This research aims to identify the factors influencing the increase cultural tourism industry operators halal food to cater for the AEC. As well as to develop a model of causal factors influencing the increase cultural tourism industry operators halal food to cater for the AEC. And ensure the consistency of the model with empirical data. The sample included Tour operators include hotel restaurants including the restaurant 410 samples were studied. All variables according to the hypothesis.

This research aims to study the factors that influence the readiness of enterprises destination for cultural tourism halal food to support the launch of ASEAN logistics. And to test the consistency of the model with empirical data. The quantitative research. The number of samples 410 results found. Environmental factors external factors ease factors service reliability factor environmental factors cost factors All the factors have a direct positive influence on the development of potential providers of transport tourists.

The research objectives were (1) to study its traceability system and (2) study the relationship model of on the traceability process of the meat processing industry in Thailand to support the ASEAN Economic Community and (3) to determine the consistency of the empirical data. The variables used in this study were the transformation process as the independent variable; the supply chain production process and the certification process as the mediator variables; and the animal disease control traceability and supply chain of Halal meat-processing industry in Thailand to support the Economic Community Asia as dependent variables. Qualitative and quantitative mixed methods study was applied using the questionnaires to collect data from 510 meat sample operators in Thailand. The statistical methods used to analyze data were the frequency percentage average value standard deviation and structural equation model. The results revealed that the model was well consistent with the empirical data. Chi – Square (χ) value was 288.297 at the degrees of freedom (df) of 256 with the probability p-value equal to 0.081 and chi - square relative (χ22/df) of 1.126. The index of harmony (GFI) was equal to 0.965 and modified harmony index measuring (AGFI) was equal to 0.933 and the index measuring the comparative (CFI) equal to .965 with the accuracy in estimating the parameters (RMSEA) equal to 0.016. In addition the quality of transformation process the supply chain production process the certification process and the animal disease control traceability directly influenced on the traceability process of in the supply chain of Halal processed meat industry in

The aim of this research is produced the media of history of local craft center in Napho district Buriram province and also the production processes of Mud Mee silk fabric. The process in weaving the silk Mud Mee is meticulously performed in every step beginning from the processes as follows; selecting of silk yarn degumming dyeing Thok Kwuak Khon Mee put the yarn on Hong Mud Mee Bleaching untied silk yarn roll the untied silk yarn onto the warping reel and reel the yarn from the spool rack to the spinning wheel. From the data which obtained from the research to produce media such as leaflets poster and VDO. This media are devised into four topics include Thai and English language as follows; (1) the local craft center in Na Pho district Buriram province Thailand (2) preparation and dyeing of silk yarn for Mad Mee silk fabric (3) Mud Mee weaving process: weaving pattern design and colour of Napho Buriram silk fabric (4) innovative development of clothing bag home textile from Mud Mee silk fabric. The benefits of produced media to be as a local learning center and cultural tourism place for doing study field trip researching. The media are there to guide the history of local craft center Mud Mee silk fabric production and Mud Mee silk product for those who are interested and transferring knowledge by the media to student and also some group learning.

The research aims to develop the innovation development of fashion bags design and the product design by using silk fabric Napho District Buriram. To introduce the technical innovation development of fashion bags design and development of the product design by using silk fabric Napho District Buriram and to develop Thai Community Product Standard (TCPS.) in Buriram Province. The instruments used in research were interview the comment assessment form and the designs assessment form. The sample consisted of 100 interested people. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The result of the research found that Ban Napho Community Enterprise Group in Buriram Province produced the silk fabric with complex patterns in various colours and styles. It was local knowledge that was unique and useful in conservation education as well as in development. Ban Napho Group have designed and produced textile products by using silk fabric such as Tailor fabric clothing bag scarf and other but they needed to be continually upgrade the designs in order to modernize. The result in this research regarding to fashion bag design revealed that most respondents from the 100 interested people were female employee aged 31 to 40 years having an average income 5001 to 10000 baht and below a Bachelors degree. For the design assessment the result showed that these interested people had positive attitude level in prototype fashion bag No.5 for pattern design application and the overall average at 84 85 and 86 percentages respectively. The transfer of technology evaluation the results showed that prototype fabric bag No.5 was positive attitude in high level for overall pattern design and decorating at 86 percentages and prototype fabric bag No.6 was at 82 percentages respectively. The research finalized the highest score of prototype fabric bags and 5 phototypes were selected without respectively such as phototype No.1 2 5 6 and 9. They were selected for making the sample in order to introduce the knowledge to the local community.