Thailand destination image and national stability confidence become an important factor determining leisure destination for international tourists. Hence in 2015 Tourism Authority of Thailand has launches ‘Discovery Thainess’ campaign to enrich Thailand brand image become a quality leisure of global destination. United Kingdom and Australia tourists become a target group of the study. As reported by UNWTO Tourism Highlights (2017) these countries were ranked on the 4th and 8th international biggest spender in global tourism market. United Kingdom contribute of US$64 billion to global tourism industry and US$27 billion from Australian tourists. Thus targeting on these biggest spender and attractive them to visiting Thailand destination is the strategy needs to enhance of national income. The aim of the study is to investigate the perception of British and Australian tourists regarding to Thailand destination image destination satisfaction and destination loyalty. The results of the study shows most of British tourists perceived Thailand destination image as ‘relax destination’ while Australian view as ‘Amazing Thailand’. British tourists have discover Thainess experience on Thai massage/spa and Thai food cooking become the must thing to do in Thailand while scuba diving is the Thainess experience don’t miss via Australian tourists’ eye. Thailand tourism image is the most important factor to predicting British and Australian tourists’ satisfaction and also lead to destination loyalty. The focus group interview data show that Bangkok is the popular destination choses by British and Australian tourists. The study highlight Bangkok brand power city into five attractive characteristics defined by Tokyo brand power in order to make Bangkok as a premium tourist destination like ever. The result show that Bangkok is the safe place and comfortable delicious food culture culture diversity and fancy nightlife that make them ‘love Bangkok’. Thus they have a good travel experience in Thailand and definitely they will suggest Thailand to their friend and family.

This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) and the Diploma (Diploma.) 2) a study of student satisfaction and 3) Comparing the level of student satisfaction by overview of respondents. The samples college students Suphanburi the sample-specific .The students who are studying in a vocational certificate (vocational certificate) Year 2 and Year 3 major food and nutrition of 78 people and students who are studying at Diploma (Diploma). Year 1 and Year 2 major food and nutrition of 26 people a total of 104 people. The statistics used for data analysis the frequency percentage mean standard deviation t-test and ANOVA. The datas were analyzing by a computer program. The results showed that : respondents were satisfied in studying food and nutrition school Suphanburi the overall high level considering each side and item at a high level. Comparing the level of student satisfaction by gender age and the average income of a student per month overall and each aspect is no different. For to the years of study and profession of parents there is satisfaction in studying food and nutrition overall and the difference was statistically significant level. 05

The purposes of this research were to investigate the factors consisted of a temperature different parts of the lemongrass and a size of chopped lemongrass that affected to distillation of lemongrass essential oils. There are two experiments in this work. The first experiment investigated the factors by defining 1) temperature at 105 oC and 110 oC 2) different parts of the lemongrass (Leaves and trunk) and 3) sizes of chopped lemongrass at 1-2 cm and 15-20 cm respectively. 2k Factorial designs method was used for this experiment. In the second experiment the appropriate parameters from experiment 1 were used for 3 replicates to find an average of lemongrass essential oils. The results of first experimental analysis showed that the appropriate parameters were temperature parts of the lemongrass and sizes of chopped lemongrass at 110 oC leaves and 1-2 cm respectively. For the result of experiment 2 it was found that the average of lemongrass essential oils was 30.36 ml.

This research had a main purpose for studying the utilization of water hyacinth as the key component of paper production mixed with the agricultural waste as pineapple leaves and leaf sheath of banana tree. The paper pulps were prepared from 5 g/l NaOH at 90-95oC for 3 hours then bleaching with 5 g/l Hydrogen peroxide at 90-95oC for 30 minutes. The whole pulps were detached improvement with 5g/l Acramine 3187 before paper establishment production. Finally the strength of obtaining papers was consideration and competition to any craft paper type. As the results the appropriate ratio of paper was 70% water hyacinth (stem) 10% pineapple leaves and 20% leaf sheath of banana tree. It had 31.19 kN/m2 for bursting strength tearing strength as 309.17 mN and 0.49 mm thickness. The basis weight was 183±5 g/m2. The achieved paper was equivalent as KI craft paper. It was presented for packaging boxes and other procedures.

The research aims to study the quality of Chaiya salted eggs coated with tea waste to partially replace soil from termite mound. The residue of tea waste dried to a moisture content of 14.9% was used to prepare salt coating paste. It was found that the mixture of coating paste by substitution of termite mound soil with 10% (w/w) tea waste was appropriate to coat the duck eggs. The salt content increased in both egg yolk and egg white with increasing salt coating time. Coating egg with 10% tea waste for 24 days egg yolk contained salt 0.83% moisture 17.04% and weighed 19.19 grams. The pH value and hardness were 6.43 and 93.67 gram respectively. The egg white contained salt 5.27% moisture 81.61% and pH value was 7.60. The salted boiled eggs coated by 10% tea waste treatment for 21 days were accepted by the panelists in terms of the overall liking with the level of much liking (8.67) not significantly different (p>0.05) from that of the control treatment (0% tea waste). Microorganisms in the salted boiled eggs did not excess Thai OTOP standard. A hundred general consumers accepted this product in terms of the overall liking with the level of much liking (8.00).