This research aimed to investigate the students’ professional problems during their internship from the perception of workplace. The population was 66 informants who the sample was 43 selected by purposive quota sampling Research data were analyzed by descriptive statistics percentage mean and standard deviation and multiple regression analysis The research finding showed the findings showed that (1) the students’ fundamental proficiency problems in front office department were overall at the “Little Level”. A questionnaire 3 dimensions: the students’ fundamental proficiency core proficiency and additional proficiency problems. (2) The students’ fundamental proficiency problems in food and beverage department were overall at the “Little Level”. A questionnaire 3 dimensions: the students’ fundamental proficiency core proficiency and additional proficiency problems. (3) The students’ fundamental proficiency problems in housekeeping department were overall at the “Moderate Level”. A questionnaire 3 dimensions: the students’ fundamental proficiency core proficiency and additional proficiency problems.

Thailand is on the way toward ASEAN Economic Community or AEC in the year 2015. The AEC aims to create one-solid base for production and distribution and concurrently seek mutual economical profits. A kind of business that may allow Thai entrepreneur to survive more easily in ASEAN is the selling and purchasing of goods and services via internet or ‘E-commerce’. The objective of this research is to study the factors that influence the development of E-commerce that will facilitate Thai entrepreneur when we enter AEC. The samples of our study are the group of E-commerce’s entrepreneurs who legitimately registered with Department of Business Development. Our research revealed that the major factors that influence the development of E-commerce is the knowledge in foreign language which is considered to be the source of major advantage for business with average at 3.9750. Follow by the opening of free trade area which will cause more obstacles in term of the increasing number of competitor with average at 3.8475. The lease is population’s preference that would directly affect business’s revenue with average at 3.7450.

The natural rubber with silica masterbatch was produced and used as based material in rubber compound modified from standard tread formulation given in ASTM E 1136. The reduction of mixing energy and rubber vulcanizate properties were investigated. Results indicate that in comparison with STR 5L compound the rubber with silica masterbatch i.e. fresh latex (FNRmSi) low viscosity natural rubber used 1.0 phr of hydrogen peroxide (LNR1mSi) and low viscosity natural rubber used 0.34 phr of hydrogen peroxide and 2.7 phr of potassium persulphate mixture (LNR2mSi) provides maximum mixing energy saving of 30.48% 33.37% and 37.20% respectively. The scorch time and cure time rise with increasing filler loading. The mechanical properties of LNR1mSi and LNR2mSi are similar to those STR5L compound whereas FNRmSi vulcanizate shows superior mechanical properties such as 300% modulus tear resistance abrasion resistance elongation at break and tensile strength. The homogenous distribution and interfacial interaction of silica filler and natural rubber matrix were enhanced by the self-assembled silica masterbatch as shown by the fracture surfaces morphology of the vulcanizate using a Scanning Electron Microscope (SEM). The silica masterbatch form has reduced the mixing power consumption and enhanced the mechanical properties.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

This research is aimed to study the circumstances of the program management of Applied Thai for foreigners in accordance with the views of the executives the lecturers and the students; the employers’ preferences to student performances; the problems relating to the program management as well as to recommend the development approach on the program management of Applied Thai. The target group includes the executives the lecturers of Applied Thai the third and the fourth class students in the academic year 2011. The tool is the questionnaire data analysis using SPSS. The statistics used include the frequency percentage mean and the standard deviation. The results of the study are the overall views of the students the executives the lecturers and the students agree with the program management of Applied Thai in a high level. As for the approach on the program management of Applied Thai for foreigners the need and interest analysis of the students and job market needs.