The objectives of this research were (1) to study the influence of marketing mix which consisted of the dimensions of product or service price place and promotion on trust (2) the study the influence of marketing mix and trust on satisfaction (3) to study the influence of trust and satisfaction on loyalty of Siam Commercial Bank Public company Limited (4) to validate a causal relationship model of influence of marketing mix on trust satisfaction and customer loyalty of Siam Commercial Bank Public company Limited with empirical data. The variables in this investigation consisted of the following; marketing mix consist of the dimensions of product or service price place and promotion as the independent variables; trust and satisfaction as mediating variables; and customer loyalty as dependent variable. The researcher used quantitative methods which involved empirical research. The instrument of research was a questionnaire used to collect data form 421 customers of Siam Commercial Bank Public Company Limited Ratchadapisek (Thapra) Area office total 30 branches. The statistics in data analysis were frequency percentage mean standard deviation and structural equation model analysis. It was found the model was consistent with the empirical data. Goodness of fit measures were found to be Chi-square (x2) = 464.207; degree of freedom = 463; p-value = 0.479; Relative Chi-square (x2/ df) =1002; comparative fit index (CFI) = 1000 Standardized Root Mean Square Residual (SRMR) = 0.028; goodness of fit index (GFI) =0.942; adjusted goodness of fit index (AGFI) = 0.917; and Root Mean Square error of Approximation (RMSEA) = 0.002. It was also found that (1) marketing mix in the dimension of Product or service had a positive and direct influence on trust; (2) marketing mix in the dimension of price Had a positive and direct influence on trust; (3) marketing mix in the dimension of place had a positive and direct influence on trust; (4) marketing mix in the dimension of promotion had a positive and direct influence on trust; (5) marketing mix in the dimension of product or service had a positive and direct influence on satisfaction; (6) marketing mix in the dimension of price had a positive and direct influence on satisfaction; (7) marketing mix in the dimension of place had positive and direct influence on satisfaction; (8) marketing mix in the dimension of promotion had a positive and direct influence on satisfaction; (9) trust had positive and direct influence on satisfaction; (10) trust had a positive and direct influence on customer loyalty; and (11) satisfaction had a positive and direct influence customer loyalty. On the basis of these findings the researcher recommends that Branch of Siam Commercial Bank Public Company Limited more fully focus on marketing mix in the dimensions of product or service price place and promotion to deepen trust satisfaction and customer loyalty.

This study has two major proposes to study marketing mix via Smart Sales system factors on a customers decision behavior of buying life insurance via Siam Commercial Bank PCL. This methods research was quantitative research. The sample was selected 400 local people in Bangkok area from multistage random sampling by presented in the tables percentage average standard deviation to comparative analysis and use inferential statistics to examine hypothesis by regression analysis. The results of a short empirical survey of the local in Wisuthikasat area are presented. These show that Smart Sales system influence to life insurance buying at statistically significant at level 0.05 by this prediction equations; Buying Decision = 2.586 – 0.077 (Product) – 0.146 (Price) + 0.387 (Place or Distribution) + 0.109 (Promotion) – 0.213 (People or Employee) – 0.477 (Physical Evidence) + 0.051 (Process). The independent variable effecting Siam Commercial Bank insurance buying decision which significantly found at the level of 0.05 was the physical evidence factor. They were the bank symbol public relation brochure management officer uniforms customer acceptance of Siam Commercial bank in Wisuthikasat area branches stability respectively including the negative information of the bank branches.

This research aims to gather the wisdom of the local confectionery. Suphanburi study based products to guide development toward commercialization. Transferring knowledge to To those related to benefits. Data were collected from five local groups five produce of wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake By interview Try making Bring samples Sensory evaluation and microbiological analysis found that wheel cake / fried beans sesame sheet / rice cracker with flossy pork and fish eggs cake. The average scores in all areas was good.The results determine the microbiological quality up to standard in the past. But Chinese Cake with yeast and mold beyond the standard set of standards Assistant. 115/2549 regarding Chinese Cake researchers to develop recipes Chinese Cake training and knowledge transfer processes. wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake / fish eggs cake. Education shelf wheel cake / fried beans sesame sheet / rice cracker with flossy pork / Chinese cake shredded and packed in a clear plastic bag PS (Polystyrene) and stored at room temperature. Sensory evaluation of appearance color aroma taste and texture every two days were shredded wheel cake and rice cracker with flossy pork as a second storage product to use in frying oil. Fried beans sesame sheet and Chinese cake plates five-day shelf life packaging foil bag metallic highlights. And a desiccant sachet You can help extend the life products. The present state of our knowledge as to the significance of the product that provide high energy can be details as ancient fried bean at 604 kilocalories rice cracker with flossy pork at 516 kilocalories wheel cake at 470 kilocalories Chinese cake at 427 kilocalories and fish eggs cake at 258 kilocalories respectively. Package design and branding while maintaining a modern Thailand with. The study of consumer behavior and consumer acceptance of products as a tourist in Thailand. Suphanburi Community food product purchase behavior found a place to buy a product that was also the most popular. Shop in the center of the deposit. Reasons to buy most products. To subsidized products from the community Factors buy Is packaging Test results emptied from local products developed into a commercial product both 5 rating in every type of consumer. At a high level Except for the ease of purchase. Because it is manufactured locally friendly. Stock trading is a friendly community. The agency also lacks support the market. Is the only product that consumers rated at a high level. Chinese cake to its consignment to the main tourist attractions. Suphanburi is also available on the website of One Tambon One Product. The five types of products and also to support local products. In most. After the development stage to commercial-oriented agency already has implemented. The transfer of knowledge and technology to manufacturers of theoretical knowledge and technologies. Local Thai Dessert And Packaging Workshop and to develop process to standards. The workshop on nutrition labeling packaging distribution channels overall satisfaction of participants in the highest level.

The purposes of the study were firstly to develop video program on commercial fruits and vegetables carving for accessing to ASEAN secondly to find out the video efficiency based on 80/80 criteria and lastly to survey the student satisfaction towards the video program. Samples were 30 sophomore students in Home Economics Technology under Rajamangala University of Technology Phra Nakhon in semester 2/ 2557 which were assigned to the study by simple random sampling method. The instruments used in the study were lesson assessment teaching- skill assessment and questionnaires. The data were analyzed by descriptive and inferential statistics. The study results revealed that overall both of video quality and the content were very good having mean of 4.64 and 4.51 respectively. The video program’s efficiency was 93.83/90.69 higher than 80/80 efficiency criterion. And the students satisfaction on video program was good having mean of 4.32

This research is Yarn Development from Rice straw to commercial. It aims to study the process of seperating fibers from rice straw. To study the physical properties of fibers from rice straw and to study the process of manufacturing yarn from rice straw fibers. The research material is rice straw fibers after that data was analyzed byphysical textile testing laboratory. The result of the first year’s research was the rice straw yarn has been developed as woven and develop into commercial products to promote. The process of separating fibers from rice straw which dried the sun for a few days. Selecting the rice straw fiber length at least 30 cm. to subtract the joints of the lower end of the stem by hand. peel off the rice straw fiber and place flat on a horizontal line. Then Rice straw fiber were tested in the physical laboratory was found that it is cellulose fibers tensile strength (Newton) at 28.18 elongation (percent) is at 2.01. The amounts of metals has plenty of CADMIUM at 0.1 mg/kg CHROMIUM (TOTAL) / (VI) at 0.5 mg/kg COPPER at 0.5 mg/kg and LEAD at 0.1 mg/kg which was not found to be risk for using. The fiber cross-section of rice straw fiber were found to be oval the middle is clearly. The fiber length is smooth and transparent when viewed from the side to see the clarity of the fiber. Rice straw fiber was weave in plain structure. Warp yarn uses a special brown cream and brown flat yarns. We use rice straw fiber with the same type of yarn. There are 2 warp yarn and using natural color without blench. Rice straw fabric was dyeing with dried hibiscus flowers (Kaa-Jeab herb) and mordant as ashes. The result is red light because of rice straw fiber surface is smooth and lustrous. Therefrom When woven as a fabric to develop be 4 products prototype : table lamps tablecloths in Japanese style potted plants and Accessories Box The result of the second year’s research there are focus group inquire for people it is interesting in this research and Date for transfer knowledge as: Ban-Krit-Sa- Na community Krit-Sa-Na sub-district bang-pra-ma district in Supanburi province. To plan the schedule and set the date place amount of participate and lectures 34 people The range of time to transfer as 3 days on 3 – 5 May 2015 and asking for consumer satisfaction of the curriculum and lecture for “transfer knowledge Yarn Development from Rice straw to commercial” by Questionnaire of participate satisfaction. Last the evaluation data was analyzed by using SPSS program in mean and percentage. The second year found that mostly participates were female aged under 21 years old finished the secondary school and also there are farmer. The participates are their income under 5000 baht and no income. For the participates questions relation to technology transfer of “Yarn Development from Rice straw to commercial” about course divided into 3 parts: The purpose The curriculum and The knowledge. The satisfaction of participates about project divided into 3 parts: Service process Lecturer and Facilities found that have been satisfied at maximum average and highest level of satisfaction in every parts of both satisfied participates questions. The participants are mainly used to provide benefits to themselves for one month to apply the gained after the training. Satisfaction with the benefits of technology transfer and utilization. Satisfaction at the highest level the participants used knowledge to apply with local and waste material. Moreover the participates make product as soon as finish course and they are planning to produce the table Hand Woven for weaving the Rice straw yarn fabric and push it to be OTOP products. The comments and suggestions of the participants found that they need for re-training again. They would like to have a longer period of training in order to gain more knowledge. All lecturer can transfer knowledge during the training as well.