The purposes of the research were 1) to develop the formula of Durian rind dough for proper molding 2) to develop the pattern of souvenir product made from Durian rind dough representing Thai identity and 3) to transfer the knowledge of the development of souvenir product from Durian rind dough to Art and Craft Cooperative Group Muslim Community in Koh Kred Nonthaburi province.

The purposes of this research were to make artificial wild orchids from joint-vetch to imitate the natural one. Researchers studied joint-vetch dyeing Thai wild orchids forming from joint-vetch Thai wild orchids selecting by considering appropriate appearance shape and composition and five experts gave the opinions on the chosen researched orchids. The development of wild orchid product from joint-vetch was transferred to housewife’s group artificial flower entrepreneur and interested people in Phra Nakhon Si Ayutthaya province. The satisfaction of the research product was investigated from 60 target groups. The research’s results were: The appropriate types of Thai wild orchid were Ueang Matchaanu (Purple Bauhinia) Chang Iyares (Rhynchostylis retusa (L.) Blume) Ueang Sae Mon (Dendrobium bellatulum Rolfe) Ueang Sainamkrung (Dendrobium parishii) and Leuang Junthaboon (Dendrodium friedericksianum Rchb. f.). They were made into Thai wild orchid box Thai wild orchid bouquet Thai wild orchid garden in the glass and Thai wild orchid bouquet decoration. After the target groups attended the knowledge and technology transfer training course the investigation found was as follows: Most participants 73.33 % were female and 26.76 % were male. Most participants (33.33%) were in the 41-50 years age category and 26.66% were in the 21 – 30 years age group 21.66% were in the 31 – 40 years age group 10 % were more than 50 years old and 8.33% were younger than 20 years old. 33.33 % of the participants were famers 20% were freelance and merchants 16.66% were students and 13.33% were civil servant officers. The overall satisfaction of the participants after attending the training course was at the high level (4.73). Other aspects were found that the average mean (4.68) of the instructor was at the highest level. The average mean (4.74) of the facility was at the highest level. The average mean (4.71) of the product was at the highest level. The average mean (4.35) of the understanding was at the high level. The average mean (4.73) of the knowledge application was at the highest level.

The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai handicraft products from lotus and 3) to study on the satisfaction towards the products from lotus. The process on how to last the quality of the products was done by three methods which were using flower food using alum and using lime juice. Products from lotus in this research were wrist garland Phan Phum (lotus bud shaped like stupa) Toop Tian Pae (raft-shaped bowl oftlower containing flowers joss-sticks and candles). The originaJ products were made and asked for the satisfaction from the target groups which were 100 of housewife groups community handicraft workers university students and interested people in Bangkok. Data collection and evaluation were processed by questionnaire. Data was analyzed statistically by frequency percentage and mean.

This research aims to 1) study current conditions trends in change management transformational leadership and service innovation in the future for hotel business survival in Southern Andaman provinces and 2) present survival model of hotel business in Southern Andaman provinces. The research methodology used in the study was Qualitative research by using the Delphi technique with 19 experts and added with quantitative research which the sample was 400 Thai consumers. The research results revealed that the current conditions of the hotel business in Southern Andaman provinces in the past most of the consumers were foreigners but from the effects of the epidemic causing change in consumer behavior. At present and in the future there will be more Thai consumers. Therefore business owners need to plan to support on Thai tourists by focus on natural attractions and increase in safety measures from the epidemic. Transformational leadership would focus on inspiration motivation. Service innovation in the future would focus on marketing innovation and reduce exposure. Survival model of hotel business in Southern Andaman provinces consist of 1) competitiveness 2) adaptability and 3) efficiency. Survival model of hotel business in Southern Andaman provinces checked by index of congruence (IOC) by 5 experts and found that index of congruence was greater than 0.50.