The purposes of this research were to analyze the welfare conditions and needs including study the welfare suitable styles for the service sector workers of taxi drivers. The research was future research. The data were analyzed by descriptive statistics and inter quartile range. The results revealed that: The taxi drivers were mainly males more than females; aged between 45-54 years married secondary education provinces hometown the period of time in the taxi drivers’ career were between 3-7 years the average income was about 9000-12000 baht per month. The mostly problems of quality life were such as low income and inaccurate high cost of career had not got sufficient welfare unsafely in career lack of skills development and knowledge. The welfare conditions and needs were found that the average was high level in 4.22. Styles of welfare management that suitable for taxi driver found that should be to welfare both the voluntary sector and compulsory of the government and those involved to engage with the taxi driver in welfare management by the legal mechanisms was defined based on styles of social security policy social assistance and social services

The purposes of this research were to study personal information work motivation organization commitment compared according to demographic characteristics and influence of work motivation towards organization commitment of Y generation employees working for domestic high-speed service providers. 160 Y generation employees working for domestic high-speed service providers were the samples. The questionnaire were distributed on-line and analyzed by descriptive statistics including the frequency percentage mean and standard deviation t-test F-test One-way ANOVA Persons Product Moment Correlation Coefficient and multiple regressions. The results revealed that the employees’ who were different in terms of marital status and work tenure had different organization commitment. The employees with different gender age education and income did not differ in terms of their organizational commitment. In the overall the level of corporate commitment was very high; the relationship between motivation and organizational commitment positively correlated and had the influence on Y generation employees’ organizational commitment at the 0.05 level of significance.

This research aims to study a model of marketing strategic towards generationmillennials customers’ buying decision using food delivery application and to present model of marketing strategic towards generationmillennials customers’ buying decision using food delivery application. The mixed methods approaches of quantitative and qualitative research methods were used. In qualitative research method using in-depth interviews with 11 respondents and quantitative research in which questionnaire was used as an instrument to collect data from 400 populations of generation millennials customer living in Bangkok who order foods through food delivery application. Statistics for data analysis included frequency percentage average standard deviation exploratory factor analysis (EFA) The results indicated that most of the respondents were women with a bachelorsdegree who had a career as private company employees and an average monthly income of 18000 – 25000 bahts use Grab application the most use less than once week there are a total of 2 orders per order choose order the most street food average 100 - 350 Baht cost per time order food in the evening (17.01-22.00 p.m.) order food to eat at accommodation most order food to eat with friends reason for ordering a delivery is that it is comfortable from out going by self choose to pay by cash and consumers think that all of the factors are important in deciding to order food from restaurants through the Delivery Application application at high level. Results analysis of factors affecting generation millennials customers’ decision making to order from food delivery application be classified into eight factor as 1) easy to user experience strategy 2) goods value and price strategy 3) physical evidence and presentation strategy 4) strategies for brand awareness 5) accuracy and complete strategy 6) restaurants management system strategy 7) sales promotion strategy 8) new product development strategy.

The objectives of this quantitative research were 1) to study consumer behavior to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin 2) to compare decision-making to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin classified by demographic characteristics and 3) to study the relationship between service marketing mix factors and the decision-making process affecting the decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin. The sample of this study consisted of 400 Thai consumers with at least once experience to use the service of Bangkok restaurants receiving Bib Gourmand awarded by Michelin. A questionnaire was used as a research instrument to collect data. Data collected were analyzed by statistics including frequency percentage mean standard deviation t-test and F-test one-way analysis of variance and the Pearson’s correlation coefficient. The results of this research indicated that most of the respondents were female between 20-30 years worked as a private company employee graduated with a Bachelors degree or equivalent earned an average monthly income of 15000-25000 baht and had a single status. In terms of consumer behavior most of the respondents have known Bib Gourmand by Michelin award. The most popular restaurant was Krua Apsorn (Sam Sen). The average duration of waiting for each service was 11-30 minutes. An influential person for purchase decision was oneself. They used the service for dinner during Saturday – Sunday. The frequency of using the service was about once per month and the average cost per person was 101-400 baht per time. Service marketing mix factors affecting the decision to select Bangkok restaurants receiving Bib ourmand awarded by Michelin for both overall and individual aspects were at a high level. Decision-making process affecting the decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin for both overall and individual aspects were at a high level. In terms of comparing demographic characteristics the respondents with different age occupation monthly income and marital status had different decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin with a statistical significance level of 0.05. In addition service marketing mix factors were moderately positively related with the decision-making process affecting the decision to select Bangkok restaurants receiving Bib Gourmand awarded by Michelin. When individual aspects were considered six factors including product place promotion people process and physical evidence were moderately related with the decision-making process. However price was related with the decision-making process at a low level.

The purposes of this research were: 1) to study the personal factors of consumers for choosing local restaurants in Phuket Province 2) to study the consumption factors of local restaurants in Phuket Province 3) to study the factors of marketing mix in the local restaurants in Phuket Province 4) to compare the level of importance of the marketing mix factors in the local restaurants in Phuket Province classified by personal factors of respondents 5)to compare the level of importance of the marketing mix factors in the consumers use of local restaurants in Phuket Province classified according to the use of local restaurants and 6) to present guidelines for local restaurant development in Phuket Province. A sample group of 400 people and local restaurant operators in Phuket has 16 cases. The research instruments are questionnaires and interviews. The statistical techniques used for data analysis were frequency percentage mean standard deviation one-way analysis of variance and analysis of descriptive data. The research found that: 1) most consumers were female aged 36-40 years with a bachelors degree being a private company employee with an estimated income of 10001–20000 baht and they resided in Phuket. 2) As for the reasons of choosing to use local restaurants it was found that most of the consumers chose to consume local food because of their unique identity and difference from conventional food. The most common food consumed was Hokkien fried noodles. The main course and side dishes commonly being consumed was Stir Fried Liang Bai with Shrimp Roe and a popular savory snack was Hu Shae sweet snacks were using Gosui and a popular dessert was Oh Aew. Most people consumed local food once a month and was paying approximately 901- 1300 baht for each meal. 3) Consumers valued the overall marketing mix at a high level. The determinants were in descending order local food price construction personnel and physical presentation and distribution service marketing promotion. 4) Comparing the level of importance of the marketing mix factors in consumers’ selection of local restaurants in Phuket Province found that gender age education level occupation monthly average income and different residences put importance on the factors of marketing mix with no difference except the gender was not different with statistical significance at the .05. 5) Comparing the level of importance of the marketing mix factors in consumers’ selection of local restaurants in Phuket Province found that the reasons for consuming local food popular types of local food popular local food items frequency of local food consumption and the cost of consumption per time were different. Paying attention to the factors of marketing mix there was no statistically significant difference at the .05 level. And 6) guidelines for local restaurant development in Phuket Province were to select raw materials directly from the producer sources in order to maintain freshness and quality. In addition a standard price threshold should be set and suitable for the quality of local food and so do distribution channels. There could be an online order and advertising through various media such as websites or other media in order to disseminate customers to know more about restaurants. In addition there should be a focus on training employees to recognize the importance of service and on educating employees about service skills. At the same time the restaurants should be designed to be unique easy to remember and technology should be adopted for example in the matter of receiving food orders to achieve accuracy speed and error prevention.