The purposes of this research were to investigate the factors consisted of a temperature different parts of the lemongrass and a size of chopped lemongrass that affected to distillation of lemongrass essential oils. There are two experiments in this work. The first experiment investigated the factors by defining 1) temperature at 105 oC and 110 oC 2) different parts of the lemongrass (Leaves and trunk) and 3) sizes of chopped lemongrass at 1-2 cm and 15-20 cm respectively. 2k Factorial designs method was used for this experiment. In the second experiment the appropriate parameters from experiment 1 were used for 3 replicates to find an average of lemongrass essential oils. The results of first experimental analysis showed that the appropriate parameters were temperature parts of the lemongrass and sizes of chopped lemongrass at 110 oC leaves and 1-2 cm respectively. For the result of experiment 2 it was found that the average of lemongrass essential oils was 30.36 ml.

The purposes of the study on factors affecting Scotch brand loyalty were to examine personal factors of Scotch brand purchasers opinions on the brand equity degree of loyalty and brand equity factors that affected Scotch brand loyalty. The data were collected from 405 buyer samples selected from Cochran sample size formula and were analyzed by descriptive statistics including frequency percentage mean and standard deviation. As for inferential statistics Pearson Product Moment Correlation Analysis and multiple regression analysis were applied. The results showed that the opinions on the brand equity factors on three aspects of the brand regarding the brand recognition the brand association and the quality perception were highly regarded. Opinions towards Scotch brand loyalty in terms of attitude and behavioral aspects were also high. The hypothesis test results suggested that factors related to brand equity in terms of brand recognition brand association and quality recognition affected Scotch brand loyalty in the overall attitude and behavior aspects.

The Purposes of this research were to 1) study the impact on the motivation of the personnel. 2) To study the satisfaction that affect the motivation of the personnel. 3) Study on ways to enhance motivation in the operation of personnel. The survey sample size was 285 persons. Sampling Data were collected by questionnaire data and analyzed with Average Standard Deviation Interpretation of descriptive analysis. All of three topics the results showed in a moderate level. Suggestion about motivation of employees. First the board of directors should have obligingness with employees. Second also boost workers morale equally. Last the incentive approach is very satisfying with the universitys policy to encourage all personnel to make concrete progress in the profession.

This research aims to identify the factors influencing the increase cultural tourism industry operators halal food to cater for the AEC. As well as to develop a model of causal factors influencing the increase cultural tourism industry operators halal food to cater for the AEC. And ensure the consistency of the model with empirical data. The sample included Tour operators include hotel restaurants including the restaurant 410 samples were studied. All variables according to the hypothesis.

This research aims to study the factors that influence the readiness of enterprises destination for cultural tourism halal food to support the launch of ASEAN logistics. And to test the consistency of the model with empirical data. The quantitative research. The number of samples 410 results found. Environmental factors external factors ease factors service reliability factor environmental factors cost factors All the factors have a direct positive influence on the development of potential providers of transport tourists.