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.

The objectives of the study were 1) To Study Related Demography to Dietary Supplement Product Certified by the Food and Drug Administration (FDA) 2) To Study Related Demography to Marketing Communication Tool for Social Media 3) To Study Related Marketing Communication Tool for Social Media to Dietary Supplement Product Certified by the Food and Drug Administration (FDA). The study was a quantitative research. A sample was selected from people who bought Dietary Supplement Product Certified by the Food and Drug Administration (FDA). The sample group was 400 graduation. Representative sample the instruments in the study were 1) the questionnaire 2) the frequency percentage and mean were the parameters used for statistical analysis and Chi-square Correlation. The findings indicated that single females age between 19 - 29 years old. Monthly income between 10000 – 20000 baht. Objectives of using social media To Communicate through Facebook. Social media exposure time is 1.00 - 6.59 PM. Convenience is the reason for buying Dietary Supplement Product through social media. And Find Dietary Supplement Product through social media information manually. The hypothesis test was found Factors of Age Education Career Objectives of social media Duration of use Social Media Marketing Communication Tool for Social Media correlated to Dietary Supplement Product Certified by the Food and Drug Administration (FDA) and Factors of Sex Age Career correlated to Marketing Communication Tool for Social Media. Was statistically significant at .05 level

The purposes of this research were: 1) To study decision to choose Tim Surm Restaurant Service. 2) To study the personal factor in consumer decision making to choose Tim Surm Restaurant Service 3) To study the relationship between personal factors of consumers and the decision to choose Tim Surm Restaurant Service in Muang District Nakhon Si Thammarat Province. 400 sample were purposive selected used The instrument were questionnaires. Frequency and percentage were calculated for test relationship Chi - square test was wed and Contingency Coefficient at statistically significant level of 0.05 computer program analysis was used to calculated data. The research study found were that most consumers ware females ages between 21 - 30 years maried status Bachelors Degree 10001 - 15000 Baht salary working as freelance /private businesses 3 - 4 members in family sample decided to choose the Tim Surm restaurant services in the product by focusing on the highest food taste value for money with food quality appropriate price with the quality of food For the place of distribution opening - closing time was significant. The marketing promotion was reducing the price of food at various festivals personnels were attentive and willing to serve customers The service was available to reserve a table in advance The physical aspect of cool air culation and enough light in the shop. Results of the hypothesis testing of personal factors for consumers are age marital status education level salary occupation and family size correlated with the decision to choose Tim Surm Restaurant Service in Muang District Nakhon Si Thammarat Province were age was correlated with the price and the services The marital status was related to the price The educational level was related to the product the place of service personnel distribution and physical aspects The salary was related to the product and the price. The occupation is related to personnel and physical aspects. The member of family correlated with the product and the price. The gender was not correlated with the decision to choose Tim Surm Restaurant Service in Muang District Nakhon Si Thammarat Province. The statistical significance at the 0.05 level.

The objectives of this study are to 1) examine study selection Home Economics at vocational certificate and high Vocational certificate of learner in Singburi vocational college and 2) To examine the relationship between repondents’ general information and study selection Home Economics in vocational certificate and high Vocational certificate of learner at Singburi vocational college. The sample used were 200 students who is studying in vocational certificate and high vocational certificate at Singburi vocational college. The instrument used in this thesis was questionnaire. The statistics based on the data analysis include percentage frequency values average standard deviation and Chi Square. Analysis of statistical data by a computer program. The finding 1) The learners pay attention to the selection of home economics program at the Vocational Certificate and High Vocational Certificate Singburi Vocational College in general were rated at high level. When considering each side it was found that every side were rated at high level. Sorted average from most to least is career curriculum personal related image of college and the college environment and 2) the relationship between repondents’ general information and study selection Home Economics in vocational certificate and high Vocational certificate of learner at Singburi vocational college found that sex age Grade Point Average (GPA) occupation of parent revenue of parent per month that related with study selection Home Economics in vocational certificate and high Vocational certificate Singburi Vocational College is statistically significant at the 0.05 level.

The purpose of this research are 1) Study of the knowledge in home economics of lower level than higher education at Nakornpathom vocational college. 2) Study motivation to attend class in home economics subject of lower level than higher education of Nakornpathom vocational college. 3) To study the relationship between personal factors and motivation to attend in home economics of lower level than higher education at Nakornpathom vocational college. 4) To study the relationship between knowledge and motivation in home economics subject of lower level than higher education at Nakornpathom vocational college.The sample were 228 students that studying in the vocational certificate and high vocational certificate in home economics in the academics year 2016 at Nakornpathom vocational college. The research instrument are questionnaire and statistics used in data analysis were frequency value percentage average standard deviation and Pearson Chi-Square. Data were anayzed by used a computer program. The research result found that 1) The most home economics students in lower level than higher education at Nokornpathom vocational college have knowledge in home economics is in the middle level. 2) The students have opinion about motivation to attend class in home economics subject at Nokornpathom vocational college in overall is high level. When considered each section it was found that the level was high level in all section. 3) The personal factors were sex field of study cumulative grade point acerage (GPA) have related with motivation to attend class in home economics of lower level than higher education at Nakornpathom vocational college is statistically significant at .05 level. And 4) The knowledge about home economics have related with motivation to attend class in home economics of lower level than higher education at Nakornpathom vocational college can classified in many sections were the teaching and learning pride in the field of study relationship to teachers relationship to friends and the classroom environment is statistically significant at .05 level.