This research aims to study the level of quality of work life of the accountants. As well as to ecplore the opinions of the accountants concerning the quality of work life. The respondents in the study varied in terms of sex ages level of education work experience marital status salary work position. Moreover the data were collected from a sample of 200 accountants who work in Bangkok and Metropolitans and tested by using related statistics such as percent mean t-test and F-test (One way ANOVA). lt was found that most of accountants perceive that the level of importance of quality of work life is moderate. Furthermore the majority of the officers agree that collaboration and interpersonal relationship with colleagues are the most important factors followed by social integration human resource development a balance between work life and family life structure of organization leadership of top executives career path and work stability safe environment improvement of work life and sufficient and fair compensation.

This study aims to 1) Study the level of ASEAN professional common competency in the field of food manufacturing. 2) Study the level of ASEAN professional common competency in the field of food and beverage service 3) Study the effectiveness of ASEAN professional common competency in the field of food and beverage service for students of Phuket Vocational college. The study is divided into two group according to the opinions of students and enterprises. The sample population of this study are 155students in the department of food and nutrition of Phuket Vocational college who took the internship in 2013. There are also 2 representative heads department of 12 selected enterprises. They are all 179 people. Tools for this study are questionnaires having significant rate between 0.82- 0.96.The statistics for data analysis is percentage average and standard deviation The result of this study shows that Students posses ASEAN professional common competency for hotel business. In the field of manufacturing their main competency general competency and duty competency is in moderate level. The enterprises posses the overview opinion hereafter. The main competency and general competency are in high level whereas duty competency is in moderate level. In the field of food and beverage service the overview opinion of students and enterprises are: the main competency is in high level whereas general competency and duty competency are in moderate level. The effectiveness of ASEAN professional common competency in the field of hotel business. Students and enterprises posses opinion on food manufacturing. The main competency general competency and duty competency are in high level. In the field of food and beverage administration the main competency general competency and duty competency are in moderate level.

This research aimed to study 1) the preparation level of Thai Accountant Competencies and adaptation capabilities; and 2) Factor affecting on success in accounting profession after The Asian Economic Community. The samples consisted of 400 accountant which implement in many businesses. Data collected by using online questionnaire and employed convenience Sampling. Descriptive Statistics were used such as percentage Mean ( X ) S.D. and ranking. Pearson Correlation and Multiple Regression Analysis were also employed to analyze data. The finding results explained that most of antecedents were female finished bachelor degree of accounting and has experiences average equal 7.51 years (S.D. = 6.723). In their views They thought that accountants preparation level competencies especially improvement of knowledge and skills of professional accountant were rather than fair well ( X = 3.9129; S.D. = 0.44034) as same as adaptation capabilities ( X = 3.79; S.D. = 0.46631). Pearson Correlation was between 0.381 – 0.739 at the significance level α < 0.01. This findings also explained that the preparation level of Thai Accountant Competencies accounting experience attitude of implement accounting and adaptation capabilities have positive significance level at confidence level 99 percent (α < 0.01).

The purpose of this study were to conduct and to evaluate the effectiveness of Automotive service technician The research procedure starting by collect and study document : research paper international occupational standard (Oklahoma Department of Career and Technology Education) and competency needed in Motorcycle Mechanic suggested by 7 person who working in this field. All data will be referred for behavior objectives list and learning materials design such as information sheet practice operation sheet for experience skill training evaluation sheet with evaluation criteria which clearly listed topics. The sample group in this study was 19 PAJAMANGALA UNIVERSITY OF TECHNOLOGY PHRANAKHON Faculty of Industrial Education in academic year 2 0 1 7 . Pre-test will be given before training steps according to the manual. The students will do the test after each training topic. At the training end Post-test will be given and student final assignment will be evaluated by 5 experts. The Pre-test and Post-test scores will be statistical mean difference test. The research results found that the student final assignment competencies evaluation in percentage mean score was 87.55/94.66/85.13 that higher than 80/80/80 about the expectation. The test percentage mean score after training each topic was 92.11 that higher than 90 about the expectation. The percentage mean score difference test between before and after training was significant at statistical level .01 and the after training score was higher than before training score.

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.