The purposes of this research are to study the success rate of reaching homestay service standards of Ban na Khun Saen homestay then compare with other Thai standard homestays and suggest the strategies for providing the cultural services to make Ban na Khun Saen homestay to reach Thai homestay standards. The research performed qualitative research from 27 sampling population and 14 supporters who provide homestay service throughout the country from the department of tourism Ministry of Tourism and Sports. The researcher used questionnaire as an instrument to obtain quantitative information as well as a focus group interview and in-depth interview to obtain qualitative information then processed those information with statistical software package to analyze the percentage frequency distribution mean and ranking The statistical analysis found 13 strategies consisting of 58 indicators and compare to actual of Ban na Khun Saen homestay service as follows Strategic services of Ban na Khun Saen is in the suitable level The research found the there are 8 strategies which are A. Homestay service strategy consisting of (A1) location and readiness of homestay. B Food and beverage service strategy C. Strategic planning for safety service D. Hospitality Strategy for service providers which are cultivate the core value of service-mined hospitality consisting of (D2) In light of Hospitalities greetings and readiness of customers to join homestay activities. E. Strategy for travel advisory services. F. Strategy in natural resources and environmental services. G. Strategy in cultural services. G. Strategy in cultural services. H. Strategy for providing quality service and product value. I. Strategy in managing homestay services that could be categorized into (I1) Management. (I2) Services The poor level and needed to improve from the research has found that there and 3 strategies which are D. Hospitality Strategy for service provider consisting of (D1) Instilling values Have faith in service I. Strategy in managing homestay services that could be categorized into (I1) Management (I2) Services. The crisis situation which are 2 strategies which are A. Strategy in homestay service (A1) Location and readiness of homestay. J. Strategy for information services. Service strategies to Compile with Thailand Homestay Standards : A Case Study of Na Khun Sean Homestay in Suan Phueng Ratchaburi Province uses methodology indicated by the result of 13 strategies and 58 indicators to “reserved”or “maintaining” and “develop” or “improve” for the better result and eliminating crisis.”

This research presents the studying of short circuit in distribution system that affect to critical equipment voltage sag and overvoltage while short circuit event. Lead into the quality of electric user. Effect on economics damaged Distribution system voltage level 22kV of The Provincial Electricity Authority. It is the analysis model by computer program. The event of short circuit set in a many distribution systems. The analysis result Magnitude of voltage while short circuit bring to assessment voltage sag and overvoltage from average voltage of the repeat event. Then set boundary of voltage at load point in a many. The experiment shows the problem of the quality of electric be affect to critical equipment less than load point close connection with substation.

This research studied: 1) the history of Nim Nuan dessert 2) the standard recipe of Nim Nuan dessert 3) The volume of syrup and banana bud power (BBP) which replaced glutinous rice flour in the standard recipe 4) the accepted recipe of Nim Nuan dessert by substitution of glutinous rice flour with BBP and 5) comparison of nutritional value between the standard formula and the accepted recipe of BBP Nim Nuan dessert. The experts in Thai Dessert field were interviewed about history and standard recipe of Nim Nuan dessert. The glutinous rice flour was substituted with BBP by 5% 10% 15% and 2 0 % of weight of glutinous rice flour in the developed Nim Nuan formulations. 9 – point hedonic scale was used for consumer acceptance testing and the nutritional values between the standard recipe and the accepted recipe of BBP Nim Nuan dessert were compared. The results showed that Nim Nuan dessert is a local dessert of Rayong Province the main ingredients are glutinous rice flour 32.57% syrup 31.27% rice flour 6.51% coconut 29.32% and salt 0.33%. The amount of BBP inverse proportion with volume syrup decrease 26.0% from 30.5% of syrup usage. The 9-point hedonic test show that the most satisfy of BBP Nim Nuan dessert recipe contains 15% of BBP. The sensory scores in appearance were 6.93±0.87 6.87±0.86 6.50±1.11 7.07±0.78 6.00±0.81 and 7 . 4 7 ±0.68 for appearance color smell taste texture and overall satisfaction respectively. Higher calorie value carbohydrate iron fiber calcium and phosphorus contents and lower in protein and fat contents were found in the accepted recipe BBP Nim Nuan dessert than that of original recipe.

This research aims to study the readiness of graduates to match the labor market and the development of graduates to adapt and develop themselves to meet the policy of Thailand 4.0 by quantitative study. The quantitative method was used by the Faculty of Business Administration. Establishment A total of 20 establishments. The statistics used for data analysis were Frequency Percentage Mean. The research found that the surveyed enterprises were divided into private government and state enterprises. There are 7 government agencies 33.3% 11 enterprises 52.4% and 14.3% of state enterprises. There are 61.90476 and the duration of the establishment is 0-11 years. The availability of students for cooperative education is 3.4762 at the moderate level. The average score of 3.5218 was moderate. The overall composition of computer languages and programs is also the current popular SQL and Photoshop languages of the establishments. Findings from research on the readiness of graduate production. Of the Faculty of Business Administration Rajamangala University of Technology Phra Nakhon to support the move to Thailand 4.0 the current technology has changed dramatically. The curriculum and the academic development should be in line with the changes. Students should always develop themselves.

การวิจัยฉบับนี้ได้กล่าวถึงการลดระยะเวลาการทำแม่พิมพ์ยางซิลิโคนโดยเร่งความแข็งด้วยอุณหภูมิต่ำ เนื่องจากแม่พิมพ์ยางซิลิโคนใส สามารถเก็บรายละเอียดของชิ้นงานได้ดีและสามารถมองเห็นชิ้นงานด้านในได้แต่แม่พิมพ์ยางซิลิโคนใสใช้เวลาในการแข็งตัวนาน จึงได้ศึกษาและทำการทดลองนำเอาอุณหภูมิความเย็นเข้ามาช่วยในการเร่งการแข็งตัวของซิลิโคนใสโดกำหนดอุณหภูมิเป็น 3 อุณหภูมิ ประกอบด้วย 10 5 0 องศาเซลเซียล แต่อุณหภูมิแบ่งเป็น 3 ช่วงเวลา ประกอบด้วย 2 3 4 ชั่วโมง จึงทำการการทดลองขั้นต่อไป จากการทดลองโครงการลดระยะเวลาการทำแม่พิมพ์ยางซิลิโคนใสโดยเร่งความแข็งด้วยอุณหภูมิต่ำเพื่อหาอุณหภูมิและช่วงระยะเวลาที่เหมาะสมในการเร่งความแข็งของซิลิโคนใส พบว่าที่อุณหภูมิ 5 องศาเซลเซียล ช่วงระยะเวลา 3 ชั่วโมงมีค่าความแข็งใกล้เคียงกับมาตรฐานและมีความเหมาะสมที่สุด เนื่องจากผลการทดลองพบว่าอุณหภูมิและระยะเวลาที่เหมาะสมที่สุดนั้นสามารถลดระยะเวลาการแข็งตัวของซิลิโคนใสได้ 6 ชั่งโมงและมีประสิทธิภาพใกล้เคียงกับชิ้นงานมาตรฐาน