The objective of this research was to study the foreign tourists’ attitude and using service behavior to Hip Hotel in Bangkok Metropolitan Area. The results of this research were as follows: tourists with different demographic factors affected different tourists’ behavior at a 0.05 and 0.01 statistically significant levels. Value and lifestyles correlated with tourists’ behavior at a 0.05 and 0.01 statistically significant levels. Tourists’ attitude towards the service and marketing mix could forecast intentional repurchase at a 0.05 and 0.01 statistically significant levels. The perception of service correlated with intentional at 0.01 statistically significant level. Tourists’ behavior correlated with intentional repurchase at 0.05 and 0.01 statistically significant level.

In the current practice cotton fabric is predominantly dyed with direct dyes in the presence of a considerable amount of electrolyte (Salt) to reduce negative charge on fiber surface. Thus the high concentration (40-100 g/l) of electrolyte required in cotton fabric dyeing may pose additional effluent problem and waste water treatment costs. The use of polycationic agent to modify the dyeing behaviour of direct dyes on cotton fabric is investigated. Normally polycationic agent had been treated on dyed fabric to improve fastness properties. The comparison of untreated and pretreated cotton fabric was found that the polycationic agent offers the potential for different dyeing patterning possibilities. The dyes was fixed on the fiber by ionic force. So color strength and exhaustion of pretreated fabric was better than untreated fabric and increased in fastness properties even when dyeing had been carried out in the absence of electrolyte. The purpose of the present work was to determine whether the pretreatment of cotton fabric with polycationic agent could enhance the dyeability of the fiber with direct dyes under appropriate condition such as assuming a positive charge on fiber which permitted “electrolyte-free” dyeing after modification without drain and helped reduce dyeing cost.

The research of development Fancy yarn from Banana fiber and cotton fiber blend was conducted to seek Ratio of Banana fiber and cotton fiber for making sliver by ROLLER CARD. It was found that blending banana fiber and cotton fiber at 20: 30 30: 40 40: 60 and 50: 50 was able to be spun as sliver. Due to the quantity of Banana fiber there were quantity of yarn less than or equal with cotton fiber it made both fibers cling together. In the parts of the suitable sliver laying direction to contain to the GAREBO YARN TUBE was found that the suitable laying direction to contain into the GAREBO YARN TUBE could make sliver easily draw and continue spinning yarn. About Ratio and weight of sliver in GAREBO YARN TUBE that was affect to Fancy yarn spinning as SLUB YARN was found that the qualification of thread for seeking yarn twist yarn strength and Elongation (Percentage) of Banana Fiber : cotton Fiber 20:80 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 10.8 (newton) of sliver 40 grams mean 6.27 and Elongation (Percentage) of sliver 30 grams mean 4.45. Banana Fiber : cotton Fiber 30:70 was found that the weight of Sliver 30 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 7.68 and Elongation (Percentage) of sliver 30 grams mean 4.93. Banana Fiber : cotton Fiber 40:60 was found that the weight of Sliver 40 grams have yarn twist (turn/inches) mean 10.5 (newton) of sliver 20 grams mean 6.20 and Elongation (Percentage) of sliver 40 grams mean 4.76. Banana Fiber : cotton Fiber 50:50 was found that the weight of Sliver 20 and 40 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 6.07 and Elongation (Percentage) of sliver 20 grams mean 5.09. Banana Fiber : cotton Fiber 60:40 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 11.2 (newton) of sliver 40 grams mean 5.34 and Elongation (Percentage) of sliver 40 grams mean 4.57.

The aims of this study are as follows 1.) to develop a new woven Mud Mee pattern which inspired by optical art integrated with the silhouette of Prasat Si Khoraphom in Surin province 2.) to use the developed Mud Mee pattern to improve clothing design influenced from 1960s fashion 3.) to test the satisfaction level of the finished Mud Mee clothes from the sample group. There are 7 textile professionals including pattern designers textile artists Mud Mee textile specialists and 4 fashion designers as supervisors in screening the patterns and designs. The sample group was selected from the staffs who work in Rajaphat Surindra University and Rajamangala University of Technology Northeast (Surin Campus). The tools used in this research were the fabric pattern sketches inspired by optical art integrated with the silhouette of Prasat Si Khoraphum the 1960 fashion clothing design sketches and the satisfaction survey. The statistical package for the social science program was used to find mean and percentage. This study found that the most selected designs from 7 textile professionals were Pra Sart Moom Soong pattern Phasom Phasarn Nammatam pattern and Barai Sai Nam pattern. There were 9 jacket sketches that had been selected. The level of satisfaction on the clothing design from 1960 era of 213 women staff who work in Rajabhat Surindra University and Rajamangala University of Technology Northeast (Surin Campus) showed that the Phrasat Moom Soong pattern gained the highest level of satisfaction (4.78) The Barai Sainam pattern was the most aesthetics pattern (4.70). Finally the sample group satisfied the color and pattern of Phasom Phasan Nammatham the most (4.73). In Chon-Phoa group the most aesthetic jacket patterns were Phrasat Moom Soong (4.67) and Phasom Phasrn Nammatham(4.70). While the Bari Sainam pattern appeared to have the highest level of correlation between pattern and clothing design (4.74). In the uniform group the most aesthetic 1960 jacket patterns were Phrasat Moom Soong (4.74) and Phasom Phasrn Nammatham(4.71). While the Bari Sainam pattern appeared to has the highest level of correlation between pattern and clothing design (4.73). In Art and Fashion group highest level of correlation between pattern and clothing designs for each pattern were Phrasat Moom Soong pattern (4.67) Bari Sainam pattern (4.69) and Phasom Phasrn Nammatham (4.70).

The objective of this research was to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate probiotic microbes in the production of yoghurt ice cream to ensure maximum survived probiotic microbes. In this research two fat substitutes Purity SM 100 and CRYSTAL texTM 648 were used to substitute skim milk in the standard formulas in order to study numbers of survived probiotic microbes and to test the sensory acceptance. For the sensory acceptance it was found that the probiotic yoghurt ice cream containing 20% Purity SM100 is acceptable at the maximum significance (p ≤ 0.05) because its flavor and taste was better than other samples as well as the best overrun with statistical significant differences (p ≤ 0.05). However by addition of both fat substitutes at different concentrations pH values of probiotic yoghurt ice cream products did not have statistical significant differences (p ≥ 0.05). When Lactobacillus acidophilus Bifidobacterium and Streptococcus thermophilus microbial starters were added into the probiotic yoghurt ice cream using both fat substitutes in place of skim milk at ratios of 10% 15% and 20% respectively under a storage condition of -20oC for 4 weeks it was found that types and amounts of fat substitutes affected the surviving rate of probiotic microbes in the product with a statistical significance (p ≤ 0.05). The addition of fat substitutes Purity SM100 and CRYSTAL texTM 648 at all concentration levels made probiotic microbes survived in the product which illustrated that both fat substitutes used in above experiments could encapsulate probiotic microbe cells. The survived probiotic microbes were in the range of 107 – 108 CFU/ml in comparison to the probiotic yoghurt ice cream with the standard formula without the addition of fat substitutes that has survived probiotic microbes of only 106 CFU/ml.