The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko Mao-Kang (Thai baked custard) Shung–Ha-Ya (Thai streamed custard) Toa-Pap Krob-Kim Ka-Nom-Tom Ka-Nom-Tein-Kaew and Kaow-Tung-Sa-Wey which were developed by dried sweet bael fruit Curcuma powder Mashed lemongrass and Mashed ginger. A result was found that Ta – ko substitution water chestnut from dried sweet bael fruit (marmelos) in level of bael fruit was 100 125 and 150 % by weight of water chestnut. The food expertises like substitution dried sweet bael fruit with 125 % in moderate level. The majority of consumer 85% accepted Ta –ko with 125% of dried sweet bael fruit. Mao-kang was added dried sweet bael fruit in levels of bael fruit was 10 20 and 30% by total weight. The food expertises like added sweet bael fruit with 20% in moderate level. The majority of consumer 95% accepted Maokang with 20 % of dried sweet bael fruit. Shung–ha-ya was added curcuma powder in levels of curcuma powder was 0.5 0.75 and 1% by total weight. The food expertises like added curcuma powder with 0.5% in moderate level. The majority of consumer 81% accepted shung–ha-ya with 0.5% of curcuma powder. Ka-nom-Toa-pap was added curcuma powder in levels of curcuma powder was 1 2 and 3% by total weight. The food expertises like added curcuma powder with 2% in moderate level. The majority of consumer 84% accepted ka-nom-Toa-papwith 2% of curcuma powder. Krob-kim was added mashed lemongrass in levels of mashed lemongrass was 6 8 and 10% by total weight. The food expertises like added mashed lemongrass with 10% in moderate level. The majority of consumer 94% accepted Krob-kim with 10% of mashed lemongrass. Ka-nom-Tom was added mashed lemongrass in levels of mashed lemongrass was 10 15 and 20% by total weight. The food expertises like added mashed lemongrass with 15% in moderate level. The majority of consumer 87% accepted Ka-nom-Tom with 15% of mashed lemongrass. Ka-nom-tein-kaew and kaow-tung-sa-wey was added mashed ginger in levels of mashed ginger was 4 8 and 12% by total weight. The food expertises like added mashed ginger 4% in two products. They like in moderate level. The majority of consumer 79 % accepted Ka-nom-tein-kaew and 93% accepted kaowtung-sa-wey with 4% mashed ginger.

The research purposes were design and develop the style of hand-woven fabric with Thai Song Dam style at Khaoyoi District in Phetchaburi Province. It can promote the new design by native woven fabric. There were 3 study issues in this research such as the characteristic of Thai Song Dam native woven Khaoyoi District Phetchaburi Province the attitudes of sample group towards to Thai Song Dam native woven and the requirements for pattern styles of Thai Song Dam native woven clothes. Research tool was a questionnaire what it measured the attitudes and the requirements in the pattern styles of Thai Song Dam native woven clothes. The sampling group was female about 25 -30 years old. The selected sample was female in 25-30 aged. They moderate chosen the native woven fabric for their lifestyle. In addition utilization of native woven was not only developing their personality but it also conserve the nation heritage for keeping the native woven to the next generation. The casual wears were an appropriated style for this research.The design refer to 2014 fashion trend what it used the basis structure and using the quilting style combined with Sinhs tangmo pattern (Laos skirt fabric). The results can make the modern style corresponding to the target group. The main colors were black and blue what it the main color of Sinhs tangmo pattern. Moreover the quilting technique made the opening area and the different view from the other hand-woven clothes. For the results it can apply to design and develop the other native woven fabric style in the future.

The study the process and the format form of this reed Reed aims to develop products to furniture design in line with the contemporary art Thailand. The study experimental research. Study of processes and Style woven reed Chantaboon. Chanthaburi. Which has a long history. Caused by from direct experience. With features Kok locally grown and therefore environmental factors that contribute to the wisdom. Local culture and the development until the present. Reed led the development of the furniture The research design of this furniture furniture design with a difference. The concept is inspired by the shape. Have been inspired by a lotus petal pattern of Thailand which is a art that reflects the uniqueness of Thailand. The heirloom since ancient .Artists have been inspired and influenced by the natural form of the lotus pattern Thailand. Shapes express feelings the warmth of lines that are curved gently to the beginning of the design classified into three model with a different front where and functional model 1 is the chair and a half sitting half. sleep model 2 is a single chair and model 3 is a table of the available display model that has been most satisfactory. A model that supports the arts and culture of Thailand which shaped the development of the modern era to into the present. In the core of the design model 1 half sitting half reclining chair is a form that is suitable for reed Chantaboon development in furniture design most With the properties of the reed for the bed coverings. This feature is be used to modify the design to accommodate the bed adapted to the surface waves. A smooth curve which can help to massage the back of the sleep to relax and sleep well. Combined with the properties of the reed. It is promoting of Use most benefit.

This research is aimed to study the circumstances of the program management of Applied Thai for foreigners in accordance with the views of the executives the lecturers and the students; the employers’ preferences to student performances; the problems relating to the program management as well as to recommend the development approach on the program management of Applied Thai. The target group includes the executives the lecturers of Applied Thai the third and the fourth class students in the academic year 2011. The tool is the questionnaire data analysis using SPSS. The statistics used include the frequency percentage mean and the standard deviation. The results of the study are as follows:- 1. As for the overall views of the students the students agree with the program management of Applied Thai in a high level (μ=3.59). The highest mean is the lecturers’ qualifications (μ=3.86). As for the overall views of the executives the executives agree with the program management of Applied Thai in a high level (μ=3.56). The highest mean is the evaluation (μ=3.84). As for the overall views of the lecturers the lecturers agree with the program management of Applied Thai in a high level (μ=3.80). The highest mean is the lecturers’ qualifications (μ=4.37). 2. As for the employers’ preferences to students’ performances the employers are generally satisfied with the students in a high level (μ=3.96). The highest mean is the students’ responsibilities for professional ethics (μ=4.13). 3. As for the problems relating to the program management the issues that are required to be developed include the improper curriculum: the curriculum content is irrelevant to curriculum objectives and several courses are useless. As for evaluation the test results should be noted after work in order to enable students to know their mistakes and the tests are too difficult. As for learning resources there are lacks of modern audio-visual materials books in the library and internet access. As for course administration the course syllabuses are not equivalent to students’ needs. As for faculty environment there are inadequate boarding rooms classrooms and other facilities. As for student activities Chinese students would like to participate in Thai students’ activities. 4. As for the approach on the program management of Applied Thai for foreigners the need and interest analysis of the students should be considered as the crucial basis by studying background information of the students course syllabus content and learning activities before developing the curriculum. Moreover the curriculum should be adapted to serve for the student purposes and labor market needs.

The objectives of this research were to select the most appropriate forecasting model for uncertain demand of hot-rolled steel and to find the purchase amount and the reorder point of some raw materials in order to minimize the total cost of production in an iron and steel production planning. The three forecasting models which were exponential model ARIMS model and the proposed Bayesian model were studied. An iron and steel factory in Samutprakarn province was a prototype for this study. Because of their uncertain high demand the Steel H-Beam Steel plate steel round bar and black steel round bar with various sizes were selected and their parameters including demand rate inventory cost back order cost and setup cost were collected. The study found that the proposed Bayesian forecasting model is the most appropriate. The predicted demand and all parameter values were used to find the purchase amounts and the reorder points of the raw materials under the (rQ) policy of the stochastic inventory model.