Food is one of the four basic human needs. Now an increase in the amount of restaurant business has affected the household food consumption behaviour; consumers are buying more ready-to-eat food products. The behaviour increases the risks of consuming contaminated food so the cleanliness and the safety of the nourishment should be seriously taken care. Restaurant Development Way for Food Safety A Case Study: Savoey Restaurant Tha Maharaj Branch was aimed to study practice plans associated with applying knowledge on food safety; to survey understanding on food safety practice; to study factors affecting food safety development of Savoey Restaurant Tha Maharaj Branch. The population and sampale of this study comprised totaled 20 employees qualified for specifications set by the researchers. The tools included content analysis and weighted arithmetic mean mean percentage and standard deviation were employed for statistical analysis. The findings indicated there were two workflow operations of Savoey Restaurant Tha Maharaj branch; Service workflow operation Kitchen and bar workflow operation. The inspections of food hygiene standards in 9 aspects were conducted by researchers. The marks were given associated with the criteria of the List of Food and Drug Administration No 840/2545 attached to the Assessment Methods for Inspection Results of Food Manufacturer under the Ministerial Notification that overall mark of each topic must not lower than 50 percent and no serious defects were found. The Savoey Restaurant Tha Maharaj Branch meets the specified criteria in six aspects comprising dining area with air-conditioners (65.46 percent) outdoor dining area and vicinity (56.82 percent) machine utensils and equipment (87.5 percent) maintenance and cleaning (55 percent) wastewater and waste treatment (58.33 percent) cleanliness and convenience of restrooms (62.5 percent). Each topic meets the criteria on general hygiene standard control. Meanwhile the topics required immediate correction were food preparation and cooking area (27.6 percent) followed by personal hygiene (40.83 percent) and quality control of food ice cube and beverage (49.17 percent) respectively. Thus it is concluded that the current problems arising out of inadequate understanding on good practice of food safety since the business owner has never provided trainings on hygiene for their workers.

Special project for product development model from clay corncob artificid cactus. The purpose is to study and develop a recipe of clay from corncob and educationto the satisfaction of the targrt group for the the product development model from clay corncob cactus. A special project has analyzed the study data were fed with a mixture of clay corncob. Then query the properties of clay corncob from five experts. Clay corncob has the best feature of artificial cactus model. Then ask the satisfaction of the target group of 50 people and analyzed by using frequency percentage and mean were as follows. The Results were what: 1. The study data for use in product development model from clay corncob cactus. The process of formulation of clay use the standard formula is essentially. The researcher have adapted the ingredients and scale is appropriate to the develop recipes clay corncob. Experts have commented that the consistent of the soil is suitable to be molded into products better. In conclusion clay corncob recipes can be used cost-effectively. To increase consumer choice and disseminate knowledge of the profession. 2. Satisfaction targeted towards product development. When you consider that The product forms The goal is satisfied overall were at the highest level with an average of 4.32 the price of satisfaction overall was high with an average of 4.04 in benefits have satisfied the most valuable. materials averaged 4.66 goals in overall satisfaction in the highest level with an average of 4.47 available from target overall satisfaction is at the highest level with an average of 4.46. Keywords: Clay Corncob Artificial Cactus Model

This study was aimed to study business plan development of frozen Roti (Indian pancake) and formulate frozen Roti business strategies for the community enterprise producing traditional Muslim food in Ban Taladkaew Nonthaburi. Relevant theories documents articles as well as other useful information from in-depth interviews were collected and analyzed using the strategic management process theory. The samples used in this research were 10 community members of the traditional Muslim food stores from Ban Taladkaew. The results revealed that the strategies suitable for frozen Roti business of the community in Ban Taladkaew Nonthaburi as traditional Muslim food to increase capacity feasibility and appropriateness were Differentiation strategies. The recipe of frozen roti products a more than 150 year-old recipe with temple figurines and mosques as background showing that both Buddhist and Muslim Thais had lived together therefore Focused Differentiation was applied as consumer groups were for example students from schools nearby. Product and Operation Strategy was also used to focus on the development of standardized production processes and product quality in order to create alternative products for consumers. Marketing Strategy also help to create and increase different products from other markets which were aimed at online marketing. Finally Finance Strategy the most important one was applied to raise funds and prepare for the future business expansion.

The research was aimed to investigate the extent of participation and factors affecting personnel participation in public organization development (group 2). The population in this study were 1917 personnel working in public organizations (group 2). The researcher determined the sample size using Craig and Morgan method. The samples used in the study were 321 persons. In this research a self-constructed questionnaire was used as the instrument to collect data which then were analyzed using percentage mean and standard deviation Two-way ANOVA and Multiple Regression analysis. The research results were as follows. 1. The study on factors affecting personnel participation in public organization development (group 2) revealed that factor regarding attitude towards work participation was at high level with the average of 3.97; environmental factor in the organization towards organizational participation was at high level with the average of 3.93; motivation factor was at high level with the average of 3.85; communication factor was at high level with the average of 3.80; communication factor was at high level with an average of 3.80; and organizational culture factor was at a high level with an average of 3.79 2. Differences in terms of experiences and workplaces were not statistically significant and had no influence on the participation in the organizational development of personnel in public organizations. 3. Attitude factors did not statistically influence the participation in organizational development of personnel in public organizations. 4. Motivation and communication factors influenced the participation in organizational environment and organizational development of personnel in public organization (group 2) at the .05 level of significance totally predicted the dependable variables by 4.6 percent.

การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่ โดยใช้ซูคราโลสทดแทนน้ำตาลทราย โดยมีอัตราส่วนระดับความหวานของ น้ำตาลทราย : ซูคราโลสที่ระดับ 50:50 เป็นอัตราส่วนที่เหมาะสมที่สุด จากนั้นศึกษาคุณภาพทางกายภาพ พบว่า ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรว์เบอรี่มีสีม่วงอ่อนอมน้ำตาลแดงเล็กน้อย มีค่าความสว่าง (L*)32.91+ 0.02 ค่าสีแดง (a*) 14.92+ 0.45 และค่าสีเหลือง (b*) 13.05 + 0.46 ค่าปริมาณของแข็งที่ละลายน้ำได้ 28.31+ 0.05 (Brix) ค่าความคงตัว (Consistency) 15.88+ 0.00 cm คุณภาพทางเคมี มีค่า pH 3.19+ 0.01 และปริมาณกรดทั้งหมด ร้อยละ 0.87+ 0.00 ปริมาณเส้นใย 0.86 % คาร์โบไฮเดรต 25.99 ไขมัน 11.19 % โปรตีน 0.47 % ความชื้น 60.70% เถ้า 0.79% และ ค่าพลังงาน 3.35 Kcal/g ผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้ซูคราโลสทดแทนน้ำตาลทรายมีค่าการวิเคราะห์องค์ประกอบทางเคมีใกล้เคียงกับผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้น้ำตาล 100 % ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่บรรจุขวดแก้วใสมีสภาวะการเก็บที่อุณหภูมิตู้เย็น (4+1องศาเซลเซียส) เป็นระยะเวลา 4 สัปดาห์