This research aims to study causal factors affecting the performance of the Thai fruit wholesaling. The objectives were to 1) study the level of focus on entrepreneurial orientation value creation service innovation and business performance of Thai fruit wholesalers in Talaad Thai Pathum Thani Province 2) to create and test the structural equation model of the entrepreneurial orientation value creation service innovation and business performance of Thai fruit wholesalers in Talaad Thai Pathum Thani Province 3) to study the direct effect and indirect effect of entrepreneurial orientation value creation and service innovation influencing the business performance of Thai fruit wholesalers in Talaad Thai Pathum Thani Province. The sample group used in this research consisted of 600 Thai fruit wholesalers in Talaad Thai Khlong Nueng Subdistrict Khlong Luang District Pathum Thani Province. The instrument used for the data collection was a questionnaire using accidental sampling. Descriptive statistics such as frequency percentage mean standard deviation and inferential statistics such as correlation coefficient (r) and structural equation model (SEM) were used to evaluate the data. The research results revealed that the elements of the entrepreneurial orientation factors value creation service innovation and business performance were on average at the highest level. When testing the relationship between every element in the entrepreneurial orientation factor value creation service innovation and the business performance were found to have a statistically significant relationship. In the analysis of the structural equation model (SEM) it was found that service innovation was directly influenced by entrepreneurial orientation with a statistical significance of 0.01 with a coefficient of 0.877 and 77 percent of causal variables were predicted. The business performance was directly influenced by an entrepreneurial orientation value creation and service innovation with 0.92 -0.49 and 0.49 respectively indirectly influenced by entrepreneurial orientation with -0.064. The highest total effect on entrepreneurial orientation was 0.880. The entrepreneurial orientation and service innovation had a significant impact on business performance at 0.01 and had predictive coefficients of 78% and 85% respectively.

The purposes of this research were 1) to find the effectiveness of multimedia for learning on Basic carving in the lesson on Ready-to-eat fruit Home Economics 2) to find the Rater Agreement Index (RAI) towards the Basic carving work of students studying with multimedia on Basic carving in the lesson on Ready to eat fruit Home Economics. 3) to study the students satisfaction towards multimedia on Basic carving in the lesson on Ready-to-eat fruit Home Economics. The research is experimental research. The sample consisted of 19 students who studying in Mathayomsuksa 3 of Nong Ya Sai Wittaya School Suphan Buri Province by using cluster random sampling method. The tools used in the research were multimedia media quality assessment form performance assessment form and satisfaction assessment form. The statistics used in the data analysis were the Content and Objective Conformity Index (IOC) the Rater Agreement Index (RAI) percentage mean and standard deviation. The results showed that 1) multimedia efficiency on Basic carving in the lesson on Ready-to-eat Fruit Home Economics are equal to 80.00/84.21. 2) Assessing the consistency of the assessors score the overall Rater Agreement Index (RAI) was 0.89. 3) Student satisfaction with multimedia on Basic Sculpting in the lesson on Ready-to-eat Fruit Home Economics. Overall the students satisfaction was at the highest level (X= 4.77)

The Research of Conscious Development on Mangrove Forest Conservation by Tracking the Late King’s Royal Path and Royal Initiative Project in Bangkhuntien Area of Business Administration Students of Rajamangala University of Technology Phra Nakhon. for Objective 1) Serve to Royal thought or idea Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG). 2) Create the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 3) Development a activity plan for the Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 4) Compare the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon before and after doing activity More over We have a sampling by Purposive for Students of Rajamangala University of Technology Phra Nakhon. 10 Samling for Team leader and 30 Sampling for Participants This Sampling have a 3 Activity 1 Strong Team leader 2 Study Late King’s Royal Path and Royal Initiative Project 3 Concluding Activities analysis revealed that before activity average is 4.53 and after activity average is 4.99 after that We used Paired samples t-test analysis revealed after activity higher before activity the statistical level of .05.

The Research of Conscious Development on Mangrove Forest Conservation by Tracking the Late King’s Royal Path and Royal Initiative Project in Bangkhuntien Area of Business Administration Students of Rajamangala University of Technology Phra Nakhon. for Objective 1) Serve to Royal thought or idea Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG). 2) Create the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 3) Development a activity plan for the Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon. 4) Compare the Conscious Development on Mangrove Forest of Students of Rajamangala University of Technology Phra Nakhon before and after doing activity More over We have a sampling by Purposive for Students of Rajamangala University of Technology Phra Nakhon. 10 Samling for Team leader and 30 Sampling for Participants This Sampling have a 3 Activity 1 Strong Team leader 2 Study Late King’s Royal Path and Royal Initiative Project 3 Concluding Activities analysis revealed that before activity average is 4.53 and after activity average is 4.99 after that We used Paired samples t-test analysis revealed after activity higher before activity the statistical level of .05.

This research presents the processing of fresh guava into guava juice product. to be kept for consumption and distribution in the local area It is an alternative career path that helps rural farmers earn more. and create additional careers for the family But farmers still lack the correct technology tools and processing methods in each production process. Therefore there was a problem of insufficient cleanliness taking a lot of time resulting in unacceptable quality and the production is low the postharvest engineering research group has conducted research to find suitable guava juicer. This study is based on working principles of food processing equipment in general use. Come as a guideline to develop improve and create prototypes. The original guava juicer was a grater roller squeezer. There is a guava-sized subsystem consisting of a sub-chamber with grated rollers and the waste water barrier system consists of a juice sieve chamber a waste separation room a spiral conveyer and a sweeper set. various parts that come in contact with the guava juice is made of stainless steel The power source uses a 1-horsepower electric motor a single-phase electrical system a voltage of 220 volts. The machine has the ability to block water at a rate of 250 kg / hour. The juice obtained must be filtered out again with a centrifugal bag filter capable of filtering water at a rate of 50 liters/hour. The prototype guava juice machine costs 40000 baht and the centrifugal filter bag costs 5000 baht. With just one such machine each of these machines can produce 28000 liters of guava juice/year (112000 bottles a year) able to get a return in 0.08 years with an average processing cost of 4.48 baht/bottle which is appropriate in engineering economics. In investment use a ready-to-drink guava juice machine. Fresh guava ingredients are available throughout the year and have 200 business days/year.