The objectives of this research were to study the snack consumption behavior of vocational education students certificates level as relate to sex age education level income knowledge of snacks and to study relationship of different levels of knowledge of snacks to sex age and education level of vocational education students certificate level. Sample of 267 home economics students ages 16-18 years home in Kanchanaburi Suphanburi and Nakhonphathom were randomly selected by stratified random sampling. All data were colleted by questioners and analyzed through percentage mean standard education chi – square T – test and F – test. The results of this study indicated that the snack consumption behavior of vocational education certificate level studied in the western Region Vocational Education Institutes had medium level of knowledge about snack. Sex age education level and different income were not significantly related to snack consumption behavior. Different sex and age did not contribute to knowledge levels about snacks.

The purposes of this research were 1) to study the purchasing behavior of readyto- drink coconut juice. 2) To study the marketing factors of ready-to-drink coconut juice of consumers. 3) To study the relationship between personal factors and behavior in purchasing ready-to-drink coconut juice and 4) to study the relationship between marketing factors and purchasing behavior of ready-to-drink coconut juice. This was a quantitative research using questionnaires as a tool to collect data from a sample of 400 people without gender who are 20 years of age or older and live in Bangkok. The statistics used in the data analysis consisted of percentage mean standard deviation and correlation was determined by chi-square statistical test. The results showed that 1) most consumers behaviors had a reason to choose ready-to-drink coconut juice as a healthy drink with a purchase frequency of 1-2 times per week. The amount of purchase per time is at 1 bottle / box / bag which the purchase cost per time is 51- 100 baht and most of them choose to buy products from convenience stores. 2) The overall marketing factors in purchasing ready-to-drink coconut juice of the sample group were at the highest level. When considering the factors by aspect they were found that almost all aspects had the highest level of opinion in terms of price products and distribution channels respectively. Except for marketing promotion it was found that the sample group had a high level of opinion. 3) The relationship between personal factors and behavior in purchasing ready-to-drink coconut juice found that gender was related to the purchase frequency and the cost of each purchase. The education level was related to the reason for the purchase purchase frequency and cost of each purchase. Age occupation and average monthly income were related to all aspects of purchasing behavior which were the reason for purchase frequency of purchase location of purchase quantity of each purchase and cost of each purchase were found to be (P ≤ 0.01) and 4) the relationship between marketing factors and purchasing behavior of ready-to-drink coconut juice found that the overall marketing factors were related to behavior in all aspects which were the reason for purchasing purchase frequency purchase location quantity of each purchase and each purchase cost were found to be statistically (P ≤ 0.05)

The purposes of this research were 1 ) to study the consumption behavior of local food in Koh Samui. 2 ) To study the levels of factors affecting the intention of local food consumption. 3) To compare personal factors to the intention of local food consumption and 4 ) To find out the correlation between local food consumption factors and the consumption intention. This study was conducted by mixed methods research.The sample consisted of a total of 400 Thai consumers who used to eat local food in Koh Samui and were selected by accidental sampling method. The results showed that 1) the consumption behavior of local food was mostly eaten alone. The top 3 local savory dishes in Koh Samui that the consumer used to eat were as follows: Moo Ko Yum Sarai Kor and Wai Kua. The sweet dishes were Kalamae Khanom Ko and Tho Won. The types of fruit were Lukfai Ka Luk Tho and Luk Kee Kwang. Popularly dined in Koh Samui at famous restaurants. Eat local food because of its unique taste. Family or relatives were influential in choosing the type of food. Local food was usually eaten at lunch and purchasing ingredients from the local community to prepare local dishes. 2) Factors affecting the Intention in term of food identity food quality attitude and convenience of finding local food were found to affect the intention to consume local food at the highest level. 3) Personal factors in terms of age average monthly income whether they were Koh Samui residents or not and whether they had different accommodation in Koh Samui were found to have a difference in their intention to consume local food at the statistically significant level of .05 and 4) factors of food unique food quality attitude and convenience of finding local food to eat were found to have correlation with the intention to consume local food in all variables by statistically significant at the .05 level.

This thesis presents the Power Quality (PQ) analysis of solar power plant 1MW and economic impacts in the distribution power networks. The case study focuses on the penalty fee (fine) from consume the reactive power less than the limit of the Provincial Electricity Authority (PEA) of Thailand. The fine have been charged up to 900000 baht per year. Therefore the thesis studies and purposes the possible solution by analysing the operating function of the inverter (supports reactive mode) installing the adjustable capacitor bank 1500kVar in the Medium Voltage (MV) level and lastly installing the adjustable capacitor bank 1500kVar in the Low Voltage (LV) level. The results shown that the possible solution that reduces the fine is installed the adjustable capacitor bank 1500kVar in the MV. The investment of this installation is cost 1800000 baht with the nominal operation over 10 years. The analysis of financial investment which bases on the Net Present Value (NPV) the Benefit-Cost ratio (B/C) the Pay Back period (PB) is presented the NPV at 4902971 baht B/C 3.72 and PB 2 year (with the Internal Rate of Return; IRR 49.7 percent).

The research aims to study Motivation of Students to the Chef Occupation School of Culinary Arts Suan Dusit Rajabhat University. The samples were classified from individual of factors of 400 students studying in the first year to the fourth year in the program of Culinary Technology and Service at School of Culinary Arts Suan Dusit Rajabhat University. The tool is used to collect data is questionnaires and data analyze is by means of percentage median and standard deviation. However independent test is used for testing and median differences while one way Anova is applied for analysis of variance and LSD (Fisher’s Least Significant Differences) is used for analysis of double effect by statistical significance at the 0.05 level. The result from the research shows that samples consisting of male 50% and female 50% the most students age are more than 21 have their dominicide in Bangkok with parents of educational background of technical certificate and diploma level working in a private sector. The average family income is among 30000 to 40000 Baht per month. Most samples of students finished high school from the North with an average GPA between 2.51 to 3.00 with the most no experience in culinary lessons and with less than one year experience in food working firld. The students motivation to the chef occupation indicate that most samples in general gives priority to motivational factors to the chef occupation at a high level. The motivational factors has mostly affected to the chef occupation are ability and social respectively. The least effective motivational factors to the chef occupation are the ability. The outcome of motivational analysis is the chef occupation of students at School of Culinary Arts Suan Dusit Rajabhat University are classified from individual factors point out that of adult students high school location average GPA educational year and parents different educational background have different motivation to the chef occupation of students at School of Culinary Arts Suan Dusit Rajabhat University by statistical significance at the 0.05 level.