The objectives of this research are 1) to study the behavior of buying fresh food through an online application under the new norms.2) To study the importance of fresh food quality influencing the food purchasing decision-making process through an online application under the new norms.3) To compare personal factors and decisionmaking processes to buy fresh food through online application under the new norms.4) To study the relationship between the quality factors of fresh food and the process of making decisions in food purchasing through an online application under the new norms. This research is a quantitative research. The sample group of 400 people are Thai consumers who have used an online application to order fresh food at least once. The questionnaire was used as a tool for data collection. The statistics used for data analysis were frequency percentage mean standard deviation t-Test and F-Test fromone-way analysis of variance and the Pearson correlation coefficient. The findings of this study shown that almost of participants who use the online application are female age between 22-38 which have income 15001-20000 Thai Bahtper month work as employee in private company and all are single. Most of them are living with their families including 3-4 family members. In terms of participants’ behavior they know Tesco Lotuss online application for ordering fresh food the most however mostly ordered the fresh food through Tops #1 Food&Grocery. Participants know the information on how to order food from social media and usually ordered pork. Normally they decided to buy their own and often choose to buy on Saturday from 10.01 - 12.00 and have an average cost of 501 baht or more. The importance of fresh food quality influencing online shopping app decisionmaking under the new norms. Overall opinions and aspects were found to be at the highest level in all aspects. And decisions affecting fresh food choices through online applications under the new norms overall opinion found that the decision was made at the highest level. The highest level of decision making was found in 4 factors and only 1 factor is at the high level. The results of a comparison of consumer decisionmaking processes towards purchasing fresh food through an online application under the new norms the classification according to demographic characteristics were found that gender age average monthly income status and number of family members all the aspects were found to have a statistically significant difference in the decisionmaking process at the 0.05 level. And the analysis of the relationship between fresh food quality and the process of making a decision on choosing fresh food through an online application under the new norms overall aspects were found at moderate level and correlate in the same direction. When considering each aspect it was found that there was a moderate relationship. It also found that the relationship was in the same direction in 3 factors: physical quality sensory quality and safety for consumption.

The objective of this research is to study the relationship between the quality of accounting data knowledge and understanding of accounting information business organization feature and the decision-making efficiency of executives in small and medium-sized businesses in the metropolitan area. The demographic group is the management of 351 companies. The data is analyzed using descriptive statistics such as frequency percentage mean and standard deviation and inferential statistics such as pearson’s Correlation Coefficient and multiple Regression. The results showed that the administrators had a high level of knowledge and understanding of accounting information and the quality of accounting data the characteristics of business organizations and the overall decision-making efficiency of the executives at a very good level. In the multiple regression analysis between cognitive information quality of account data and business organization feature to the efficiency of the executive decision making in general (Y) the regression equation was statistically significant at the level of 0.01

The objectives of this study were to study personal factors service quality and the decision to choose the service of savings cooperatives in Bangkok to study personal factors that affect the decision to choose the service of savings cooperative members in Bangkok and to study the quality of service that affects the decision to choose the service of savings cooperative members in Bangkok. The population was 1210043 savings cooperative members in Bangkok in 2019. The samples were randomly selected from the population by Purposive Sampling of 400 people. The sample size was determined according to Taro Yamane method. The data was analyzed using descriptive statistics such as frequency percentage mean and standard deviation. The inferential statistics were: independent sample T-test one-way ANOVA analysis Pearsons Correlation Coefficient and Multiple Regression Analysis. The study results showed that the overall service quality level of savings cooperatives in Bangkok was high. The aspects that the sample group thought was of the highest quality was the facilities and responses to member services. The most important factors affecting the decision to use the services of the sample group were human resource development and service development. The study hypothesis test showed that personal factors namely age and membership duration in a savings cooperative affected the decision to use the service of savings cooperative member in Bangkok at a significant level of 0.05. The cooperative members aged 26-35 years focused on service development less than those aged 46 years and over at the statistical significance of 0.05. The group of 16-year membership focused more onservice development than those at the group of 6-10 year membership and the group of 11-15 years of membership at a significant level of 0.05. The service quality factors on trustworthiness confidence and knowing and understanding service recipients had a positive influence on the decision to use the savings cooperative service on cooperative business development aspect at the significant level of 0.05. The service quality factors on trustworthiness confidence and knowing and understanding service recipients had a positive influence on the decision to use the savings cooperative service on human resource development aspect at the significant level of 0.05. The service quality factors on trustworthiness and knowing and understanding service recipients had a positive influence on the decision to use the savings cooperative service on service development aspect at the significant level of 0.05. The service quality factors on confidence and facilities had a positive influence on the decision to use the savings cooperative service on service area development aspect at the significant level of 0.05.

This study aimed to use Poka-Yoke techniques to help prevent errors and reduce loss in Front Side Fender Model assembly process. The researchers used four tools in the 7QC tools which were Check Sheet Cause-and-Effect Diagram and Graphs to search for causes and ways to solve problems and Cause and Effect Matrix and ECRS Techniques. The study revealed that the main cause of the problems was that the incorrect assembled side fenders were submitted to another department. This mistake had bad effects on time and workforce spent for correcting work including more expenses. The mistakes occurred because there was no tool for detecting errors in the work piece. Therefore the researchers use Poka-Yoke techniques in order to decrease errors by designing a control system for target detection while it was moving through the process. After collecting data the study showed that before the improvement during January to August 2019 the number of problems caused by the process were 0.093. However the number of problems after the improvement during September to December 2019 reduced to 0. It was obvious that this improvement reduced the loss from the front side fender assembly process up to 100.

The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume density antioxidant activity and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control) 10% 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also the sensory acceptance scores by panelists in terms of appearance color aroma taste texture and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.