A Study of Factors Affecting Student’s Decision to Drop out School: A Case Study of Faculty of Industrial Textiles and Fashion Design Rajamangala University of Technology Phra Nakhon was an applied research. It was designed for analyzing the voice of customers in student studying management. The samples group was four department students in the Industrial Textiles and Fashion Design faculty as Garment Technology Textile Chemistry Technology Fashion and Design and Product design who retired during study and graduated in 2014 and 2015 academic year. The research results were used for improving the study efficiency and reducing the unexpected study. From the results shown the most problem was withdrawn registration especially in the first and the second year student. Garment technology department was the highest rate of retention after that Fashion and design Textile Chemistry Technology and Product design were respectively. The education satisfactions survey was found the moderate level for curriculum and lecturer as the mean 2.57 and 3.14 orderly. Additional the environmental satisfaction was low as 2.26 for the unexpected education students. In the other hands the graduated students had the greater satisfactions for the whole factors. The curriculum satisfied was good as 3.30 the lecturer was best as 3.67 and the environment was moderate as 2.95 correspondingly. From these results the Faculty of Industrial Textiles and Fashion Design were developed and pay attention in the subjects and lecturer in the first and second year education. The understanding of core study and the essential of each department was the significant factor for retaining and priding the student until they graduated in the Faculty of Industrial Textiles and Fashion Design.

The first purpose of this research is to study the using of personnel management system of Rajamagala University of Technology Phranakhon. Secondly the satisfaction in system using is suggested. The investigation and gathering information from university workers are done by questionnaire of satisfaction. The information is evaluated by using frequency percentage mean and standard deviation term. The reliability of two samples is tested by t-test using Alpha Coefficient of Cronbach and the reliability of more than two samples is tested by One Way Analysis of Variance. The results showed that the efficiency of using the personnel management system is the same as the system which is used in division of personnel management administration and division of general administration. The setting manual and log out of system which used in sub-system of each role are consistent with research hypothesis. The analysis of satisfaction of all workers between sexes (male and female) and between duties (support and academic staff) showed that the satisfaction in personnel management system is at high level. The university plan to develop the system continuously to face the changing and the present.

This research is conducted in order to increase % yield of mango cannig. It is found that using 1800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. Next mango canning process is analyzed. In sterilization process two temperature levels.are controlled:103 C for 15 minutes F=1 minute 107 C for 9 minutes F=1 minute physical property of the product is analyzed and found that both temperature levels give the identical results; statistical significance (p 0.05). Canned mango sterilized at 107 C for 9 minutes is selected. Chemical analysis indicates that total soluble solids content is 27.5 Brix pH = 4.6 dietary fiber = 0.43 grams for mango 100 grams

The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made from Mucilage Fiber of Hairy Basil Seed instead of egg. In addition to study end life cycle of Mucilage Fiber in the custard cream. Beginning with appropriate basic formula study and production process of custard cream product found that formula test no.3 got the number 1 ranking which got vote from most of tester. Meanwhile the suitable amount of Mucilage Fiber from Hairy Basil Seed in the custard cream product which there’re 3 level included 10 15 and 20 (gram) so the resulting that almost tester vote 20 gram is best composition of Mucilage Fiber amont. Furthermore we can get smooth and soft custard cream which found when pressing cream on the top bread. After that comparing the basic custard cream from egg found the cream from Mucilage Fiber of Hairy Basil Seed have a total amount of protein and Ash lower than 1.58 and 1.12 respectively basic custard cream from egg and also humidity value more than 1.02 the custard cream which made from egg. The analysis of microbe found that total of microbe which not over standard can maintain 4 days in polypropylene plastic bottle (closed conditon) so 99% of customer feedback and accept “Custard Cream from Mucilage Fiber of Hairy Basil Seed”

Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures in operation are as follows: Study about three basic recipes of duck cream soup product and study about appropriate time period in boiling of duck rib stock for producing of duck cream soup. The duck rib stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. After that the researcher tested in sensory test in overall appearance color smell flavor texture and favor. The researcher used method of giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher planned the random test in RCBD: (Randomplete block design) and compare difference of mean by DMRT (Duncan’s New Multiple Range Test). From the study result it was found that basic recipe cream soup which has been accepted the most of all was Recipe No.2. It was found that the researcher did not give different points to overall appearance color smell and favor. The mean was 7.10 7.23 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. Duck cream soup using duck stock for a period of 4 hours Because of the boiling simmer for a long time. Cause evaporation of water As a result the concentration and the smell more pronounced. The mean was 7.18 7.15 7.10 and 7.33 respectively result of chemical and physical quality analysis included viscosity cream soup duck that the period of boiling for 4 hours of 2 .7 5 x 103 cestipois the most pH value to be 6.12. This is consistent with generally produce only soup. The viscosity is between 103 to 104 which the retrogradation of the roux. The duck cream soup with and good texture.