Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The study of Best Budgeting Management and Performance of Small and Medium Enterprises in Bangkok has an objective to study the best budgeting management of small and medium enterprises. A sample of this study is 250 accounting executives of small and medium food production enterprises in Min Buri district. The factors to evaluate the best budgeting management include operational planning perspective work coordination perspective work motivation perspective and operational controlling perspective. Performance factors consist of customer perspective internal process perspective learning and development perspective and financial perspective. The data are evaluated and analyzed by package program to find the percentage mean standard deviation test the difference of opinion of accounting executives who are in small and medium food production enterprises by using t-test and f-test and find the relationship of the best budgeting management toward performance with a statistical significance of 0.05. The result of this research showed that the accounting executives who had different bio-social characteristics had the level of opinion to overall performance differently. The accounting executives who had different age number of employees and operating revenues had the level of opinion to overall performance differently. The accounting executives who had different level of education operating capital number of employees and operating revenues had the level of opinion to performance in term of customer perspective differently. The accounting executives who had different age work experience number of employees and operating revenues had the level of opinion to performance in term of internal process perspective differently. The accounting executives who had different number of employees and operating revenues had the level of opinion to performance in term of learning and development perspective differently. The accounting executives who had different number of employees and operating revenues had the level of opinion to performance in term of financial perspective differently. The correlation testing of regression coefficient of best budgeting management and opinion about performance showed that there was a linear relationship with independent variables at the level of statistical significance of 0.05 and there was able to create a linear prediction. The variable that can predict performance of small and medium enterprise was the best budgeting management in term of operational planning perspective work motivation perspective and operational controlling perspective that can predict at 41.40 percent. While the unrelated variable with performance of small and medium enterprises was best budgeting management in term of work coordination perspective

The purpose of this thesis is to design and develop packaging for educational products and to develop packaging products from processed Queen tomatoes from the Don Tum Subdistrict Community Enterprise. Nakhon Pathom To create identity for the product and to achieve the efficiency of the packaging for processed Queen tomato products from the Queen of Don Tum Subdistrict Community Enterprise Objectives 1. To design and develop the packaging structure. 2. To design the graphic packaging to be consistent with the organizations identity as well as to communicate clearly to the consumer. 3. To design the product display with the product that has developed the packaging. There are different forms of structure and graphics that do not go in the same direction therefore designing the packaging to be interconnected through the form of graphics and structures. By selecting the processed agricultural products from Queen Tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom Come to design 5 types namely fresh Queen tomato Dried tomato Fresh Queen tomato juice Queen Tomato Powder And tomato sauce for meat This step of the art thesis The researcher has interviewed entrepreneurs. Collect data to bring to the design development. By interviewing from experts in 3 aspects and preparing a satisfactory evaluation form for project design In order to study each type of design to produce the packaging model and collect statistical data for data analysis with the average percentage From the analysis of the efficiency of the study and development package of processed agricultural products from tomato Queen Of Don Tum Subdistrict Community Enterprise Nakhon Pathom Province Type A the results of the evaluation of packaging structure for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has an average of 4.75 which is in very good condition. Type B the graphic performance evaluation on the packaging for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has a mean value of 4.66 which is in very good condition. Type C The evaluation of the performance of exhibiting products for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province the product has an average of 4.50 which is very good.

Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy candied from Banana Peels and Pseudo-stems waste of dried banana production for 3 products such as Banana Peels Spicy Candy Pseudo-stems Spicy Candy and Banana Peels and Pseudo-stems Gummy. The suitable condition for Banana Peels Spicy Candy was using banana peels as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 8.05 g : 100 and Total sugar = 66.82 g : 100 g The suitable condition for Pseudo-stems spicy candy was using Pseudo-stems as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 10.55 g : 100 g and Total sugar = 66.48 g : 100 g The suitable condition for Banana Peels and Pseudo-stems Gummy was using Banana Peels and Pseudo-stems as 15% after using flavored fruit juice as 75% and fructose syrup as 30%. The result of physical analysis showed that : products have brown light color flavor and taste sour and sweet and flexible texture chemical analysis Total dietary fiber: TDF = 18.91 g : 100 g and Total sugar = 40.85 g : 100 g The shelf life of 3 products in vacuum packaging (VP). The result of microorganism analysis less than standard for safe products. The consumer acceptability like extremely product and Interested in buying products.

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