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The study objectives of the electrical energy saving behavior of student in faculty of business administration Rajamangala University of Technology Phra Nakhon 1) to study psychological trait factor psychological state factor and situational factor in overall group and subgroup of the students’ electrical energy saving behavior in faculty of business admimistration RMUTP 2) to study the interaction effect between psychological trait factor psychological state factor and situational factors related to the students] electrical energy saving behavior in overall group and subgroup. The sample size was 361 students of bachelor’ s degree. The study factors were 7 independents future orientation and self-control) 1 psychological state factors (appropriate model from family knowledge on the electrical energy saving and the information about electricity saving). The dependent factor was the electrical energy saving behavior. Frequency percentage arithmetic mean and standard deviation were used for descriptive statistic while stepwise multiple regression and two-way ANOVA were used for inferential statistics in overall group and subgroup according to social demographic characteristics. The research findings were as follows : Firstly all 7 factors of psychological trait factors psychological state factor and situational factoe could predict 52% of variance of the electrical energy saving behavior. The most prediction power factors were appropriate model from family positive attitude towards saving behavior receives electricity saving information and well-being respectively. Secondly the interaction effect was found well-being and electricity saving information with the electrical energy saving behavior of student which was male and female group and freshman and sophomore group junior and senior group G.P.A above 3.00 and parents’ income lower than 30000 thb Thirdly the interaction effect was found the future orientation and self-control and knowledge on the electrical energy saving behavior with the group of student who mother has an education lower than undergraduate.

This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) and the Diploma (Diploma.) 2) a study of student satisfaction and 3) Comparing the level of student satisfaction by overview of respondents. The samples college students Suphanburi the sample-specific .The students who are studying in a vocational certificate (vocational certificate) Year 2 and Year 3 major food and nutrition of 78 people and students who are studying at Diploma (Diploma). Year 1 and Year 2 major food and nutrition of 26 people a total of 104 people. The statistics used for data analysis the frequency percentage mean standard deviation t-test and ANOVA. The datas were analyzing by a computer program. The results showed that : respondents were satisfied in studying food and nutrition school Suphanburi the overall high level considering each side and item at a high level. Comparing the level of student satisfaction by gender age and the average income of a student per month overall and each aspect is no different. For to the years of study and profession of parents there is satisfaction in studying food and nutrition overall and the difference was statistically significant level. 05

This study aims to 1) Study the level of ASEAN professional common competency in the field of food manufacturing. 2) Study the level of ASEAN professional common competency in the field of food and beverage service 3) Study the effectiveness of ASEAN professional common competency in the field of food and beverage service for students of Phuket Vocational college. The study is divided into two group according to the opinions of students and enterprises. The sample population of this study are 155students in the department of food and nutrition of Phuket Vocational college who took the internship in 2013. There are also 2 representative heads department of 12 selected enterprises. They are all 179 people. Tools for this study are questionnaires having significant rate between 0.82- 0.96.The statistics for data analysis is percentage average and standard deviation The result of this study shows that Students posses ASEAN professional common competency for hotel business. In the field of manufacturing their main competency general competency and duty competency is in moderate level. The enterprises posses the overview opinion hereafter. The main competency and general competency are in high level whereas duty competency is in moderate level. In the field of food and beverage service the overview opinion of students and enterprises are: the main competency is in high level whereas general competency and duty competency are in moderate level. The effectiveness of ASEAN professional common competency in the field of hotel business. Students and enterprises posses opinion on food manufacturing. The main competency general competency and duty competency are in high level. In the field of food and beverage administration the main competency general competency and duty competency are in moderate level.

The Purposes of this research were to study and to compare the Desired Characteristics of Training Students as Perceived by Executives of Tourism Entrepreneur in accordance with the following variables: sex age education level and work experience. By questionnaire was used to collect data. Data were statistically analyzed using percentage mean standard deviation t-test and one-way analysis of variance. The results were as follow: 1) The overall desired characteristics of training students and each aspect were in high level. 2) There were not significant difference of executives of tourism entrepreneur in sex age education level and work experience concerning the desired characteristics of training students.