The purpose of this research is to study demographic characteristics towards buying decision on cosmetic product of consumers in Bangkok. The Research also involves in studying behavior of consumers to purchase the cosmetic product via beauty blogger. The methodology through questionnaire is a primary and qualitative research methodology through in-depth interview is supportive. The data is collected from 400 samples whose age are more than 18 years old and 9 key informants from 5 areas. The research found that the demographic majority of respondents are female aged between 18-30 years old Bachelor’s degree and single. Their monthly income are less than 10000 baht. The evaluation of alternative selection post-evaluation problem recognition and information gathering mostly affect the buying decision respectively. The research also reveals that occupation affects the buying decisions especially business owners because of either their higher income of their beauty concern.

The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.

The purposes of this research were : 1. To study the personal factors of tourists 2. To The objective of this study was to investigate 1) personal factors of tourists 2) the decision making of purchasing One Tambon One Product (OTOP) and 3) the relationship between personal factors of tourists purchasing/ ever purchase OTOP in Nontaburi floating market and the decision making of purchasing products. Data collection were from 400 tourists in Koh Kred Floating Market Sainoi Floating Market and Wat Yaisawangarom Flaoting Market. Purposive selection used were frequency and percentage. Chi-square test and Contingency Coefficient at statistically significant level were 0.05. SPSS was used in this analysis. The result found that most tourists were women 31 - 40 years old Government officers were the most married bachelor degree and monthly income 10001 - 20000 baht. The decision making of purchasing products were from quality. Raw materials through primary processing were chosen because they were tasty. Non-alcohol drink purchase was from the benefits motivation purchase was from quality and product purchase was from indication labels. The relationship between personal factors and Thai motivation occupation related with reason of purchasing food products selling style and monthly income related with purchasing non-alcohol drinks. Educational levels related with 6 aspects except non-alcohol drinks. Marital status did not relate with purchasing One Tambon One Product in Nonthaburi Floating Market of Thai tourists at statistically significant level was 0.05.

This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.

Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana custard cake could be kept in refrigerated temperature. This study used (p0.05) statistically difference. When substandard bananas were cooked for 15 30 and 45 minutes evaluators accepted the preserved bananas cooked for 45 minutes with the best all around score. In studying the proper amount of preserved bananas in banana custard 0 : 100 50 : 50 80 : 20 and 100 : 0 ratios of banana to palm sugar ; it was found that evaluators accepted as statistically different the ratio of 80 : 20 preserved bananas to palm sugar. In studying acceptance of banana custard cake the ratio of sponge cake to banana custard 15 : 15 grams 10 : 20 grams and 5 : 25 grams ; it was found that evaluators accepted as statistically different the ratio of sponge cake to banana custard 10 : 20 grams with the best all around score. In studying the length of time the banana custard cake could be kept in refrigerated temperature at 5±2 degrees Celsius for 3 weeks. The yeast and mold counts were 219 (CFU/g). Therefore the banana custard cake could be kept 2 weeks in a refrigerator.