The purposes of this research were 1 ) to study the personal factors of students in the Home Economics Vocational Certificate Program Phitsanulok Vocational College. 2 ) Study the socio- economic factors of students in the Home Economics Vocational Certificate Program Phitsanulok Vocational College. 3 ) Study the choice of Home Economics Vocational Certificate Program Phitsanulok Vocational College.4) To study the relationship between personal factors and choice of study in Home Economics Vocational Certificate Program Phitsanulok Vocational College and 5 ) comparison of the importance level in choosing to study Home Economics Certificate Program of Phitsanulok Vocational College students classified by socioeconomic factors. The population is 2 7 4 students studying in the Home Economics Certificate Program at Phitsanulok Vocational College in the first semester of the academic year 2 0 2 1 by using a specific selection method. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation chi -square and one-way analysis of variance.The results of The results showed that 1 ) students in the Home Economics Vocational Certificate Program Phitsanulok Vocational College is mostly female. The original qualification was lower secondary education with a cumulative GPA in the range of 2.01 - 2.50. The students are currently studying at the Vocational Certificate Level 3 in the field of Food and Nutrition and all of them live in Phitsanulok Province. 2) Most of the families have a total monthly income of 5001 - 10000 baht with their parents being general laborers and students coming from medium-sized families while parents have a high school education. And students are the roles in the choice of studies. 3) Students give importance to choosing to study in Home Economics Vocational Certificate Program Phitsanulok Vocational College. Overall its at a high level. When considering each aspect in descending order it was found that the measurement and evaluation aspect had the highest mean followed by the instructor and the least was the environment and facilities.For the students current educational level it was found that there was a relationship with the choice of study in the Home Economics Vocational Certificate Program Phitsanulok Vocational College by classification according to student development activities statistically significant at the .05 level. 5) In terms of different socio- economic factors it is important to choose the Home Economics Vocational Certificate Program Phitsanulok Vocational College. The relationship was not significantly different at the .05 level.

The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.

The objective of this research is to study the accounting professional skills of accountants that affect the performance efficiency and financial report quality of sports businesses in Bangkok. Questionnaires are used to collect the data. The sample is 310 sports business accountants in Bangkok. Descriptive statistics are used in the analysis including frequency percentage mean and standard deviation. Pearson’s correlation analysis and multiple regression analysis are employed. The research results revealed that accounting professional skills had an impact on operational efficiency and financial report quality of sports businesses. Intellectual skills Personal management skills and Organizational management skills affected the overall performance of the accountants with statistical significance of 0.01. Interpersonal and communication skills and personal management skills affected the overall quality of financial reports of the sports business with statistical significance at the level of 0.01.

The objectives of The Prototype of Mobile Application on Professional Technical Terms for University Students of Faculty of Business Administration Rajamangala University of Technology Phra Nakorn were as follows: 1) to design prototype of of Mobile Application on Professional Technical Terms for University Students of Faculty of Business Administration Rajamangala University of Technology Phra Nakorn and 2) to assess teachers and students’ expectations and satisfaction towards the Prototype of Mobile Application on Professional Technical Terms for University Students of Faculty of Business Administration Rajamangala University of Technology Phra Nakorn The random sample consisted of 50 teachers and students. The tool used in this research was a questionnaire. The data were analyzed by a percentage means and standard deviation. . The research details were as follows: General data – there were 50 total respondents (100%). The majority were female (54%) and 60% of respondents were in the 20-24 year-old range 40% education level from a Bachelor of Business Administration and 30% of Accounting Major Samples expectations and satisfaction– the level of expectations was high at X = 4.71 S.D.= 0.42 and the level of satisfaction was similar at X =4.67 S.D.= 0.47 From expectation and satisfaction it was found that there was the highest level of expectation and satisfaction. It can therefore be concluded that this research has achieved the objectives.

The purpose of this research aimed to 1) study the basic data for the development of specialized professional course on vegetable and fruit carving 2) design and examine the quality of specialized profession course on vegetable and fruit carving 3) try out specialized profession course on vegetable and fruit carving and 4) improve and revise specialized profession course on vegetable and fruit carving. The samples were 3 key respondents and 20 attendees. The instruments included an indepth interview form and evaluation form. The data was analyzed by descriptive and inferential statistics. The findings revealed that the current patterns used for teaching carving (2019) included fruits for consumption perforated leaves grooved leaves closed-carpel roses dahlia zinnia and plumeria for decoration and food works. The most popular kinds of vegetables and fruits for carving were cantaloupes long cucumbers and carrots. The most popular pattern was rose. The duration for vegetable and fruit carving per 1 piece was 5 minutes. The results of course design and quality examination showed the highest IOC (0.82). For course try-out the values of evaluator confidence index came out as follows i.e. RAI of Unit Plan 1 = 0.85 RAI of Unit Plan 2 = 0.94 RAI of Unit Plan 3 = 0.92 RAI of Unit Plan 4 = 0.89 RAI of Unit Plan 5 time 1 = 0.82 and RAI of Unit Plan 5 time 2 = 0.79; implying that skill evaluation action and carvings went in the same direction.