The purposes of this research were : 1) to study the business operations of Mee Korat small business owners in Nakhon Ratchasima Province 2) to identify problems of Mee Korat small business owners in Nakhon Ratchasima Province 3) to compare the business problems’ levels of Mee Korat small business owners in Nakhon Ratchasima Province according to business operation problems and 4) to propose guidelines for developing Mee Korat business of small business owners in Nakhon Ratchasima Province. The research population was 35 Mee Korat small business owners in Nakhon Ratchasima Province. The research instrument was a questionnaire. The statistical analyses used in this study were frequency percentage mean standard deviation and one way analysis of variance. The research results can be summarized as follows: 1) For the business operations of Mee Korat the business owners mainly produced Mee Korat products and sold them together with sauce. They have run the business for 16 years with at least 10 employees using personal selling strategies for the products. According to monthly sales reports there were less than 10000 packs of Mee Korat products and the monthly income became less than 200000 baht. 2) The small business owners faced up to medium level business problems. When considering each problem from the most to the least the problems were products sales production personnel finance and management respectively. 3) The comparison of all the level of business problems of Mee Korat small business owners in Nakhon Ratchasima Province showed that the problems included types of products for selling length of business management number of employees business marketing strategies amount of monthly production and monthly income of the business problems of Mee Korat small business owners in Nakhon Ratchasima Province had no statistically significant differences at the .05 level. And 4) the guidelines for developing Mee Korat business were as follows: The small business owners should improve vermicelli quality to prolong the shelf life of vermicelli and provide a variety of flavors of vermicelli. The small business owners should modernize the types of vermicelli and build an online distribution channel. They should also find lending sources with low interest rates to improve business so as to compete with competitors. There should be an implementation of job rotation for employees/members to increase production capacity. Moreover the small business owners should offer more opportunities in administration for new visionary staff and the former administrators should give advice to new administrators to improve the business growth and compete with more competitors.

Purpose of this Using dried bananas to replace in Kanom Thong Muan the objective is to study the basic formula for Kanom Thong Muan in 3 formula and to study Using dried bananas to replace in Kanom Thong Muan were basic formula replace 20% 40% and60% By planning randomized complete block design (RCBD) and evaluating sensory quality in appearance (thin consistent) color odor taste texture (crumbly) and overall preference with the use of tasting methods for 9-Point Hedonic Scale. The study the basic formula for Kanom Thong Muan By allowing 40 tasters and the study this Using dried bananas to replace in Kanom Thong Muan By allowing 80 tasters to be undergraduates in foods and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phranakhon. Take average data (Mean) analyze variance (Analysis of Variance ANOVA) and compare different mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of Kanom Thong Muan namely formula 1 formula 2 formula 3 found that the tasting person accepted the formula 1 in appearance (thin consistent) color odor taste texture (crumbly) and overall preference. Average 8.20 7.90 7.85 8.05 8.30 and 8.15 respectively when analyzed Variance and comparison of differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05. The results of the study of the amount of dried bananas that replaced sugar in 4 formula found that the tasting person accepted the formula replace 20% in appearance (thin consistent) color odor taste texture (crumbly) and overall preference average of 8.09 8.00 7.80 7.83 8.09 and 8.00 respectively when analyzed (3) Variance and comparison of statistical differences found that appearance (thin consistent) color odor taste texture (crumbly) and overall preference There are significant differences at the level of 0.05.

This research was concerned a printing on cotton fabrics with dye powder from mangosteen rind. In this study the dye powder was composed of dye’ s solution extracted from mangosteen rind and maltodextrin 15 % . The dye powder was applied to a cotton fabric by screen printing technique and a pigment based print paste was used as a print paste in the printing process. Aluminium potassium sulphate (AlK(SO4)2·12H2O )and Iron (II) sulphate (FeSO4·7 H2O) were used as mordants in post-mordanting process. The influences of mordanting on colour appearance and fastness properties of printed fabrics were investigated. The colour fastness to washing and rubbing of printed fabrics was performed according to the present ISO standard. The results show that the post- mordanting can improve the colour fastness properties of printed fabrics. The ratings of colour fastness to washing and rubbing of the printed fabrics with the mordant were good. The appropriate amount of the mordant is 5 grams per liter and duration in the range of 5 minutes to 15 minutes seem to be a suitable time for the post- mordnating process. The type of mordant produced an effect on the colour appearance of the printed fabrics after mordanting.

Fashion Thesis Creative design set inspired by Lestegodon caves. the study aimed at the layout and texture characteristics of the Stalactites and stalagmites Stegodon elephants and fossils and to design creative sets which was inspired by the cave of Lestegodon The instrument used in this study was an analysis Fossil of the Stegodon’s elephant Stalactites and stalagmites And colors of the fossilized from Stegodons elephants and colors of Stalactites and stalagmites and surface of Stegodon elephants cave walls stalactites and stalactites and fossils In order to design the creative set Which was inspired by the cave of Lestegodon. From the study and analysis of data it was found that the structure color and surface of fossils in the Lestegodon cave which is designed each set by bringing the fossil pictures inside the Lestegodon cave by collage art which positioned as a color scheme that is caused by natural processes and creates a technique. The dress is applied to the fashion trends in S/S 2020 to be used as a guide to designing a creative wear.

Scholarship Website Project Faculty of Science and Technology Is a website developed to meet the needs of personnel and students. Faculty of Science and Technology to be informed of scholarship news of the university. The website will have a system that is generous to distribute information scholarships. Which will enable personnel to increase scholarship information and will provide students with information documents of the Faculty of Science and Technology scholarships. Quickly and facilitates access to news stories about scholarships at Rajamangala University of Technology Phra Nakhon The results of the scholarship website development Faculty of Science and Technology Which the website can be used within the scope specified by the manufacturer and the users of the website have overall satisfaction at a good level. With an average of 3.94. When considering each aspect it was found that Website design performance and attitude. The satisfaction is at a high level. With an average of 3.91 4.01 and 3.95 respectively. In conclusion the scholarship website Faculty of Science and Technology can be used effectively.