The objectives of this study wree to: 1) study the administration of student support system of elementary schools under Bangkok elementary education service area office according to the opinion of administrators and consulting teachers and 2) compare the opinions of administrators and consulting teachers about the student support system classified by gender age education level and work experience. The sample was composed of administrators and consulting teachers total 287 people. The research instrument was a questionnaire with reliability of .95. The statistics for data analyses were percentage mean standard deviation. The mean different was tested by t-test and ANOVA. The research revealed that : 1) The opinions to the administrators and consulting teachers as a whole found at moderate level and 2) the comparisons of the opinion of administrators and consulting teachers classified by gender t-test found different genders differently at .05 level of significance. For age education level and work experience used ANOVA found the different ages opined differently at .05 different education opined differently at .05 level of significance and different work experience opined indifferently on two aspects student development promotion and student transferring were not different. The other aspects were different at .05 level of significance.

The purposes of this research were to study the education model and express the guidelines of education management of work-integrated learning (WiL) for tourism industry model. The research method was used by quantitative approach and qualitative approach by studying relevant approaches and theories including the synthesis of documents and researches. Data were collected by questionnaires in-depth interview and group discussion with target persons who are from academic institution business sectors and organization profession of tourism industry. The research findings showed as follows. First the highest level of learners’ work experience benefits and challenge of work-integrated learning (WiL) is to prepare the learners for work in the future. Secondly the key success factor of education management of work-integrated learning for tourism industry is to establish in education cooperation among academic institution business sectors and organization profession of tourism industry. In the part of the essence of educational cooperation is to develop the curriculum program together by providing the opportunity for learners to practice and work in business sectors in accordance with the authentic learning method and the authentic assessment as well. Moreover there should be sharing the experiential learning among instructors learners and experts from business sectors and organization profession of tourism industry to develop the appropriate and modern education management of work-integrated learning (WiL) for tourism industry model.

The purposes of this research were to: 1) study the factors effecting parents’ decision in enrolling their children in private kindergartens in Yannawa District 2) compare the decision factors for parents to enroll their children in private kindergartens in Yannawa District classified by sex age education income and number of children enrolling in schools. The sample consisted of 335 parents by simple random sampling method. The research instrument was a five-scale rating questionnaire with .95 reliability. The data were statistically analyzed by percentage mean and standard deviation. The mean differences were tested by t-test and Analysis of Variance in case of significant difference Scheffé method was used to test pair-difference. The research revealed that: 1) the factors effecting parents’ decision in enrolling their children in private kindergartens in Yannawa District were teacher role academic management experience and learning activity management school fame and tuition fee; 2) the comparison of parents deciding factors to enroll their children in private kindergartens in Yannawa District classified by sex age education income and number of children enrolling in schools as a whole and by aspects were not different of .05 level of significance.

The objectives of this research were: 1) to study the three factors; namely school factors personnel factors and values of parents which were related to the decision making of the parents on sending their children to study at the small secondary schools and 2) to study the capability of the three factors in significantly predicting the decision making of the parents on sending their children to small secondary schools. The sample group in this study were 320 parents of students studying in the small secondary schools under the supervision of the Educational Service Office Area 6. The questionnaire was used as the research tool. The information and data were analyzed and presented in terms of percentage mean standard deviation Pearson’s Product Moment Correlation Coefficient and Stepwise Multiple Regression. The findings indicated that: 1) the school factors personnel factors and parents were positively related to the decision making of parents on sending their children to studying in the small secondary schools at the significance level of .01 2) the school factors personnel factors and parents were able to significantly predict the decision making of the parents on sending their children to studying in the small secondary schools.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community The potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer in Praknamdaeng Community and Study knowledge of food ingredients method traditional food in Praknamdaeng Community. This research design was survey research 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 1. There are 132 types of local foods were found and classified into three groups namely main dish dessert as well as preserved and processed foods. 2. As for the potential in raw material resources two types of traditional foods were at a high level and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods .From the result of wisdom transfer all types of the foods were at a moderate level 3. 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 Meats such as Thai fish tilapia mullet sea catfish snapper mackerel shrimp shrimp shrimp crab sea crab etc. Vegetables such as vegetables vegetables sprout etc. Most sweeteners use coconut milk coconut sugar and sugar. Food preservation and food processing will use raw materials such as fish shrimp and use salt as an ingredient in preserving such as drying preserving by using salt etc. In addition the traditional cooking methods of the local in Praknamdaeng Community most of the red curry dishes are made from curry with local vegetables are used in the local cooking such as 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 sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do. 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 such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat.There is no easy way to do that. Food preservation and processing were sun-dried fish and deep-fried marinated fish