The main objective of this research is to study the factors that affect the work efficiency of personnel. Faculty of Science and Technology Rajamangala University of Technology Phra Nakhon This will lead to suggestions for the development of personnel to be more efficient in their operations. Data was collected between October 2018 and September 2019 which was a survey research using a questionnaire consisting of 4 parts: 1) general information of the respondents which was demographic characteristics 2) Satisfied with the operational efficiency 3) quality of working life and 4) Other suggestions with a sample of the research as Personnel under the Faculty of Science and Technology Rajamangala University of Technology Phra Nakhon amount 50 people. Data analysis used descriptive statistics for demographic data. And use statistical methods for analysis of relevant factors and testing hypotheses. The results of the study showed that the factors of work success of the Faculty of Science and Technology personnel Rajamangala University of Technology Phra Nakhon Able to work according to the set goals Without having a backlog And proud of the work Able to solve immediate problems Which is considered to be very good therefore Faculty of Science and Technology Should focus on personnel development in the workplace In order to further improve the operational efficiency of the personnel.

The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.

The aim of this paper is to study 1) personal factors 2) food consumption style and 3 ) correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon. This experiment was constructed with 3 8 5 participants who are undergraduate students at Rajamangala University of Technology Phra Nakhon using questionnaires. The participants were stratified random sampling. The result was analyzed using statistics in frequency percentage and chi-square value. The result demonstrated that 1) the major personal factors were 20 year old female sophomore and studied business management. The daily income was less than 2 0 0 baht per day. 2 ) according to the study of food consumption style of students at Rajamangala University of Technology Phra Nakhon it revealed that the main reason to choose lunch was an inexpensive price. Most of participants preferred one dish meals such as stir-fried basil soup fried pork and noodles. On the other hand they chose sausage for fast food and papaya salad for snack. Most of the participants prefered drinking water. The average price was about 51-100 baht each meal. The participants often had lunch at a cafeteria or restaurant in the university. Moreover friends got involved in making decisions regarding meal choices. The main ingredients in the chosen foods were meat and products from meat. 3 ) the correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon proved that the level of education related to frequent chosen lunch menus. The faculty also involved in frequent chosen lunch menus the cost and the location. The daily income correlated to frequent chosen lunch menus and the cost of meal which was statistically significant (P-Value?0.05)

This research was to develop the handbook for training conference seminar and study trip of the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The samples were 100 officers the faculty of Home Economics Technology. Data collection were from study the regulations of the Ministry of Finance and the regulation of Rajamangala University of Technology Phra Nakhon the interview and questionnaires of the appropriateness of the handbook. Descriptive statistics that are frequency percentage mean and standard deviation was used for data analysis. The result of this study found that: 1. The way of the handbook development for personnel operation in which training conference seminar and study trip of the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon that should accelerate were the development operation handbook of the process and procedure of the participation conference seminar and study trip both participate inside and outside the department and connect with the human resource management of the university. 2. The result of the appropriateness of the handbook for the participation conference seminar and study trip was appropriateness. The user satisfied the handbook in the high level (𝑥= = 4.13 S.D. = .694) and followed with 4 categories that are the accuracy the appropriateness the possibility and the usefulness in the high level.

The research on the Knowledge Management Resulting in Performance Effectiveness of Personnel in a State Enterprise in Bangkok is aimed to 1) Study knowledge management of personnel in a state enterprise in Bangkok. 2) Study effectiveness of personnel in a state enterprise in Bangkok. 3) Study knowledge management which results in performance effectiveness of personnel in a state enterprise in Bangkok. The sample groups selected by the Proportional Stratified Random Sampling consisted of 142 staffs of a state enterprise. The researcher received 142 returned questionnaires. The statistics for data analysis consisted of percentage mean and standard deviation. T - test and F - test were used to test the hypothesis. Moreover the Stepwise Multiple Regression Analysis was conducted at the significance level of 0.05. Data analyzing results found that most of the sample groups were females aged 26 -30 and educated at the bachelor degree. Employment duration of the sample groups was 11-15 years. In general the perception of knowledge management within an organization was at a high level. The hypothesis testing results found that different personal factors on educational background and status caused difference in the deviant working effectiveness on quality and quantity respectively. Knowledge management of staffs in this state enterprise resulted in working effectiveness