This research was a quantitative research. The purposes of this research were 1) to study demographic characteristic affect on purchasing intentio n of beauty products in Multi-Brand Store 2) to examine online marketing communication affects on purchasing intention of beauty products in Multi-Brand Store and 3) to examine Brand Equity affects on purchasing intention of beauty products in Multi-Brand Store. The data were collected 400 samples who were customers to purchase products through in Multi-Brand Store. The statistical methods used to analyze data were frequency percentage mean standard deviation one-way analisis of variance and enter multiple regression analysis with a statistical significance level of .05. The results showed that: most of the respondents were female (69.50%) the age between 27-32 years (58. 30 %) education of bachelor’s degree (77. 5 0%) business of employee (56.80%) and average monthly income between 15001 – 30000 baht (61. 00 %). Diffenct Demographic characteristics included gender age career and average monthly income had purchasing decision intention of beauty products in Multi-Brand Store with statistically significant at the .05 level. Marketing mix affects on purchasing decision intention of beauty products in Multi-Brand Store with statistically significant at the .05 level with the two affects including product increased (17.80%) price increased by 22.10 percent. Brand equity affects on purchasing decision intention of beauty products in Multi-Brand Store with statistically significant at the .05 level with the two affects including brand awareness increased by 3 0 . 3 0 percent and brand associations increased by 33.30 percent

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.

The purposes of this research were to study and survey the relationship between personal factor and supportive factor and the demand of entrepreneurs in home economics students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakorn. By giving questionnaires and quizzes to 180 of Home Economics students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakorn. The result were found that the demand for entrepreneur in home economics students is at a high level The personal factor consisted of gender major of study and work experiences during the study period was not significantly related to the demand of entrepreneurs in home economics students. The supportive factor consisted of attitudes towards entrepreneurs and the management of teaching and learning the correlation with the demand for entrepreneurs in home economics students at the 0.05 level. The knowledge about entrepreneurs was not significantly related to the demand of entrepreneurs in home economics students.

The purposes of this research were 1) To study behavior of customer using Restaurant E-commerce in case study of Muang Nonthaburi District 2) To study customer loyalty in Restaurant E-commerce in case study of Muang Nonthaburi District 3) To study comparing personal factors affecting customer loyalty in Restaurant E-commerce in case study of Muang Nonthaburi District From those aims Researcher has collected sample data of customer using Restaurant E-commerce in case study of Muang Nonthaburi District that using sampling method of certain populations by 400 samples. Using online questionnaire types for close ended question and open ended question and analyzing social science data with statistics analysis program. Study for Percentage Mean Standard Deviation and Hypothesis Testing (t-test) by presenting results in Descriptive Statistics Table and collecting data between April-June 2016. Result of this research customer using Restaurant E-commerce in case study of Muang Nonthaburi District that found The Most is Male age 21-30 years old and have been bachelor degree Single and occupied about official/state enterprise Behavior of using Restaurant E-commerce that found The Most have knowledge/experience for using E-commerce have valued from using E-commerce with Restaurant data searching have trusted for using Restaurant E-commerce level is moderate. And Favorite using Social Media on all Channels that are Website Application and Social Media (3) Customer Loyalty in Restaurant E-commerce in Case Study of Muang Nonthaburi District are summarized 8 sides that are much (Mean=3.92 S.D.= .795)