This research has a purpose. To study the readiness of information technology to support educational communication in the ASEAN community of Rajamangala University of Technology Phra Nakhon This research is quantitative research with a questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon (40 students). The researcher conducted severalstatistical analyzes including Frequency Percentage and Mean. For the information technology system of the university the classroom is used regularly 70% followed by 30% and the use of intelligent classroom at the Faculty of BusinessAdministration has two rooms only 50% There are only 25 per cent usage for internet accounts.There were 24% of respondents regularly used followed by some 16%. Some respondents said that the Internet was relatively frequent and Wifi does not cover 65% of the networked Internetservices followed by 35% of IT systems. Up to 35 percent indicate that the problem of IT use still hinders the respondents. IT services are available for IT professionals. Respondents are using social media in addition to searching for knowledge. Then there is the use of Facebook Youtube that is constantly searching for new knowledge from the mediawhich is used regularly 50% and use some 50% as well. Learning and sharing online learning resources such as e-learning with foreigners. 55% use the regular use 30% use the online media and 56% use Facebook Online You Tube Live.regular Secondly 14%. Information Technology Infrastructure Services to support communication in the ASEAN community respondents were satisfied with the use of other devices. To access the system. There are 70% access to the university on a regular basis and other services are available. For research and research purposes. Long distance conferencing via LAN and Wifi is upto 70% and some have access to campus network with VPN up to 65%.

This research aimed to study 1) the preparation level of Thai Accountant Competencies and adaptation capabilities; and 2) Factor affecting on success in accounting profession after The Asian Economic Community. The samples consisted of 400 accountant which implement in many businesses. Data collected by using online questionnaire and employed convenience Sampling. Descriptive Statistics were used such as percentage Mean ( X ) S.D. and ranking. Pearson Correlation and Multiple Regression Analysis were also employed to analyze data. The finding results explained that most of antecedents were female finished bachelor degree of accounting and has experiences average equal 7.51 years (S.D. = 6.723). In their views They thought that accountants preparation level competencies especially improvement of knowledge and skills of professional accountant were rather than fair well ( X = 3.9129; S.D. = 0.44034) as same as adaptation capabilities ( X = 3.79; S.D. = 0.46631). Pearson Correlation was between 0.381 – 0.739 at the significance level α < 0.01. This findings also explained that the preparation level of Thai Accountant Competencies accounting experience attitude of implement accounting and adaptation capabilities have positive significance level at confidence level 99 percent (α < 0.01).

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

This research aims to study the wisdom on costumes of Thai-Chinese minorities in order to develop and integrate on costumes of Thai - Chinese minorities and transfer technology to target groups by training and workshop. This research is for the purpose of Research and Development. The instruments used in research were included 10 prototype costumes training assessment questionnaire regarding costumes of Thai-Chinese minorities Lao-Song or Tai Song Dam and Zhuang. The sample consisted of 100 interested people from Thai Song Dam Loincloth Weaving Group in Tambon Donmanow No.39 Moo 2 Tambon Donmanow Songpeenong district Suphanburi Province and 2 groups of 20 trainees each from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province and Thai Song Dam group in Tambon Bang rakam Amhoe Bang rakam Phitsanulok Province. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The research result in prototype costumes evaluation in a mixing Tai Song Dam weaving and Zhuang style found that most interested people who responded to the questionnaires were female aged 31 to 40 years employee below a Bachelors degree and having an average income 5001 to 10000 baht. These interested people had a positive attitude level in Prototype costume No.10 regarding pattern design application and the overall average were at 4.79 4.78 and 4.28 respectively. The transfer of technology evaluation regarding training workshop on costumes of Tai Song Dam and Zhuang were combined with 2 groups of 20 trainees each from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province and Thai Song Dam group in Tambon Bang rakam Amphoe Bang rakam Phitsanulok Province. The results showed that most respondents from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province were female age above 40 years weavers having a primary school certificate and having an average income below 5000 baht. Before initiating the training workshop most trainees had pattern design skills sewing skills and decorating were at moderate level. After the training workshop showed significant improvement in the high level. And most respondents from Thai Song Dam group in Tambon Bang rakam Amphoe Bang rakam Phitsanulok Province were female age above 40 years weavers having a primary school certificate and having an average income below 5000 baht. Before initiating the training workshop most trainees had pattern design skills sewing skills and decorating were at moderate level. Affter the training workshop showed significant improvement in the high level.

The purposes of this research Design and development from remnant fabrics by for Bann Ta Kien Ngam Community enterprises Nakhon Na yok province to study the technique and procedure of applying and designing from fabric knit in textile products . Therefore the researcher realize that the remnant fabrics which is unused in garment and apparel manufacturing process to be reused by transform to increase the value of products such as Textile home furnish to decorate the living room which is designed by hand Tufted machine and develop to be products and product design is nature design style. The processes can be divided into three parts which are surveying information creating the prototype and analyzing the products from fabric knit. The information are collected by using the questionnaire from the sample group to study about the general information and the opinion from the sample group for applying remnant fabric knit and transform to be the new products that are summarized that the using of remnant fabric to create the textile home furnish products for decorate the living room’s decoration is 49 percent. Thus the researcher choose the products that are appropriate with remnant fabric quality such as carpet cushions and backrest pillows And the second process is creating the prototype by using the technique of hand Tufted machine to create the designs for each product. Then the research survey the opinion of the sample group to for prototype. It can be summarize that the beautiful interesting design is 66 percent the beautiful and appropriate design is 56 percent the appropriate color using is 52 percent and the utility of the product is 60 percent.