The purposes of this research were: 1) to developed innovative style Gentleman Bag from Karen Cloth Lamphun and 2) to transfer the technology from innovative style of Gentleman Bag from Karen Cloth to develop the community product standards. A sample was selected from tourists in Lamphun drawn from Purposive sampling including 100 people and 20 Karen weavers from Phrabat Huai Tom Community Na Sai Subdistrict Lamphun Province. The instruments used in this study were satisfaction questionnaires of Gentleman Bag from Karen Cloth Lamphun and 5 styles of products from Gentleman Bag from Karen Cloth Lamphun. The statistics used in data analysis were percentage mean and standard deviation. The results of this research showed that most of the tourists are male aged between 36 - 45 years civil servant and state enterprise employee. The satisfaction with the Gentleman Bag from Karen Cloth was in the highest level the highest average was the exquisiteness of the product followed by the durability of the product the size of the product is suitable for use decorative materials and product performance. The transfer of technology from the innovation of the gentleman bag from Karen Cloth Lamphun province was to develop the standard of community products found that weavers in Phrabat Huai Tom Community Group Na Sai Subdistrict Li District Lamphun Province have knowledge and understanding of prototype of gentlemans bag products from all 5 styles of Karen weaving. So the pattern can be cut and sewed correctly according to the prototype. And has guidelines to set standards for products for use as a basis for certification and quality assurance for consumers.

From the Development of a Prototype of Rajamangala University of Technology Phra Nakhon’s Acedemic Outreach Service for Occupational Promoting in Digital Age. Found that Mostly female Percentage 89.27 Most of them are 31-35 years old or 32.88%. Most of them have experience in short courses in the period of 11-15 years or 33.91%. 98.62% of learners needs related to training course development. (1) The requirements for the development of training curricula were 274 (94.80%). Training Course (2) Reason for Studying: 163 students (56.40%) Want to apply knowledge to work in the amount of 43.60% who want to bring their knowledge to improve their skills. study Cake making was 30.10%. (4) The training period was mostly 2 days 42.91% (5). Most practice 50.17% (6) What you want to get after training is most needed. diploma 50.87% Satisfaction of learners on the training curriculum as a whole. In the aspect of training the satisfaction level (X = 4.04) was highest (X = 4.12). = 4.54). In terms of training services the overall satisfaction of the training services was very high (X = 4.09). The facilitation and service of staff (X = 4.51). Overall the lecturer provided the lecture. The knowledge level was high (X = 4.13). The highest mean score (X = 4.45). The content of the training curriculum was found to be satisfactory at the high level (X = 4.36). The content of the course can be used (X = 4.67). At the highest level (X = 4.24)

The purpose of the study on Knowledge and Understanding of Personal Income Tax Planning is to study the knowledge and understanding on personal income tax problems and obstacles of individual taxpayers regarding internet tax filing. The study compared the level of knowledge understanding and planning of personal income tax of the sample with different demographic factors. The questionnaire was used as a tool to collect data. A total of 410 samples were used for one-way analysis of variance (One Way ANOVA) and compared by Least-Significant Different (LSD). The research found that the overall understanding of personal income tax planning was moderate. The most knowledgeable issues were net income taxable income expenses and tax reduction which were in high level. Secondly the issue of “the personal income tax rate is a progressive tax rate” was in a very high level. The lowest level was “each type of assessment has different deduction rates”. “Type 1 income has the least expense deductible rate” was in moderate level. In conclusion different gender occupation and education levels have statistically significant knowledge and understanding on tax planning.

The purposes of this research were to 1. Study the effects of ballroom and Latin American dance training on physical fitness 2. Compare the effects of ballroom dancing and Latin American dance training on physical fitness. The samples were 30 undergraduate students of Rajamangala University of Technology Phra Nakhon 15 male students and 15 female students. They were equally divided into 3 groups of 10 students. Each group consisted of 5 male and 5 female students. Group 1 was the control group; group 2 performed ballroom dancing and group 3 performed Latin group dance. The experiment took 8 weeks 3 days a week one hour each time. The physical fitness tests were tested before week 4 and week 8 and the obtained data were statistically analyzed in terms of means standard deviation one-way analysis of variance analysis of one-way covariance with repeated measurements. The research results were as follows: 1. After the 8 weeks of the experiment it was found that the dance practice of the ballroom dancing group and Latin American dance practice group made the average of 1 minute lifting 1 minute ground pushing and 3 minutes step-up. It was significantly better than the control group at the .05 level. 2. As for the ballroom dancing practice within the ballroom dancing group it was found that after the 8 weeks of the experiment the average of 1 minute floor push and 3 minutes step up and down. It was significantly better than before the experiment and 4 weeks after the experiment at the .05 level 3. The results of Latin American dance training showed that after 8 weeks of experiment the mean of 1 minute lifting and 3 minutes of step-up and down was significantly better than before the experiment and after 4 weeks of experiment at the .05 level.

The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study the physical properties of butter cake from low-calories sweeteners instead of sucrose sugar. The use of maltitol syrup to replacement sucrose butter cake low-calories show that 36.28% to 42.47% of carbohydrate content. Decrease in carbohydrate content results in reduced calories. Cake crumb show that the b* value decreases significantly and the a* value is not significantly different. The texture of the butter cake has a higher in hardness and lower in cohesiveness. The Adhesiveness and Springiness are not different. The sensory evaluation scores of butter cakes ranged from 6.95 to 8.61. Appearance color aroma flavor texture and overall liking. The results showed that 40% and 60% of sucrose substitutes were sucrose substitutes. The 80 on all the attributes especially on the flavor. However the use of maltitol syrup substitutes for sucrose. As a result the amount of energy of the butter cake decreased which is beneficial to the health of consumers.