The objective of this research is to analyze the content and the principles of Chinese novel “Romance of the Three kingdoms episode 43 : Zhuge Liang disputes with the Southern Scholars; Lu Su denounced the Majority opinion” and to apply this in our working and daily lives. The study found that Romance of the Three kingdoms episode 43 : Zhuge Liang disputes with the Southern Scholars; Lu Su denounced the Majority opinion is about Lu Su Marquis Sun Quan invited Zhuge Liang to meet Sun Quan and join Liu Pei’s army. Whereas Sun Quan received the secret letter from Cou Cou joining him to destroy Liu Pei. Lu Su disagreed on that idea but more than ๒๐ scholars supported Sun Quan to surrender to Cou Cou. However Sun Quan had not decided yet. When Zhuge Liang met Sun Quan’ scholars they insulted Liu Pei and Zhunge Liang but Zhuge Liang replied in smart way; praised Liu Pei as the morality and also abuse the excellency as the immorality disgraceful and surrender to evil thief Cou Cou. All of the scholars replied nothing. When Zhuge Liang met Sun Quan he teased about Sun Quan would defect himself by joining with Cou Cou which made Sun Quan furious. However after Sun Quan understood and learned how to win the Cou Cou he calmed down but was still worried about the plan. Then lady Wu came to Sun Quan and reminded him about his mother’s word; “In Zhou Yu’s counsels your safety find”. According to the story “Romance of the Three kingdoms episode 43 : Zhuge Liang disputes with the Southern Scholars; Lu Su denounced the Majority opinion” there are important principles about self-organization people management and job management. For example the self-organization and the great character that leaders showed as grateful honest kindness modesty generous competent intelligent patience and endeavor. People need to follow these principles to find success in their lives. Morality and integrity can win people. The human management from “Romance of the Three kingdoms episode 43 : Zhuge Liang disputes with the Southern Scholars; Lu Su denounced the Majority opinion” the leaders could control their workers and were honest to them. They strictly punished but also giving compensation as the reward. The leaders always learn the new things and where honest decisive kind neutral supportive to the lower class and learned to share. The important principles form this part is “If you treat people well they willingly work with you”. The job management the leaders from the Romance of the Three kingdoms had the important ethic to perform their management as thinking about the majority always have a plan and held frequent meetings put the right man to the right job where keen listened to the others analytical prepare manpower and governed righteousness for the benefits of the people. The best virtues for job management are working for majority benefits having a plan listening to others and getting the right person in the right job.

The purposes of this survey research were to study (1) personal factors (2) student’s breakfast consumption behavior (3) the relationship between student’s personal factors and breakfast consumption behavior (4) ) relationship between knowledge of breakfast consumption to breakfast consumption behavior of student’s who were studying at College of Hotel and Tourism Rajamangala University of Technology Srivijaya Trang campus.Sample group was undergraduate Students studying in the 1st semester 2015 academic Year total 250 persons instrument were questionnaires. Percentage Mean Standard Deviation and Chi Square were used in data analysis. Research result found that Students had medium knowledge of breakfast consumption. Students breakfast consumption behavior was medium. When each question was examined fair medium and good were found. Students personal factors which are sex age year of study person who student stayed with had no relationship with students breakfast consumption behavior. Students knowledge of breakfast consumption had positive relationship with students breakfast consumption behavior at statistically difference of .05 significance.

The purpose of the study “Designing of Mudmee fo Phanomrung Caste Sculpture” was to analyze and create the pattern of Mudmee from the picture at Phanomrung castle and to study the satisfaction of target of Mudmee product creating from the picture at Phanomrung castle. The method for pattern was created 5 patterns including the pattern from the picture at Phanomrung castle the pattern from the picture of holy rite the pattern from the picture at gable and the pattern from lintel. Next the researcher studied and collected the data to find out the satisfaction with the group of 30 weavers 300 tourists by accidental sampling. The research instrument were questionnaire and 5 Mudmee product creating from the picture at Phanomrung castle. The research analyzed data by using percentage average and standard deviation. The result revealed that the group of weaver were satisfied with the pattern from the picture at Phanomrung castle are the highest level (average = 4.27). Considering with pattern showed that castle base was the most satisfaction following by gable lintle Kopura and holy rite respectively. The satisfaction of tourists with the pattern from the picture at Phanomrung castle are the highest level (average = 4.28). Considering with pattern showed that holy rite was the most satisfaction following by castle base gable lintle and Kopura respectively.

The objectives of this research are; 1) To compare the nutrition knowledge of metabolic syndrome patients before and after was educated by 3 methods as follows: Educate by nutrition manual using Educate by suggestion and Educate by telephone; 2) To compare the nutrition knowledge differences of metabolic syndrome patients classified by 3 educated methods: nutrition manual suggestion and telephone using. Nutrition manual and Questionnaires were analyzed. Statistics which was used in analysis are Frequency Percentage Mean Standard Deviation t-test F-test and Scheffe’s Method. The results show the comparison of the results of the differences in knowledge of nutrition in metabolic syndrome patients as classified by 3 educational method found that metabolic syndrome patients’ nutritional knowledge between those who were educated by nutrition manual use only those educated by suggestion and those educated by communication device differed statistically significantly at a .05 level. Using Scheffe’s Method the multiple comparison test of nutrition knowledge of metabolic syndrome patients as classified by educational method found that the metabolic syndrome patients who were educated using the nutrition manual had a greater understanding of nutrition than the metabolic syndrome patients educated by suggestion. Moreover metabolic syndrome patients who were educated using the nutrition manual had a greater knowledge of nutrition than the metabolic syndrome patients who were educated using a communications device.

The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product (3) the suitable seasoning powder for tapioca cracker fortified with Khlu leaf extract and finally (4) to study of physical chemical nutritional qualities as well as (5) consumers acceptance in the seasoned tapioca cracker fortified with Khlu leaf extract. The results showed that a basic recipe for tapioca cracker making was 57% tapioca flour 4% sugar 2% finely chopped garlic 2% salt 1% pepper and 34% boiling water as considered from sensory evaluation. The appropriate concentration of Khlu leaf extract was the mixture of water and fresh sliced Khlu leaves at a ratio of 1: 0.5. This ratio was given a preference score greater than 1:1 and 1:1.5 (p?0.05). After that three seasoning powders were added to the crackers fortified with Khlu leaf extract. It was found that the Tom yum seasoning powder tended to be obtain the highest sensory scores than those of the samples seasoned with paprika and algae seasoning powder (p?0.05). The final formulation of the seasoned tapioca crackers fortified with Khlu leaf extract contained fat protein dietary fiber and carbohydrate contents approximately 40.50% 1.49% 2.01% and 51.10% respectively. According to the consumer test (100 consumers) the seasoned tapioca cracker fortified with Khlu leaf extract was accepted as the novel and delicious product. Moreover 92% of consumers decided to buy the product containing 60 g in the plastic bag with the price of 30 Baht.