The purposes of the research were to study 1) personal factors of the academic staff at Rajamangala University of Technology Phra Nakhon (RMUTP) 2) fresh-coffee consumption behavior of the academic staff at RMUTP and 3) relationship between personal factors and fresh-coffee consumption behavior of the academic staff at RMUTP. The sample group consisted of 237 academic freshcoffee consuming personnels The instrument was a questionnaire. Frequency percentage mean standard deviation Chi-square and Phi correlation were used in data analysis via computer program. The results of the study indicated that 1) majority of the samples were female aged between 41-45. Most of them were master’s degree holding instructors with 25001-30000 baht monthly income; 2) most of the staff consumed approximately 4-5 glasses of freshly-brewed coffee weekly spending 41-50 baht per glass. Most purchased the fresh-coffee from a coffee booth or a coffee corner from 09.01-12.00 in the morning. Most of the samples preferred to drink iced (cold) fresh-coffee which had bitter sweet rich taste. Milk was once in a while added. Moreover they liked to drink fresh-coffee together with something sweet such as cake bread and pie; and 3) concerning the relationship between personal factors of academic staff at RMUTP it was found that age work status education level faculty and average monthly income had a statistically significant correlation at the level of 0.5 with the consumption behavior. None of the gender was found.

Thesis on the creative space for waiting for high-speed train passengers Nakhon Ratchasima Aims to study architectural design (Design of living space in the waiting room layout) and areas that help promote users or passengers of high-speed electric trains Specialized usage areas and applications that are connected to the BTS station And relationships with the surrounding context Including those who come to use and analyze the behavior of using space This project is designed to solve the problem of waiting space for passengers with insufficient volume and to develop quality and convenience. More fast In response to the group of users All groups to improve the quality of life in using public transport And also has the effect of driving the organization and the country and important things that can be extended in a variety of areas such as business to drive efficiency and speed For both Thai and foreigners Can promote And is a project that can be a model for transport stations or other types that are further developed for the country Which can create a building design that has a specific function And can bring the information of users Contextual effect to design a variety of living spaces Inside the building also Architectural style Of each type of living space There is a relationship with the people who use and the behavior of users. Therefore reflected in the architecture in the form of buildings with various functional areas that are unique to guaranteeing activities or use That is suitable for use that connects to the high speed train station of users in Nakhon Ratchasima

The study aims to study the change leadership that affects the organizational culture and work efficiency of the staffs at the operational level and to study the good governance principles that affect the organizational culture and work efficiency of operational staffs at Commercial Concrete Production Business Unit. The population used in the study is 200 operating staffs at Commercial Concrete Production Business Unit using questionnaires for data collection. The data analysis is conducted using descriptive statistics and inferential statistics. The result indicates that change leadership affects organizational culture of operational staffs with statistical significance at 0.05 level. It can predict the organizational culture of operational staffs at 16.30 percent. Good governance principles affect the organizational culture of operational staffs with statistical significance at the level of 0.05. It can predict the organizational culture of operational staffs at 29.50 percent. Change leadership affects the operation efficiency of operational staffs with statistical significance at the level of 0.05. It can predict the work efficiency of operational staffs at 13.80 percent and good governance principles affect the work efficiency of operational staffs with statistical significance at the level of 0.05. It can predict the work efficiency of operational staffs at 28.70 percent.

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.

The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda jam that is suitable for making Sundae-style yogurt and study the quality changing during yogurt storage at cold temperature (4ºC). From the results of the selection of basic formulas for set yogurt. It was found that the panelists liked yogurt which was prepared from 82 % pasteurized milk 9% skimmed milk powder 4.5% sugar and 4.5% plain yogurt. Next this selected yogurt recipe was developed to be a product of sundae-style set yogurt with Karanda jam. From sensory testing Karanda jam (65% Total soluble solids) at 15% of the total yogurt ingredients received a preference score of more than 10% and 20%. Karanda Sundae-style set yogurt has protein fat carbohydrate and fiber content 7.17 1.56 67.94 and 1.60% respectively. When stored at 4 ºC for 18 days Karanda Sundae-style set yogurt still maintains the good characteristics of set yogurt found a syneresis of whey and surface of the yogurt is slightly dry. The yogurt has a pH at 3.65 with a lactic acid content of 0.92% the amount of anthocyanin has changed slightly. And microbial quality still has the number of lactic acid bacteria in accordance with the standard criteria of the type of yogurt that still contains live microorganisms