The purpose of this study. To study and compare the opinions of personnel’s Rajamangala University of Tecnology Phra Nakhon about the state of management University of technology. Benchmarking based on the National Quality Award in overall and each aspect (1.leadership 2.strategic planning 3.customer focus 4.measurement analysis and knowledge management 5.workforce focus 6.operations focus 7.results) classified by sex age educational qualification the type of personnel and field of work. The samples in this research were 298 personals. The study participants selected by simple random sampling. The questionnaires of rating scales with 42 items were used as the research instrument. Percentages means standard deviation t - test for independent sample F - test and Scheffe’s test analysis were statistical method to analyze data. The results were as follows: 1. The level of personnels opinions Rajamangala University of Tecnology Phra Nakhon by benchmarking based on Thailand Quality Award were in relatively high levels. The Operations focus was at the moderate level. 2. Comparison of the level of personnels opinions Rajamangala University of technology Phra Nakhon by benchmarking based on Thailand Quality Award. Found those personnel with gender age educational qualification the type of personnel and field of work different. The levels of personnel’s opinions were differences at the significance level of 0.05.

The main purposes of setting up food vocational training guidelines for members of Cha-am Municipality Phetchaburi province are: 1) to study needs for food vocational training; 2) to compare different status among group members as well as opinion about food vocational training; and 3) to set up food vocational training guidelines for members of Cha-am Municipality Phetchaburi province. A total of 224 populations in the stud y consist of 5 groups of housewives who are members of food product processing group in Cha-am Municipality Phetchaburi province: Huay Sai Nue Chili Paste Elderly Group Huay Sai Tai Housewife Community Group Ban Yai Cha-am Dried Fish Chili Paste Elderly Group Ban Sapan Hin Group and Look Phra Mae Phosop Vocational group of Cha-am Market community. Tool used in the survey study are questionnaire and interview. Data are analyzed for percentage mean standard deviation F-test ANOVA (One-Way analysis of variance) and the Scheffe method for paired mean comparison. Results of the study show that members of Cha-am Municipal housewi fe community group need to have a place for group training for the duration of 3 days in March particularly in the morning section (09.00-12.00am) of Monday to Friday. They also need public relation of training through broadcasting tower self-application method site study tour and certificates ceremony. The benefit gained is harmony among group members. Training courses of their interest are chili paste making ready-to-drink juice and food processing respectively. Members with different status in group show statistical difference in opinion towar ds needs for food vocational training at significant level of 0.05.

This research aimed to study Thai and foreign tourists about development guidelines of historical tourist attraction. 400 Thai and foreign tourists who came to travel at Ayutthaya Historical Park Ayutthaya province. A questionnaire was used as a research instrument. The statistics used for analyzing data were percentage mean and standard deviation. The results revealed that most the tourists were female ages 31 – 40 years old. Their education backgrounds were Bachelor’s degree. Their occupations were private companies. Their were Thai and Foreign. In general The Development Guidelines of Historical Tourist Attractions. The first of development guidelines were Attractive Factors (To what extent does each of the followings attract tourist?) and next were The capabilities to support tourism (To what extent does each of the followings support tourism?) and Management and Administration (To what extent does each of the followings affect tourism?). The top 5 of development guidelines were The remarkable and unique history Architectural and artistic beauty Greatness a good image and recognition Enough accommodations and Convenient access to tourist destinations

The purposes of this research were to study the characteristics of identity and self-employment and the factors that affect the self-employment of Waingmai wedding studio Nonthaburi province. Data were collected using qualitative research through guided question interviews by the owner of wedding studio. The data collection is a type of structured interviews. The results indicated that personal characteristics and selfemployed business owners was found that the inspiration learn more adjust oneself to environment faithful service mind and positive working attitude. The factors are related to self-employment consist of knowledge and professional skills. Moreover experience choosing location build confidence among customers. The manners and social issues are important to work in a professional manner in the workplace. Loyalty sincerity customers living with others the leniency fluency or includes a unique style of its own and provide advice on teaching. The study should explore with students the invited users experience and further research will enhance the experience of media work.

This study is to determine guideline to reduce carbon footprint for organization of medium and small hotels in Thailand using the Carbon Footprint for Organization (CFO) according to Thailand Greenhouse Gas Management Organization (Public Organization). Conducting with 2 represented medium and small hotels the results showed that the overall carbon footprint average of 2013 was 553t.Co2-e. Considering concentration index by number of guestrooms the carbon footprint was 18.81 kg.Co2e/room-night 221.16 kg.Co2-e/m2 by total floor area and 11.65kg.Co2- e/personby guest. The dominant source of carbon footprint was use of electricity 465t.Co2-e(83.06%). Base on this assessment to use of air conditioning was 60.09 % water heater 17.64 % lighting equipment 15.05 % and other 7.22 % of total electricity used. Therefore guidelines for carbon footprint reducing of the representative hotel were to use technology to reduce electricity consumption for air conditioning water heater and lighting respectively. Based Approach to Reducing Carbon Footprint found that small and medium sized hotels can reduce emissions per year 24.87 t.CO2-e representing the ability to reduce greenhouse gas emissions by up to 4.49% or financial projections be able to save money 171.202 baht per year.