Nowadays artificial intelligence is being used in a growing variety of applications. Whether in public health the areas of cybersecurity agriculture finance and many others have resulted in the countrys rapid development. In spite of the leap in progress but the problem of thefts increased steadily. According to the statistics collection in 2011 there were 152228 crimes and 92.5% of the property incidents occurred. The injured person will know the cause later and tracking the villain quite difficult development of home intrusion detection devices with Line notifications as a way to proactively alert when such an event occurs. Based on the principle of artificial intelligence to help it.

The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.

The study entitled “Education 4.0: An Evaluation of Students’ Attitudes towards Using Mobile Applications for English Language Learning” a mixed-method research aims to find out what are the students’ attitudes towards the use of mobile assisted in language learning what factors result in the acceptance and the use of mobile applications for English language learning and what are the application features responding to the students’ needs. The participants in this study were selected based on the convenience sampling method. They were undergraduate students studying at the tertiary level from the first-year to the fourth-year in the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon in the academic year of 2020. The total number of participants was 131 university students. The research instruments used for data collection was questionnaire which can be divided into four parts as follows: Part 1 general information Part 2 mobile applications used for English language learning Part 3 factors affecting the acceptance and the use of mobile applications for English language learning and Part 4 open-ended questions for additional information and suggestions so as to develop the features of mobile assisted in English language learning responding to the students’ needs. The data obtained from the questionnaire were divided into two types. The quantitative data such as the scores from 4-point Likert scale were analyzed by using descriptive statistics for example frequency percentage mean and standard deviation. In addition to the qualitative data the students’ written opinions were analyzed by using textual analysis word clouds and sentiment analysis of users’ attitudes towards the use of mobile applications for English language learning. Most participants in this study were female university students whose age ranged from 18 to 22 years old. These participants filled in the four rating scale questionnaire: 4 strongly agree 3 agree 2 disagree and 1 strongly disagree to report their attitudes towards the use of mobile applications for English language learning. The results of the study showed that most participants frequently used Youtube and Facebook to develop their vocabulary. The individual factors such as gender age and English language proficiency were not correlated with the acceptance and the use of mobile application for English language learning. The participants also reported that they strongly agreed on the performance expectancy and the perceived usefulness with a low to moderate correlation in each factor. According to the descriptive analysis and textual analysis the results reported that these university students showed positive attitudes towards the use of mobile applications for English language learning because it was easy fast and could access information quickly. One possible explanation for this was their age group. These participants were the members of generation Z who were born with innate digital literacy and the advancement of technology. They were also familiar with social media. However one of the limitations in the study was data analysis since the results of sentimental analysis and textual analysis might be influenced by word segmentation approach. For the content of English the differences between general English and English for Specific Purposes did not result in any decisions on using the mobile application for English language learning.

The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake products of entrepreneurs in Trang Province. 3) To compare the level of problems in business operations of traditional cake products of entrepreneurs in Trang Province classified by business conditions and 4) to present guidelines for the development of business operations of traditional cake products of entrepreneurs in Trang Province. The population is 25 traditional cake products business entrepreneurs in Trang Province. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation. One way ANOVA and analyze descriptive data. The results showed that 1) The results showed that: 1) the traditional type of cake in the business is three flavor cakes which has been in business for more than 31 years with a marketing channel as a point of sale. The business has an estimated daily production about 51 100 boxes or more than 151 boxes earning approximately about 100001 200000 baht from product distribution and most of the businesses are located in the commercial area in the city. 2) Entrepreneurs have a high level of business problems. When considering each aspect in descending order it was found that the aspect with the highest mean was finance followed by sales and the least was management.3) Comparison of the level of problems in business operations of traditional cake products of entrepreneurs in Trang province classified by business conditions found that entrepreneurs with different business conditions had no different problems in operating the traditional cake products business in Trang Province except for entrepreneurs with a period of business and the location of the businesses were statistically different at the .05 level. and 4) the guidelines for the development of traditional cake products business of entrepreneurs in Trang Province are entrepreneurs should pay attention to the selection of raw materials that are of constant quality. There should be more beautiful cake designs and more variations. There should be an online ordering channel such as ordering through the website or an application and has a delivery service. There should be a concise accounting of income and expenses and sales are monitored regularly. Employees are encouraged to be professional and able to sustain and maintain their own business values.

Area status of the Pak Chong Subdistrict Administrative Organization Chom Bueng District Ratchaburi Province Able to demonstrate community capital and potential In dealing with the situation In the area consists of 3 parts: ( 1) The context of the area It is information that gives rise to an understanding of the history of the district. Economic topography Society culture and traditions Domination Community environment including And the target population in the area (2) development path It is information of the situation or problem of the area. Tasks or activities that meet Affected people Associated social capital And performance demonstrated by the time it has taken place and in this section it reflects the concepts and principles for developing or dealing with the status or problems of the area that are consistent with the vision and mission. Of the local government organization And (3) the capital and potential of the area Social capital is an intriguing background used to deal with the situation and problems of the area. ( 1) Person ( 2) Social group Community organizations ( 3) self-managing agencies and villages It is to bring the problems and needs of the people in the area as the ones in their work. And social capital in the area Co-think co-do Until the effect led to the change Both the normal situation And crisis To happen in the future keeping pace with the events Which shows the potential of the area in which In self-management.