The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake products of entrepreneurs in Trang Province. 3) To compare the level of problems in business operations of traditional cake products of entrepreneurs in Trang Province classified by business conditions and 4) to present guidelines for the development of business operations of traditional cake products of entrepreneurs in Trang Province. The population is 25 traditional cake products business entrepreneurs in Trang Province. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation. One way ANOVA and analyze descriptive data. The results showed that 1) The results showed that: 1) the traditional type of cake in the business is three flavor cakes which has been in business for more than 31 years with a marketing channel as a point of sale. The business has an estimated daily production about 51 100 boxes or more than 151 boxes earning approximately about 100001 200000 baht from product distribution and most of the businesses are located in the commercial area in the city. 2) Entrepreneurs have a high level of business problems. When considering each aspect in descending order it was found that the aspect with the highest mean was finance followed by sales and the least was management.3) Comparison of the level of problems in business operations of traditional cake products of entrepreneurs in Trang province classified by business conditions found that entrepreneurs with different business conditions had no different problems in operating the traditional cake products business in Trang Province except for entrepreneurs with a period of business and the location of the businesses were statistically different at the .05 level. and 4) the guidelines for the development of traditional cake products business of entrepreneurs in Trang Province are entrepreneurs should pay attention to the selection of raw materials that are of constant quality. There should be more beautiful cake designs and more variations. There should be an online ordering channel such as ordering through the website or an application and has a delivery service. There should be a concise accounting of income and expenses and sales are monitored regularly. Employees are encouraged to be professional and able to sustain and maintain their own business values.

This research aimed to 1) To analyze the basic understanding and awareness of household waste separation. 2) To study the guidelines for the development of activities to raise awareness of waste separation in the household and 3) To practically benefit to raising social awareness from group activities. The sample used for this research was school students with education level lower than bachelor’s degree in Bangkok and vicinity. In-depth Interviews were used to collect data from 35 students. The research found that Attitude – According to comments from students during group activities they had the attitude towards the household waste separation at the highest level because the waste separation behavior reduces pollution and makes the environment cleaner. Personal Norm to follow all the survey questions was at a moderate level as 1) parents expected them to engage in waste separation behavior 2) friends expected them to engage in waste separation behavior and 3) friends placed importance on engaging in waste separation behavior. Perceived behavioral control to put into practice was at a high level due to 1) waste separation is easy and 2) being confident that waste can be separated on a regular basis. Intention – Students had a high level of intention to practice 1) Students were willing to separate the waste if there is an appropriate waste separation spot. 2) Students planned to separate the waste if appropriate waste separation spots are available. 3) Intended to separate their household waste on a regular basis. The results were used as a guideline for the development of activities activity development creating interest in activities. All of which were necessary to be environmentally focused and to lead to the storytelling to create continuity of activity. Recommendations – If possible the development of activities to raise awareness in the household for students and for parents should be integrated because parents have a significant influence in setting an example for target students.

Guide line to promote Decision for occupation choosing: Hospitality Students in faculty of liberal arts Rajamangkala University of technology Phra Nakhon for factors education that was effected to make decision for occupations and Guide line create to promote decision making for hospitality student. The population of the study are 70 hospitality student. Objective 1: The study of general information of respondents showed that the majority of the respondents were female they were study communicative achievement for seven semesters representing 3.00-3.49 They stayed in Bangkok the most parent occupation of respondents was merchants and private business. Moreover A monthly income less than 30000 baht. They need to get job certainly after graduated. The majority of the respondents chose to work in hotel and lodging. Finally the organization factor most effected with students. Objective 2: From an interview with 3 hotels that present the wisdom skill after employment the student have quickly energetic learning; In personality there are properly personalize with appropriate best grooming and always follow an office regulation In the human relationship and responsibility the students were adjusted to live with others and keep responsible very well. They always finished his job even over time.

The purposes of this research were : 1) to study the business operations of Mee Korat small business owners in Nakhon Ratchasima Province 2) to identify problems of Mee Korat small business owners in Nakhon Ratchasima Province 3) to compare the business problems’ levels of Mee Korat small business owners in Nakhon Ratchasima Province according to business operation problems and 4) to propose guidelines for developing Mee Korat business of small business owners in Nakhon Ratchasima Province. The research population was 35 Mee Korat small business owners in Nakhon Ratchasima Province. The research instrument was a questionnaire. The statistical analyses used in this study were frequency percentage mean standard deviation and one way analysis of variance. The research results can be summarized as follows: 1) For the business operations of Mee Korat the business owners mainly produced Mee Korat products and sold them together with sauce. They have run the business for 16 years with at least 10 employees using personal selling strategies for the products. According to monthly sales reports there were less than 10000 packs of Mee Korat products and the monthly income became less than 200000 baht. 2) The small business owners faced up to medium level business problems. When considering each problem from the most to the least the problems were products sales production personnel finance and management respectively. 3) The comparison of all the level of business problems of Mee Korat small business owners in Nakhon Ratchasima Province showed that the problems included types of products for selling length of business management number of employees business marketing strategies amount of monthly production and monthly income of the business problems of Mee Korat small business owners in Nakhon Ratchasima Province had no statistically significant differences at the .05 level. And 4) the guidelines for developing Mee Korat business were as follows: The small business owners should improve vermicelli quality to prolong the shelf life of vermicelli and provide a variety of flavors of vermicelli. The small business owners should modernize the types of vermicelli and build an online distribution channel. They should also find lending sources with low interest rates to improve business so as to compete with competitors. There should be an implementation of job rotation for employees/members to increase production capacity. Moreover the small business owners should offer more opportunities in administration for new visionary staff and the former administrators should give advice to new administrators to improve the business growth and compete with more competitors.

This research aims to 1) To analyze the situation of logistics and supply chain of healthy ready to eat meals that sold via online. 2) To study a framework of logistics and supply chain development in value added healthy ready meals that sold via online. 3) To practically benefit in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. The researcher has a desire that this study will contribute to supporting the use of digital technology in business for creating alternatives decisions and system management together with the development of the product category. Hence this enables building long-term competitive advantage for entrepreneurs and reduces the complexity from the use of digital technology which plays a role in in Thailands infrastructure and logistics and supply chain management. In this qualitative research the study sample includes seven full-time or parttime entrepreneurs selling healthy ready meals that sold via online in Bangkok and vicinities. Data collection is conducted through interviews. The study found that the locations of six online healthy ready meals sellers are in Bangkok and one in Sumutprakarn. Four sellers provide delivery service in Bangkok and vicinities and three only in Bangkok. Six sellers provide food ordering channel via Line Application five via Facebook three via phone call two via Instagram and one via a specific food ordering application. Three sellers have more than 21 menus while two other sellers have 8-14 and 15-21 menus. There is no seller whose menus are less than 7. Most of the payment methods which six sellers provide are through bank transfer two sellers by cash and two sellers by credit/debit cards respectively. This research can be concluded based on the objectives of this research as follows. 1) Situation of popular online health products. Health-conscious consumers are becoming more interested in food consumption. The suitable calorie intakes are calculated each day and non-toxic ingredients and safe cooking methods are used. It is found that food delivered directly to consumers must have the appropriate supply chain with logistics activity management in order to be consistent with product category and consumers who are of working age that have no time to cook or eat at a restaurant. Some people think it is impossible to cook as their work is too busy. Therefore they decide to order food online for convenience while they can still take care of health. 2) In studying the framework it is important to pay attention to raw materials coordinating with suppliers of raw material method and workspace of the cook delivery to customers customer relationship management and 3) Practical benefits in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. Therefore consumer behavior has changed and it is possible to use technology that is the driving force of the food business the technological development along with logistics management and supply chain management in quality preservation cooking of ingredients transportation and after-sales service. The use of technology can shorten the supply chain because the manufacturer can directly deal with the customer. It can solve the problem or improve the ability of the business directly which will add value and enhance competitiveness. As a result the business will be growing and competitive in the long run. Suggestions for online food entrepreneurs are the risk of miscommunication and careless transportation that ignores customer details which can cause loss of customers despite not the food quality. Therefore entrepreneurs need to manage supply chain quality thoroughly. Moreover the online healthy food entrepreneurs should regularly monitor the quality of raw materials to build credibility so that customers will make the purchase decision once they know the product and then repeat purchase in the future.