The purposes of this research were: 1) to study the personal factors of consumers for choosing local restaurants in Phuket Province 2) to study the consumption factors of local restaurants in Phuket Province 3) to study the factors of marketing mix in the local restaurants in Phuket Province 4) to compare the level of importance of the marketing mix factors in the local restaurants in Phuket Province classified by personal factors of respondents 5)to compare the level of importance of the marketing mix factors in the consumers use of local restaurants in Phuket Province classified according to the use of local restaurants and 6) to present guidelines for local restaurant development in Phuket Province. A sample group of 400 people and local restaurant operators in Phuket has 16 cases. The research instruments are questionnaires and interviews. The statistical techniques used for data analysis were frequency percentage mean standard deviation one-way analysis of variance and analysis of descriptive data. The research found that: 1) most consumers were female aged 36-40 years with a bachelors degree being a private company employee with an estimated income of 10001–20000 baht and they resided in Phuket. 2) As for the reasons of choosing to use local restaurants it was found that most of the consumers chose to consume local food because of their unique identity and difference from conventional food. The most common food consumed was Hokkien fried noodles. The main course and side dishes commonly being consumed was Stir Fried Liang Bai with Shrimp Roe and a popular savory snack was Hu Shae sweet snacks were using Gosui and a popular dessert was Oh Aew. Most people consumed local food once a month and was paying approximately 901- 1300 baht for each meal. 3) Consumers valued the overall marketing mix at a high level. The determinants were in descending order local food price construction personnel and physical presentation and distribution service marketing promotion. 4) Comparing the level of importance of the marketing mix factors in consumers’ selection of local restaurants in Phuket Province found that gender age education level occupation monthly average income and different residences put importance on the factors of marketing mix with no difference except the gender was not different with statistical significance at the .05. 5) Comparing the level of importance of the marketing mix factors in consumers’ selection of local restaurants in Phuket Province found that the reasons for consuming local food popular types of local food popular local food items frequency of local food consumption and the cost of consumption per time were different. Paying attention to the factors of marketing mix there was no statistically significant difference at the .05 level. And 6) guidelines for local restaurant development in Phuket Province were to select raw materials directly from the producer sources in order to maintain freshness and quality. In addition a standard price threshold should be set and suitable for the quality of local food and so do distribution channels. There could be an online order and advertising through various media such as websites or other media in order to disseminate customers to know more about restaurants. In addition there should be a focus on training employees to recognize the importance of service and on educating employees about service skills. At the same time the restaurants should be designed to be unique easy to remember and technology should be adopted for example in the matter of receiving food orders to achieve accuracy speed and error prevention.

This research has focused on the efficiency of using online media computer graphics based on concepts and theories of learning networks for students in computer science faculty of science and technology Rajamangala University of technology Phra nakhon because at present the network access can be accessed anytime the researcher has the idea to measure the effectiveness of learning in computer graphic courses. that students will have much interest 1) The population of this study consisted of 30 undergraduate students who attended the Computer Education and Training subject. The instruments utilized to design the lesson included. Tools used to develop lessons consist of a system LMS 2) The tools employed in evaluating quality of the online lesson consisted of the learning management plans a 20-item pre-and post-test an authentic assessment with rubric scores and a students’ satisfaction questionnaire. The results revealed that 1) The efficiency of the online lesson constructed was at 85/84 which was higher than the criterion set (80/80) 2) The students’ learning achievement was higher at .05 level of significance 3) The students’ satisfaction on the online lesson was at high level 4.31

The purposes of this research were: 1) to study the individual factors of consumers in Chonburi Province 2) to investigate the marketing mix factors used for purchasing decisions of traditional Chinese pastry cake products of consumers in Chonburi Province 3) to find out the purchase decisions of traditional Chinese pastry cake products of consumers in Chonburi Province 4) to examine factors affecting the purchase decisions of traditional Chinese pastry cake products of consumers in Chonburi Province and 5) to establish guidelines for the development of Chinese pastry cake products for consumers in Chonburi Province. The sample in this study included 400 consumers in Chonburi who chose to buy Chinese pastry cake products and 7 business owners who sold Chinese pastry cake products. The research instruments consisted of questionnaires and interviews. The data were analyzed by using statistical analyses: frequency percentage mean standard deviation chi-square and descriptive data analysis. The results can be summarized as follows: 1) Most of the consumers were female between the age of 31-40 running a private business with an average monthly income of 20001 - 30000 baht and 74% of the study sample reside in Chonburi Province. 2) Overall consumers’ attention for the marketing mix was at a high level. When considering each aspect of the marketing mix factors the results reported that customers’ attention for the marketing mix from the most to the least: location individual price customer service marketing promotion and products. 3) The consumers purchased pastries as gifts or souvenirs for other people. Most of them bought a mix of golden bean paste pie and pumpkin in syrup once a month (3 - 4 pieces about 201 - 500 baht each time). Most consumers bought those desserts for themselves. 4) Factors affecting Chonburi consumers’ purchase decisions for Chinese pastry cake products were as follows: 4.1) The individual factors affecting consumer’s purchase decisions involved gender age occupation and average monthly income. Those factors affected the purchase decisions of Chinese pastry cake products of consumers in Chonburi Province with statistically significant differences at the .05 level. The residence of the consumers however did not result in purchasing decisions of Chinese pastry cake products at the .05 level of significance. 4.2) Marketing mix factors affecting consumers’ purchasing behavior included products price distribution marketing promotion personal factors location and service with significant results at the .05 level. In addition to the guidelines on how to develop Chinese pastry cake products for consumers in Chonburi Province the business owners should improve the pastries to attract market demand. Packaging improvement should be a combination of modern and traditional styles. The price should be various based on the types of products. Also developing distribution channels through social media and the decoration of attractive storefronts with Chinese themes should be implemented. Moreover there should be advertising through social media. Employees should be trained on the product and customer service knowledge. The store must be easily accessible to common people using public transportation. The shop owners should focus on the quality of the customer service and customer satisfaction enhancement.

This research aims to study the good governance and the accountants’ performance standards affecting the quality of financial statement reports of the accounting firms in Bangkok the metropolitan areas and the central region. The research samples are executives or bookkeepers of the quality accounting offices in Bangkok the metropolitan areas and the central region. The data from 44 companies is collected. Descriptive statistics and multiple regression analysis are used. The study results found that the multiple regression analysis between the good governance and performance on the quality of financial statement reports in terms of comparability (quality4) was statistically significant at a level of 0.01. The significant variables were the use of professional knowledge (standard1) and carefulness (standard2) with statistical significance at 0.05

An ability of fresh banana peel without surface modification was evaluated for the removal of lead ions from aqueous solution. Batch adsorption was performed at room temperature. The experimental conditions including dosage contact time initial concentration of lead( II) ion were studied. The characterization of fresh banana peel was carried out by Fourier-transform infrared spectroscopy (FTIR) and energy dispersive X-ray fluorescence ( ED-XRF) . The isotherm models of Langmuir and Freundlich were used to describe the adsorption mechanism involving the relationship between adsorbent surface capacity and adsorbed degree of lead(II)ion in the equilibrium conditions. The experimental data fitted well to the Langmuir isotherm with a correlation coefficient of r2 greater than 0.86. The Maximum adsorption capacity (qm) was found to be 0.9151 mg/g. The results of ED-XRF of fresh banana peels before and after treatment with lead( II) ion confirmed that lead( II) ion was occupied onto the surface of fresh banana peel. Moreover the inside of fresh banana peels was found the lead(II)ion larger than the outside peels. It was concluded that waste of banana could be used as a low-cost adsorbent for removal of lead(II)ion from aqueous solution based on a simple adsorption method.