การศึกษาวิจัยครั้งนี้ เป็นการศึกษาเรื่อง การเตรียมความพร้อมด้านภาษาอังกฤษเพื่อรองรับประชาคม อาเซียนของสถานประกอบการในเขต 1. ควรมีการศึกษาในส่วนของนักศึกษาในสถาบันการศึกษาอื่น ๆ ทั้งในกรุงเทพมหานครและ ต่างจังหวัด เพื่อทราบถึงการเตรียมความพร้อมของนักศึกษา แล้วนาข้อมูลนี้ไปวิเคราะห์และเปรียบเทียบ เพื่อให้ผู้เกี่ยวข้องได้ทราบและส่งเสริมสนับสนุนให้ผู้นักศึกษาบรรลุวัตถุประสงค์ ในการเตรียมความพร้อม ทางด้านภาษาอังกฤษเพื่อก้าวเข้าสู่ประชาคมอาเซียน ในการศึกษาครั้งต่อไปอาจเลือกปัจจัย และวิธีการทาง สถิติอื่นๆ ที่แตกต่างจากการศึกษาในครั้งนี้ เพื่อให้ผลการศึกษามีประสิทธิภาพมากยิ่งขึ้น 2. การวิจัยครั้งต่อไป ควรศึกษาถึงการเตรียมความพร้อมทางด้านภาษาอังกฤษเพื่อก้าวเข้าสู่ ประชาคมอาเซียนในมุมมองของผู้บริหาร อาจารย์ และเจ้าหน้าที่สายสนับสนุนของสถาบันการศึกษา เพื่อให้ สถาบันการศึกษาที่เปิดหลักสูตรผลิตบัณฑิต สามารถตอบสนองความต้องการของสถานประกอบการในกลุ่ม ประชาคมเขตเศรษฐกิจอาเซียนได้

The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120 125 and 130 ºC). The initial sap contained moisture content pH and total soluble solid by 86.63% 6.84 and 15.5 ºBrix respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L* a* and b* color value of 68.85 5.39 and 23.74 respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6 respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.

In a highly competitive business and information technology is used as tool to help organization management since it provides processes promoting advantages of future competition.CRM applying for better effective education management. The education management needs to be appropriate to changes of globalized economy and society. The development of system based on student life cycle principles the processes consisted of Prospect Admitted Enrolled Graduate Alumni Donor all connect with information communication technology in the educational institute with the CRM. This truly was the educational institute adding value as the production satisfactory for the customers and relations creating long-term loyalty to their school. Using Information Technology for CRM in Higher Education institute may be applied to support tasks.

The purposes of the study were to investigate which administrating business of home stay in Ratchaburi province to standard home stay for comparison between administrating business of home stay in Ratchaburi province and status of home stay harmony with standard home stay different geosocial and forward administrating method home stay to standard home stay. The subjects this study were 18 services home stay in Ratchaburi province and 3 home stay in Phra Nakhon Si Ayuthaya province be allowed certification Bureau of Tourism Services Development Ministry of Tourism and Sports by survey. The instruments for collecting data were rating scale questionnaires and evaluate with statistical package. The statistics used for data analyzed by percentage mean and ranking scale. The research results showed administrating business of home stay in Ratchaburi province. Image and physical sector were high-level. Administrating home stay service house-owner and Public relations sector were medium-level. Method sale and promote sale sector low-level. Garden house/field location home stay were Administrating home stay and Image and physical sector were better than mountain/cave/water fall/waterway/canal location home stay service house-owner Image and physical sector were the same medium-level. promote sale sector were the same low-level. Method sale sector mountain/cave/water fall/waterway/canal location home stay high precious costly than Garden house/field location home stay. Administrating method home to standard home stay consist of promote sale Method sale Public relations Value added community culture product and Administrating home stay sector.

Khao’ Niao Dam is a grain which has anthocyanins pigment. Rice flours contained high protein content more than white grain and have higher water absorption. The white rice flour had higher swelling power and lower solubility than 6 rices flours. Amylose which content in the white rice flour is peak viscosity final viscosity setback and pasting temperature than the waxy rice flours. The objectives of this research were to formulate and determine the appropriate condition for sensory test on the rices powdered beverage products to consumers in terms of color flavor sweet taste viscosity and preference overall. Starting from the basic formula 3 formula is a formula that consists of Germinated brown rice drying were 23.33 % millet drying were 3.33% soybean powder were 6.67% powdered milk were 13.33% sugar were 33.33 % and cream powder were 20.00%. Acceptance scores of 7.60 and then to research the use of Germinated brown rice drying a substitute for cream powder in the manufacture of rice powder beverages into 3 levels such as 50 75 and 100% the amount of Germinated brown rice drying a substitute for cream powder 100 % has been the most acceptance. Then the ratio of rice flour 7 the appropriate type of beverage rice powdodor and viscosity of the beverage rice powder for 3 formulas were formulated with Black Glutinous flour were 10.00% the most acceptance. The study of soybean powder substitute millet powder in the manufacture of rice powder beverages to reduce the viscosity into 3 levels: 50 75 and 100%. The result showed that the suitable of soybean powder substitute millet powder were 100% and the most acceptance. This study used amount of soybean powder and milk powder substitutes sugar in the production of powdered rice beverage can be divided into 3 levels in the formula is 5 10 and 15% the result showed that the 10% of the soybean powder and 15% of milk powder substitutes sugar the most acceptance. Then study the temperature of water for rice powder beverages and the ratio of water to the rice powder beverages in the rice powder is 1:5. Nutritional value analysis of rice beverage product showed were 6.46% moisture 11.63% protein 7.34% fat 5.65% dietary fiber 1.47% ash and 67.45% carbohydrate and the shelf-life of rices powdered beverages which pack in aluminum foil bags was preserve products and store at 30 °C more than 6 weeks.