This research aimed to (1) study pattern from ancient fabrics (2) to study design of women’s apparel by digital printing techniques and (3) study the satisfaction women’s apparel in 3 designs consisting of printed fabric with four-petaled diamond design in a trellis pattern Printed fabric with design in a puttern pattern. The population was 100 assessors within the age range 35 - 40 yearn in Phra Nakhon Bangkok. The research instrument was a questionnaire. Data were statistically analyzed for Percentage Mean and Standard Deviation. Results showed that most respondents ages 31 - 35 years being single earning from 15000 - 25000 bath. Most got bachelors degree Working private business and used to use women’s apparel by printed fabric choose to buy/use your own style purchase from the opportunity to be used motivated by personal preferences and selection issues from shapes. The satisfaction of the respondents towards womens apparel products has a high level of average in all 3 products according to the following average values: shawls with an average of 4.10 shoulder bags with an average of 4.03 and hats with an average of 3.72. The decision to buy when the product is released. Interested in choosing to order products online most. The products that are most interested in buying are shoulder bags. The pattern that is most interested in buying is diamond design in a trellis pattern. The factors that make the decision to buy the most are the pattern and colour of the product.

The purposes of this research were : 1) studying the personal factors of coffee consumers premium gas station in Ayutthaya province 2) studying the marketing mix of premium coffee at a gas station in Ayutthaya 3) the decision to buying coffee premium gas station in Ayutthaya province 4) to studying the relationship between the individual factors on the decision to buy coffee premium gas station in Ayutthaya province and 5) to studying the relationship between marketing mix with deciding to buy premium coffee in a gas station in Ayutthaya province. The samples were to consumers who enter the job the shuttle back and buy coffee premium gas stations a total of 29 and 406. They used in this research are statistics used to analyze data the frequency percentage mean standard deviation and the Chi-Square data were analyze using a computer program. The results showed that: 1) most consumers were to female between the ages of 20-30 years of undergraduate study private employees. The average income per month 20001-25000 baht 2) analysis of the data will be relating to the marketing mix used in the decision to buy premium coffee overall consumers were already seeing a high level. The first two items in order from most to least find that the side with the highest mean score. The distribution channel followed by the physical price of the product. Promotion marketing provider and the average minimum was personnel. 3) the decision was to buying premium coffee at the gas station of consumers. Most were intending to intend to drink coffee the espresso because reasonable pricing. The coffee will has tasted smoother most coffee once a day each 1 cup of coffee at a time which pays less than 100 baht by buying time 12:00 to 14:00 pm during uncertain. Most choose to used because it will have been sample parking and comfortable. The coffee shop was offers Wi-Fi / internet free 4) the relationship between personal factors the decision was to buying premium coffee at the gas station consumers in Ayutthaya province were finding to be relate and the statistical was significance level and 5) the relationship was between marketing mix with the decision to buy premium coffee at the gas station consumers in Ayutthaya province found to be related the statistical significance level .05.

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 purposes of this research were developing for 1) to study the basic recipe of Rae-rai 2) to study the preparation process of sunchoke flour 3) to study the amount of rice flour substitution with sunchoke flour in Rae-rai 4) To study the consumer acceptance in the Rae-rai with rice flour and sunchoke flour and 5) to study the nutritional value of basic recipe Rae-rai and substitutes for sunchoke flour. By using the basic recipe of Thanawit (2018) then apply the selected recipe study of the preparation process of sunchoke flour. And using the amount of rice flour substitution with 4 levels of sunchoke flour 15% 20% 25% and 30%. Acceptance tests were conducted by panelist. The results showed that the preference scores for color smell taste texture overall preference and appearance differing with statistical significance (p≤.05) by the tasting operator lowering the liking score when the amount of rice flour substitute was added to the sunchoke flour in increasing ratio and the score of the most favorite dessert in 20% sunchoke flour for consumer testing In the composition of ingredients that are beneficial to odor health Overall inclination texture and taste at the level of acceptance like all aspects most of them know and have eaten all this dessert. Is a product that has more nutritional value for health accepting after the trial of eating Rae-rai. The appropriate amount is 15 grams / 4 pieces. The appropriate price is 30 baht per 1 unit of packaging. Interested when the product is sold by the nutritional value of the basic recipe and the replacement recipe found that the composition in the inulin recipe the substitution amount is 12.26 grams. Basic recipe moisture content is higher than the replacement recipe. Carbohydrate substitution recipe is higher than the basic recipe for the replacement recipe protein which is higher than the basic recipe for the replacement recipe fat which is higher than the basic recipe.

The purpose of this study is to study the factors that affect the accounting performance of the quality accounting office. The population group is the accountants operating in the 160 quality accounting firms. 115 sample are collected and the sample size is calculated using Taro formula. The data is analyzed using descriptive statistics including frequency percentage mean and standard deviation and inferential statistics including Independent sample T-test One Way ANOVA Pearsons Correlation Coefficient and Multiple Regression Analysis. The study results showed that of the overall and individual motivation factors Motivation factors and Supporting factors affected the accounting performance of the quality accounting offices at the highest level while the sample group had accounting skills in general in the highest level. The hypothesis testing found that 1) age education level and the different incomes affected the efficiency of accounting operations of different quality accounting firms 2) Motivation and Supportive factors had no influence on the efficiency of accounting performance of quality accounting firms and 3) professional knowledge professional skills and professional attitude had a positive influence on the efficiency of accounting operations of the quality accounting offices.