The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.

The purpose of this study. To study and compare the opinions of personnel’s Rajamangala University of Tecnology Phra Nakhon about the state of management University of technology. Benchmarking based on the National Quality Award in overall and each aspect (1.leadership 2.strategic planning 3.customer focus 4.measurement analysis and knowledge management 5.workforce focus 6.operations focus 7.results) classified by sex age educational qualification the type of personnel and field of work. The samples in this research were 298 personals. The study participants selected by simple random sampling. The questionnaires of rating scales with 42 items were used as the research instrument. Percentages means standard deviation t - test for independent sample F - test and Scheffe’s test analysis were statistical method to analyze data. The results were as follows: 1. The level of personnels opinions Rajamangala University of Tecnology Phra Nakhon by benchmarking based on Thailand Quality Award were in relatively high levels. The Operations focus was at the moderate level. 2. Comparison of the level of personnels opinions Rajamangala University of technology Phra Nakhon by benchmarking based on Thailand Quality Award. Found those personnel with gender age educational qualification the type of personnel and field of work different. The levels of personnel’s opinions were differences at the significance level of 0.05.

The research aims to investigate the problems and needs of the Lat Mayom Floating Market community in order to find ways to develop the market and improve the ability of tourism stakeholders to welcome foreign tourists. The research methodology was qualitative and data was collected by means of in-depth interviews with 20 tourism stakeholders in Lat Mayom Floating Market and a focus group discussion with 6 of these stakeholders. The research results indicate that Lat Mayom Floating Market is centred on agricultural tourism that presents the Thai way of life. The research identified several problems faced by floating market stakeholders including: difficulty in communicating in English; lack of tourism facilities to welcome tourists in the area of the floating market; and inadequate transfer of local wisdom and knowledge of tourism management to the younger generation. Due to these problems the participants stressed the need to receive training to develop their English and tourism management skills as well as the need to improve tourism facilities at this tourist site. Possible solutions to these problems identified by the research results include a project to train locals in many topics such as basic English for tourism service techniques to welcome tourists and knowledge of sustainable tourism management. The target group of this project should be locals who live in the area of Lat Mayom Floating Market. It is important that the training program be long-term to enable locals to practice English that can be used in real situations. Participants suggested that such a program could be organised by volunteers or by the government. Recommendations for developing Lat Mayom Floating Market include raising the awareness of both locals and tourists about conserving the environment and tourist safety (especially when taking boat rides); and preserving authentic culture of locals by developing only the tourism facilities (e.g. public toilets) that need to be improved not ง developing too many facilities such as parking lots or accommodation in order to limit the number of tourists to ensure the sustainability of Lat Mayom Floating Market.

Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour increases the risks of consuming contaminated food so the cleanliness and the safety of the nourishment should be seriously taken care. Restaurant Development Way for Food Safety A Case Study: Savoey Restaurant Tha Maharaj Branch was aimed to study practice plans associated with applying knowledge on food safety; to survey understanding on food safety practice; to study factors affecting food safety development of Savoey Restaurant Tha Maharaj Branch. The population and sampale of this study comprised totaled 20 employees qualified for specifications set by the researchers. The tools included content analysis and weighted arithmetic mean mean percentage and standard deviation were employed for statistical analysis. The findings indicated there were two workflow operations of Savoey Restaurant Tha Maharaj branch; Service workflow operation Kitchen and bar workflow operation. The inspections of food hygiene standards in 9 aspects were conducted by researchers. The marks were given associated with the criteria of the List of Food and Drug Administration No 840/2545 attached to the Assessment Methods for Inspection Results of Food Manufacturer under the Ministerial Notification that overall mark of each topic must not lower than 50 percent and no serious defects were found. The Savoey Restaurant Tha Maharaj Branch meets the specified criteria in six aspects comprising dining area with air-conditioners (65.46 percent) outdoor dining area and vicinity (56.82 percent) machine utensils and equipment (87.5 percent) maintenance and cleaning (55 percent) wastewater and waste treatment (58.33 percent) cleanliness and convenience of restrooms (62.5 percent). Each topic meets the criteria on general hygiene standard control. Meanwhile the topics required immediate correction were food preparation and cooking area (27.6 percent) followed by personal hygiene (40.83 percent) and quality control of food ice cube and beverage (49.17 percent) respectively. Thus it is concluded that the current problems arising out of inadequate understanding on good practice of food safety since the business owner has never provided trainings on hygiene for their workers.

This research aimed to study Thai and foreign tourists about development guidelines of historical tourist attraction. 400 Thai and foreign tourists who came to travel at Ayutthaya Historical Park Ayutthaya province. A questionnaire was used as a research instrument. The statistics used for analyzing data were percentage mean and standard deviation. The results revealed that most the tourists were female ages 31 – 40 years old. Their education backgrounds were Bachelor’s degree. Their occupations were private companies. Their were Thai and Foreign. In general The Development Guidelines of Historical Tourist Attractions. The first of development guidelines were Attractive Factors (To what extent does each of the followings attract tourist?) and next were The capabilities to support tourism (To what extent does each of the followings support tourism?) and Management and Administration (To what extent does each of the followings affect tourism?). The top 5 of development guidelines were The remarkable and unique history Architectural and artistic beauty Greatness a good image and recognition Enough accommodations and Convenient access to tourist destinations