This research approach to study the development of interior wall for reduce energy consumption by air conditioning in the building. In order to be a prototype in the development of an industrial system for the export of green architecture in order to generate income for the community or entrepreneurs to bring money into the country to upgrade the industrial economy to be sustainable It is an architectural material that is compatible with the weather in Thailand. It can be used as a guideline for people interested in applying it to their own home building or disseminating through various media to reduce energy costs for a comfortable living. The objective is to study the factors that affect the development of wall paneling in order to reduce the energy burden of the air conditioner in the building in order to further the commercial production. The researcher collected data for the past 6 months not including other thermal energy. Used to calculate the energy consumption index for 2 building groups it was found that the electricity consumption of green buildings were 531100 kilowatt hours. And an average of 5.31 kilowatt hours per square meter While the non-green building has an average of 653360 kilowatt hours. And an average of 6.53 kilowatt hours per square meter As for the results of the data analysis the damage level is mostly at level 1 which is the wall surface and no obvious damage. Especially the 4th and 5th height is 1.55 meters and 1.85 meters from the floor level in the building. Damage level 3 is found at the height level 3 at a height of 1.00 meters from the floor level in the building. Assessment of damage caused to the interior wall of the building that occurred in 3 levels. The results of the data analysis showed that most damage levels were at level 1 namely the wall surface without obvious damage. Especially the 4th and 5th height is 1.55 meters and 1.85 meters from the floor level in the building. Damage level 3 is found at the height level 3 at a height of 1.00 meters and from the results of collecting moisture content in the exterior wall materials And analyzed to find the average for each of the 5 levels of height which are 0.55 meters 0.75 meters 0.95 meters 1.55 meters and 1.85 meters found that the buildings have different moisture content in each wall level (p <0.05). In conclusion this green building index equation can be applied to other buildings to reduce energy consumption and meet the standards of the green building. From the equation the electricity consumption can be predicted using the electricity usage index and systematically designed energy management in buildings. The area with the most damage will find the humidity in the range of 47% -98% the highest damage level 3 at an elevation of 0.80 meters from the floor level in the building

This research aimed to study consumer demand for food truck consumption decisions and to study food truck investment guidelines a case study: Huai Khwang Chatuchak and Lat Phrao. of 400 persons was a questionnaire. The statistics used were frequency percentage standard deviation. t-test F-test และ Chi-Square (𝑥2) The study found that Most of the consumers are female aged 21-30 years with a bachelors degree. Occupation student / student The cost of using the service per time 101-500 baht frequency for using the service 2-3 times / week The results of the study of consumer demand factors in making decisions on food truck consumption were found that the overall level was at a high level which was found to be the most cost factor. (𝑥̅ = 4.36) Followed by economic factors (𝑥̅ = 4.35) The results of the relationship between demographic factors and food truck service behavior in Bangkok showed that age affected the behavior of choosing to use food trucks in terms of expenses. Times you use food truck service And the frequency of using food truck service The status affects the behavior of choosing to use the food truck service on the cost of each time you use the food truck service. The educational level influenced the behavior of choosing to use the food truck service in terms of the cost of each service used and the frequency of using the service. Occupations affect the behavior of choosing to use food trucks as well as the costs of each time using food trucks. And information sources that affect the decision to use the food truck service Occupational income affects the behavior of choosing to use food truck services on the expenses of each time using food truck services. And the frequency of using food truck service Statistically significant at the 0.05 level.

The purpose of this research were to explore factors affecting success of medium size chain restaurant entrepreneurs and to present the keys success of medium size chain restaurant entrepreneurs. This research was mix methods research. The data of qualitative research were collected by In-depth Interview with two chain restaurant experts one president of the Thai Franchise & License Association three medium size chain restaurant entrepreneurs and six individual medium size chain restaurant customers. The data of quantitative research were collected by the questionnaire to 400 Thai medium size chain restaurant customers. Statistics for data analysis included frequency percentage average standard deviation and exploratory factor analysis (EFA). The results of this search showed that the factors affecting success of the medium size chain restaurant entrepreneurs were as follows 1) The factors affecting success of medium size chain restaurant entrepreneurs in management which included strategic planning good organization structure for chain restaurant clearly and defining the system well trained staff owned style of management and set share value. 2) The factors affecting success of medium size chain restaurant entrepreneurs in how to meet customer needs which included quality of service essential of social responsibility customer satisfaction in food quality right location and attractive promotion.

ปัจจัยที่มีผลต่อการทำวิจัยไม่แล้วเสร็จตามระยะเวลาที่กำหนดของบุคลากร มหาวิทยาลัยเทคโนโลยี ราชมงคลพระนคร ผลการวิจัยพบว่า ปัจจัยที่มีผลต่อการทำวิจัยไม่แล้วเสร็จตามระยะเวลาที่กำหนดของ บุคลากร มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร ภาพรวมอยู่ในระดับมาก ทั้งด้านผู้วิจัย ด้านงบประมาณ ด้านสถานที่ อุปกรณ์การทำวิจัย และด้านผลการทำวิจัย 1. ปัจจัยด้านผู้วิจัย พบว่า ผู้ทำวิจัยรู้สึกว่ามีขั้นตอนการเบิกจ่ายเงินที่ยุ่งยาก ประกอบกับที่มาภาระ การสอนและภาระงานอื่น ๆ มาก ในขณะเดียวกันก็ทำวิจัยหลายเรื่อง และพบว่าหัวหน้าโครงการไม่สามารถ หรือมีเวลาที่ต้องใช้ในการฝึกผู้ช่วยวิจัย ทำให้ไม่สามารถทำงานหรือมีความชำนาญในการวิจัยในเรื่องที่ได้รับได้ มีความคัญน้อยต่อการทำวิจัยไม่แล้วเสร็จตามระยะเวลาที่กำหนด 2. ด้านงบประมาณ พบว่า อัตราค่าตอบแทนผู้วิจัยที่ได้รับค่อนข้างต่ำ และถ้าหาได้รับการสนับสนุน เงินทุนวิจัยของมหาวิทยาลัยจะช่วยทำให้บุคลากรทำวิจัยมากขึ้น มหาวิทยาลัยควรจัดสรรเงินอุดหนุนการวิจัย ให้เพียงพอและเหมาะสม และพบว่าระบบการขอ การเบิกจ่ายเงินอุดหนุนการทำวิจัยมีขั้นตอนที่ยุ่งยากและ ล่าช้ามาก 3. ด้านสถานที่ อุปกรณ์การทำวิจัย พบว่า มีระบบสารสนเทศก้าวหน้า และทันสมัยพร้อมที่จะให้ ศึกษาข้อมูลได้กว้างขวาง วัสดุอุปกรณ์และเครื่องมืออำนวนควมสะดวก ในการทำวิจัยอย่างเพียงพอ สภาพแวดล้อมในการทำวิจัยเอื้อต่อการทำวิจัย มีหนังสือ เอกสาร และระบบฐานข้อมูลในการค้นคว้าที่ดีมี ประสิทธิภาพประสิทธิผลในการทำวิจัย 4. ด้านผลการทำวิจัย พบว่า ระยะเวลาในการทำวิจัยแต่ละขั้นตอนไม่เป็นไปตามแผนที่วางไว้ ประกอบกับผลการวิจัยไม่เป็นไปตามวัตถุประสงค์ต้องทำการทดลองซ้ำหลายครั้งเพื่อความถูกต้อง

The objectives of this research were 1) to investigate food ordering behavior through online applications 2) to study Food-Based Dietary Guidelines affecting food ordering through online applications 3) to study decision-making process affecting the process of choosing to order food through online applications 4) to compare decisionmaking process for food ordering through online applications classified by personal factors and 5) to study the relationship between Food-Based Dietary Guidelines and food ordering decision-making process through online applications of high school students in the Secondary Educational Service Area Office 1 under new normal. This study was a quantitative research. The sample was 400 high school students at extralarge secondary school under the Secondary Educational Service Area Office 1 Bangkok. The sample had at least once to order food through online applications. A questionnaire was used as a research instrument for data collection. Data were then analyzed using statistics including frequency percentage mean standard deviation t-Test and F-Test and Pearsons correlation coefficient. The results of this research indicated that most of the respondents werefemale aged 16 currently studying at Mathayomsuksa 4 level and under the schoolgroup 1. In terms of food ordering behavior through online applications under the newnormal it was found that the students used to order food through the online GrabFood application the most. The most ordered food was savory food and paid attention to the cleanliness of food and the safety of the selected food as well as the freshness of the food. The food was mostly ordered on Sundays. The average cost was about 101-200 baht per time. The respondents made their own decisions to buy food and the reason for deciding to order food was to have the food delivered quickly. For the importance of Food-Based Dietary Guidelines affecting food orderingthrough online application under a new normal. Overall importance level of Food-Based Dietary Guidelines affecting food ordering decision through online applicationsunder new normal was at the moderate level. When considering each aspect sevenitems were at a high level one item was at low level and the other one is at thelowest level. The level of importance of the decision-making process affecting theselection of online food ordering applications under the new lifestyle base was foundthat the overall importance was at a high level. For each aspect it was found at thehighest level in 2 aspects and at a high level in 3 aspects. The results of the comparisonof the decision-making process for food ordering through online applications under the new normal classified by personal factors it was found that the respondents with different gender and affiliated school had different decision for food ordering through online applications with a statistical significance level of 0.05. The results of analysis of the relationship between Food-Based Dietary Guidelines and food ordering decisionmaking process through online applications of high school students in the Secondary Education Area Office 1 under the new normal indicated that two variables had negative relationship at a low level. When considering each aspect it was found that the four variables had a low relationship and in the same direction as follows: eating food that was clean and free from contamination followed by eating a lot of vegetables eat fruit regularly eat fish lean meats eggs and legumes. Eating foods that were moderately fat. The results also found that five variables of the Food-Based Dietary Guidelines were associated with low levels of correlation in the opposite direction as follows: avoid eating foods that are very sweet and salty consumption of a wide variety of nutritious foods from the five food groups always take care of your body weight drinking milk according to age abstain or reduce alcoholic beverages eat rice as a staple food alternating with some starchy foods respectively.