup) Drinking yoghurt stored in the refrigerator at 4±1oC for 15 day was evaluated and found that LAB survival numbers were 9.90 log CFU/mL.
ความสัมพันธ์ระหว่างข้อมูลทางบัญชีกับมูลค่าราคาตลาด ของบริษัทจดทะเบียนในตลาดหลักทรัพย์แห่งประเทศไทย
The purpose of this research is to study the relationship between accounting information including total assets cash flows from operating activities earnings per share book value dividend yield ratio and market value of listed companies in the Stock Exchange of Thailand. The data is collected from 605 listed companies in the Stock Exchange of Thailand SET. Only 407companies that have complete information in the year 2013 – 2017 are selected. Using descriptive statistics and correlation statistics the study of the sample group finds that all independent variables are positively correlated with the dependent variables with the statistical significance at 0.01 (P <0.01). The book value correlates with the market price of the securities at a moderate level (r = 0.599). The remaining variables are related to market prices in low and very low levels.
ความต้องการจำเป็นในการจัดสภาพแวดล้อมที่เอื้อต่อการพัฒนาการเรียนรู้ของนักศึกษามหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร
The purposes of this research were to study to rank the needs and find solutions of RMUTP environment management on undergraduate students’learning development of RMUTP environment management on undergraduate students’learning development. This study is a survey research and the samples were 385 students. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D.) t-test modified priority needs index: PNI modified. The results demonstrated that : (1) The overall mean scores of the reality and expectation of RMUTP environment on students’learning are statistically different at 0.01.(2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors