The purposes of this research were : 1) to study the personal factors 2) to study marketing mix factors 3) to study consumptions behavior 4) to study the relationship between personal factors and consumption behavior and 5) to study the relationship between marketing mix factors and consumption behavior. The samples have been done with 400 consumers visited McDonald’s restaurant in Pathumwan District Bangkok. The instrument was used the statistical questionnaire and in data analysis tools were used frequency value percentage value mean value standard deviation value and Person Chi-Square. Statistical analysis calculated by computer program. The results of consumers in McDonald’s restaurants in Pathumwan District Bangkok shown that : 1) most of the consumers are females and younger than 20 years old with monthly average income less than 10000 baht and most of consumers are students and education levels is lower than Bachelor degree. 2) the marketing mix factors result of consumer in overall have satisfaction a high level and when considering each side found that samples group provide the highest level satisfaction is products and samples group there are 3 levels at the high level and sort by descending from the average is product pricing and promotion. 3) consumption behavior found that the type of foods were sold in the restaurant the consumers prefer to eat the most popular interval Burger which consumers using more than that time 15.00-20.00 hrs frequency of in-store service and the average of 1-2 per week a time popular select access inside a department store because the staff are willing to provide services like interior decorating styles and inside is clean and spacious the number of seats is sufficient. 4) the relationship between the personal factors and consumption behavior found that age average income per month and highest level of education are statistically significant at the .05 level and 5) the relationship between marketing mix factors and consumption behavior found that product price and promotion were relating but distribution channel was not relating with consumption behavior and the relationship between all was statistically significant at the .05 level.

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

The Design of Animation to Promote the Psychosocial Learning of Students at Rajamangala University of Technology Phra Nakhon.1.1) The respondents were male with 20 persons or 50% female with 20 persons or 50%. 1.2) The respondents were 19 in the last 19 years or 40%. 1.3) The respondents liked the two-dimensional model the most were 32 people 80 percent. 1.4) The respondents liked the cartoon. From Japan 32 people accounted for 40%. 1.5) The respondents had the most adolescent adolescent liking 33 people or 82.5%. Design The researcher designed the data analysis. And from the experts. Summarized as follows 1) The animation uses the stop motion format. 2) Length of animation 15 seconds for students or viewers not tired of watching for a long time. 3) The way of animation Use adolescent guidelines to match the age of the sample. 4) Striped pattern is a pattern with a realistic pattern. An assessment of the quality of animation that promotes learning. Students are assessed by design experts. And childrens psychiatrists can be summarized as follows. The respondents were 45 people think the material is 100 percent. Design The study was designed to analyze the data. And an inquiry from the experts Summarized as follows: 1) the story The results of the analysis were as follows: x was 4.36 SD value was 0.05. Satisfaction level was very high. 2) character side The results of the analysis were as follows: x was 4.36. The value of S.D. was 0.05. The level of satisfaction was at the highest level. 3) The design of the scene. The results of the analysis of the average design effect as follows: x is 4.28 S.D. value is 0.36 level of satisfaction is very high. 4) The character. The mean score of the characters was as follows: x was 4.36. The S.D. value was 0.19. The level of satisfaction was very high. The results of the assessment of the five aspects of the Faculty of Architecture and Design Faculty of Engineering rajamangala university of technology phra nakhon University. 1) perception The mean of perceived cognitive performance was as follows: x was 4.23 S.D. value was 0.07. 2) Response The mean of response was as follows: x was 4.33 SD was 0.07. 3) values The results of the analysis were as follows: x was 4.33 SD was 0.05. Satisfaction level was very high. 4) The results of the analysis of the mean of organizing the values were as follows: x was 4.27. The value of S.D. was 0.03. The level of satisfaction was very high. 5) The apparent aspect of x-values was 4.35. The S.D. value was 0.05. The level of satisfaction was very high.

This research aims to study Design guidelines for home decoration woven from pandanus odoratissimus linn the woven pandanus Phanans home parish of the island of Koh Lanta Krabi. Sample in Research is foreign tourists 50 peoples and Local 50 peoples. Want to buy product Home decoration Krabi. The research instrument was a questionnaire want side different of the target audience have confidence equal to .890 statistical analysis was performed by percentage. Average mode and questionnaire to evaluate satisfaction in the field of use and in marketing for home decoration woven from pandanus in the process of evaluating alternatives and in the assessment process compare with the original souvenirs by questionnaire 2 edition have confidence equal to .893 and .830 respectively. Statistical analysis was performed by means of percentage mean and test the hypothesis with the t-test statistic type Dependent Sample. The research concludes that. 1. Workings portfolio design home decoration method 1 small put of box can adjust the size between channels. Method 2 box put of large removable foldable and Method 3 small table of lamp removable foldable. 2. Target groups choose the design of home decor in the 3 approach. 3. The target audience is satisfied with the new home decor more than the original in all sides. Statistically significant at the .05 level dealers are more satisfied than the original model in almost every aspect. Except for eco-friendly images and the new home decor is more effective than the old one.

This research aims to develop the coconut coir and fiber indoor acoustic and thermal insulation boards mixed with natural latex. The 5 ratios of coconut coir: coconut fiber: natural rubber were equal to 0.1: 0.9: 0.1 0.1: 0.9: 0.15 0.1: 0.9: 0.2 0.1: 0.9: 0.25 and 0.1: 0.9: 0.3 by weight. The indoor acoustic and thermal insulation boards were produced by knitting the coconut coir and fiber spraying the natural latex and heat compressing. The properties testing of indoor acoustic and thermal insulation boards included the density test water absorption test tensile strength test thermal conductivity test sound protection efficiency test and real usage test. From the results 0.1: 0.9: 0.15 ratio is the most suitable ratio of coconut coir and fiber indoor acoustic and thermal insulation board mixed with natural latex. The natural latex which putted in these indoor acoustic and thermal insulation boards can reduce the water absorption and increase tensile strength and sound protection efficiency.