This research aimed to study the factors for the development of creative recruiting activities. Of students in the Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon Intended to 1) To analyze the key elements in creating a creative new recruiting activity development model Of students in the Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon 2) To create and develop a creative new recruiting activity development model In accordance with the context of the students of the Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon 3) To create a creative recruiting activity model guide Of students in the Faculty of Architecture and Design Rajamangala University of Technology Phra Nakhon From 169 students According to the research 53.3 percent of the students were male and 46.7 percent were female. 1st year students 41.4% 2nd year students 23.7% 3rd year 17.8% 4th year students 17.2% They are studying architecture 29.6% in product design 53.3% in packaging and printing 17.2%. Students comments section on the patterns of freshman recruiting and cheer meetings. Relationship activities The overall mean was at a high level (x̅ = 3.91). Students comments section on the patterns of freshman recruiting and cheer meetings. With SOTUS system Overall the mean is at a moderate level (x̅= 3.03). Student Opinion Section on the Impacts of Organizing Fresh Graduation and Cheering Meetings Relationship activities Overall the mean was at a high level (x̅= 3.54). and the comments section of students on the impact of organizing new recruiting activities and cheer meetings. With SOTUS system Overall the mean was at a moderate level (x̅= 3.04).

The purposes of the research were to study the 21st century skills of the Students of Faculty of Liberal Arts Rajamangala University of Technology Pranakhon and compare the 21st century skills of their students categorized by the individual factors. The population was 274 students in English for International Communication Tourism and Hotels Faculty of Liberal Arts enrolling in the academic year 2018. The research tool was questionnaires. The statistical data analysis was performed by frequency percentage mean standard deviation and Fdistribution. The results were found as follows: 1. As for the students’ personal information more than three-quarters were female (77.40%). Most of them are in the second year (29.20%) and in Hotels (38.32%). The students’ grades were mostly 3.01-4.00 (69.60%). 2. The overall mean score of the 21st century skills among the students was at the high level (x̄=3.95). As for each aspect the mean score of cross-cultural understanding was rated at the highest level (x̄=4.24) followed by computing and ICT literacy (x̄=4.08) collaboration teamwork and leadership (x̄= 4.07). The lowest one was writing skills (x̄=3.74). 3. In comparison between students’ personal information and the 21st century skills it revealed that there was no significant difference between sex years of study and grades at 0.05. As for the fields of study it was found that the overall score was not significantly different at 0.05 while considered in each aspect: cross- cultural understanding; communications information and media literacy; computing and ICT literacy; and career and learning skills there is a significant difference at 0.05. 4. According to the students’ proposed guideline on the 21st century skills the most important skill for their jobs was foreign language skill. Moreover core course instruction and practice as well as classroom and extracurricular activities can enhance them to gain direct experiences and knowledge which will greatly promote their 21st century skills

The purposes of this research were: 1) To find out effectiveness in multimedia-based teaching material of floral embroidery brooches and pinned in ladys clothes Nakornluang Polytechnic College 2) To evaluate its effectiveness of multimedia-based teaching material of floral embroidery brooches which were pinned in ladys clothes in Nakornluang Polytechnic College and 3) To investigate the students’ satisfaction on multimedia-based teaching of floral embroidery brooches pinned in ladys clothes Nakornluang Polytechnic College. The participants in this study were short-term students who enrolled in the second semester in the academic year of 2020. The participants included thirty-five students studied in Fabric Craft and three experts. The research instruments used in this study were the multimedia-based teaching material practice test the questionnaire measuring the effectiveness of multimedia-based teaching material and the satisfaction questionnaire. The results of the study can be summarized as follows: 1) The effectiveness of multimedia-based teaching material of floral embroidery brooches pinned in ladys clothes Nakornluang Polytechnic College was 80.17/ 87.31 which was higher than the specified criteria. 2) The experts’ attitudes towards the multimedia-based teaching material of floral embroidery brooches pinned in ladys clothes for students at Nakornluang Polytechnic College showed that this teaching material was suitable possible as well as useful at the highest level in all aspects. 3) The students also reported the highest level of satisfaction in all aspects on the multimedia-based teaching floral embroidery brooches pinned in ladys clothes Nakornluang Polytechnic College. To sum up this multimedia-based teaching material can be used to teach crafting fabrics for students studying short-term course in Nakornluang Polytechnic College.

The objectives of this research were 1) to investigate food ordering behavior through online applications 2) to study Food-Based Dietary Guidelines affecting food ordering through online applications 3) to study decision-making process affecting the process of choosing to order food through online applications 4) to compare decisionmaking process for food ordering through online applications classified by personal factors and 5) to study the relationship between Food-Based Dietary Guidelines and food ordering decision-making process through online applications of high school students in the Secondary Educational Service Area Office 1 under new normal. This study was a quantitative research. The sample was 400 high school students at extralarge secondary school under the Secondary Educational Service Area Office 1 Bangkok. The sample had at least once to order food through online applications. A questionnaire was used as a research instrument for data collection. Data were then analyzed using statistics including frequency percentage mean standard deviation t-Test and F-Test and Pearsons correlation coefficient. The results of this research indicated that most of the respondents werefemale aged 16 currently studying at Mathayomsuksa 4 level and under the schoolgroup 1. In terms of food ordering behavior through online applications under the newnormal it was found that the students used to order food through the online GrabFood application the most. The most ordered food was savory food and paid attention to the cleanliness of food and the safety of the selected food as well as the freshness of the food. The food was mostly ordered on Sundays. The average cost was about 101-200 baht per time. The respondents made their own decisions to buy food and the reason for deciding to order food was to have the food delivered quickly. For the importance of Food-Based Dietary Guidelines affecting food orderingthrough online application under a new normal. Overall importance level of Food-Based Dietary Guidelines affecting food ordering decision through online applicationsunder new normal was at the moderate level. When considering each aspect sevenitems were at a high level one item was at low level and the other one is at thelowest level. The level of importance of the decision-making process affecting theselection of online food ordering applications under the new lifestyle base was foundthat the overall importance was at a high level. For each aspect it was found at thehighest level in 2 aspects and at a high level in 3 aspects. The results of the comparisonof the decision-making process for food ordering through online applications under the new normal classified by personal factors it was found that the respondents with different gender and affiliated school had different decision for food ordering through online applications with a statistical significance level of 0.05. The results of analysis of the relationship between Food-Based Dietary Guidelines and food ordering decisionmaking process through online applications of high school students in the Secondary Education Area Office 1 under the new normal indicated that two variables had negative relationship at a low level. When considering each aspect it was found that the four variables had a low relationship and in the same direction as follows: eating food that was clean and free from contamination followed by eating a lot of vegetables eat fruit regularly eat fish lean meats eggs and legumes. Eating foods that were moderately fat. The results also found that five variables of the Food-Based Dietary Guidelines were associated with low levels of correlation in the opposite direction as follows: avoid eating foods that are very sweet and salty consumption of a wide variety of nutritious foods from the five food groups always take care of your body weight drinking milk according to age abstain or reduce alcoholic beverages eat rice as a staple food alternating with some starchy foods respectively.

The purposes of this research were to study and survey the relationship between personal factor and supportive factor and the demand of entrepreneurs in home economics students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakorn. By giving questionnaires and quizzes to 180 of Home Economics students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakorn. The result were found that the demand for entrepreneur in home economics students is at a high level The personal factor consisted of gender major of study and work experiences during the study period was not significantly related to the demand of entrepreneurs in home economics students. The supportive factor consisted of attitudes towards entrepreneurs and the management of teaching and learning the correlation with the demand for entrepreneurs in home economics students at the 0.05 level. The knowledge about entrepreneurs was not significantly related to the demand of entrepreneurs in home economics students.