The purposes of the study were to investigate 1) personal factors of practitioner level personnel working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University 2) personnel’s organizational commitment levels and 3) compare personnel’s organizational commitment levels. The population in the study was 155 employees working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University employing survey study. The data were collected through the questionnaire and analyzed by frequency distribution percentage distribution mean and standard deviation. The result of the study revealed that most of the employees working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University were single females ranging from 21 to 30 years of age with average 20001 - 30000 Baht income and having bachelor degrees. They had worked in technical and practical employment at the Information Technology Department for average one to five years. The Information Technology Department personnel’s organizational commitment levels were high. When looking into each aspect the highest aspect was psychological commitment followed by high normative commitment and average retention commitment. The comparison result of personnel’s organizational commitment levels of the employees working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University categorized by personal factors such as gender age income education marital status work retention revealed differences concerning psychological retention and normative commitments.

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

sustainability; case study of an anonymous revenue office in Bangkok Region by using In-depth interview technique participative observation and open-ended questionnaire. The participants in the interview process consists of management superintendents and operators totaling 22 persons. The results show that there is a harmonization in each operational level of the organization and comply with the three objectives of risk management under COSO approach. However there is a lack of a measurement of successful level Evaluation to strategic planning and clear hedging guidelines under COSO - ERM in order to build concrete sustainability for the organization. In this study the author has proposed conceptual framework about factors affecting the effectiveness of risk management for organization sustainability to be tested in the future.

The study on beauty salon users’ decisions and behaviors in Maung district Nonthaburi was aimed to (1) investigate the beauty salon users’ personal factors (2) explore their decision levels (3) look into their behaviors (4) compare the decision levels according to the personal factors and (5) examine the relationship between the personal factors and the behaviors. The samples in this study were 400 beauty salon users’ selected through non purposive sampling nonprobability sampling and quota sampling. The questionnaire was administered to obtain data and the statistics used to analyze the data were frequency distribution percentage distribution mean standard deviation t-test and One-way ANOVA. Cross-Tabulation was applied using statistical package for social science. The study results revealed that most of the samples were single females ranging from 20 to 30 years of age holding bachelor degrees. Most of them were employed by companies with the average income salaries ranging from 5000 to 10000 Baht. The data analysis indicated that the decision level towards marketing mix factors of the 400 beauty salon users was high; and in terms of their behaviors concerning the use of the beauty salon showed that they went to the salon mostly to have their cut and set with the minimum of 500 baht payment. The purpose of going there twice to three times per month was to promote their personality and gain more confidence. They normally went there in the evening (from 4 pm. – 7.00 pm.) spending one to two hours and paying with cash. The personal factors of the beauty salon users affected the level of decisions made to go to different beauty salons. The personal factors of the beauty salon users related to the behaviors of the beauty salon use.

The purpose of this study was developing of jackfruit seeds for food production. Experiments consisted of marketing snacks food from cereal base and then studing physical analysis and consumer acceptability indicated of products. Result showed that physical and chemical analysis of jackfruit seeds as follows : Aw =0.99 ± 0.00 L* a* b* value 79.45 ± 0.01 0.04 ± 0.03 and 16.97 ± 0.74 respectively and percentage of moisture content 70.43 ± 0.07. The best formula of jackfruit seeds crispy mixed thai spicy was replaced with 100% jackfruit seeds. Product have brown gold colour be similar to product in markets low moisture food. The percentage of protein content 1.34 ± 0.07 fat content 1.20 ± 0.060 and crude fiber content 3.20 ± 0.17. The shelf life meagerly 2 months and consumer acceptability like moderately product. The best formula of jackfruit seeds with peeled mung bean in an instant kanom look-chub with 100% jackfruit seeds. Product have bright yellow colour be similar to product in markets. The percentage of moisture content 5.02 ± 0.05 protein content 0.82 ± 0.01 fat content 4.75 ± 0.03 crude fiber content 6.76 ± 0.76 ash content 2.04 ± 0.01 and carbohydrate content 80.61 ± 0.70. The shelf life meagerly 3 weeks and consumer acceptability like very much product. The best formula was jackfruit flour instead wheat flour in an instant crape powder product with 100% jackfruit seeds. Product have bright yellow colour. The percentage of moisture content 3.81 ± 0.09 protein content 0.74 ± 0.01 fat content 0.45 ± 0.02 crude fiber content 1.96 ± 0.57 ash content 5.69 ± 0.24 and carbohydrate content 87.33 ± 0.62. The shelf life meagerly 2 weeks and consumer acceptability like very much product. The best formula was cereal bar of jackfruit seeds product with 100% jackfruit seeds. Product have bright yellow colour Aw = 0.15 ± 0.01. and percentage of moisture content 1.95 ± 0.05. The shelf life meagerly 2 weeks and consumer acceptability like very much product.