This research aims to study and to promote labor right awareness in career preparation for Liberal Arts Students University Technology of Phra Nakhon. Interview and group discussion were used in this qualitative research. The sample was 12 of senior students from Faculty of Liberal Arts University of Technology Phra Nakhon in second semester of academic year 2016. The research instrument was a structured interview. The results were as follows: 1. All students were aware of labor right awareness in working time 8 hours a day and 1 hour of breaking time on weekdays. 2. Most students were aware of a weekly holiday at least once a week. 3. Most students were aware of the right to sick leave and to go for private business. If their leaves were 3 or more a medical certificate was required. 4. All students were aware of the wages paid to employees were not less than the legal minimum wage. Most students were aware of the payroll calculation that can be calculated by the length of the work and paid per hourly daily or weekly wages. 5. Most students were aware of the need for employers to provide welfare benefits as required by law. It is legal to place an announcement at the workplace of the employees. 6. Most students lacked awareness of the right to compensation in all cases; definition and conditions of compensation to be paid by the employer to the employee in case of termination of employment without offense under Section 119 other than that of other types of payers paid by the employer to the employee. Including normal and special compensation rates. 7. Guidelines to promote labor right awareness were through various media of universities faculties and branches such as websites announcement and including teaching on labor right in relevant fields.

This research intends to study the English language learning strategies of students in the faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon and to compare the learning strategies among gender three fields of study and English language achievement. The population group is 215 second-year Liberal Arts students in the second semester of the academic year 2016. The instrument was the Strategy Inventory for Language Learning (SILL) questionnaire. The obtained data were analyzed to find percentage mean and standard deviation. The study findings revealed that the overall use of English language learning strategies was at the medium level (=3.19). When considering each strategy the highly used learning strategy was compensation learning strategies (=3.46) and followed by affective learning strategies (=3.36) metacognitive strategies (=3.15) social strategies (=3.13) memory strategies (=3.03) and cognitive strategies (=3.01) respectively. The result also indicated that the learners’ fields of study and English language achievement significantly affected the overall learning strategies but gender did not show significant differences.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

A Study of Factors Affecting Student’s Decision to Drop out School: A Case Study of Faculty of Industrial Textiles and Fashion Design Rajamangala University of Technology Phra Nakhon was an applied research. It was designed for analyzing the voice of customers in student studying management. The samples group was four department students in the Industrial Textiles and Fashion Design faculty as Garment Technology Textile Chemistry Technology Fashion and Design and Product design who retired during study and graduated in 2014 and 2015 academic year. The research results were used for improving the study efficiency and reducing the unexpected study. From the results shown the most problem was withdrawn registration especially in the first and the second year student. Garment technology department was the highest rate of retention after that Fashion and design Textile Chemistry Technology and Product design were respectively. The education satisfactions survey was found the moderate level for curriculum and lecturer as the mean 2.57 and 3.14 orderly. Additional the environmental satisfaction was low as 2.26 for the unexpected education students. In the other hands the graduated students had the greater satisfactions for the whole factors. The curriculum satisfied was good as 3.30 the lecturer was best as 3.67 and the environment was moderate as 2.95 correspondingly. From these results the Faculty of Industrial Textiles and Fashion Design were developed and pay attention in the subjects and lecturer in the first and second year education. The understanding of core study and the essential of each department was the significant factor for retaining and priding the student until they graduated in the Faculty of Industrial Textiles and Fashion Design.

The first purpose of this research is to study the using of personnel management system of Rajamagala University of Technology Phranakhon. Secondly the satisfaction in system using is suggested. The investigation and gathering information from university workers are done by questionnaire of satisfaction. The information is evaluated by using frequency percentage mean and standard deviation term. The reliability of two samples is tested by t-test using Alpha Coefficient of Cronbach and the reliability of more than two samples is tested by One Way Analysis of Variance. The results showed that the efficiency of using the personnel management system is the same as the system which is used in division of personnel management administration and division of general administration. The setting manual and log out of system which used in sub-system of each role are consistent with research hypothesis. The analysis of satisfaction of all workers between sexes (male and female) and between duties (support and academic staff) showed that the satisfaction in personnel management system is at high level. The university plan to develop the system continuously to face the changing and the present.