The topic of this research is the study of the changes of tourism maket in Thailand that has an effect on the tourists behavior. The problem concerns the decision making of tourists the information accessibility and the attitude of tourists the expectation and the satisfaction concerning Medical tourism. This qualitative research explained the tourists attitude and the creation of competitive advantage from customers perspectives as tourist in the medical tourism business. In the depth-interview of tourists the decision making process the expectation and satisfaction of customers in medical tourism were explained and measured based on the understanding of customer and the pre/post experience of the medical tourism service. The objectives of this research were to create the service repurchasing Internet information sharing and the media accessibility for tourists and perspective who would like to travel in Thailand and other related topics concerning medical tourism in Thailand. In conclusion the group of author argues that the information accessibility in this medical tourism to local and global tourists are limited and the business owners and others should play important role to effectively present the idea and concept of the medical tourism to the prospects and the existing customers in order to generate more income and gain more distribution channels. Finally the group of author identify the creation of the competitive advantage of medical tourism by reacting to the customers requests and requirements and also the information providing and accessibility throughout the media channels. Moreover creating the brand image and cooperating with government for the medical tourism theme under the government support in thecurrent national development plan would make substantially different from the existing situation for all of the players in this market.

The objectives of this research are to study marketing mix factors of banana flour in bakery business to study organizing factors of banana flour in bakery business and to provide them marketing guidelines of banana flour in bakery business. The research instruments used for data-gathering were semi-structured interview. The results of the interviews were created by using independent variables in questionnaire. The samplers of this research composed of 196 bakery business with 100% response rate. The results were as follows : The marketing mix factors of banana flour in bakery business in price place product and promotion were at high level respectively. The organizing factors of banana flour in bakery business in buying center environment organization and individual participants were at high level respectively. Recommended marketing guidelines the marketing of banana flour in bakery business are providing features and benefit of banana flour on the packaging label for a better understanding setting the price of banana flour pricing banana flour over the dough to add more valve distributing banana flour to bakery store and related using marketing online to promote banana flour creating a long term plan for a stronger banana flour market and studying organizational structure of bakery business by focusing on purchasing authority.

The objectives of this research are to study factors affecting the sustainable success and define the key performance indicators. The research instruments used for data-gathering were semi-structured interview. The results of the interviews were created by using independent variables in questionnaire. The populations of this research are the 54 fast dining business entrepreneurs within 500 metres around the Thawes Area. The information collected by 54 questionnaires with a 100% response rate and analyzed and processed by computer. The results were as follows : There are three main factors affecting the sustainable success of the fast dining business in Thawes area which are internal operation social responsibility and environmental responsibility. Internal operation composed of reasonal pricing fast services constant tasty great hospitality and always keep a good standard. Social responsibility consisted of fresh ingredients cooking process with heath concerns clean kitchen pricing display and following the law of minimum wage employment hiring. Environmental reposibility are include using uncontaminated seasoning reliable source of food ingredients non-toxic cooking material unexpired seasoning and safe tableware and food container. The result can lead to 10 key performance indicators. It’s include customer satisfaction towards services customer satisfaction on the constant taste customer satisfaction on resonable pricing customer confidence in food standard customer confidence in freshness of food ingredients customer confidence in the cleanliness of food customer confidence in the cleanliness of cooking material and kitchen customer confidence in clear pricing display employees satisfaction on their wage and customer confidence on the safety of food. The suggestions were that the entrepreneurs should improve their business to earn more profit and train their employee for a successful service. Related educational Institution and government sectors must be coordinated to develop entrepreneurs in fast dining business to maximize ability for a sustainable success.

The purposes of this research were to investigate the quality of video-assisted teaching in Flower Business on the topic of basic flower arrangement including video content creation to explore the learning achievement of the learners from video-assisted teaching and to survey the learners’ satisfaction on the video-assisted teaching. Data tools were 1) video-assisted teaching in Flower Business on the topic of basic flower arrangement 2) a learning achievement test 3) learners’ satisfaction questionnaires on video-assisted teaching. The research samples were 27 students of Home Economics Business Administration Department from the Faculty of Home Economics Technology who studied Flower Business in semester 1 / 2014 The results were found as follows: 1) The arithmetic mean of the content quality of video-assisted teaching in Flower Business was at the highest level (x ̅ = 4.53) The arithmetic mean of the quality of video-assisted teaching was at the high level (x ̅ = 4.13) 2) From the learning achievement test it was found that the mean pre-test score was(x ̅=10.5 S.D. =1.397) and the mean posttest score was (x ̅ = 15.8 S.D. = 1.841) 3) The t-test of learning achievement between the pre-test and posttest wast = -14.822 The significance level was .05 The learners’ satisfaction on video-assisted teaching in Flower Business was at the highest level with the mean of (x ̅ = 4.53)In conclusion video-assisted teaching in Flower Business is effective on the achievement of the learners and the learners satisfied video-assisted teaching in Flower Business at the highest level.

The study was aimed to investigate environmental conservation conscience and related knowledge of Business Administration undergraduates at Rajamangala University of Technology Phra Nakhon. It was also intended to examine the relationship between the environmental conservation knowledge and the students’ environmental conservation conscience. The samples were 208 fourth year students studying in the second semester of at the Faculty of Business Administration in 2013. The data were collected through the questionnaire regarding the environmental conservation conscience and related knowledge and were analyzed by the frequency distribution percentage distribution standard deviation t-test and One – Way ANOVA. In case of 0.05 statistical differences was found Scheffe’s method was applied for adjusting significance levels in a linear regression analysis to account for multiple comparisons as well as Pearson Product Moment Correlation statistically significant at 0.05 level. The result showed that Business Administration undergraduates highly displayed their environmental conservation conscience and related knowledge and moderately related (r = 0.407) and statistically significant at level of 0.05.