This study aimed to 1) selects the basic recipe for the Breadsticks; 2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD) was used to evaluate tests in sensory property appearance color flavor taste and overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1000 grams yeast 10 grams salt 7 grams milk powder 30 grams water 600 grams sugar 100 grams shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran were 5 10 15 and 20 percent. It was found that the 5 percent sample had the highest average score. It was found that the average scores were brightness value L* was 54.11 red value a* was 8.58 yellow value b* was 20.54 cripiness value was 4.80 Newton hardness value is 37.20 Newton. Consumer acceptance study using general public found that consumers accepted breadsticks enriched with riceberry rice bran 94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran. Nutritional value off the enriched product was higher than basic recipe breadsticks

The purposes of this research were to study the education model and express the guidelines of education management of work-integrated learning (WiL) for tourism industry model. The research method was used by quantitative approach and qualitative approach by studying relevant approaches and theories including the synthesis of documents and researches. Data were collected by questionnaires in-depth interview and group discussion with target persons who are from academic institution business sectors and organization profession of tourism industry. The research findings showed as follows. First the highest level of learners’ work experience benefits and challenge of work-integrated learning (WiL) is to prepare the learners for work in the future. Secondly the key success factor of education management of work-integrated learning for tourism industry is to establish in education cooperation among academic institution business sectors and organization profession of tourism industry. In the part of the essence of educational cooperation is to develop the curriculum program together by providing the opportunity for learners to practice and work in business sectors in accordance with the authentic learning method and the authentic assessment as well. Moreover there should be sharing the experiential learning among instructors learners and experts from business sectors and organization profession of tourism industry to develop the appropriate and modern education management of work-integrated learning (WiL) for tourism industry model.

The purposes of this research were to: 1) study the factors effecting parents’ decision in enrolling their children in private kindergartens in Yannawa District 2) compare the decision factors for parents to enroll their children in private kindergartens in Yannawa District classified by sex age education income and number of children enrolling in schools. The sample consisted of 335 parents by simple random sampling method. The research instrument was a five-scale rating questionnaire with .95 reliability. The data were statistically analyzed by percentage mean and standard deviation. The mean differences were tested by t-test and Analysis of Variance in case of significant difference Scheffé method was used to test pair-difference. The research revealed that: 1) the factors effecting parents’ decision in enrolling their children in private kindergartens in Yannawa District were teacher role academic management experience and learning activity management school fame and tuition fee; 2) the comparison of parents deciding factors to enroll their children in private kindergartens in Yannawa District classified by sex age education income and number of children enrolling in schools as a whole and by aspects were not different of .05 level of significance.

The purpose of this research was to 1) study the behavior of mobile banking users of the Government Savings Bank 2) to study the quality of mobile banking services of the Government Savings Bank 3) to study the relationship between service quality and service behavior of mobile customers of GSB Uthai Branch and Pratunam Indra Branch. Phra Nakhon Si Ayutthaya is the five aspects of concrete services. Reliability. Customer Response Confidence in the customer. To know and understand customers Considered by basic data by sex age educational level occupation income per month. The sample used in the study was from the people who came to the mobile banking service of the two savings banks using the convenient sampling method of 140 persons. The instrument used to collect the data was a questionnaire to check the accuracy of the content from the instructors. Consult Statistics used in data analysis were descriptive and inferential statistics ie percentage mean and standard deviation. The study found that: 1) Type of service Frequency of service usage Date of service Time to use the service. Type of service Most people use the deposit-withdrawal service. Frequency of service usage Most people use the service once a month. Date of service Most people use the service Monday. Time to use the service. 2) The quality of mobile services of the Government Savings Bank Uthai Branch and Pratunam Indra Branch. All 5 areas of Ayutthaya have quality of service. Stay in good 3) The relationship between service quality and customer service behavior of mobile banking customers. Uthai branch and Pratunam branch Indra Phra Nakhon Si Ayutthaya Province has a relationship in the opposite direction.

The research project is : Study Thaiyoun cultural identity of Thailand for package design local food. Street culture of Sao Hai District Saraburi. The purpose is 1) To study the information of the road. In the design of local food packaging Thai Cultural Road Sao Hai District Saraburi 2) To design local food packaging Thai Cultural Road Sao Hai District Saraburi To upgrade and add value to the product. According to the design principles of packaging. 3) To evaluate the satisfaction of the new indigenous food packaging model. Thai Cultural Road Sao Hai District Saraburi. The research method consists of studying the research. Packaging design and development phase Evaluation of the satisfaction with the form of packaging. The data obtained were analyzed for mean. And standard deviation and summary The results showed that the local food packaging Thai Cultural Road Sao Hai District Saraburi. The results of the analysis showed that the overall condition of the satisfaction of the new packaging model of the target group. The level of satisfaction was 4.40. It is divided into 2 areas Packaging Design The most satisfying aspect was the overall form of packaging structure. Suitable for the product. The highest level was 4.58. And graphic design aspects of packaging. The most satisfying is that the packaging has the color of the image in harmony with the message content. The highest level was 4.83