The purposes of this research were : 1) factors personal service selection of Japanese Restaurants Shabu 2) the service selection Japanese Restaurants Shabu 3) factors in choosing a Japanese Restaurant Shabu 4) benchmarks. in choosing a Japanese Shabu by personal factors and 5) compare factor in the choice of my business Japanese Restaurant Shabu by choosing a Japanese Restaurant. The samples consumers who used the services Japanese Restaurants Shabu 390 instrument used in the research statistics and used to analyze data were frequency percentage mean standard deviation t-test and One-Way ANOVA analysis of variance. Data were analyze using a computer program. The results showed that : 1) The most consumers were male aged 15-24 years with an average income less than or equal to 10000 baht a student / students and have lower education levels. 2) Most consumers choosed to consume meat. You shabu broth was clearing and sukiyaki sauce with average taste choose to eat in the afternoon. Most take about 2-3 times per month on the occasion of special important dates. The pay for food Shabu per 200 baht Consumer Shabu Restaurant because there were enough seats and comfort by knowing information about the restaurant shabu from friends acquaintances and cause consumers to consume Shabu because them tasted. 3) Factor was choosing a Japanese Restaurant Shabu overall consumer satisfaction at high. The first two items in order from most to least find that the side with the highest mean score. The product was a minor cost in personnel and distribution channels. Promotion was marketing physical and the average minimum was services. 4) Compares factors that were affecting the choice of restaurants serving Japanese Shabu by personal factors found that consumers aged differently and affecting factors in choosing a Japanese Restaurant Shabu different outside it was no different. Statistically significant at the .05 level. 5) Compares the factors that were influencing service selection of Japanese Restaurants and by was opting for the services of Japanese Restaurants Shabu found that consumers were often to eating Shabu. Select the location of the store and list of Shabu broth were list of sauce Shabu. The cost of eating Shabu averaged per visit. People who was eating Shabu source Information about Shabu Restaurant. The reason for the re-used of services over different were influencing factors in choosing a Japanese Restaurant Shabu different outside it was no different. The statistical significance level. 05.

TThe objective of this independent study was to compare the opinions of The Government Pharmaceutical Organization employees’ towards the waste management within the organization. The participants were classified by personal characteristics of The Government Pharmaceutical Organization employees; and the research instrument used was a questionnaire. The research data applied the statistics included percentage frequency average standard deviation. The research hypotheses were tested by independent sample t-test. One Way ANOVA (F-test) was applied to verify two variables while Scheffe was used to test the research hypotheses among more than two groups of variables. The results of the study revealed as follows. 1. Most of the personnel were males aged between 31-40 years old holding Bachelor’s degrees in the area of production process with 5 to 10 years working experience. 2. Their opinions towards the waste management within the organization were found that the overall picture was rated in the high level in every aspect arranging from the average values of the highest to lowest namely Reuse Recycle and Reduce aspects respectively. 3. The results of the hypothesis testing revealed that the sample personnel of different genders have dissimilar opinions on the waste management within The Government Pharmaceutical Organization on the in the Reuse Recycle and Reduce ง aspects areas with statistical significance at the level of 0.05 and their different educational levels resulted in dissimilar ideas on the waste management within the organization regarding the Reduce aspect at statistical significant at the level of 0.05.

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels which are normal conditions vacuum (vacuum) nitrogen gas (N2) 100 percent carbon dioxide (CO2) 100 percent nitrogen gas per carbon dioxide (N2: CO2) all 3 levels which are 60 percent. : 40 70:30 and 80:20 then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.

The research entitled “Development of Designed Clothing from Native Woven Fabrics of Phitsanulok” aims to 1) investigate the information of Phitsanulok’s native woven fabric patterns 2) develop designed clothing from native woven fabrics of Phitsanulok and 3) measure the consumer satisfaction for the clothing from native woven fabrics of Phitsanulok. The sample of this research comprised 398 working age women selected by using the accidental sampling technique form working age woman resided in Mueang district of Phitsanulok province. The questionnaire and clothing prototypes were used as a tool for the consumer satisfaction data collecting. The descriptive used for statistical analysis in the study were the frequency percentage arithmetic mean and standard deviation.

This quantitative research aimed to promote 360 degree virtual Reality tourism of Ko Pha Ngan Surat Thani province. The research is presented virtual reality 360 degree with moving the camera 360 degree and still the camera to study the satisfaction of tourists to 360 degree virtual reality tourism media. The informants were male and female tourists who have never travelled to Koh Phangan between the ages of 15 - 45 years and living in Bangkok 400 people. The data were collected by using quantitative research. The sorting data collection search from documents study of the results of promoting tourism in Koh Phangan by using Virtual Reality to collect data and using tools such as structured interviews and surveys.