This research aims to study about usage behavior of Facebook users their expectations uses and gratifications as well as the relation between expectations uses and gratifications of Facebook users and communication behavior found among students of 9 Faculties at Rajamangala University of Technology Phra Nakhon who are Facebook users. The research is conducted using survey as a research method and the data used in this research is taken from a sampling group of 400 students. The results of the study were as followed: the expectation uses gratification of Facebook users has positive relation at high level with communication on Facebook. Moreover the outcome has shown that the majority of the students at Rajamangala University of Technology Phra Nakhon use Facebook on a daily basis. Their expectation and usage levels are high and moderate respectively while gratification level is high.

The objectives of the research are to study users’ behavior and to compare of users’ satisfaction in knowledge management website of the Faculty of Mass Communication Technology Rajamangala University of Technology Phra Nakhon. This research is a survey-based research which uses questionnaires as research tools. The research sampling consists of purposive sampling stratified sampling and accidental sampling of 265 lecturers students and staffs of the Faculty of Mass Communication Technology. Statistical methods used are average percentage standard deviation t-test Oneway ANOVA and LSD. The research findings show that in terms of users’ behavior most users use desktop computer at their homes during 20.01-00.00 am. Most users use the internet mainly to chat. Use of faculty’s website is rare at less than 1-3 time/week. Use of faculty’s knowledge management website is also very few. Different characteristics of the target group do not provide significant difference in satisfaction level. Demographic factors such as sex status within the faculty age education monthly income and communication devices used do not affect users’ satisfaction. This finding does not correspond with the assumption. However there are some aspects that significantly correspond with other assumptions. For example age affects satisfaction level in website design while education affects satisfaction level in data utilization.

This is a research of Independent study on “Integrated Marketing Communications Factors Influence the Decision to Purchase Tablets in the Bangkok Area”. This research aims to study the demographic characteristics of consumers who decided to purchase a tablet electronic device in the Bangkok area their purchasing decision and integrated marketing communications factors which influence the decision to purchase tablets in the Bangkok area. This was a quantitative research study. Data were collected using a questionnaire survey administered to a sample of 400 respondents.

The purposes of this research were 1) to study perception and retention production placement in Ban Nee Me Ruk situation comedy (sitcom) 2) to compare demographic characteristics purchasing decision behavior and 3) to study correlation of perception and retention production placement in Ban Nee Me Ruk Sitcom which purchasing decision behavior. The data were collected from 420 residents in Bangkok Metroplitan who were watching Ban Nee Me Ruk Sitcom. Data analysis employed frequency percentage arithmetic mean () and standard deviation (SD.) Statistics used for hypothesis testing included t-test One-way ANOVA and Chi-square. The study presented the following results: The presentation of the production placement included: display product images impulse buying shelves that attract customers. Another character of retention in the production placement was the latent contents. The production display were convenient goods such as Mamy Poko and Lactasoy. After the residents samples watched Ban Nee Me Ruk Sitcom the purchasing decision behavior was in the middle level (52.1%).

Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF low-fat; LF and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content (3.20%). NF exhibited the highest foaming ability and stability. The chemical compositions physical and sensorial properties of chocolate mousse produced from FF LF or NF were also investigated. M-NF had the lowest in fat content resulting in energy reduction when compared with M-FF and M-LF. M-NF also showed the highest firmness and adhesiveness (p<0.05). This was probably due to different chemical composition of pasteurized milk used. For color measurement M-FF showed the highest L* value. However all chocolate mousse samples had no difference likeness score for texture taste and flavor (p>0.05). From the results commercial pasteurized non-fat milk could be not only used for chocolate mousse production without effect on textural and sensorial properties but the energy from fat was also reduced.