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.

The solar chimney power plant (SCPP) has been proposed as a promising alternative power plant. According to the literature the chimney for commercial-scale SCPPs should be about 1 km high. The construction of these tall chimneys is very challenging and the construction cost is enormous. The sloped solar chimney power plant (SSCPP) is a variation of the SCPP. One of the SSCPP’s prominent feature is that its collector is sloped and then its chimney can be shorter than that of the SCPP. This leads to a lower investment cost of SSCPPs compared with that of SCPPs. Also previous studies show that the industrial waste heat potential of Thailand is considerable and should be investigated. As a result this study developed a mathematical model for designing a sloped solar chimney power plant powered by industrial waste heat (SSCPP-WH). The model was justified by validation using experimental data. Then several SSCPPs with different geometrical dimensions were simulated to determine a proper dimension that has the lowest levelized cost of electricity (LCOE). It was found that the LCOE is about 0.14 USD/kWh the payback period is about 11 years system efficiency of 1.3% and collector efficiency of 36%. for an SSCPP-WH with a collector area of 49000 m2 chimney height of 45m flow area ratio between solar collector inlet and solar collector outlet (AR12) of 14 and waste heat of 10 MW. It was also found that the payback period of SSCPP with no supplied waste heat is lower than that of some SSCPP-WHs. To make sure that the payback period for the SSCPP-WH is faster than that of SSCPP with no waste heat a ratio of the supplied waste heat to the absorbed solar energy of the SSCPP-WH must be greater than 0.34.

Nowadays increasing water pollution has put significant pressure on water resources. Natural organic matter and organic micro-pollutants have been found in potentially harmful concentrations in numerous water sources. Phthalate plasticizers are also micro-pollutants of concern; Di- (2-Ethylhexyl) phthalate (DEHP) is one of the most frequently observed plasticizers in the environment as well as one of the most persistent. The maximum permissible levels of these compounds in drinking water and wastewater discharged to the environment are set at low concentrations. In this research water samples were collected from the New Bang Kaen Canal in Bangkok Thailand (13°4906.1N 100°3042.4E) which receives wastewater from human activities and contains impurities in the water. Several common treatment technologies currently used to remove inorganic and organic contaminants from natural water supplies address serious environmental problems. Properly selected microfiltration membrane processes are elements of effective systems for water purification. Polymeric membranes are of primary interest for membrane separation techniques because they are both practical and effective. However pretreatment before using a microfiltration membrane is necessary for suspended solids reduction. This research used two types of polymeric membranes namely cellulose acetate membrane (CA) and polyvinylidene difluoride membrane (PVDF) and covers the most applicable requirements regarding pretreatment of the water intake. The performance of polymeric membranes for water treatment was also investigated. The water quality of the New Bang Kaen Canal was assessed in terms of turbidity SS and COD. This research has the potential to contribute to the monitoring of water quality in the New Bang Kaen Canal. Water quality monitoring is a fundamental tool for water resources management. The performance of polymeric microfiltration membranes was effective for water and wastewater purification in terms of solids organic substances and micro-pollutant i.e. DEHP compounds. Nevertheless the further development of polymeric membranes regarding fouling on the membrane surface and within pores needs to be improved to increase membrane performance and ameliorate the limitations of microfiltration polymeric membranes.

The purposes of this research were: 1) To study decision to choose Tim Surm Restaurant Service. 2) To study the personal factor in consumer decision making to choose Tim Surm Restaurant Service 3) To study the relationship between personal factors of consumers and the decision to choose Tim Surm Restaurant Service in Muang District Nakhon Si Thammarat Province. 400 sample were purposive selected used The instrument were questionnaires. Frequency and percentage were calculated for test relationship Chi - square test was wed and Contingency Coefficient at statistically significant level of 0.05 computer program analysis was used to calculated data. The research study found were that most consumers ware females ages between 21 - 30 years maried status Bachelors Degree 10001 - 15000 Baht salary working as freelance /private businesses 3 - 4 members in family sample decided to choose the Tim Surm restaurant services in the product by focusing on the highest food taste value for money with food quality appropriate price with the quality of food For the place of distribution opening - closing time was significant. The marketing promotion was reducing the price of food at various festivals personnels were attentive and willing to serve customers The service was available to reserve a table in advance The physical aspect of cool air culation and enough light in the shop. Results of the hypothesis testing of personal factors for consumers are age marital status education level salary occupation and family size correlated with the decision to choose Tim Surm Restaurant Service in Muang District Nakhon Si Thammarat Province were age was correlated with the price and the services The marital status was related to the price The educational level was related to the product the place of service personnel distribution and physical aspects The salary was related to the product and the price. The occupation is related to personnel and physical aspects. The member of family correlated with the product and the price. The gender was not correlated with the decision to choose Tim Surm Restaurant Service in Muang District Nakhon Si Thammarat Province. The statistical significance at the 0.05 level.

The purpose of this research was to study the satisfactions of the trainees towards the services of Good Government official course of Ministry of Natural Resources and Environment. The research aims to 1) study the satisfaction of trainees for service of fiscal year 2015 2) compare to the basic factors of trainees for service. The 350 questionnaires were distributed to the trainees. It found that 346 questionnaires (98.85%) were returned. To analyze the data mean standard deviation t-test and one-way ANOVA were employed. The results of the study showed that satisfaction of trainees in training service in 5 aspects at the high level. In term of genders and sectors found that are male and female had different satisfaction in the confidence level of 0.05 But in term of lecturer and teaching technique there are no satisfactions satisfaction difference between male and female. And there are no difference in each sector at the 0.05 level but the training and the lecturer and teaching had different satisfaction.