จำนวน Repository ( 3447 )

ศึกษาความพร้อมของเทคโนโลยีสารสนเทศเพื่อรองรับการสื่อสารทางการศึกษาในประชาคมอาเซียนของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร
ศึกษาความพร้อมของเทคโนโลยีสารสนเทศเพื่อรองรับการสื่อสารทางการศึกษาในประชาคมอาเซียนของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร

This research has a purpose. To study the readiness of information technology to support educational communication in the ASEAN community of Rajamangala University of Technology Phra Nakhon This research is quantitative research with a questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon (40 students). The researcher conducted severalstatistical analyzes including Frequency Percentage and Mean. For the information technology system of the university the classroom is used regularly 70% followed by 30% and the use of intelligent classroom at the Faculty of BusinessAdministration has two rooms only 50% There are only 25 per cent usage for internet accounts.There were 24% of respondents regularly used followed by some 16%. Some respondents said that the Internet was relatively frequent and Wifi does not cover 65% of the networked Internetservices followed by 35% of IT systems. Up to 35 percent indicate that the problem of IT use still hinders the respondents. IT services are available for IT professionals. Respondents are using social media in addition to searching for knowledge. Then there is the use of Facebook Youtube that is constantly searching for new knowledge from the mediawhich is used regularly 50% and use some 50% as well. Learning and sharing online learning resources such as e-learning with foreigners. 55% use the regular use 30% use the online media and 56% use Facebook Online You Tube Live.regular Secondly 14%. Information Technology Infrastructure Services to support communication in the ASEAN community respondents were satisfied with the use of other devices. To access the system. There are 70% access to the university on a regular basis and other services are available. For research and research purposes. Long distance conferencing via LAN and Wifi is upto 70% and some have access to campus network with VPN up to 65%.

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ระดับการรับรู้ของบุคลากรคณะบริหารธุรกิจต่อการเผยแพร่ข่าวสารบนโลกอินเตอร์เน็ตกับการกระทำความผิดตาม พ.ร.บ.คอมพิวเตอร์ พ.ศ. 2550
ระดับการรับรู้ของบุคลากรคณะบริหารธุรกิจต่อการเผยแพร่ข่าวสารบนโลกอินเตอร์เน็ตกับการกระทำความผิดตาม พ.ร.บ.คอมพิวเตอร์ พ.ศ. 2550

This research has a purpose. To study the perception level of the Faculty of Business Administration personnel on Internet news dissemination. This may affect the offense under the Computer-Related Crime ACT B.E. 2550 (2007). This research is quantitative research with the questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon Bangkok. The researcher conducted several statistical analyzes including Frequency Percentage and Mean. The sample consisted of 60 people 22 men and 38 women 36.7% and 63.3% respectively. The age group was between 18-45 years. There were 30 and 25 respectively and there were 83 graduates in the masters degree 83.3 followed by doctoral degree and bachelors degree. Concluding that the 36-40 age group had the highest level of knowledge the average was 3.571429 followed by the 31-35 age group 41-45.46-50 51-55 respectively and the smallest group. In the age range of 21-25 the mean is 2.809524 and the level of separation is based on the degree. Masters degree has the highest cognitive level of 3.425714 followed by undergraduate level. And the lowest degree is the diploma level.

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แนวโน้มและปัจจัยส่วนประสมทางการตลาดที่มีผลต่อพฤติกรรมในการตัดสินใจซื้อผลิตภัณฑ์เวชสำอางเกาหลีของผู้หญิงวัยทำงานในเขตกรุงเทพมหานคร
แนวโน้มและปัจจัยส่วนประสมทางการตลาดที่มีผลต่อพฤติกรรมในการตัดสินใจซื้อผลิตภัณฑ์เวชสำอางเกาหลีของผู้หญิงวัยทำงานในเขตกรุงเทพมหานคร

The purposed of this research “Trend and marketing mix factors affect toward purchasing behaviors of working women in Bangkok” was to study (1) the relation between personal factors of working women in Bangkok and the marketing mix factors of Korean cosmeceuticals (2) the trend of using the Korean cosmeceuticals of working women in Bangkok. The samples of this study were 400 working women in Bangkok. The questionnaires were implemented as the tool for data collection. The statistics methods were used for analyzing data; Percentage Mean Standard Deviation and Chi-Square. The results were found that: The results were showed that most of respondents had range of age between 20 to 30 years old hold Bachelor degree single and lived with the parents. Their monthly income were 15001-20000 bath and work with the private companies. They have bought face care cosmeceuticals and the reason of buying is products’ quality. Innisfree is the most popular cosmeceuticals brand. The price which they spent each time are not more than 1000 baht. The places where they buy the products is health & beauty shops such as Boots Watsons Matsumoto First Drug and EVEANDBOY. The purchasing frequency is once a month. They decided to buy the products by themselves and the information about Korean Cosmeceuticals come from the Internet. This research was found that the respondents are continually going to buy Korean Cosmeceuticals. They will interest to buy whitening product for next purchase. The hypothesis testing results showed that (1) monthly income age and education have mostly related to purchasing behavior of Korean Cosmeceuticals (2) monthly income has mostly related to the marketing mix factors. (3) product place and marketing communication have mostly effected to purchasing behavior

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การใช้กากมะพร้าวเสริมในขนมทองม้วน
การใช้กากมะพร้าวเสริมในขนมทองม้วน

Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight of all ingredients. The plan was a randomized complete block. (Randomized Completely Block Design RCBD). The total amount of coconut fiber production level of 50 g. as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ≤ 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muan products Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.

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การศึกษาปริมาณรำข้าวสาลีและกากงาดำในกรวยไอศกรีม
การศึกษาปริมาณรำข้าวสาลีและกากงาดำในกรวยไอศกรีม

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.

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