The purpose of this research are to investigate 1) personal factors of students majoring in Hotel and Tourism at Santirat Vocational College. 2) The students’ knowledge of trans fatty acids. 3) The students’ consumption behavior of trans fatty acids. 4) The relationship between the personal factors (gender age education average monthly income of students) and their knowledge of trans fatty acids. 5) The differences of consumption behavior among gender age education and average monthly income of students. The samples are 254 of vocational students. The questionnaire was used to collect the data. The statistics used to analyze data in this research were frequency percentage Mean Standard Deviation Chi-Square (χ2) t-test and ANOVA. The data was analyzed by statistical tools. It was found that most students knew very little about trans fatty acids. They sometimes consumed food with trans fatty acids. The finding also found that there were a relationship between knowledge of trans fatty acids and personal factors; gender age education and average monthly income of students with statistically significant level at .05. It was also found that different gender had different consumption behavior whereas age education average income of students were not different with statistically significant level at .05.

The objectives of this research were to: 1) study motives affecting a consumer in purchasing food trucks in Bangkok 2) study marketing mix influencing a consumer in purchasing food trucks in Bangkok 3) study consumers’ buying behavior towards the purchase of food trucks in Bangkok. The samples for this research were 400 customers who were deciding to buy food trucks and who used to buy and consume food trucks. The tool used to collect data was a survey questionnaire. Data was analyzed by using descriptive statistics to determine percentage mean and standard deviation as well as inferential statistics including multiple regression analysis for analyzing data and testing the hypothesis at the statistical significant level of 0.05. The research results revealed that the majority of respondents were female aged between 21-30 years and private employees who had average monthly income at 10001- 20000 baht. They typically had a bachelor’s degree or a diploma. They tended to purchase food trucks less than or equal to 3 times per month and spent 101-200 baht each time. The most popular type of food trucks was beverage. From samples motives and marketing mix were significant towards the decision in purchasing food trucks. Hypothesis test showed that product buying motives rational buying motives emotional buying motive and patronage buying motives influenced the decision in purchasing food truck in Bangkok as well as marketing mix that product price place and promotion also influenced the decision in purchasing food truck in Bangkok.

The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.

The objectives of this thesis were to study 1) Eating knowledge 2) satisfaction in the Food Shops at Queen Sirikit National Institute of Child Health (QSNICH) 3) food consumption behavior 4) T Relationship of eating knowledge and food consumption behavior 5) the correlation between satisfaction in the Food Shops at QSNICH and food consumption behavior. The study was conducted with 315 staffs QSNICH who served in the Food shops at QSNICH. The research instruments used were the personal data questionnaire. Data analysis was presented in frequency average standard deviation and Pearson’s Product Moment Correlation Coefficient. Results indicated that average scores as calculated by mean percent for eating knowledge was shown at good level. Most of the staffs had medium level satisfaction of food shops and the food consumption behavior was shown at sometime level. In terms of the relation of eatting‘s knowledge and food consumption behavior there was no significant associations. In addition the correlation between satisfaction in food shops at QSNICH and food consumption behavior had no significant association. The suggestion for this research was to promot activity to change food consumption behavior to increased eatting healthy food.

Tis research had the following objectives to study 1 production of crispy baked fibrous covering jackfruit meat 2 production of snack from crispy baked fibrous covering jackfruit meat 3 acceptance of snack made from crispy baked fibrous covering jackfruit meat by evaluators 4 storage time of smack product in room temperature. When fibrous covering jackfruit meat when baked at 70 80 and 90 degrees Celsius for 100 minutes evaluators accepted snack baked at 90 degrees Celsius by the best all around score at statistically difference (p ≤0.05). ln studying sweetness by using three levels of sugar at 50 60 and 70 grams. Products with 60 and 70 grams of sugar received same score. The amount of sugar at 60 grams was used. ln studying Amount of fibrous covering jackfruit meat at 20 25 and 30 gram iT was found that 25 Grams of fibrous covering jackfruit meat received the highest score. ln forming the shape of the snack the use of only fibrous covering jackfruit meat could not be formed into any shape. Pressed rice ba-sae and pressed rice were used. The pressed rice helped ingredients formed into shape. The temperature used in baking the product at 70 80 and 90 degrees Celsius were used. The higher temperature lessened time of baking. 90 degrees Celsius were used to bake the snack for 20 minutes. This product was accepted by evaluators at acceptance test using differences at statistically difference (p ≤ 0.05). when studied storage time by keeping product 2-4 weeks at room temperature vacuum packed. Free water and the yeast and mold amount wrer tested every 10 days. During 0 to 16 days no yeast and mold wrer found. The moisture level was 0.58. On the 17 th day mold count increased to 700 (CFU/g) and the moisture content increased. Therefore fibrous covering jackfruit meat product can be kept 16 days.