การวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาแนวทางการออกแบบของที่ระลึกจากเศษพลาสติกจักสานกลุ่นเรือไทยจัสานพลาสติก ตำบลศรีพราน อำเภอแสวงหา จังหวัดอ่างทอง กลุ่มตัวอย่างในการวิจัย คือ นักท่องเที่ยวต่างถิ่นจำนวน 50 คน และคนในท้องถิ่นจำนวน 50 คน ที่ต้องการซื้อสินค้าของที่ระลึกจากเศษพลาสติกจักสานกลุ่มเรือไทยจักสานพลาสติก จังหวัดอ่างทอง เครื่องมือที่ใช้ในการวิจัยเป็นแบบสอบถามความต้องการด้านต่าง ๆ ของกลุ่มเป้าหมาย มีค่าความเชื่อมั่น เท่ากับ .854 วิเคราะห์ค่าสถิติด้วยค่าร้อยละ ค่าเฉลี่ย ค่าฐานนิยม และแบบสอบถามเพื่อประเมินความพึงพอใจในด้านการใช้งานและในด้านการตลาดของที่ระลึกจากเศษพลาสติกจักสานทั้งในขั้นตอนการประเมินทางเลือกและในขั้นตอนการประเมินเปรียบเทียมกับของที่ระลึกรูปแบบเดิมโดยแบบสอบถามทั้ง 2 ฉบับ มีค่าความเชื่อมั่น เท่ากับ .839 และ .844 ตามลำดับวิเคราะห์ค่าสถิติด้วยค่าร้อยละ ค่าเฉลี่ย และทดสอบสมมติฐานด้วยสถิติ t-test ชนิด Dependent Sample ผลการวิจัยสรุปว่า 1. ผลงานออกแบบบรรจุภัณฑ์แนวทางที่ 1 เหมาะสำหรับฝากเจ้านาย แนวทางที่ 2 เหมาะสำหรับฝากญาติ และแนวทางที่ 3 เหมาะสำหรับฝากคนในครอบครัว 2. กลุ่มเป้าหมายเลือกผลงานออกแบบของที่ระลึกในแนวทางที่ 3 3. กลุ่มเป้าหมายมีความพึงพอใจในของที่ระลึกรูปแบบใหม่มากว่ารูปแบบเดิมในทุกด้าน อย่างมีนัยสำคัยทางสถิติที่ระดับ.05 ผู้จำหน่ายมีความพึงพอใจมากกาว่ารูปแบบเดิมในเกือบทุกด้านยกเว้นด้านภาพลักษฑ์ที่เป็นมิตรกับสิ่งแวดล้อม และของที่ระลึกใหม่มีประสิทธิภาพการใชงานได้มากกว่าของที่ระลึกรูปแบบเดิม

The purpose of the qualitative study was to seek for on guidelines for increasing productivity of organic products (vegetables) of Thamsua community members in Kaeng Krachan Phetchaburi Province. Data collection was done through observation interview and document analysis. The samples were 10 leaders and members of Organic Product Division of Thamsua Community in Kaeng Krachan Phetchaburi. The research results revealed that problems and obstacles in increasing the organic product were the lack of worker and continuity to produce goods for distributing to meet the market demand. The solution could be done by increasingly distributing products the surrounding communities to meet the needs and quality control standard of the market. In terms of the management the community should have a clear management plan and appoint a committee to co-ordinate its policies plans regulations and management. They could invite other members from neighboring communities to be involved. As for the solutions for the production and product diversification external agencies might be asked to participate in the productivity enhancement such as public or private sectors and educational institutions for example. The government might be in charge of supporting for career development and income private sectors for more marketing channels while educational institutions might support for knowledge needed for increasing the productivity. Concerning marketing solutions for more distribution channels online marketing should be set up by coordinating with private sectors to provide additional distribution channels such as organizing product display booths with public and private sectors. Financial and accounting solutions for the lack of management funding sources should be organized through the community savings such as the Cooperative Community Enterprise or Provincial Cooperative office to e involved in accounting management to create systematic financial management.

The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.

The purpose of this study. To study and compare the opinions of personnel’s Rajamangala University of Tecnology Phra Nakhon about the state of management University of technology. Benchmarking based on the National Quality Award in overall and each aspect (1.leadership 2.strategic planning 3.customer focus 4.measurement analysis and knowledge management 5.workforce focus 6.operations focus 7.results) classified by sex age educational qualification the type of personnel and field of work. The samples in this research were 298 personals. The study participants selected by simple random sampling. The questionnaires of rating scales with 42 items were used as the research instrument. Percentages means standard deviation t - test for independent sample F - test and Scheffe’s test analysis were statistical method to analyze data. The results were as follows: 1. The level of personnels opinions Rajamangala University of Tecnology Phra Nakhon by benchmarking based on Thailand Quality Award were in relatively high levels. The Operations focus was at the moderate level. 2. Comparison of the level of personnels opinions Rajamangala University of technology Phra Nakhon by benchmarking based on Thailand Quality Award. Found those personnel with gender age educational qualification the type of personnel and field of work different. The levels of personnel’s opinions were differences at the significance level of 0.05.

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.