The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai handicraft products from lotus and 3) to study on the satisfaction towards the products from lotus. The process on how to last the quality of the products was done by three methods which were using flower food using alum and using lime juice. Products from lotus in this research were wrist garland Phan Phum (lotus bud shaped like stupa) Toop Tian Pae (raft-shaped bowl oftlower containing flowers joss-sticks and candles). The originaJ products were made and asked for the satisfaction from the target groups which were 100 of housewife groups community handicraft workers university students and interested people in Bangkok. Data collection and evaluation were processed by questionnaire. Data was analyzed statistically by frequency percentage and mean.

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

This research has the purposes to study and compare opinions of employee executives and service receivers of food service regarding guidelines for development of Suan Dusit Place Hotel food service Suan Dusit Rajabhat University with regard to service of employees food and form of food service. Sample groups used in this research were executives employees and service receivers of the hotel. Samplesize was 400 persons from purposive sampling and accidental sampling. Instruments used in this research were questionnaires. The data were statistically analyzed in terms of frequency percentage mean standard deviation and analysis of variance (ANOVA). The study result found that most of the sample group were female ages from 31-40 years occupations were government officers having monthly income of 10001-15000 bahts. Most samples had Bachelor’s Degree or equivalent; their relation with Suan Dusit Place Hotel were consumers of the food service operation mostly using service of the food service in the type of buffet. The purpose of the food service was to hold meeting or seminar. They knew about the hotel service providing of food service by informing from one person to another. The opinions of manager employees and food service receivers regarding guidelines of development of banquet of Suan Dusit Place Hotel Suan Dusit Rajabhat University in the overview it was found that service of employees food and form of food service should be developed at a low level.

This research aims to study the application of kaolin with coconut meal plywood from corncobs and durian peel in concrete masonry unit wall for increasing effective heat protection and lightweight. The ratio of cement type 1: kaolin is equal to 1: 60 by weight. The kaolin is replaced by fiber include coconut meal fiber corn cob fiber durian peel fiber with 1.67% 3.33% and 5% by weight of kaolin. The kaolin concrete block mixed with fiber sample size is formed to 6.9 x 39 x 19 centimeter with the hydraulic compactor. The samples tested in physical and mechanical properties follow the TIS 58-2533 standard. Resulting their fibers can reduce the density thermal conductivity and compressive strength and increase the changing length and water absorption of kaolin concrete blocks. The kaolin concrete block without fiber has highest compressive strength followed by the kaolin concrete block mixed with corn cob fiber the kaolin concrete block mixed with coconut meal fiber and the kaolin concrete block mixed with durian peel fiber has lowest compressive strength respectively. However their fibers have possibility to be composite materials to reduce weight of kaolin concrete blocks.

The purposes of this research were to study the pattern and the basic need of indigo woven groups in study areas and to design develop the textile products from indigo fabrics to compare the pattern of materials production process textile products and transferred cloth product technology from them. The instruments used were interview comment evaluation an evaluation and training evaluation. The sample groups were 100 interested persons and 20 trainees from Ban Tam Toa Tumbon Samakipattana of Arkat-amnuay District in Sakonnakorn. The Statistics used were percent mean and standard deviation. The results revealed that the two study areas were Ban Bin weavers group of Long district in Phrae and Ban Tam Toa of Arkat-amnuay district in Sakonnakorn. The former groups produced indigo fabrics and varieties products such as garments sarongs scarves and shawls but the patterns were more modern. The later groups produced only indigo fabrics that were not processing into other products except the shawls and the scarves. They wanted to produce the varieties products from indigo fabrics. The design and the development of textile product patterns from them which were leaded to produce the garments from two groups of five patterns. The comment evaluations were the ninth patterns were the most suitable garments include the decoration; pattern and design were an average of 4.65. The comparison patterns materials and textile product process from indigo fabrics found that the former groups produced the fabrics for sarong. They used Chok weaved techniques and varieties colored threads for design which were beautiful and high cost. Another made scarves shawls bags garments materials and indigo plant products indigo water and dye. The patterns of the later groups were different from the former groups which most of them were produced into sarong or sewn to the other products. They were used tied dye processes that were the same color materials and processes as the former groups and they work every day. The assessment of transferred technology the trainees were the later groups that needed to make money. The results indicated that the female trainees were elder 40 years who were weavers elementary education and their income less than 5000 baht. Before training they had known indigo fabric design in very low level. The sewing and the design were low level. After training they had known more three parts and can apply their knowledge to high level. The most of trainees require to next training time.