This study has two major proposes to study marketing mix via Smart Sales system factors on a customers decision behavior of buying life insurance via Siam Commercial Bank PCL. This methods research was quantitative research. The sample was selected 400 local people in Bangkok area from multistage random sampling by presented in the tables percentage average standard deviation to comparative analysis and use inferential statistics to examine hypothesis by regression analysis. The results of a short empirical survey of the local in Wisuthikasat area are presented. These show that Smart Sales system influence to life insurance buying at statistically significant at level 0.05 by this prediction equations; Buying Decision = 2.586 – 0.077 (Product) – 0.146 (Price) + 0.387 (Place or Distribution) + 0.109 (Promotion) – 0.213 (People or Employee) – 0.477 (Physical Evidence) + 0.051 (Process). The independent variable effecting Siam Commercial Bank insurance buying decision which significantly found at the level of 0.05 was the physical evidence factor. They were the bank symbol public relation brochure management officer uniforms customer acceptance of Siam Commercial bank in Wisuthikasat area branches stability respectively including the negative information of the bank branches.

The purposes of this research are to survey community accounting and study the importance for developing community in various fields during the fiscal year 2014 (October 2012 – September 2014). The samples of this research are 368 communities in Bangkok area. The statistics use for analyzing data are percentage Mean Standard deviation Pearson Correlation and in-depth interview was used to determine the cause of the valueadded activities and non value-added activities. The study for found that psychological development activities were the highest investment and physical and environment activities Sanitation activities Social activities and economy activities were higher respectively. Meanwhile The most important activities are physical and environment activities because these activities involved with a lifestyle Then sanitary activities social activities economy activities and psychological activities are important respectively. Economic development activities are value-added activities but non value-added activities are the psychological activities because the main factors to make these activities are important for the community such as condition of resident and environment of the household factors sanitary factors participation for improving quality of life factors. The community committee may use this information for budgeting and allocating the budget to appropriate activities by considering important level. This result suggest to governmental department for planning and operating in the future.

The purpose of the application of watermelon rinds for bakery products is to study an appropriate amount of used watermelon rinds in four of bakery products such as cookie bar fruit cake Eclair with vanilla cream and coconut tarte. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed. The use of watermelon rinds in syrup added in cookie bar at 10% 15% and 20% of all total ingredients weight was found that the testing persons favored the cookie bar added watermelon rinds in syrup at 15% of all total ingredients weight. There are of favorite score in appearance color smell taste food texture and overall at 7.70 7.90 7.85 7.90 7.80 and 7.80 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of cookie bar added watermelon rinds in syrup at 100g. were consisting of energy 436 Kcal carbohydrate 57.10g. protein 6.10g. fat 20.40g. moisture 15.20g. and ash 1.24g. physical quality of water activity (AW) as 0.80. The use of watermelon rinds in syrup substitute cherry in fruit cake at 50% 75% and 100% the testing persons favored the watermelon rinds in syrup substitute cherry in fruit cake at 100%. There are of favorite score in appearance color smell taste food texture and overall at 7.40 7.90 7.95 8.00 7.90 and 7.75 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds in syrup substitute cherry in fruit cake at 100g. were consisting of energy 330 Kcal carbohydrate 63g. protein 6.08g. fat 5.93g. moisture 23.70g. and ash 1.31g. physical quality of water activity (AW) as 0.78. The use of watermelon rinds added in Eclair with vanilla cream at 20% 40% and 60% of vanilla cream weight was found that the testing persons favored the Eclair with vanilla cream added watermelon rinds at 20% of vanilla cream weight. There are of favorite score in color smell taste food texture and overall at 8.50 8.40 8.40 8.00 and 8.10 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of Eclair with vanilla cream added watermelon rinds at 100g. were consisting of energy 190 Kcal carbohydrate 28.80g. protein 4.24g. fat 6.40g. moisture 59.70g. and ash 0.82g. physical quality of water activity (AW) as 0.97. The use of watermelon rinds substitute coconut in coconut tarte at 50% 75% and 100% the testing persons favored the watermelon rinds substitute coconut in coconut tarte at 75%. There are of favorite score in appearance color smell taste food texture and overall at 8.05 7.85 7.70 7.65 7.70 and 7.60 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that appearance color taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds substitute coconut in coconut tarte at 100g. were consisting of energy 167 Kcal carbohydrate 27.80g. protein 1.78g. fat 5.38g. moisture 64.30g. and ash 0.69g. physical quality of water activity (AW) as 0.78. This research was found that the appected consumers in four of bakery products because of this products is add-value and using local ingredient from agriculture in this country. From the technology transfer of bakery products from watermelon rinds to community the results showed that the majority of participants were female with an average age ranging from 21 to 30 years old. Overall satisfaction level towards this project was high and respondent opinions towards trainers were high.

The purposes of this study were to 1) develop a professional skills course for promoting income of the elderly at the senior people club in Uthai district Ayutthaya 2) evaluate the effectiveness of the professional skills course for promoting income of the elderly at the senior people club in Uthai district Ayutthaya and 3) the implementation of the effective professional skills course for promoting income of the elderly at the senior people club in Uthai district Ayutthaya with the target group of 60 people. The research instruments were 1) a professional skills course for promoting income of the elderly comprising six units namely 1) The Elder And The Home Economics professions 2) Foods For Being Rich 3) Clothing and Accessories 4) Home Furniture 5) Herbs and Souvenirs and Professional Training for Additional Income. Other research instruments included the assessment forms to seek for 1) for the suitability 2) the association and the satisfaction of the course. The data were analyzed by the percentage distribution mean and standard deviation. The course development was divided into two phases: 1) the course outline which covered the principles objectives contents applications of the course as well as the course assessment; 2) the course assessment concerning its suitability and association. It was found that the suitability was in good level and the course association rate was higher than the expectation. After the course trial in actual situations and some improvement the course was satisfying and adequately appropriate for implementing with the target group which were 60 senior residents in Uthai district Ayutthaya for three days. The satisfaction for the attending the course was measured and the result revealed high satisfaction toward the professional skills course.

This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected from five local groups five produce of wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake By interview Try making Bring samples Sensory evaluation and microbiological analysis found that wheel cake / fried beans sesame sheet / rice cracker with flossy pork and fish eggs cake. The average scores in all areas was good.The results determine the microbiological quality up to standard in the past. But Chinese Cake with yeast and mold beyond the standard set of standards Assistant. 115/2549 regarding Chinese Cake researchers to develop recipes Chinese Cake training and knowledge transfer processes. wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake. Education shelf wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake shredded and packed in a clear plastic bag PS (Polystyrene) and stored at room temperature. Sensory evaluation of appearance color aroma taste and texture every two days were shredded wheel cake and rice cracker with flossy pork as a second storage product to use in frying oil. Fried beans sesame sheet and Chinese cake plates five-day shelf life packaging foil bag metallic highlights. And a desiccant sachet You can help extend the life products. The present state of our knowledge as to the significance of the product that provide high energy can be details as ancient fried bean at 604 kilocalories rice cracker with flossy pork at 516 kilocalories wheel cake at 470 kilocalories Chinese cake at 427 kilocalories and fish eggs cake at 258 kilocalories respectively. Package design and branding while maintaining a modern Thailand with. The study of consumer behavior and consumer acceptance of products as a tourist in Thailand. Suphanburi Community food product purchase behavior found a place to buy a product that was also the most popular. Shop in the center of the deposit. Reasons to buy most products. To subsidized products from the community Factors buy Is packaging Test results emptied from local products developed into a commercial product both 5 rating in every type of consumer. At a high level Except for the ease of purchase. Because it is manufactured locally friendly. Stock trading is a friendly community. The agency also lacks support the market. Is the only product that consumers rated at a high level. Chinese cake to its consignment to the main tourist attractions. Suphanburi is also available on the website of One Tambon One Product. The five types of products and also to support local products. In most. After the development stage to commercial-oriented agency already has implemented. The transfer of knowledge and technology to manufacturers of theoretical knowledge and technologies. Local Thai Dessert And Packaging Workshop and to develop process to standards. The workshop on nutrition labeling packaging distribution channels overall satisfaction of participants in the highest level.