The objectives of this research were 1) to study the Thai chefs attitudes toward Thai cuisine chef apparel 2) to study the designing of Thai ornamental pattern and suitable colors of embroidery thread for embellishment on Thai cuisine chef apparel 3) to study the design of embellishment of Thai ornamental pattern on Thai cuisine chef apparel. The sample used were the chefs who are the members of Thai Chef Association working in Thai cuisine of restaurants and other shops located within Bangkok metropolitan and circles. The total numbers were 300. Tool used was a questionnaire divided into 3 sections. The first section was the questions about general information of the chef status. The second one was the section concerning attitude and basic data on chef apparel featuring inspecting lists 6 and 14 items respectively. The last one was 40 items asking about the chefs opinion in order to rate the agreement characterizing as estimated measurement. The statistical tools used to analyze were percentage. means and standard deviation. Consequently the apparel chefs wanted was formed. After that 5 Thai ornamental patterns were designed and layout the decorative design on 10 chef apparels with embroidering by 9 colored embroidery threads. In order to select the suitable design 7 experts consisting of experts on fashion design and experts on Culinary Art. Food Science and Education cooperatively answering the questions of visual satisfaction using 9 -points Hedonic ScaleQuestionnaire. The analyzing of variation was used One Way ANOVA and differential analysis of means used Duncans New Multiple Range Test at significant 95%. The result is that most chef are women 69% and men 31% age range 21-30 years of age 92.67% earning between 10000-30000 baht per month 85.53% holding Bachelor degree 90.00% working experience in food 1-5 years 89.00% most of them are assistant chef 48.00%. Most chefs knew the priority of apparel used while working is consist of shirt pant apron and head wear. They must be white and can be suitably useful for working which affected the hygiene for chef food cooked. On the part of the beauty of the apparel embroidering Thai ornamental pattern is considered as middle rank of priority. The desirable chef apparel was apparel with one pocket on the right side of jacket breast and another one on the right side of jacket waist. The sleeves are type of three quarter. In the front of jacket is double-breast that fully overlapping style round neck line Chinese collar and middy length apron with a cincture. The designing of Thai ornamental pattern is found that Kan Tor Dork pattern has got the most satisfactory score at 7.397?1.306. On the part of designing of embroidery thread colors 7: the embroidery thread color number 6083 6055 and 6087 has got the most satisfactory score at 7.086?1.687 which is the most: that is the ornament which is used the color of Sand Blonde and Muted Yellow. The designing of laying out the ornamental pattern on the apparel is found that the type number 8 has got the most satisfactory score at 8.00?0.817. It is the type of apparel which was designed by using straight line going from the middle of the left shoulder to the waist making acute angle and then apparel to the arm continuing to the round of the sleeves and finally ended at the seam on inner arm. For apron the ornamental pattern used parallel line and transverse lines on the apparel. Whose end meets the edge of front fold at the edge of the apron and then paSSing through on the back those lines passed to meet the edge of the right side of the apron.

There are two purposes of this research 1) the level of knowledge and attitude in ecotourism of student in Rajamangala University of Technology Phra Nakhon 2) the ecotourism behavior of student in Rajamangala University of Technology Phra Nakhon. The study was conducted by analyzing questionnaires collected from sample of student in Rajamangala University of Technology Phra Nakhon total 430 cases. The SPSS was used to analyze these questionnaires. Descriptive Statistic were applied and presented in form of percentage and mean. The research showed that 1.The respondents were most males they were sophomore studied in Business frequency of travel ecotourism is between 1-2 times / year. They get information from television/radio the most. 2.The level of knowledge in ecotourism was high especially for Eco-tourism focused on nature and the environment. The unique biological habitats and artistic traditions as possible. 3.The level of attitude in ecotourism was high especially for Eco-tourism management should take into account the potential of existing resources and activities accordingly. 4.The ecotourism behavior was medium-high especially for When you see wild animals are crossing the road. You stop waiting for the animals go through before.

The purpose of this research is to survey the attitude of staffs and students in the faculty of liberal arts regarding the conservative tourism case study of RuanMorporn Museum. The sample population is around 228 members of the staffs and students. This research is conducted by a questionnaire. The questionnaire is an evaluation-ratio type with 0.98 confident interval. We then analyze the data. use descriptive statistics and compare the means by using the Independent group t -test at significant .05 From this research we have found that all sampling populations have moderate knowledge about Ruan Morphon Musuem (mean = 3.08). and they have the moderate attitudes about the conservative tourism(mean =3.88 and 4.02). Furthermore the attitude of staffs and students in tourism major is not different from laypersons. In conclusion the best way to manage and develop this museum to be a place of conservative tourism is by public relation management. internal management and local cooperation.

The objectives of this research are ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that influence their behaviors. Questionnaires were used as a tool for collecting the data and the data was analyzed using percentage mean standard deviation t-test f-test and Pearson correlation (r) Most of the responders of this research are female. Age group is between 51-60 years old. Height group is between 151-160 centimeters. Weight group is between 51-60 kilograms. The majority of their salaries are between 28001-33000 Baht. The level of personal sickness is low. The level of understanding of how to consume healthy food is high. The attitude of consuming healthy food is high level. But the behavior of consuming healthy food is mostly at moderate level According to the study of relationship between the individual of personal factor and health care factor. The results are: there is relationship between sex and behavior of consuming healthy food statistically significant at the .05 level. Moreover the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher that impact to their behavior show knowledge and attitude have relationship to behavior to consume healthy food statistically significant at the .05 level

The purpose of this research is to study An Attitude of Applying Buddhist Doctrines to Daily Life of Students Rajamangala University of Technology Phranakorn. The difference ideas knowledge and ability to put the Dharnma in Buddhism into practice in daily life according to the variants and the instrument used in collecting and compiling data is the questionnaire from five faculties 140 for the male and 282 the female 422 in all. For analyzing date to the estimate of percentage arithmetic medium (X) and standard deviation (S.D.) are made by using the statistical package for social science in order to fmd out the value of the attitude in using the Dharnma in Buddhism Ln daily life. It is found that1. The number of those who answer the questionnaire is 422 persons: Faculty of Mass Communication Technology 29 persons 6.87 percentage faculty of Home Economics Technology 121 persons 28.67 percentage faculty of Architecture and Design 93 persons 22.04 percentage faculty of Business Administration 29 persons 30.57 percentage and faculty of Liberal Arts 50 persons 11.85 percentage. 2.The attitude toward introducing the Dharnma in Buddhism to apply to dialy life in average it is agreed with the study of the important value and usefulness in order to respect Buddhism (X = 3.95 S.D. = 0.86) It is agreed with the law of K.amma that if you do good received good to do bad received bad although you live in anywhere will not avoid from evil (X = 3.99 S.D. = 0.91) that Buddhism teachers about suffering is the instructions to discern the world as it really is (X = 4.02 S.D. = 0.82) Nibbanna is the most happiness. It is agreed (X = 3.85 S.D. = 0.92) the hells and the heavens are in existence in Buddhism. (X = 3.74 S.D. = 0.88) and Buddhism is identical sign of Thai society and it should be supported kept and protected for a long time. It is agreed eX = 4.15 S.D. = 0.79) 3. For other attitudes in brief it is found that the principles of Dhamma in Buddhism can be applied to various situations and can really solve the present problems if they are really applied they are able to lead the followers to happiness and prosperity.