The purposes of this research were : 1) factors personal service selection of Japanese Restaurants Shabu 2) the service selection Japanese Restaurants Shabu 3) factors in choosing a Japanese Restaurant Shabu 4) benchmarks. in choosing a Japanese Shabu by personal factors and 5) compare factor in the choice of my business Japanese Restaurant Shabu by choosing a Japanese Restaurant. The samples consumers who used the services Japanese Restaurants Shabu 390 instrument used in the research statistics and used to analyze data were frequency percentage mean standard deviation t-test and One-Way ANOVA analysis of variance. Data were analyze using a computer program. The results showed that : 1) The most consumers were male aged 15-24 years with an average income less than or equal to 10000 baht a student / students and have lower education levels. 2) Most consumers choosed to consume meat. You shabu broth was clearing and sukiyaki sauce with average taste choose to eat in the afternoon. Most take about 2-3 times per month on the occasion of special important dates. The pay for food Shabu per 200 baht Consumer Shabu Restaurant because there were enough seats and comfort by knowing information about the restaurant shabu from friends acquaintances and cause consumers to consume Shabu because them tasted. 3) Factor was choosing a Japanese Restaurant Shabu overall consumer satisfaction at high. The first two items in order from most to least find that the side with the highest mean score. The product was a minor cost in personnel and distribution channels. Promotion was marketing physical and the average minimum was services. 4) Compares factors that were affecting the choice of restaurants serving Japanese Shabu by personal factors found that consumers aged differently and affecting factors in choosing a Japanese Restaurant Shabu different outside it was no different. Statistically significant at the .05 level. 5) Compares the factors that were influencing service selection of Japanese Restaurants and by was opting for the services of Japanese Restaurants Shabu found that consumers were often to eating Shabu. Select the location of the store and list of Shabu broth were list of sauce Shabu. The cost of eating Shabu averaged per visit. People who was eating Shabu source Information about Shabu Restaurant. The reason for the re-used of services over different were influencing factors in choosing a Japanese Restaurant Shabu different outside it was no different. The statistical significance level. 05.

This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple Study the survey of consumer behavior of products made from pineapples that consumers like to eat if chopped chopped and processed into products that are already on the market. The top 3 are pineapple snacks (average 4.57) rice crackers (average 4.30). And flavored pineapple sheets (average 4.20) respectively. Study the processing process of pineapple from consumer product survey results. Pineapple pulp adds 40% in the ingredients of cracker products. The tasters give the most acceptance for their appearance color smell taste texture and overall liking. With an average of 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively. Pineapple pulp replaced 100% banana juice. The tasters were the most accepted in terms of appearance color aroma taste texture and overall liking. The average values are 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively. The optimum temperature and time for chopping and drying are temperatures at 90 degrees Celsius for 4 hours. Most respected in terms of appearance color smell taste texture and overall liking. With an average of 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively. Study of chemical quality And physical quality of processed food products from pineapples Cracker products found that the quality of cracker chemistry Formula with the most moisture is as follows: Formula 3 (40%) Grams 3.30% Moisture Formula 2 (30%) Fat 21.37% Formula 3 (40%) crude fiber 8.38% Formula 1 (20%) Ash 2.00 percent Formula 2 (30%) Protein 2.03 percent as for physical quality brightness (L *) Formula 1 (20%) grams has the highest value 63.53 red (a *) and yellow (b *) Formula 3 (40%) grams has the highest values of 3.14 and 15.66. Pineapple pulp replaces some bananas by water. A pulp of banana pineapple replacement parts. The highest values are as follows: Formula 2 (30%) grams Moisture 54.01 percent Formula 1 (20%) grams Fat 0.35 percent Fat fiber 2.56 percent Ash 0.57 percent Formula 2 (30%) grams Protein 3.93 percent In physical quality the brightness (L *) formula 2 (30%) grams had the highest value 69.75 thered (a *) and the yellow (b *) formula 3 (40%) grams was very high. -1.61 and 12.67 dried seasoned pineapples The highest values are as follows: Formula 1 (20%) grams Moisture 8.02 percent Formula 3 (40%) Fat 0.68 percent Formula 2 (30%) grams Fiber 12.34 percent Formula 1 (20%) grams Ash 9.49 percent and 8.84 percent protein while the physical quality showed that the brightness (L *) formula 1 (20%) grams had the highest value 80.03 the red color (a *) had the highest value 9.24 and the yellow color ( b *) Formula 1 (20%) grams has the highest value. 24.76 Study consumer tests that affect In products processed pineapple Cracker products Consumers are satisfied with the product of cracker. At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Pineapple snack products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Dehydrated Pineapple Products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level

This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product made supplemented with cassava. From the test it was found about the appropriate quantity of cassava to supplement into four types of processed food product. The researcher had consumer test in order to test about acceptance of testers who are 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry using method of giving marks for favor in type of 9-point hedonic scale. The researcher supplemented cassava into barbecue powder French Fries at level of 0 2 4 and 8 percent of all ingredient. It was found that testers accepted the French Fries at level of 2 percent to be in level of moderate favor. The researcher made nuggets supplemented with cassava at level of 0 50 75 and 100 percent of all in gradient. It was found that testers accepted the nuggets at level of 75 percent. The researcher supplemented cassava into fish cake at level of 0 40 60 and 80 percent of all ingredient. It was found that testers accepted the fish cake supplemented with cassava at level of 60 percent to be in level of moderate favor. The researcher made crispy cassava mixed with Barbecue power at level of 2 4 6 and 8 percent of all ingredient. It was found that the testers accepted the crispy cassava at level of 4 percent to be in level of moderate favor. Regarding nutritional value of French Fries it was found that cassava for 2 percent in French Fries with Barbecue powder had moisture value for 28. 25 percent fat value for 27.21 percent fiber for 2.22 percent ash for 2.28 percent and protein for 2.22 percent. Nugget it was found that nugget supplemented with cassava for 75 percent had moisture value for 53.35 percent fat value for 6.47 percent fiber for 1.67 percent ash for 1.94 percent and protein for 17.98 percent. Fish cake it was found that fish cake supplemented with cassava for 60 percent the chemical quality had moisture value for 50.92 percent fat value for 13.78 percent fiber for 2.69 percent ash for 2.85 percent and protein for 21.97 percent. Crispy cassava mixed with Barbecue powder it was found that crispy cassava mixed with Barbecue powder for 4 percent chemical quality had moisture value for 1.39 percent fat value for 21.04 percent fiber for 3.64 percent ash for 3.05 percent and protein for 2.22 percent. However supplementing of cassava in four types of processed food products can be made but there shall be realizing about chemical elements of primary components such as moisture and fat quantity. These elements may affect the physical features for example smell and taste and texture. These features had effect on product acceptance. Study result of acceptance of consumers which had effect on products of semi-finished sauce supplemented with cassava; 100 consumers are at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and Thewet Market. Regarding information of feeling on acceptance of French Fries product of cassava mixed with Barbecue powder it was found that consumers were satisfied with product of French Fries of cassava mixed with Barbecue powder for 2 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of Cassava product it was found that consumers were satisfied with Fried Cassava product of 40 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of French Fires product of cassava nugget it was found that consumers were satisfied with cassava nugget in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of crispy cassava mixed with Barbecue powder it was found that consumers were satisfied with crispy cassava mixed with Barbecue powder in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Result of technology transfer in project of tapioca potential development in producing of semi-finished sauce product which was held on 10-11 August 2019 at Tapioca Farmer community Enterprise Group Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province there were 45 trainees. From evaluation it was found that 45 questionnaire respondents brought knowledge to utilize numbering 45 persons to be 100 percent. The satisfaction of academic and professional service receivers towards benefit from service of trainees was in much satisfaction and the most satisfaction to be 100 percent.

This Arts project have Purposes to design Packaging of Clean Food for Dealing and Delivery. By that designing was consists of The structure of the packaging The graphic of the packaging and the shelves showing for responding the selection to purchase or use of customers. 1. The packaging is unique and protecting the product inside is not causing damage. 2. The graphic on the packaging have the dominance and the beauty to attract consumers. The important thing was the packaging might increase the value for products also. 3. The shelves showing can Placement of product appropriate for the brandidentity. To help promote sales and create a good image for the product. The operation as the interviews and questionnaires formentrepreneurs of products / location and satisfaction assessment form had respondent with experts from 3 sides include information of designing of the structure the graphic and marketing/ shelves showing. By satisfaction assessment form will uses analyze data and average results. Percentage and presentation in table and descriptive writing.The research result was concluded that most of the Satisfaction Assessment Form of general peoples were women for the number of 80 persons at 80% that had the age range between 20-24 years at 35%. satisfaction assessment fom in the structure of the packaging was The total average were at 4.25 In the much criteria. satisfaction assessment form in the graphic on the packaging was the total average were at 5. In the Most criteria. satisfaction assessment form in marketing the shelves showing of products was the total average were at 4.08. In the much criteria.

The potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects cancer chemoprevention and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels i.e. 5 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein fiber ash energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).