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 study the consumption behavior of local food in Koh Samui. 2 ) To study the levels of factors affecting the intention of local food consumption. 3) To compare personal factors to the intention of local food consumption and 4 ) To find out the correlation between local food consumption factors and the consumption intention. This study was conducted by mixed methods research.The sample consisted of a total of 400 Thai consumers who used to eat local food in Koh Samui and were selected by accidental sampling method. The results showed that 1) the consumption behavior of local food was mostly eaten alone. The top 3 local savory dishes in Koh Samui that the consumer used to eat were as follows: Moo Ko Yum Sarai Kor and Wai Kua. The sweet dishes were Kalamae Khanom Ko and Tho Won. The types of fruit were Lukfai Ka Luk Tho and Luk Kee Kwang. Popularly dined in Koh Samui at famous restaurants. Eat local food because of its unique taste. Family or relatives were influential in choosing the type of food. Local food was usually eaten at lunch and purchasing ingredients from the local community to prepare local dishes. 2) Factors affecting the Intention in term of food identity food quality attitude and convenience of finding local food were found to affect the intention to consume local food at the highest level. 3) Personal factors in terms of age average monthly income whether they were Koh Samui residents or not and whether they had different accommodation in Koh Samui were found to have a difference in their intention to consume local food at the statistically significant level of .05 and 4) factors of food unique food quality attitude and convenience of finding local food to eat were found to have correlation with the intention to consume local food in all variables by statistically significant at the .05 level.

The purposes of this research were 1) to study the personal student factors of a vocational certificate type of Home Economics Phetchaburi Vocational College 2) to study the importance and the decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College 3) to study relationship between the personal factors and the importance of the decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College. The sample used were 148 students who are studying in vocational certificate type of Home Economics Phetchaburi Vocational College. The instrument used in this thesis was questionnaire. The statistics based on the data analysis include percentage frequency values average standard deviation and Chi Square. Analysis of statistical data by a computer program. The results showed that 1) the personal student factors of a vocational certificate type of Home Economics Phetchaburi Vocational College were no effect for the decision to study in general. 2) the learners pay 7 sides attention to the study for a vocational certificate type of Home Economics Phetchaburi Vocational College in general were rated at high level. When considering each side it was found that every side was rated at high level. Shortage average form most to least is career the college environment learner development activities teachers curriculum and media materials and equipment that support teaching. 3) the relationship between respondents’ general information and decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College found that gender related with media materials and equipment that support teaching age related with college environment and field of study related with image of college is statistically significant at the 0.05 level. The relationship of grade point average (GPA) and revenue of learners per month didn’t relate 7 sides with the decision to study for a vocational certificate type of Home Economics Phetchaburi Vocational College is statistically significant at the 0.05 level.

This research is intended to be used as a guideline for the study of decision making in choosing a skin aesthetic clinic. The study was conducted from a sample of 400 randomized sets. The instruments used were questionnaires. The data consisted of demographic characteristics including 26.8% males and 73.2% females 53.0% aged between 20-30 years 60.0% bachelors degree holders 37.3% an employee of a private company and 33.5% average monthly income of 20001 - 30000 baht. The results showed that the service marketing mix factors (7Ps) of skin aesthetic clinics including product or service price people or staff physical evidence and processes of service provision positively influent the decision to choose a skin aesthetic clinic. The results showed that the overall decision-making factors in choosing a skin aesthetic clinic service were averaged at 3.85 percent a high level. The highest aspect was the search for information followed by the problem awareness decision making and alternative assessment respectively.

This research aimed to study the optimum factors affecting the quality of gold plating process to enhance OTOP knife products of Ban Mai knife forgers village. This study focused on application of AISI 5160 steel and the 24k gold plating process.In the experiment three samples of plating currents were observed; 10 12 and 14 volts each at 30 60 90 120 150 seconds and 180 seconds respectively. The study found that applying the electric currents in gold plating at 12 volts for 120 seconds gave the best results for the gold color and thickness by giving the thickness of the gold surface at 33.82 micron and the color value between L*=88.72 a*=4.45 and b*=78.58. Moreover the gold dispersion was consistent throughout the workpiece. From applying the electric currents in gold plating at 10 volts it lessened the thickness of the gold plating which made the gold plating look uneven. From applying the electric currents in gold plating at 14 volts it increased the thickness of the gold plating which resulted in a dull or burned finish from over-plating. In comparison the cost of the knife before plating with gold costs only 30 baht per piece while the cost of the knife after plating with gold costs 99 baht per piece. In conclusion the daily sales of a product increase from 50-60 items per day to 60-75 items per day which also resulted in increased revenue and profitability from 1500-1800 baht per day to 5940-7425 baht per day on average.