The purposes of this research were 1 ) to study the personal factors of students in the Home Economics Vocational Certificate Program Phitsanulok Vocational College. 2 ) Study the socio- economic factors of students in the Home Economics Vocational Certificate Program Phitsanulok Vocational College. 3 ) Study the choice of Home Economics Vocational Certificate Program Phitsanulok Vocational College.4) To study the relationship between personal factors and choice of study in Home Economics Vocational Certificate Program Phitsanulok Vocational College and 5 ) comparison of the importance level in choosing to study Home Economics Certificate Program of Phitsanulok Vocational College students classified by socioeconomic factors. The population is 2 7 4 students studying in the Home Economics Certificate Program at Phitsanulok Vocational College in the first semester of the academic year 2 0 2 1 by using a specific selection method. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation chi -square and one-way analysis of variance.The results of The results showed that 1 ) students in the Home Economics Vocational Certificate Program Phitsanulok Vocational College is mostly female. The original qualification was lower secondary education with a cumulative GPA in the range of 2.01 - 2.50. The students are currently studying at the Vocational Certificate Level 3 in the field of Food and Nutrition and all of them live in Phitsanulok Province. 2) Most of the families have a total monthly income of 5001 - 10000 baht with their parents being general laborers and students coming from medium-sized families while parents have a high school education. And students are the roles in the choice of studies. 3) Students give importance to choosing to study in Home Economics Vocational Certificate Program Phitsanulok Vocational College. Overall its at a high level. When considering each aspect in descending order it was found that the measurement and evaluation aspect had the highest mean followed by the instructor and the least was the environment and facilities.For the students current educational level it was found that there was a relationship with the choice of study in the Home Economics Vocational Certificate Program Phitsanulok Vocational College by classification according to student development activities statistically significant at the .05 level. 5) In terms of different socio- economic factors it is important to choose the Home Economics Vocational Certificate Program Phitsanulok Vocational College. The relationship was not significantly different at the .05 level.

The objectives of this : 1) to study the operating conditions of Thai restaurant business operators under Steve Cafe & Cuisine. 2 ) To study the internal and external factors related to the operation of Thai restaurant business operators under Steve Cafe & Cuisine. 3 ) To study strategies for adapting to new normal for survival in the operations of Thai restaurant business operators under Steve Cafe & Cuisine. 4 ) To compare strategies for adapting to a new normal for survival in the operations of Thai restaurant business operators under Steve Cafe & Cuisine classified by operating conditions and 5 ) to determine the relationship between strategies for adapting new normal for operational survival with the internal and external factors related to the business operations of Thai restaurant operators under the Steve Cafe & Cuisine. The population of 50 includes business owners executives managers supervisors restaurant employees and 350 consumers who choose to use the service of 3 branches of Thai Steve Cafe & Cuisine located in Bangkok namely Dhevet branch Rama VI branch and Phan Fa branch. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation one-way ANOVA and statistical correlation coefficient. The results of the research found that 1 ) most of the respondents restaurant business located in Dhevet has been in business for 5 to 10 years. It is a large business (more than 20 tables) and the number of employees is more than 15 people. while having sales of 300000 baht per month or more. Curry is the restaurant’ s bestselling dish. The main customers of the restaurant are both Thais and foreigners. 2 ) The restaurant business pays attention to internal factors related to the overall business operation at a high level. When considering each aspect in descending order it was found that the aspect with the highest average was marketing followed by location and the least was personnel. 3 ) The restaurant business pays attention to external factors related to the overall business operation at a high level. When considering each aspect in descending order it was found that the highest mean was the legal factors followed by customers and the least was competitors. 4 ) The restaurant business focuses on the strategy of adapting to a new normal for survival in the overall operation at a high level. When considering each aspect in descending order it was found that the highest mean was the products followed by the price and the least. was process. 5 ) Restaurant businesses with different operating conditions emphasize the strategy of adapting to a new normal for survival in the operations of the Thai restaurant business under Steve Cafe & Cuisine were different in all aspects and 6 ) when considering the internal and external factors of the business over all there was a statistically significant correlation with the new normal strategy for survival of the Thai restaurant business under Steve Cafe & Cuisine at. 05 level

The study entitled The Development of Thai floral chandelier from clay floral foam and colors inspired by the glazed Tiles Pattern of Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan. aims to develop clay formulas made of floral foam and colors to design Thai floral chandelier with which were inspired from Wat Phra Chettuphon Wimonmangkhlaram Ratchaworamahawihan glazed tile patterns and to investigate their satisfaction. The research process can be divided into as follows: combining three different floral foam and colors asking the experts to evaluate their satisfaction on floral form quality making hanging products according to the chosen patterns and finally examining general public satisfaction on Thai floral chandelier with data were collected by a questionnaire to investigate the general public satisfaction and then analyzed by statistical analysis. The results of the study can be summarized: 1) The results of the clay recipe showed that most experts had the highest satisfaction on recipe 3 mixed with poster colors (x ̅ = 4.67). 2) The results of the study on the design of Thai hanging products the experts Strongly agreed with Sketch Design-B that it was the most suitable because of beautiful patterns unique of Thai hanging products as well as retaining the tradition and contemporary than any other designs. 3 ) According to the results of the study obtained from the target group the results showed a high satisfaction on the product (x ̅ = 4.27) followed by the material (x ̅ =4.30) and the usefulness (x ̅ = 4.23) and the distribution location (x ̅ = 4.43)

The development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake products ( 2) to study the use of vegetable fat as a substitute for butter in fruit cake products using quinoa flour and rice flour mixture ( 3) to study the nutritional value of basic fruit cake and fruit cake using quinoa flour and rice flour mixture and using vegetable fat instead of butter and ( 4) to study consumer acceptance of fruit cake products that using quinoa and rice flour mixture by using vegetable fat instead of butter. The results showed that the appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a ratio of 50: 50 which achieved preference ratings higher than the ratio of 60: 40 and 70: 30 based on sensory evaluation. The study on the use of vegetable fat as a substitute for butter in fruit cake recipes showed that the use of fat obtained from rice bran oil had higher mean scores of favorability than the use of fat from coconut oil and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa and rice flour and fat from rice bran oil as a butter substitute was compared with the basic recipe. It was found that the nutritional value was not much different. The fruit cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in 100 grams can provide 368.30 kilocalories with a moisture content of 32.22% protein 6.02% carbohydrates 41.10% fat 19.98% ash 0.68% and calcium 507.57 mg. And from the results of the acceptance study of 120 general consumers who had opinions on fruit cake products that use quinoa flour mixed with rice flour and fat from rice bran oil 4 3 % found that fruit cake products had novelty and interesting followed by 25% of the nutrients that were beneficial to the body with 100% acceptance of the developed products.

The purposes of this research were 1) to study of personal factors of the elderly in ChomThong District Bangkok 2) to study the perception of information about the new strain of coronavirus disease 2019 (COVID–19) 3) to study the adjustment in purchasing food for the new normal of the elderly 4) to study the relationship between personal factors and the adjustments in purchasing food for the new normal of the elderly and 5) to study the relationship between information perception about the new strain of coronavirus disease 2019 and the adaptation to purchasing food in the new normal of the elderly. The sample group consisted of 400 people including the elderly living in Chomthong District Bangkok. The samples were obtained by random sampling method and collected at convenience. The instrument used in this study was a questionnaire. The statistical analysis was frequency percentage and chi-square. The results showed that 1) personal factors of the elderly in ChomThong District Bangkok found that most of the women are single aged between 6 0 -6 5 years. The education level is at the elementary education level with an average income of not more than 5000 baht/month. 2) The perception of information about the new strain of coronavirus disease 2019 (COVID–19) revealed that most of the elderly had received the source of information from the COVID-19 Situation Administration Center Ministry of Health. For the channel of perception of information perceived by television. The awareness of the vaccine used to prevent the 2019 new strain of coronavirus found the most information about the AstraZeneca vaccine. 3) Adaptation in purchasing food in the new normal for the elderly in ChomThong District Bangkok in the situation of the epidemic of the new strain of coronavirus disease 2019 (COVID-19) found that the elderly had to change their behavior in leaving the house to buy food by protecting themselves before leaving the house every time by wearing a mask or cloth mask and using alcohol gel. Types of food that are chosen to buy according to the new normal for the elderly is fresh meat one dish dry food and semi-finished food ready-to-cook or ready-to-eat food frozen foods include frozen meat products water and various kinds of Thai desserts. The elderly will buy food from vendors who are dressed properly wear clean aprons wear masks and wear gloves while picking up food and buy food for themselves at the market near the house. The cost of purchasing food per time is between 201-300 baht. 4) Personal factors were related to the adaptation in purchasing food according to the new normal of the elderly in ChomThong District Bangkok had a statistically significant level of .05. 5) The perception of information about the new strain of coronavirus disease 2019 (COVID–19) is related to the adaptation in purchasing food according to the new normal of the elderly in ChomThong District Bangkok statistically significant at .05 except for the source of information on the outbreak of new strain of coronavirus disease 2019 (COVID-19) and the perception of information about the new strain of coronavirus vaccine. 2019 (COVID–19)