This research aimed to: 1) develop an elderly quality of life promotion model for self-reliance through community product processing: 2) develop community product processing to promote income of the elderly and: 3) promote coexistence activities among the elderly. The research was qualitative research using document examination an in-depth interview with 10 key informants group discussion and non-participant observation. The results showed that: 1) the development of an elderly quality of life promotion model for self-reliance through community product processing encouraged the participation in the community product processing among the elderly: 2) the community products were processed in the community to promote income for the elderly and: 3) the community in collaboration with the municipality promoted the coexistence of the elderly. A new model discovered from the development of quality of life using processing community products was an integration of community knowledge management in processing community products based on the sufficiency economy philosophy. This research led to new the findings as follows. 1) The community participation from the associates included community municipality government organizations educational institutes and supporting organizations. 2) The products focused on herbal products for the elderly that were found in the households easily found and were medicinal plants for cooking such as Moringa lemongrass pandanus Indian Gooseberry etc. 3) The guidelines for promoting activities in coexistence of the elderly included elderly school activities volunteer activities Buddhist important day activities traditional activities and community enterprise members.

The purposes of this study were 1) Study the participation of the community in tourism development. 2)To know the problems and obstacles in community participation in tourism development. 3)Guidelines for the development of community participation in tourism management Cultural Tourism Community of Old Town by the Phetchaburi River. The instruments used of the study was in-depth interviews with key informants 12 people. The research findings were as follows: Cultural Tourism Community of Old Town by the Phetchaburi River participate in decision making operation benefit and participate in the evaluation of tourism management. Problems and obstacles to community participation: downtime in sync disagreement participation. Guidelines for the development of community participation in tourism management: community participation give precedence to the people in the community emphasis on working according to plan know how to solve problems for development.

The study entitled The Development of Thai floral chandelier from clay floral foam and colors inspired by the glazed Tiles Pattern of Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan. aims to develop clay formulas made of floral foam and colors to design Thai floral chandelier with which were inspired from Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan glazed tile patterns and to investigate their satisfaction. The research process can be divided into as follows: combining three different floral foam and colors asking the experts to evaluate their satisfaction on floral form quality making hanging products according to the chosen patterns and finally examining general public satisfaction on Thai floral chandelier with data were collected by a questionnaire to investigate the general public satisfaction and then analyzed by statistical analysis. The results of the study can be summarized: 1) The results of the clay recipe showed that most experts had the highest satisfaction on recipe 3 mixed with poster colors (x ̅ = 4.67). 2) The results of the study on the design of Thai hanging products the experts Strongly agreed with Sketch Design-B that it was the most suitable because of beautiful patterns unique of Thai hanging products as well as retaining the tradition and contemporary than any other designs. 3 ) According to the results of the study obtained from the target group the results showed a high satisfaction on the product (x ̅ = 4.27) followed by the material (x ̅ =4.30) and the usefulness (x ̅ = 4.23) and the distribution location (x ̅ = 4.43)

The purposes of this study were 1) Study the factors influencing the development of health tourism sites according to the Ministry of Tourism and Sports standards for the Hot Springs community Nong Ya Plong District Phetchaburi Province. 2) To set guidelines for the development of health tourism sites in accordance with the Ministry of Tourism and Sports standards for the hot spring village Nong Ya Plong District Phetchaburi Province. The instruments used of the study was in-depth interviews with key informants 24 people. The research findings were as follows: Factors influencing development And guidelines for the development of health tourism sites according to the Ministry of Tourism and Sports standards for the Hot Springs community It was found to be divided into 2 main issues: The main standards of health tourism sites Natural hot spring type And the potential to be a health tourism attraction Natural hot spring type.

The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.