Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures in operation are as follows: Study about three basic recipes of duck cream soup product and study about appropriate time period in boiling of duck rib stock for producing of duck cream soup. The duck rib stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. After that the researcher tested in sensory test in overall appearance color smell flavor texture and favor. The researcher used method of giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher planned the random test in RCBD: (Randomplete block design) and compare difference of mean by DMRT (Duncan’s New Multiple Range Test). From the study result it was found that basic recipe cream soup which has been accepted the most of all was Recipe No.2. It was found that the researcher did not give different points to overall appearance color smell and favor. The mean was 7.10 7.23 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. Duck cream soup using duck stock for a period of 4 hours Because of the boiling simmer for a long time. Cause evaporation of water As a result the concentration and the smell more pronounced. The mean was 7.18 7.15 7.10 and 7.33 respectively result of chemical and physical quality analysis included viscosity cream soup duck that the period of boiling for 4 hours of 2 .7 5 x 103 cestipois the most pH value to be 6.12. This is consistent with generally produce only soup. The viscosity is between 103 to 104 which the retrogradation of the roux. The duck cream soup with and good texture.

Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour increases the risks of consuming contaminated food so the cleanliness and the safety of the nourishment should be seriously taken care. Restaurant Development Way for Food Safety A Case Study: Savoey Restaurant Tha Maharaj Branch was aimed to study practice plans associated with applying knowledge on food safety; to survey understanding on food safety practice; to study factors affecting food safety development of Savoey Restaurant Tha Maharaj Branch. The population and sampale of this study comprised totaled 20 employees qualified for specifications set by the researchers. The tools included content analysis and weighted arithmetic mean mean percentage and standard deviation were employed for statistical analysis. The findings indicated there were two workflow operations of Savoey Restaurant Tha Maharaj branch; Service workflow operation Kitchen and bar workflow operation. The inspections of food hygiene standards in 9 aspects were conducted by researchers. The marks were given associated with the criteria of the List of Food and Drug Administration No 840/2545 attached to the Assessment Methods for Inspection Results of Food Manufacturer under the Ministerial Notification that overall mark of each topic must not lower than 50 percent and no serious defects were found. The Savoey Restaurant Tha Maharaj Branch meets the specified criteria in six aspects comprising dining area with air-conditioners (65.46 percent) outdoor dining area and vicinity (56.82 percent) machine utensils and equipment (87.5 percent) maintenance and cleaning (55 percent) wastewater and waste treatment (58.33 percent) cleanliness and convenience of restrooms (62.5 percent). Each topic meets the criteria on general hygiene standard control. Meanwhile the topics required immediate correction were food preparation and cooking area (27.6 percent) followed by personal hygiene (40.83 percent) and quality control of food ice cube and beverage (49.17 percent) respectively. Thus it is concluded that the current problems arising out of inadequate understanding on good practice of food safety since the business owner has never provided trainings on hygiene for their workers.

The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring finely blended okra onto the inside tray pouring finely blended okra onto the outside tray and pouring finely blended okra into an aluminum block. It was found that pouring finely blended okra into an aluminum block resulted in the least crack in the dried sheet with the rectangular shape remaining intact. After the forming method is decided on a study was conducted on the temperature to bake okra at 3 levels namely 70 80 and 90 C.It was found that baking okra at 80 C for 4.5 hours was suitable the baking and crispy okra sheets ended up with the lightness(L*) of 49.75 the green (a*) was-2.53 and yellowness (b*) of 23.71. The moisture content was at 5.07 % water activity content was 0.27 The hardness was 5.01 N and the crispness was 4.67. The results of chemical analysis showed that the carbohydrate content was 76.34% crude fibers was 10.72% ash content was 8.24% moisture content was 4.24% and fat content was 0.46%. From the study on the bacteriological quality it was found that the crispy okra sheet products can be stored at room temperature for 28 days.

The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.

The purposes of this study were to 1) study consumer’s behavior at Yellow Orchids restaurant at the Operation Center of Thai Airways International 2) investigate marketing strategies affecting the consumer’s decision on choosing the Yellow Orchids restaurant 3) compare personal factors affecting the consumer’s decision on choosing Yellow Orchids restaurant. The sample group was 350 Thai customers using the restaurants. The sample group was chosen by using the accidental sampling technique. The questionnaire was used in this study to collect data. The statistics used in this research were percentage mean frequency standard deviation t-test and F-test. The result showed that the majority of consumers were women aged over 45 years old with monthly income in a range of 25001-35000 bath. As for the consumer’s behavior it was found that they came here to have food during 11.01- 13.00. They spent less than 1000 bath. They usually order Thai food. The factor involving the decision was self-decision making As for the marketing strategies affecting the consumers in using Yellow Orchids restaurant all strategies were rated high with price and service ranking highest ( = 4.15) physical environment ( = 4.14) product ( = 4.11) personnel ( = 4.10) channel ( = 3.86) and sale promotion ( = 3.79) respectively. According to the comparative marketing strategies affecting consumers in using the service of Yellow Orchids restaurant it was found that sex or gender played no role in using the restaurant. However age affected the product price sale promotion personnel service and physical environment with significant statistic level at 0.05. It was also found that monthly income affected product sale promotion service with significant statistical level at 0.05.