This study Development of cultural tourism routes in Phetchaburi Municipality have a purpose to study the basic information on the development of community tourism routes and to create cultural tourism routes in Phetchaburi municipality. The research employed a qualitative research The key informant groups are community leaders academics village philosophers community staff. The research tool was an open-ended questionnaire for in-depth interviews and a focus group. The results of the research revealed that the area in Phetchaburi municipality is a complete cultural base area. There are cultural attractions that are interesting including religious sites ancient sites traditions lifestyles. The cultural tourism route in Phetchaburi Municipality is one-day trip and 2 day trip.

This study Development of lower central provinces 2 as smart city tourism under the concept of BCG Economy aims to study guidelines for the development of lower central provinces 2 to be smart tourism cities under the concept of BCG Economy. The research employed a Mixed Methods Research.The quantitative research sample was 400 tourists who travel in lower central provinces 2 the research tools was a questionnaire with open-ended questions. the data is described by frequency percentage and standard deviation and qualitative research is 20 key informant the research tool was an open-ended questionnaire for in-depth interviews. Most participants were female 20-29 years old had obtained a bachelor degree employment monthly income in the range of 20001-30000 baht experience travel trip in lower central provinces 2 6 time or more spend 3001-4000 baht per trip 2 days per trip tourists travel for a vacation during the months of November to December. Suggestions for the development of lower central provinces 2 to be smart tourism cities under the concept of BCG Economy. 1.use appropriate technology for tourism 2.use technology that tourists can easily use 3.promote community tourism 4. create awareness among tourists to cherish tourism resources. 5. relevant agencies should work together. 6. there should be research studies and apply the research results correctly.

An investigation into the development of souvenir product prototype from Hmong embroidered fabrics to improve seniors quality of life in Kalayaniwattana District Chiang Mai Province.The aim of this study was to 1) develop a souvenir product prototype made from Hmong ethnic embroidered fabrics in Kalayaniwattana District Chiang Mai Province. 2) To develop innovative manufacturing processes to increase skills for the seniors to minimize the embroidery time. 3) To study the satisfaction towards the prototype of souvenir products from Hmong embroidered fabrics in Kalayani Wattana District Chiang Mai Province by using a sample of 200 tourists. The data collection tool was satisfaction questionnaire on the development of a prototype of a souvenir product from Hmong ethnic embroidered fabrics to improve the seniors quality of life in Kalayaniwattana District Chiang Mai Province on the aspect of its utility beauty manufacturing process and 3 souvenir product prototypes namely type 1 childrens cloth type 2 ladies robes and type 3 bags by using a random questionnaire. The data analysis generated from percentage statistics arithmetic mean and standard deviation. The study results based on the research objectives revealed the outcome as followed.l) To develop a prototype of a souvenir product from Hmong ethnic embroidered fabrics from sample group of 25 people the study found that the draft design that was satisfied as a souvenir prototype was group 1 childrens cloth. The most satisfied model was draft design 1.2 (= 4.36) group 2 shirts. The most satisfied womens group was draft design 2.1 (= 4.28). As for group 3 the bag which was assessed with highest satisfaction was draft design 3.1 (= 4.40). 2) To develop innovations in manufacturing process to enhance skills for seniors to reduce the embroidery duration it revealed that the star pattern was the simplest embroidery pattern reflecting Hmong identity through embroidered fabrics by application of antique tones together with the method of mixed silk embroidery with embroidering patch into round pieces to reduce the process and to facilitate fast embroidery process. 3) To study the satisfaction towards the prototype of souvenir products from Hmong ethnic embroidered fabrics part 1 the results of the general data study of the respondents found that most of the respondents were female accounted for 63.5 percent aged between 26-30 years representing 33.5 percent most of them were married 56% most of them graduated with a bachelors degree accounted for 60 percent most of them were employed as general staff accounted for 31 percent with monthly income at 15001-20000 baht representing 35.5% most of them domiciled in other provinces accounted for 55.5%. Part 2 information about the behavior of purchasing souvenirs found that most of the respondents already knew Kalayani Vadhana District Chiang Mai Province from social media channels (Social Network) accounted for 89 percent most of them had bought and used Hmong embroidered products 81.5 percent most of respondents would recommend other people to visit again at 100 percent most of the respondents perceived the souvenir prototypes were interesting 99 percent. Part 3 the satisfaction towards design and development of souvenir products prototypes made from Hmong embroidered fabrics found that the souvenir product prototypes that received the most satisfaction were type 3 bags (x-= 4.56 S.D. = 0.59.) in total aspects received the highest level of satisfaction followed by type 1 childrens cloth (x- = 4.52 S.D. = 0.55) with the highest level of satisfaction in all aspects and type 2 womens cloth (x-). = 4.45 S.D. = 0.65). Globally all aspects were satisfied at a high level.

The objectives of this research were 1) to create a game-based teaching media for learning about food selection among junior high school students. 2) To compare the learning achievements of lecture- based teaching with game- based teaching. And 3) to study the satisfaction of junior high school students with game- based teaching materials for learning about food selection. The sample consisted of 34 students studying in Mathayom 2 at Nawaminthrachinuthit Suankularb Wittayalai Samutprakarn School academic year 2022. The samples were selected using Cluster Random Sampling method. The instruments used in the research were the media quality assessment and student satisfaction assessment. The statistics used to analyze the data were mean standard deviation and t-test. The results of the research were as follows: 1) the creation of game-based teachingmedia for learning about food selection found that the suitability of teaching materials as a whole was of a very good quality while the content aspect was also at a very goodlevel and in terms of educational technology the quality was very good in all aspects. 2) The comparison of middle school student learning achievement after using method of lecture-based and game-based for learning in terms of buying food selection. It found out that the learning achievement after using between lecture- based and game- based were different as the statistic level of .05 which lecture-based achievement was lower than thestandard. While using game-based teaching was higher than the standard. 3) To study the satisfaction of junior high school students towards teaching media using games- based instructional media for learning about food selection it was found that the satisfaction of the learners on the teaching media in terms of content was at a good level. As for the media aspect of the game- based format it was at a very good level and the benefitsreceived from the media were at a very good level.

The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance color odor taste texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance matt-black color strong sesame odor medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance glossy black color high sesame odor lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85% Rice Bran Oil Shortening 36.1% Soybean Oil 3% Powdered Sugar 1.7% Honey 3% and Salt 1.2% by total ingredients weight