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 purpose of the study was fourfold: 1) to construct a computer-assisted-instruction (CAI) of Basic Thai for Business Communication at 2) to determine the efficiency of the CAI at 80/80; 3) to compare the student learning achievement of the CAI based on the pretest and posttest scores ; and 4) to determine the students’ satisfaction towards the CAI. The subjects of the study were the 30 first-year undergraduate students majoring in Finance and Marketing the Faculty of Business Administration at Rajamangala University of Technology Pranakorn in 2008. The instrument and procedures comprised 4 parts. Part one contains the 8 units of CAI of Basic Thai for Business Communication each consisting of examples an end-of-unit exercise and a 5-item-end-of-unit test to measure lesson efficiency. Part two is the try-out CAI to determine its efficiency based on the results of the three respective groups which were initially 6 students majoring in Accountancy then 10 students majoring in Accountancy and finally 30 students majoring in Accountancy from the Faculty of Business Administration. The data were analyzed in percentage and mean. Part three comprises the tests consisting of the 30-item pretest and posttest containing the shuffled pretest items to compare the student achievement. The learning achievement was determined by t-test. Part four is the 10-rating scale items to survey the students’ satisfaction towards the CAI. The data were interpreted in mean score.The results indicated as follows: 1) the CAI of Basic Thai for Business Communication can be effectively complemented to teaching and learning; 2) the efficiency indication of the CAI of Basic Thai for Business Communication was higher than the set criteria 80/80 at 84.58/87.44; 3) the posttest scores were significantly higher than the pretest scores at 0.05; 4) The students were extremely satisfied with the CAI of Basic Thai for Business Communication in all aspects at Σ x 4.37.

The research on uniqueness and form of the rice-and-curry fast-food type of Thai restaurant business in southern part of Thailand is a combined quantitative and qualitative research which aims to study the uniqueness of the rice-and-curry fast-food type of Thai restaurant business in terms of raw materials and cooking method. It has three main purposes: to study the form of the rice-and-curry fast-food type of Thai restaurant business in terms of administration decoration and sale in order to compare the uniqueness of Thai rice-and-curry fast-food in each province; to compare the form of rice-and-curry fast-food type of Thai restaurant business in each province; and to organize standard recipes for Thai rice-and-curry fast-food in southern provinces of Thailand. The sample used in this research were rice-and-curry fast-food shops from Nakhon Sri Thammarat Krabi Phang-nga Songkhla and Satun provinces - 5 shops each - with a total of 25 shops. The tool used in this study consisted of survey questionnaire food test questionnaire and record form for food recipe raw materials and equipment. Data were collected bymeans of survey and interview and were statistically analyzed for frequency and percentage together with a qualitative analysis.

The purposes of this study were t~ investigate the influence of color psychology on low vision people affecting product design and to conclude color psychology applied for low vision people. The study comprised five points. First point was to study what colors that people with low vision could see clearest by ranking. Second point was to study what they liked the most colors. Third point was to study what complementary colors that they could see the clearest color by ranking. Fourth point was to study how the sample groups felt about colors. And fifth point was to study that they could distinguish strength or weakness in a color (intensity). The instruments used in data collection were the questionnaires and set of stimulated color charts which utilized as stimuli to induce answers from respondents in the surveying process.

This research is obviously studied the problems and obstacles in accepting the students for training according to the workplaces notions through the areas of training management training format training students qualifications and training students knowledge. The subjects for this research were randomly selected from varipus firms which accepted 115 third year undergraduated students in training. Questionnaires were statistically analyses by Percentage Mean and Standard Deviation. The findings of this research were as follow :1. In the training management aspect the workplaces were not able to cooperate with school for preparatory training and they did not know the major objectives of the training course syllabus moreover the firms did not have specific positions for training students. 2. Through the training format the observers who checked training students performances did not cooperate with the workplaces and the training students who themselves directly contacted to workplaces were not accepted. Furthermore there was no continuity of scattering training students on workplaces. 3. Training students qualifications training students were lack of mature selfconfidence and thoughtful ideas in working and solving problems. 4. Training students knowledge training students were not qualified in their vocational skillsEnglish and Thai communications task analyZing and task planning for their training job.