This study aims to 1) Study the level of ASEAN professional common competency in the field of food manufacturing. 2) Study the level of ASEAN professional common competency in the field of food and beverage service 3) Study the effectiveness of ASEAN professional common competency in the field of food and beverage service for students of Phuket Vocational college. The study is divided into two group according to the opinions of students and enterprises. The sample population of this study are 155students in the department of food and nutrition of Phuket Vocational college who took the internship in 2013. There are also 2 representative heads department of 12 selected enterprises. They are all 179 people. Tools for this study are questionnaires having significant rate between 0.82- 0.96.The statistics for data analysis is percentage average and standard deviation The result of this study shows that Students posses ASEAN professional common competency for hotel business. In the field of manufacturing their main competency general competency and duty competency is in moderate level. The enterprises posses the overview opinion hereafter. The main competency and general competency are in high level whereas duty competency is in moderate level. In the field of food and beverage service the overview opinion of students and enterprises are: the main competency is in high level whereas general competency and duty competency are in moderate level. The effectiveness of ASEAN professional common competency in the field of hotel business. Students and enterprises posses opinion on food manufacturing. The main competency general competency and duty competency are in high level. In the field of food and beverage administration the main competency general competency and duty competency are in moderate level.

The purposes of this study were to 1) investigate the consumers’ behavior in using THAI catering restaurant at Phuket International Airport 2) marketing strategies affecting the consumers’ decision on using THAI catering restaurant at Phuket International Airport 3) compare marketing strategies affecting the consumers’ decision on using THAI catering restaurant at Phuket International Airport with details on personal factors. The sample group consisted of 350 Thai customers of THAI catering restaurant at Phuket International Airport. The sample group was chosen by using the accidental sampling technique. The questionnaire was used to collect data. The statistics used in this study were percentage mean standard deviation t-test and F-test. The result showed that the majority of customers were women aged in the range of 35-45 years old with monthly income ranging from 15000 to 25000 bath. The reason for using the restaurant is to have food. The most popular time was between 11.01-13.00. The amount of money spent each time was less than 1000 bath. These customers usually ordered Thai food. As for the factors affecting the decision it was found that it was self-decision making. As for the marketing strategies affecting the consumers in using a THAI catering restaurant at Phuket International Airport all strategies were rated high with personnel ranking highest ( = 4.18) physical feature ( = 4.17) service ( = 4.13) product ( = 4.13) price ( = 4.06) channel ( = 3.87) and sale promotion ( = 3.64) respectively. According to the comparative marketing strategies affecting consumers in using the service of a THAI catering restaurant at Phuket International Airport 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 feature 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.

The purposes of this research were to 1) investigate the history of Chinese settlement in Phuket 2) examine the culture of Yaya clothing and stitched women’s shoes 3) study the pattern of Yaya clothing and stitched women’s shoes and 4) analyze the suitability of the city circumstance and clothing. The researcher studied the document and the pictures and collected the data by using Non-Participant Observation to observe the behavior of Chinese Violet (Yaya) clothing and stitched women’s shoes in Mueng district Phuket province and conduct in-depth interview with 8 field specialists. Snowball sampling was used to select key informant. Data were analyzed by descriptive analysis. The results were found that during the reign of King Rama III and King Rama V Hokkien Chinese from Southern and Eastern China migrated to Phuket by the junk boat. Mining is the major source of income of Chinese in Phuket others are merchandising fishing and agriculture. Most of Chinese got married with other local Thai people. We call them “Baba” for the people of mixed Thai and Chinese heritage. For the culture of Yaya clothing and stitched women’s shoes in Mueng district Phuket province it was found that in the previous days the daily women clothing was the straight- point collar shirt with pleated sleeves and Pateh skirt. In the auspicious occasions women wore long evening gowns and made a high hair bun. Later wearing a long evening gown was adapted to be the short one according to the weather and circumstance and for better movement; Yaya shirt became popular because of its ventilation. Yaya clothing and stitched women’s shoes were designed into various patterns such as animals flowers and plants and nature. Stitched women’s shoes were made from laces or beads. The stitch pattern meant good luck and propitiousness. Both Yaya clothing and stitched women’s shoes were designed by the owners and inherited from generation to generation. For the result of the study about the suitability of the city circumstance and clothing it was found that Yaya clothing is beautiful and unique; however it is not suitable to wear in daily life because it is too thin and easily torn. At present Phuket people cannot stitch the shoes themselves and they have to import them from Penang and Melaka with high price; consequently it is not popular whil high heeled shoes are more popular. Anyway Yaya clothing is conserved and restored to express its uniqueness and it is the strength of Phuket’s tourist attraction. Yaya clothing is back and adapted to changing society culture and circumstance.

The purposes of this research were 1 ) to study the consumption behavior of local food in Koh Samui. 2 ) To study the levels of factors affecting the intention of local food consumption. 3) To compare personal factors to the intention of local food consumption and 4 ) To find out the correlation between local food consumption factors and the consumption intention. This study was conducted by mixed methods research.The sample consisted of a total of 400 Thai consumers who used to eat local food in Koh Samui and were selected by accidental sampling method. The results showed that 1) the consumption behavior of local food was mostly eaten alone. The top 3 local savory dishes in Koh Samui that the consumer used to eat were as follows: Moo Ko Yum Sarai Kor and Wai Kua. The sweet dishes were Kalamae Khanom Ko and Tho Won. The types of fruit were Lukfai Ka Luk Tho and Luk Kee Kwang. Popularly dined in Koh Samui at famous restaurants. Eat local food because of its unique taste. Family or relatives were influential in choosing the type of food. Local food was usually eaten at lunch and purchasing ingredients from the local community to prepare local dishes. 2) Factors affecting the Intention in term of food identity food quality attitude and convenience of finding local food were found to affect the intention to consume local food at the highest level. 3) Personal factors in terms of age average monthly income whether they were Koh Samui residents or not and whether they had different accommodation in Koh Samui were found to have a difference in their intention to consume local food at the statistically significant level of .05 and 4) factors of food unique food quality attitude and convenience of finding local food to eat were found to have correlation with the intention to consume local food in all variables by statistically significant at the .05 level.