The purposes of this research were 1) to develop the model of group process Learning. 2) to compare the learning achievement between before and after learning from the group process Learning 3) to study the satisfaction of students of group process Learning in Thai for Presentation Course of the Students at Rajamangala University of Technology Pha Nakhon. This is an experimental research. The sample is 30 students in 1st year undergraduate in tourism major by purposive sampling who studied Thai for Presentation Course in the first semester (2019) at faculty of Liberal Arts Rajamangala University of Technology Pha Nakhon. The research instruments used in the experiment were 4 sets of group process learning management plan 1 set of achievement test used before and after learning and 1 set of student satisfaction questionnaire for group process Learning. The results were as follows : 1. The development of The group process learning using 4 sets which included small group process learning brainstorming group process learning discussion group process learning and the presenting group process learning was developed and applied in teaching and learning Thai for presentation course After the application the program was evaluated and it was found that the Index of Item Objective Congruence (IOC) of the evaluation of the quality of the group process management learning reached at 0.67. The Index of Item Objective Congruence (IOC) of achievement test reached at 1.00. And the Index of Item Objective Congruence (IOC) of the satisfaction reached at 1.00.

The aim of this paper is to study 1) personal factors 2) food consumption style and 3 ) correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon. This experiment was constructed with 3 8 5 participants who are undergraduate students at Rajamangala University of Technology Phra Nakhon using questionnaires. The participants were stratified random sampling. The result was analyzed using statistics in frequency percentage and chi-square value. The result demonstrated that 1) the major personal factors were 20 year old female sophomore and studied business management. The daily income was less than 2 0 0 baht per day. 2 ) according to the study of food consumption style of students at Rajamangala University of Technology Phra Nakhon it revealed that the main reason to choose lunch was an inexpensive price. Most of participants preferred one dish meals such as stir-fried basil soup fried pork and noodles. On the other hand they chose sausage for fast food and papaya salad for snack. Most of the participants prefered drinking water. The average price was about 51-100 baht each meal. The participants often had lunch at a cafeteria or restaurant in the university. Moreover friends got involved in making decisions regarding meal choices. The main ingredients in the chosen foods were meat and products from meat. 3 ) the correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon proved that the level of education related to frequent chosen lunch menus. The faculty also involved in frequent chosen lunch menus the cost and the location. The daily income correlated to frequent chosen lunch menus and the cost of meal which was statistically significant (P-Value?0.05)

The purposes of this study were to investigate the component of information and communication technology (ICT) competency for Thai e-commerce personnel and presents The model of competency development in ICT for Thai e-Commerce personnel. The questionnaire was administered to collect quantitative data from 385 electronic business personnel samples and the in-depth interview method was applied to obtain qualitative data from 10 experts in information and communication technology from public and private sectors. The collected data were analyzed by frequency distribution percentage distribution mean standard deviation and Exploratory Factor Analysis (EFA). The results revealed three components with 47 variables of ICT competency for Thai for Thai e-commerce personnel which can describe the combined variance at 74.979 percent. Of all variables 36 variables are highly necessary to identify the competency to design and develop websites and benefit the ability to develop and improve the website according DBD Verified. Six variables refer to the competency concerning the interpersonal skill and responsibility among the personnel inside or outside the organization. Finally five other variables are responsible for the ability to carefully analyze troubles with caution.

This research is to study the processes and patterns woven rope Thailand to develop and design furniture and decorative art concepts contemporary Thailand. Study patterns woven neckties that were in Nakhon Nayok. And Sukhothai The identity of the design of furniture and home furnishings. Coupled with the introduction of contemporary art Thailand to help in the design to create a unique product. The study forms of furniture decorative patterns woven Tai Puan concept art from Thailand contemporary design expert interviews. Concluded in the production and design of the model the researchers examined the experts as appropriate. The researcher has taken the form of furniture decorative home modifications. The manufacturer can actually formed. Questionnaire about style home furnishing of 30 people who had the following results. Front Living An average of 4.6 more convenience average of 4.6 more security average at 4.75 most of the design averaging 4.7 greatest overall satisfaction is at the highest level.

Springback behavior is a major problem of sheet metal forming process. Especially aluminum alloy which often encounter such problems often. At present aluminum alloy is increasingly of used in the automotive industry for replace of the steels due to its lightweight and good finished surface. This work aims study to springback behavior of cold rolled aluminum alloy (AA6016) during air-bending process by ISO7438/2010 test standard. To analyze the influence of bending process parameter are included: sheet thickness punch radius bending angle die open and the ratio of bending radius and material thickness (r/t) effecting to springback behavior. The results are clearly that the springback angle is likely to increase with increase of the punch radius size of die open and the ratio of punch radius and sheet thickness and the springback tenor to decrease when the sheets thickness and bending angle increased. The increased bending angle will resulted to bending surface region is roughness increase and crack occurred to follow. As a result the bending force and the springback angle decreased.