This research aimed to study Thai and foreign tourists about development guidelines of historical tourist attraction. 400 Thai and foreign tourists who came to travel at Ayutthaya Historical Park Ayutthaya province. A questionnaire was used as a research instrument. The statistics used for analyzing data were percentage mean and standard deviation. The results revealed that most the tourists were female ages 31 – 40 years old. Their education backgrounds were Bachelor’s degree. Their occupations were private companies. Their were Thai and Foreign. In general The Development Guidelines of Historical Tourist Attractions. The first of development guidelines were Attractive Factors (To what extent does each of the followings attract tourist?) and next were The capabilities to support tourism (To what extent does each of the followings support tourism?) and Management and Administration (To what extent does each of the followings affect tourism?). The top 5 of development guidelines were The remarkable and unique history Architectural and artistic beauty Greatness a good image and recognition Enough accommodations and Convenient access to tourist destinations

This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

This research focus on 1) education identity group herbal processing commu¬nity BUNTAMSUE Community in Phetchaburi to innovative design package 2) to form packaging group herbal processing community innovative design package to pro¬mote the tour creative (creative tourism) link tourist attraction in the neighborhood province petchburi 3) to test the satisfaction of consumers who have to the product packaging community community BUNTAMSUE Community in Phetchabur that have been developed 4) to create the learning process together to transfer the wisdom using agricultural crops with a local to optimize the sample is the public to shop for health in the supermarket Golden place branch Rama 9 number of 334 people divided by the survey draft design is at a time 167 people and expert printing design packaging and materials 5 and tool operators research 1) questionnaire the first comment design draft for the samples to use as a guide to design body work package and assess the quality step work package design 2) questionnaire satisfaction survey for the samples with a draft of the package herbal Thailand “herbal Fa Ta Lai Jone Capsule herbal Ka Min Chan Capsule and Ma Rum Capsule” the data were analyzed using how to sum up operators with the lectures mean and standard deviation findings summarized as follows: (1) sample to pay attention materials used in the production packaging herbal Thailand materials type plastic experts and sample to pay attention to form and materials of the package set a1 / LOH 3 a package herbal Thailand the most use plastic materials 63 people percent 37.70 (2) effect of assess the design of the package herbal Thailand overall found that the samples comments to form set a1 the evalua¬tion of design in the high level with an average equal to 3.76 3.76 s.d. = 0.69) has a spherical easy-to-use lid weep and the site label use printing process 4-color design in accordance with the regulatory to produce a clear used patterns graphics media to “herbal” logo of the product to reflect the English view the delicacy colors used as a couple color with color or color of the paper make sense natural

The objectives of the research were firstly to study the process in making incense sticks product from lime skin secondly to find out the product quality from sense perceptual test and lastly to survey the product satisfaction level towards the product from the target group. The researcher studied and tried out 3 mixtures of incense stick and assigned 3 lime essential oil fragrances for 3 experts to choose the best one mixture and fragrance . The incense sticks were made and brought to inquire for the satisfaction level from 100 people. The collected data was determined and presented by frequency and percentage. And the results were as follows: 1. The experts selected the second formula mixture of lime- skin incense stick owing to less smoke simply flammable and better remain shape moreover they choose the second lemon essential oil fragrance because of sweet and lively smell. 2. The totally satisfaction on product aspect were in medium level at 53 percent. Keywords : The Development of Incense sticks Lime Skin