The purpose of this study were to 1) study consumer’s behaviors at on choosing fresh coffee at restaurant 2) investigate marketing strategies affecting the consumer’s decision on choosing fresh coffee at restaurant 3 ) compare personal factors affecting the consumer’s decision on choosing fresh coffee at restaurant at Thai Airways International classifications on the factors for the educations will be consumer’s decision on choosing fresh coffee of Yellow Orchid Restaurant at Thai Airway International. The sample group was 225 Thai customer’s using the restaurants. The questionnaire was used in this study to collect data. The statistics used this research were percentage mean frequency standard deviation t-test and F-test. The results showed that the men age 35 to 45 years old work as employees for the private companies with salary of 35000 bahts and up the reasons for having coffee were because of the conferences and meetings. From 7:00 am until 9:00 am cost around 85 bahts/time. Consume hot coffee at least 1 cup. Cappuccino and latte are popularly being selected among the people. Do not buy other products alongside coffee. Change the coffee type sometimes. Other than coffee then they’ll be lemonade Anchan juice and decide for yourself. As for the marketing strategies affecting the consumer decision on choosing Fresh Coffee all strategies were rated high. According to the comparative marketing strategies affecting consumers in choosing Fresh Coffee it was found that sex or gender played no role in using the restaurant. However age affected products Place Promotion People process of service and Physical with significant statistic level at 0.05. However vocation affected products Place Promotion with significant statistic level at 0.05. However Earnings affected products price Place People process of service and Physical with significant statistic level at 0.05

The using of ground coffee wastes from industries to develop the cement board is an objective of this research that can solve the air pollution problems from smell and spreading of ground coffee wastes. The ratio of Portland cement type1: fine sand: tap water is equal to 1: 0.5: 0.416 by weight and the ratios of Portland cement type1: ground coffee wastes include 1: 0.05 1: 0.06 1: 0.07 1: 0.08 1:0.09 and 1: 0.10 by weight (6 ratios). The production of cement board uses the pressure casting in temperature 30 – 35 degree of Celsius and controls 0.75 g/cm3 of density. The testing of cement-bonded fiberboard properties follow the TIS 878-2537 standard (cement bonded particle board: high density). From the results 1: 0.05 is the most suitable quantity of cement: ground coffee wastes which mixed in cement board. This cement boards can reduce the ground coffee wastes by using as aggregate to produce the construction materials.

The aim of this research is to study with the limited pollution from Robusta coffee grinding process. The pollution behavior is used to design the limited pollution unit by consists of the dry and wet limited pollution unit. By the dry limited pollution unit tangential air cyclone was regarded. In term of the wet limited pollution unit has to 3 chambers by semi-wet chamber wet storage chamber and overflow chamber. However the efficiency of the limited pollution unit another pollution and economic engineering were determined. The results of research found that the rate of coffee grinding was 243 kg/hr and the mass of pollution was 37.3 to 41.9%. By the motion of pollution was projectile with the speed approximate 14.7 m/s and the distance of pollution was 5.25 m. Based on the dry limited pollution unit designed the efficiency of limited pollution just 79.25%. While the wet limited pollution unit can be limited to 100%. The tendency of pH of water in the wet limited pollution unit was increased to pH9 under past in 24 hours. In case of the break-even point must be grinding with 1400473 kilograms and payback period will occur at 2.1905 years.

In the procedure processes of Robusta coffee initial from bring the green coffee after dried and removed the outside shell and bring it to separating process. The sale price depends on the size of green coffee. If their size of still standard the sale price have been increased. Most of the separating process is majorly with the labor experience. Based on human experience the error with operating and working time is increased. In this reason we will study to the criteria of Robusta coffee for designing and creating the Robusta coffee bean separator machine for Robusta size standard testing. The separator machine consists of the three-layer cylindrical sieve set and the diameter of the layers was 4 6 and 7.5 mm. respectively. For the standardization of Robusta coffee bean is controlled by size of hole sieve. In this research considers to 4 importance parameters by the efficiency of sorting out standard of green coffee Specific Energy Consumption [SEC] and assessment way economic engineering. The result of research shows that the maximum efficiency of green coffee separating is 164.7 kg/hr under the condition of testing with 14.4 rpm at 4 angle incline. In term of standard it found that the machine can separated only for standard and smaller than standard size of green coffee and the maximum moistness are 9.9%. For the least Specific Energy Consumption [SEC] is 0.01631 MJ/kg and occur with the same condition of experiment. Based on this condition the Break-Even Point must be sorting out with 1070550 kilogram per year and Payback Period will occur at 3.598 years. However the quantity of separating or the efficiency of machine is mainly effect to Break-Even Point and Payback Period.

The purposes of this study were to produce and evaluate the satisfaction toward documentary Craft soda. The sample group were collected sampling 50 audiences had experience to watch this documentary Craft soda. Data analysis employed frequency percentage averaging and standard deviation. The study presented the following results : the audiences had high level of satisfaction to documentary Craft soda.