The objectives of this research were 1) to study factors that promote and support entrepreneurial skill building for students of the Faculty of Liberal Arts. Rajamangala University of Technology Phra Nakhon 2) Develop a learning model to enhance entrepreneurial capacity For students of the Faculty of Arts Rajamangala University of Technology Phra Nakhon which summarizes the results of the study as follows: The results of a study of elements and indicators of entrepreneurial competency for setting goals developing and evaluating student competency. with the research process to analyze the exploratory factor analysis (EFA) sample of teachers Faculty of Arts Rajamangala University of Technology Phra Nakhon found that the performance components of Entrepreneurship of students of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon consists of 4 competencies: (1) Competency in promoting holistic thinking: 14 indicators; (2) Evidence-based competency: 8 indicators; (3) Empowerment competence. and quality of care with 11 indicators and (4) ethical competency with 8 indicators of which 41 performance indicators out of a total of 42 indicators were accurate to the actual condition.

This research aims to 1) to study the personal factors of Thai and foreign tourists towards their buying decision making behavior in spa products; 2) to study the current situation of buying decision making behavior for the development spa products entrepreneurs to drive the strategy of Thailand 4.0 and 3) to create behavior patterns of purchasing decisions to develop spa product entrepreneurs driving the strategy of Thailand 4.0. The research used mixed methods qualitative and quantitative. The researcher applied qualitative methods by interviewing 21 selected key informants. The data obtained from qualitative was used to construct the questionnaires which were used to gather quantitative data and analyzed by multiple classifications. The researcher determined the sample size to represent the population using the G*Power program. The research tools used in this research were 1) an in-depth interview and closed-ended questionnaires for qualitative research and 2) a questionnaire obtained from the qualitative research using the Delphi technique as a reviewed questionnaire for quantitative research. The questionnaires were distributed to the 305 samples. The results of the hypothesis testing of personal data were as follows: gender nationality age education level source of information that brought them to Phra Nakhon Si Ayutthaya Province and participants traveling to Phra Nakhon Si Ayutthaya Province are the factors that affect buying decision making behavior spa product of model buying decision making behavior for the development spa products entrepreneurs to drive the strategy of Thailand 4.0 strategy. The result of hypothesis testing factors affect the buying decision making behavior for spa products come into 6 factors are local identity product usage buy as a souvenir repeated buying information from reliable sources and the interpersonal factor of entrepreneurs or salespeople. All of these results comply with the assumptions.

Due to the need for Thailand to adapt and develop its economy to keep up with the changes of the world it has to develop technology and innovations with efficiency in order to drive Thailands economy to prosper and keep pace with the rapidly changing global economy. Therefore it is important that educational institutions can help Thailand to have a good economy that is comparable to other countries is to organize the education system with courses that meet the needs of the enterprises. In addition a new generation of entrepreneurs (Start-up) must be created and developed to have knowledge and abilities to drive the countrys economy to be sustainable and efficient. The new generation of entrepreneurs must have knowledge and ability to use technology and innovation in business operations create added value to the economy and bring Thailand into a high income country and people in the country have a better life. Therefore the researcher aims to find guidelines for the development of the Faculty of Science and Technology. Lets step into the development of technology to promote innovation to create a new generation of entrepreneurs with the ability to operate business by using information technology to drive business progress. The samples used to collecte data were personnel students of the Faculty of Science and Technology and establishments related to the occupation of students in both government and private sectors and the research instruments were 2 sets of questionnaires including the 1st set a questionnaire to survey opinions on the development approach of the Faculty of Science and Technology and the second set of questionnaires for enterprises to explore the need for building and develop entrepreneurs in the new era with characteristics that meet the needs of the establishment. The results obtained from the statistical data analysis are guidelines for the development of the Faculty of Science and Technology in creating a proactive strategy to develop the faculty and up-to-date personnel skills training. Access to technology and innovation to step into a university in technology and promote the creation of appropriate innovations to create and develop entrepreneurs effectively.

The purposes of the research were to study 1) entrepreneurial intention of students of Rajamangala University of Technology Phra Nakorn; 2) entrepreneurial characteristics of students of Rajamangala University of Technology Phra Nakorn and 3) predicting power of the students’ entrepreneurial characteristics on their entrepreneurial intention. The population were 375 third- and fourth-year students in every faculty enrolling in the academic year 2020. The research tool was questionnaires. The statistical data analysis was performed by frequency percentage mean and standard deviation. T-test One-way ANOVA Pearson Correlation Coefficient and Multiple Regression Analysis were used to examine hypothesis. The finding of the study: 1) Most of the students taking the questionnaires are female (62.40%) aged 21 years (43.70%) half of them are in the third-year (54.90%) and in the faculty of Business Administration (33.10%). Most of students’ fathers (38.70%) and mothers (45.10%) are business owners. 2) According to the students’ entrepreneurial intention it was at a moderate level (x̄= 3.95 S.D = 0.617). The highest mean score is a great willing for entrepreneurial intention after graduation (x̄ = 4.13 S.D = 0.901).The lowest mean score is no willing for entrepreneurial intention after graduation (x̄ = 3.43 S.D = 1.001). Reasons for entrepreneurial intention are to have their own businesses /or to be independent (81.65%). As for types of businesses they intend to become entrepreneurs of food/ restaurant/ cafeteria/ bakery shop (72.10%). 3) Due to the students’ entrepreneurial characteristics it was at a moderate level (x̄= 4.13 S.D =0.482). The highest mean score is Need for Achievement (x̄ = 4.22 S.D = 0.597). The lowest mean score is Risk Taking (x̄ = 4.02 S.D = 0.597). 4) There were significant differences in entrepreneurial characteristics of students’ sex age learning program fathers’ occupations mothers’ occupations and families’ income at 0.05 while there was no significant differences in entrepreneurial characteristics of students’ college years. 5) Predicting power of the students’ entrepreneurial characteristics on their entrepreneurial intention was .660. Three types of the students’ entrepreneurial characteristic factors on entrepreneurial intention were Autonomy Innovativeness and Risk taking.

The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake products of entrepreneurs in Trang Province. 3) To compare the level of problems in business operations of traditional cake products of entrepreneurs in Trang Province classified by business conditions and 4) to present guidelines for the development of business operations of traditional cake products of entrepreneurs in Trang Province. The population is 25 traditional cake products business entrepreneurs in Trang Province. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation. One way ANOVA and analyze descriptive data. The results showed that 1) The results showed that: 1) the traditional type of cake in the business is three flavor cakes which has been in business for more than 31 years with a marketing channel as a point of sale. The business has an estimated daily production about 51 100 boxes or more than 151 boxes earning approximately about 100001 200000 baht from product distribution and most of the businesses are located in the commercial area in the city. 2) Entrepreneurs have a high level of business problems. When considering each aspect in descending order it was found that the aspect with the highest mean was finance followed by sales and the least was management.3) Comparison of the level of problems in business operations of traditional cake products of entrepreneurs in Trang province classified by business conditions found that entrepreneurs with different business conditions had no different problems in operating the traditional cake products business in Trang Province except for entrepreneurs with a period of business and the location of the businesses were statistically different at the .05 level. and 4) the guidelines for the development of traditional cake products business of entrepreneurs in Trang Province are entrepreneurs should pay attention to the selection of raw materials that are of constant quality. There should be more beautiful cake designs and more variations. There should be an online ordering channel such as ordering through the website or an application and has a delivery service. There should be a concise accounting of income and expenses and sales are monitored regularly. Employees are encouraged to be professional and able to sustain and maintain their own business values.