Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour increases the risks of consuming contaminated food so the cleanliness and the safety of the nourishment should be seriously taken care. Restaurant Development Way for Food Safety A Case Study: Savoey Restaurant Tha Maharaj Branch was aimed to study practice plans associated with applying knowledge on food safety; to survey understanding on food safety practice; to study factors affecting food safety development of Savoey Restaurant Tha Maharaj Branch. The population and sampale of this study comprised totaled 20 employees qualified for specifications set by the researchers. The tools included content analysis and weighted arithmetic mean mean percentage and standard deviation were employed for statistical analysis. The findings indicated there were two workflow operations of Savoey Restaurant Tha Maharaj branch; Service workflow operation Kitchen and bar workflow operation. The inspections of food hygiene standards in 9 aspects were conducted by researchers. The marks were given associated with the criteria of the List of Food and Drug Administration No 840/2545 attached to the Assessment Methods for Inspection Results of Food Manufacturer under the Ministerial Notification that overall mark of each topic must not lower than 50 percent and no serious defects were found. The Savoey Restaurant Tha Maharaj Branch meets the specified criteria in six aspects comprising dining area with air-conditioners (65.46 percent) outdoor dining area and vicinity (56.82 percent) machine utensils and equipment (87.5 percent) maintenance and cleaning (55 percent) wastewater and waste treatment (58.33 percent) cleanliness and convenience of restrooms (62.5 percent). Each topic meets the criteria on general hygiene standard control. Meanwhile the topics required immediate correction were food preparation and cooking area (27.6 percent) followed by personal hygiene (40.83 percent) and quality control of food ice cube and beverage (49.17 percent) respectively. Thus it is concluded that the current problems arising out of inadequate understanding on good practice of food safety since the business owner has never provided trainings on hygiene for their workers.

This study was aimed to study business plan development of frozen Roti (Indian pancake) and formulate frozen Roti business strategies for the community enterprise producing traditional Muslim food in Ban Taladkaew Nonthaburi. Relevant theories documents articles as well as other useful information from in-depth interviews were collected and analyzed using the strategic management process theory. The samples used in this research were 10 community members of the traditional Muslim food stores from Ban Taladkaew. The results revealed that the strategies suitable for frozen Roti business of the community in Ban Taladkaew Nonthaburi as traditional Muslim food to increase capacity feasibility and appropriateness were Differentiation strategies. The recipe of frozen roti products a more than 150 year-old recipe with temple figurines and mosques as background showing that both Buddhist and Muslim Thais had lived together therefore Focused Differentiation was applied as consumer groups were for example students from schools nearby. Product and Operation Strategy was also used to focus on the development of standardized production processes and product quality in order to create alternative products for consumers. Marketing Strategy also help to create and increase different products from other markets which were aimed at online marketing. Finally Finance Strategy the most important one was applied to raise funds and prepare for the future business expansion.

This research was aimed to identify personal factors and consumers’ needs of the marketing mix as well as to study of the strategy development of instant clean foods business in Bangkok Metro Metropolis. To obtain the data a questionnaire was designed to gather the information from the 400 samples in the study selected by convenience sampling in five out of 50 districts from 50 districts. In-depth interviews were also arranged among five respondents. The statistical analysis was completed by percentage mean and SD. The hypothesis was tested by the t-test F-test and Oneway ANOVA. To test differences in pairs LSD was applied at the level of statistical significance at the 0.05. This research employed mixed research method: the quantitative research looked into the quantitative data obtained from the respondents who consumed instant clean foods. Qualitative research relied on the data from the indepth interviews of the clean food business operators. Concerning the marketing mix the targets groups and marketing strategies the research revealed most respondents were single female who aged 21-30 years old with bachelor’s degrees. The average incomes were 10000 - 20000 baht. Their needs related to the marketing mix were the importance of products relevant with freshness and cleanness. They highly focused on food prices and made a wide variety of payments (cash credit card online etc.) The consumers also paid attention to distribution channels at a high level (store sale convenience stores various online channels etc.) and convenient to buy from various reasons such as stores that were close to work schools and shopping malls. The consumers also paid high focus on the clean food promotion.

This research is intended ; 1.To analyze the experts perspective affecting green logistics model on inventory management of corporate community in agricultural and food product for inventory sustainable management. 2.To determine and examine the future trend possibility model of green logistic on inventory management of corporate community in agricultural and food products for inventory sustainable management. The key informants of the expert consisted of the expert in corporate community management 2) entrepreneurs 3) relevance persons who related to green logistics and 4) intellectual persons 21 persons in total with the selection through purposive method. The research was conducted the future research method using the Delphi technique involving Three-round questionaires including interviews are research instrument. The descriptive statistics including median interquartile rang (IR) for desired agreement and consensus answer of the key informants from the expert. The research result found that 1)In the first objective consisted of 1.1 Green logistics performance 1.2 Green organization performance 1.3 Competitive advantage building Green logistics performance were 1. Green inventory management efficiency 2. Personal efficiency 3. Follow and evaluation Green organization performance were 1. Expected based on green logistics 2. Image building for green supply chain organization Competitive advantage building were 1. Competitive strategy 2. Green logistics strategy 2) In the second objective from the above research finding and led to determine and examine acceptance model approach in the future possibility of green logistics model on inventory management of corporate community in agricultural and food products for inventory sustainable managements follows : 3 performance of 1) green logistics performance on inventory management of corporate community in agricultural and food products for inventory sustainable management. 2) organization or corporate community performance and 3) competitive advantage building performance.

The project was intended to improve the design of feeding bowl. The researcher was conducted by the original product the shape of use. The researcher studied data analysis and collect the information that related by questionnaire of 50 items to study the behavior’s dog and the owner e related information that relevant information from the observation of everyday and interviews with the others to be the information for study the behavior of owner and dog. The results of this study founded the feeding bowl and cleaning the feeding bowl was designing for the dogs can eat 5-6 dogs. The product can be cleaned by wiping the blades with food scraps into your food waste by using the pedal force the blade rotation.