The aims of this study are (1) the adapting of women’s wear in holding inventory to a new product (2) the study of the satisfactions of women who are 25-35 years old in Bangkok about the adapted women’s wear in holding inventory. The tools for study are the questionnaires and the prototypes to accidental survey 302 women who are 25-35 years old in Bangkok and being the members from buying products of Boutique Newcity Public Co. Ltd. The fist of methods sketching of the adapted holding inventories (shirts skirts and pants) with Ruffles Godets and Transfer Printing to selection by the 5 specialists. Then adapting the top 5 selected styles. Finally surveying and analysis of the samples with percentage mean and standard deviation. The result of the study shows that most women from the sampling are single and have education in Bachelor Degree. Their occupations are in private sector with salary range between 10000 –20000 bath. Their favourite shopping place of women’s wear is department stores and buying of top 3 are pants dress and blouse. The first reason for them to buy the products is the interesting design. The overview of adapted products shows skirts are the first favourite with mean value of 3.13. Shirts are the second favourite with mean value of 3.09 and pants are the last favourite with mean value of 3.07. The conclusion of the developed women’s wear are favoured medium level.

This research is the designing of chef apparel in order to appropriate with their tasks in Thai kitchen. The objective of this research are to design the appropriate chef apparel to work in the Thai kitchen and study the consumer satisfaction of apparel designing for the chef in Thai kitchen. Starting from sketching chef outfits. There are 60 styles from 15 styles of each category. For example hat chef jacket scarf and napkin. There are 5 sketches selection of each category by specialist. Therefore researchers set in to five outfits for sewing and survey the satisfaction amount 200 random sampling using 100 customers at Central Pinklao and 100 Thai kitchen chefs or Thai food business investor. The assessment and questionnaire was analyses through statistical and percentage to demonstrate in table. The study result in consumers’ satisfaction with regard the designing of chef apparel in order to appropriate with their tasks in Thai kitchen found that were mostly 59.5 percentages’ samples as male and 39 percent in an age range between 46 years. There are 50 percent of samples was professional chef sample with 47.5 percent of Bachelors degree and 33 percent of receiving monthly income from 30001 baht upwards. From the mostly research of consumer used to take the service in restaurant with a chef uniform was 90 percent. The 94 percent of opinions about Thai identity not show in chef uniform and also they agree with Thai identity in chef uniform 96 percent. The analysis of the satisfaction of consumers to the appropriate chef’s uniforms design with the chef’s performance in the Thai kitchen The analysis results showed that the overall images of all design as follow the first design is number 2 average in 31.04 in the highest level of satisfaction. Next the second design is number 3 average in 4.16 in the satisfaction level. Then the third design is number 4 average in 4.15 in the highest level of satisfaction. The fifth design is number 5 average in 3.92 in the high level of satisfaction and the last design is number 1 average in 3.29 satisfaction level was moderate.