This research aims to study perception and understanding about being a digital university and to study and analyze the factors that affect digital university. There are benefits to be given as a guideline in determining the direction of university operations in line with future change conditions. And it is a way to develop a university into a digital university. Population used in this study was 1250 people from staffs at Rajamangala University of Technology Phra Nakhon. The sample consisted of 339 questionnaires. Collected data were analyzed using the frequency distribution percentage mean and standard deviation. Initially the researcher has studied factors that affect the development of the university into a digital university based on data and theories. After that the researcher conducted a survey with the sample group. The results showed that : 1.People who have ever perceived information about being a digital university about 74.04%. Overall the response correctly was 78.73% on average and more than 3 items were correct in 5 items totaling 228 persons representing 90.84%. 2) Opinions on the factors affecting the development of the university into a digital university as a whole was classified in a high level the average was 4.18. When considering each aspect showed that the significant factors in a highest level were the management of the organization the average was 4.26 and the structure of digital technology within the university the average of 4.25 respectively. Significant factors in a high level were personnel average 4.15 and teaching quality were 4.07 respectively. When considering each item showed that the significant factors in a highest level were 1) the efficiency of the Internet and wireless internet 2) the support budget 3) the digital skills of the personnel in the operation. And the ability of teachers to use digital technology in their teaching and 4) Classroom / Laboratory Supported for Digital Technology. Therefore universities should: 1) Give importance to knowledge building and attitudes. Accurate to prepare personnel for a digital university. The cover every unit in the University to encourage adaptation to ready for change to be a digital University. 2) And set policies that are digitally linked to all university visions and strategies; The Including to clear operational framework linked to the mission. 3) Manage the digital structure of the digital system in a systematic and current develop high-speed internet and high-speed wireless internet to provide stability and signal coverage for all areas of campus. 4) There are many of IT personnel who are knowledgeable enough to meet the needs of university departments. IT staff must be able to provide advice modify or facilitate the use of IT to personnel and students. 5) There should be a technology-based curriculum. To provide students with the skills to use a variety of technologies. Can be used in the occupation and the labor market. In addition should also develop a classroom that supports digital technology to keep pace with the changing world society.

The study on relationship between lifestyle patterns and event marketing models of the elderly’s activity in Bangkok was aimed to explore the lifestyle patterns of the elderly marketing model of the elderly and the relationship between the lifestyle and the marketing model of the elderly’ activity in Bangkok Metropolis. The statistics used in the data analysis were descriptive statistics including mean percentage and Standard deviation Inferential statistics and multiple regression analysis. The research tool used to collect data was a questionnaire applied on a group of sample consisting of 200 people selected through non - probability sampling in Lak Si Thung Song Hong District Bangkok. Results of the study regarding personal factors of the elderly revealed that most of them were married males aged 60-70 years old without bachelors degrees earning average monthly income 5000-10000 baht mainly from their work savings and currently unemployed. The results of the study of the elderly’s lifestyles of the sample group showed that they mostly participated in social activities exercises hobbies and tourism activities respectively. The results of the event marketing model of the elderly also revealed that the sample needed marketing mix and most activities were to be more personal. Moreover the promotion should be made on the location marketing process cost and activities respectively. The hypothesis testing revealed that the lifestyles social activities and tourism activities were related to the event marketing of the elderly in Bangkok.

The objectives of this research are to study factors affecting the sustainable success and define the key performance indicators. The research instruments used for data-gathering were semi-structured interview. The results of the interviews were created by using independent variables in questionnaire. The populations of this research are the 54 fast dining business entrepreneurs within 500 metres around the Thawes Area. The information collected by 54 questionnaires with a 100% response rate and analyzed and processed by computer. The results were as follows : There are three main factors affecting the sustainable success of the fast dining business in Thawes area which are internal operation social responsibility and environmental responsibility. Internal operation composed of reasonal pricing fast services constant tasty great hospitality and always keep a good standard. Social responsibility consisted of fresh ingredients cooking process with heath concerns clean kitchen pricing display and following the law of minimum wage employment hiring. Environmental reposibility are include using uncontaminated seasoning reliable source of food ingredients non-toxic cooking material unexpired seasoning and safe tableware and food container. The result can lead to 10 key performance indicators. It’s include customer satisfaction towards services customer satisfaction on the constant taste customer satisfaction on resonable pricing customer confidence in food standard customer confidence in freshness of food ingredients customer confidence in the cleanliness of food customer confidence in the cleanliness of cooking material and kitchen customer confidence in clear pricing display employees satisfaction on their wage and customer confidence on the safety of food. The suggestions were that the entrepreneurs should improve their business to earn more profit and train their employee for a successful service. Related educational Institution and government sectors must be coordinated to develop entrepreneurs in fast dining business to maximize ability for a sustainable success.

The objectives of this research were (1) to study the influence of marketing mix which consisted of the dimensions of product or service price place and promotion on trust (2) the study the influence of marketing mix and trust on satisfaction (3) to study the influence of trust and satisfaction on loyalty of Siam Commercial Bank Public company Limited (4) to validate a causal relationship model of influence of marketing mix on trust satisfaction and customer loyalty of Siam Commercial Bank Public company Limited with empirical data. The variables in this investigation consisted of the following; marketing mix consist of the dimensions of product or service price place and promotion as the independent variables; trust and satisfaction as mediating variables; and customer loyalty as dependent variable. The researcher used quantitative methods which involved empirical research. The instrument of research was a questionnaire used to collect data form 421 customers of Siam Commercial Bank Public Company Limited Ratchadapisek (Thapra) Area office total 30 branches. The statistics in data analysis were frequency percentage mean standard deviation and structural equation model analysis. It was found the model was consistent with the empirical data. Goodness of fit measures were found to be Chi-square (x2) = 464.207; degree of freedom = 463; p-value = 0.479; Relative Chi-square (x2/ df) =1002; comparative fit index (CFI) = 1000 Standardized Root Mean Square Residual (SRMR) = 0.028; goodness of fit index (GFI) =0.942; adjusted goodness of fit index (AGFI) = 0.917; and Root Mean Square error of Approximation (RMSEA) = 0.002. It was also found that (1) marketing mix in the dimension of Product or service had a positive and direct influence on trust; (2) marketing mix in the dimension of price Had a positive and direct influence on trust; (3) marketing mix in the dimension of place had a positive and direct influence on trust; (4) marketing mix in the dimension of promotion had a positive and direct influence on trust; (5) marketing mix in the dimension of product or service had a positive and direct influence on satisfaction; (6) marketing mix in the dimension of price had a positive and direct influence on satisfaction; (7) marketing mix in the dimension of place had positive and direct influence on satisfaction; (8) marketing mix in the dimension of promotion had a positive and direct influence on satisfaction; (9) trust had positive and direct influence on satisfaction; (10) trust had a positive and direct influence on customer loyalty; and (11) satisfaction had a positive and direct influence customer loyalty. On the basis of these findings the researcher recommends that Branch of Siam Commercial Bank Public Company Limited more fully focus on marketing mix in the dimensions of product or service price place and promotion to deepen trust satisfaction and customer loyalty.

The objectives were to study microbiological hazard of Khao kluk ka pi for school food service risk assessment and critical control points (CCP) according to HACCP principles.The production of Khao kluk ka pi had the improper hygienic practice. Thus TPC counts were found in shallots coriander and chilli at 1.9×106 3.2×107 and 5.9×106 cfu/g respectively and found E. coli in chopped coriander more than 1100 MPN/g. The TPC S. aureus C. perfringens Salmonella and V. parahaemolyticus were not detected in cooked ingredients. The number of TPC in Khao kluk ka pi held at ambient temperature for 0 2 4 and 6 hours were founed an increase from 1.2×106 cfu/g to 7.6×106 1.8×107 and 3.4×108 cfu/g respectively that was as a result of the uncooked ingredients and mixing process. The microbial numbers were increased when this food was held for a long time before serving. The CCP of Khao kluk ka pi production were indicated at the process of washing raw vegetables cooking process and holding cooked food at room temperature for a long time before serving.