The objectives of this study were to produce One Stop Service infographic and study the satisfaction of One Stop Service infographic of Rajamangala University of Technology Phra Nakhon (RMUTP). The data was corrected from 102 students. Data was analyzed by percentage average and standard deviation. The results showed as follows: the satisfaction of One Stop Service infographic of RMUTP was at high level (𝑥̅=3.95)

The objectives of this study were 1 ) to investigate the marketing mix factors influencing sukiyaki consumption among the elderly in Bangkok 2) to explore the consumer behavior of the elderly in sukiyaki consumption and 3 ) to study the relationship between marketing mix factors and the behavior of the elderly in sukiyaki consumption in Bangkok. The sample was 400 elderly people aged 6 0 years and over who living in Bangkok and consumed sukiyaki as food. A questionnaire was used as a research instrument. Statistics used in data analysis were frequency percentage mean standard deviation and hypothesis testing using Chi-Square. The results found that 1) overall opinion of the sample group was at a high level in terms of opinion on service staffs distribution channels product price service process and physical environment except for marketing promotion there was at moderate opinion. 2) In terms of sukiyaki consumption behavior the most popular ingredients in sukiyaki were fresh vegetables meat and meat products noodles and starchy foods eggs and mushrooms. The sample group liked to consume in sukiyaki restaurants. The reasons for sukiyaki consumption were the taste quality freshness various menus and the price of the food was reasonable with the quantity and quality. The frequency of consuming sukiyaki was less than once a month followed by once a month. The average food cost was between 201-300 bath per person. Most sukiyaki consumption time was on weekends between 13.01-16.00. Most of the consumption consisted of family members and the number of people eating was 4 or more. 3) Marketing mix factors included product factors price distribution channels marketing promotion service staffs service process and the physical environment found to be related to Suki food consumption behavior in terms of the reason for consumption the frequencies used in food consumption per month the average consumption cost per time per person and the time spent in food intake with statistical significance at the .05 level.

The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

This research article aims to study of the atomizer nozzle pattern in the gas atomization process. The production of metal powder by using a gas atomization process. It is the most popular process. This process is used in various industry and engineering application. However there is lack of information on the production of various precious metal powders in the jewelry manufacturing industry both in the country and abroad. For this reasons the research team is interested in applying this process for the Thai jewelry manufacturing industry. Currently the jewelry industry is in a transitional period of manufacturing technology with an increased focus on powder metallurgy technology. The production of metal powder by using a gas atomization process consisting of the following 3 steps: melting making of atomized molten metal cooling and solidifying for solid particles under a controlled gas atmosphere. Factors affecting particle shape particle size and particle size distribution are consisting of inert gas type molten metal temperature and the configuration or pattern of the nozzle that are different characteristics. The results can be concluded that Close-Coupled Nozzle is the most suitable nozzle for production due to the highest productivity providing the smallest particle size and spherical granular shape. The information from this study will be useful for the Thai jewelry manufacturing industry.

This study purpose was to investigate the changes affecting the working behavior of non-profit organization personnel. The population used in this study was 64106 non-profit organization personnel: Foundations and associations. The data was collected using a questionnaire from 203 non-profit organization personnel. Statistical multiple regression analysis was used to test the study hypothesis. The study results revealed that there is a correlation between organizational changes including the attitude change change in corporate culture technology change and changes in organizational structure and the working behavior of the personnel of the non-profit organization as a whole including the aspect of helping others consideration for others patience sense of duty and cooperation with the statistical significance at 0.01 level.