Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The objective of the research is to identify the problems and needs in developing the English communication skills in the workplace of front office hotel staff in Nakhon Ratchasima province. The sample of the study are 420 front office hotel staff in management and operational level selected by using the area random sampling. The data collection approach employed in this study was mix method both questionnaire and interview. The collected data were then analyzed and compared by using frequency percentage mean and standard deviation. The findings were as follows: 1. Four English language skills (listening speaking reading and writing) are essential for all staff and listening is considered as the most important followed by speaking. 2. The main problems of using English in the workplace are writing and reading due to lack of confidence unfamiliarity with the grammatical structure and vocabulary. 3. All staff are desirable to develop English communication skills especially speaking and listening in different situation duties and responsibilities.

The objective of this research is to study the suitable factor level for the improvement of annealing furnace for rolled coils steel sheet. The experimenting has been performed to find suitable oxygen level by 5 annealing furnace experiment. The research has been started by collection the combustion. After that the burning adjustment by changing combustion technology with 5 levels of BGCV control valve open as 23% 40% 50% 75% and 100% has been implemented. The combustion adjustment data are recorded analyzed and compared with incomplete combustion value. The research result has been found that after improvement the combustion value. The percentage of oxygen level are improved to the better quality which standard at MV0-49% equal 2.5-4 O2% and MV50-100% equal 1.5-2.5 O2% conclusion 1 furnace as follows at the MV23.1% MV40% MV50% MV75% and MV100% level of oxygen as 2.5% 3% 3% 2% 1.5% and level of carbon monoxide as 0 ppm 2 ppm 2 ppm 2 ppm and 0 ppm respectively. Resulting of fuel energy consumption in the annealing process has been reduced around 225608 baht /year/furnace. Therefore it can depict that energy saving and annealing furnace efficiency improving are increased. The modified parameters will be applied to be the new standard reference values for the further engineer’s operational manual.

This research is a survey study. And analyze the waste composition And guidelines for the use of seafood waste in the Thai seafood market Samut Sakhon Province According to the survey 96.27 percent of the waste comes from restaurants. This is because Most fresh seafood restaurants Will feed the seafood whole Therefore there is no garbage such as shrimp if it is a restaurant the customers will have left shrimps on the head. But the fresh restaurants give away the shrimp and crab so the garbage from the fresh restaurant only has fishbone which is very small. Because most customers accept the whole fish There were also some places where the vendors cut the fish and left their bones. But when analyzed by type of waste it found that shell waste was the highest. Which is up to 55.29 percent. Followed by shrimp shells fish bone and fish heads and crab shells the study found that seafood debris had material properties with low moisture content. It also contains calcium as the main component. For example shellfish contain calcium as the main component which is found in approximately 98.50 percent. Not only striped shells Fishbone shrimp and crab shells are also low humidity and high in calcium. The bizarre one was holding a sea bass head and a grouper head with a high amount of organic matter. And with low ash content food waste that should be analyzed for the possibility of recycling are striped shells cockle shells shrimp shells fishbone shells fishbone dumplings tuna and crab shells.

This quantitative research aimed 1) to study operation performance of Thai Gem Businesses. 2) To study factors affecting firm performance of Thai Gem Businesses. The research was collected data by using questionnaire with 452 participants from production group of Thai Gem Businesses. The samples were collected conveniently and analyzed by frequency percentage mean standard deviation Pearson’s correlation coefficient and analysis confirmatory with Structural Equation Modeling: SEM. It was one of all statistic techniques to test for causal relationship of variables. The results found that database information management systems have positively affect strategic management and firm performance of Thai Gem Businesses with significant level 0.05. Database information management systems also have positive affect on strategic management of Thai Gem Businesses with significant level α < 0.05. Besides this research results found that database information management systems has positively direct and indirect affecting firm performance by pass strategic management with direct affect on firm performance equal to 0.346 and indirect affect by pass strategic management equal to 0.575. And total affect was equal to 0.921 with significant level. It showed that overall affect of database information management system on firm performance was more than strategic management affect to Firm Performance (0.603) with significant level 0.05. The analysis of correlation coefficient model showed that measurement between latent variables have positive correlation with significant level α < 0.05. The analysis of Structural Equation Model revealed that it wassuitable harmonize with empirical data ( χ2 / df = 1.489 CFI = 0.997 AGFI = 0.957 RMSEA = 0.08 RMR = 0.004) and consistent with the define hypothesis. The research results described the environmental of firm performance approach to strategic management by TOWS Matrix and recommendation on strategic management to solve problems on firm performance of Thai Gem Businesses in order to develop continuous firm performance for competitive advantage.