This research is Design and Development of Online Network. Providing the Academic Community with the Faculty of Architecture and Design. Rajamangala University of Technology Phra Nakhon. The purpose is 1) To develop online network. Community-based academic service to the Faculty of Architecture and Design 2 ) To design the image of the website. Networking Community-based academic service to the Faculty of Architecture and Design 3 ) To test and evaluate online network performance. Community-based academic service to the Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon The data was randomly sampling from 240 users and was analyzed by frequency average standardization and ranking.The research finds that the overall satisfaction toward the website development of the manager faculty were moderately at excellent level 4.58 and the standard deviation ofIt also found that the first satisfaction level toward website was in the content and graphic and overall satisfaction of specialist were moderately at good level 4.37 and the standard deviation of 0.69

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.

This study aims to 1) Study the level of ASEAN professional common competency in the field of food manufacturing. 2) Study the level of ASEAN professional common competency in the field of food and beverage service 3) Study the effectiveness of ASEAN professional common competency in the field of food and beverage service for students of Phuket Vocational college. The study is divided into two group according to the opinions of students and enterprises. The sample population of this study are 155students in the department of food and nutrition of Phuket Vocational college who took the internship in 2013. There are also 2 representative heads department of 12 selected enterprises. They are all 179 people. Tools for this study are questionnaires having significant rate between 0.82- 0.96.The statistics for data analysis is percentage average and standard deviation The result of this study shows that Students posses ASEAN professional common competency for hotel business. In the field of manufacturing their main competency general competency and duty competency is in moderate level. The enterprises posses the overview opinion hereafter. The main competency and general competency are in high level whereas duty competency is in moderate level. In the field of food and beverage service the overview opinion of students and enterprises are: the main competency is in high level whereas general competency and duty competency are in moderate level. The effectiveness of ASEAN professional common competency in the field of hotel business. Students and enterprises posses opinion on food manufacturing. The main competency general competency and duty competency are in high level. In the field of food and beverage administration the main competency general competency and duty competency are in moderate level.

The purposes of this research were to investigate (1) the image factors affecting parents’ loyalty on the use of BUB in da POOL swimming center for babies and toddlers and (2) services factors affecting parents’ loyalty on the use of BUB in da POOL swimming center for babies and toddlers. Data were collected through the questionnaire responded by 174 parents of the children and analyzed by the frequency percentage mean and standard deviation to analyze information on image factors and service quality that affected the parental loyalty of children using the BUB in da POOL Infant and Child Training Center. Pearson Product Moment Correlation Pearsons Product Moment Correlation Coefficient and Multiple Regression Analysis were applied to analyze the data. The research revealed that the image influenced the loyalty of children’s parents using BUB in da POOL business with the branding image value of 0.422 and the corporate image of 0.330 influencing the parental loyalty of children using the BUB in da POOL at the highest level. While branding image factor did not affect the parental loyalty of the child using the center. The quality factor influenced the parental loyalty of children using the BUB in da POOL Center at 0.422 of with the reliability of 0.184 and the parents’ attention to the ง service quality was 0.234 which influenced the parental loyalty. Responding to the parents of children using the service had the greatest impact on the parental loyalty while the factor regarding its compactness of the services and trustworthiness trust did not affect the loyalty of parents of children who used the center for teaching babies BUB in da POOL.