This research aims to improve the booth model of OTOP products from Phu Fah Pattana Center Nan Province. To increase marketing channels by distributing products to various locations in order to increase sales to community products. The design must take into account the convenience of rapid assembly and dismantling for a limited time. The characteristics of the booth must be disassembled interesting in looks that reflect the identity of Lanna art. There is a beautiful strong structure to support the weight of the product. The size and proportion are suitable for the usage habits of consumers. Which will help promote products in the community that have higher sales stronger communities. Able to divide the product market in the country and can create marketing channels to other countries. It is a good result for the villagers in the community that will have the guarantee of self-sufficiency and sustainably sufficient lives. From the analysis of the Lanna Wisdom Identity Model there are 4 types of concepts which are The concept of the components of the house GalaeThe concept from the barn Concept of the components of the house Kwan Concept of triangular pattern woven grass. After that it was developed to the stage to interpret the meaning of space in form of booth. And then lead to the design of 4 booths. And conducted a questionnaire to find satisfaction with each type of booths that responded to various usability benefits including satisfaction with the appearance and usage characteristics that responded to the behavior of Most users. Conclusion Booths from the concept of Lanna house components called galae have the highest percentage of satisfaction in 3 aspects which are Percentage of satisfaction with the layout of the booth Percentage satisfaction with workpiece assembly and disassembling storage and transportation Percentage of satisfaction with the perception of Lanna identity. For the satisfaction with the size the proportion of use and the convenience of use the booth from the concept of the components of the house Kwan with the highest rate of percentage satisfaction.

The purpose of this study is to develop video media and find the effectiveness of practical fruits vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students satisfaction towards video media of practical fruits vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good with an average score of 4.80 and a standards deviation of 0.18 The overall video quality is in very good condition an average score of 4.62 and a standards deviation of 0.42 which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80 the students satisfaction towards video media of practical teaching fruits vegetable carving and banana leaf overall all subjects were in the highest criteria with an average of 4.72 and standards deviation 0.48

Research subject Service marketing mix used to analyze restaurant business opportunities To support Chinese tourists the case study of Sathon Silom District has the objective to 1) study the service marketing mix used to analyze business opportunities in restaurants pubs and restaurants 2) to study business strategies in accordance with Chinese tourists behavior And 3) as a way to expand business opportunities For the Chinese tourists in the Sathorn Silom survey methods and data collection consists of surveying the area Uninterrupted observation And in-depth interviews Use the interview form And semi-structured questionnaires By the group of data providers which are Restaurant Pub and Restaurant Operator Chinese tourists Traders in the Sathorn Silom area specify specific selection criteria quality control data analysis triangulation. (Triangulation) inductive data analysis The research found that Service marketing mix that operators use to analyze business opportunities. Ordered by priority including 1) the service personnel 2) the service process 3) the physical characteristics of the store 4) the promotion of the market 5) the price 6) the distribution location and 7) the products for the business strategy. The research found that Most entrepreneurs use proactive strategies. Focusing on marketing promotion Especially public relations And advice from the tour guide With the operator offering a discount Sales promotion to tour leaders In order to bring relations for Chinese tourists to use the restaurant. Most entrepreneurs want government agencies Especially the Tourism Authority of Thailand (TAT) has relaxed regulations on entertainment. landmark To open more opportunities for tourism

This research aimed to study the optimum conditions for making raw lime from shells which consisted of 9 conditions: calcined at three levels of 700 800 and 900 degrees Celsius for 1 2 and 3 hours. Calcium element content in raw lime using X-ray fluorescence (XRF) measurement and structural analysis of calcium compounds by X-Ray Diffraction (XRD). The research results were found. 1. Optimal conditions for making lime mortar are temperature 800 degrees Celsius duration 2 hours. The physical characteristics of raw lime are white and porous. 2. The calcium content from the shells calcination at 800 degrees Celsius for 1 2 and 3 hours was 98.22% 96.70% 97.89%. 3. Changes in the calcium compounds of raw lime obtained by calcining the shell at 800 degrees Celsius for 1 hour were mainly found in the form of calcium carbonate (CaCO3). At 2 3 hours calcium carbonate (CaCO3) is mostly converted to form calcium hydroxide (Ca(OH)2)compound calcium oxide (CaO) compound is formed.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.