The rapid development of Information and communication Technology and the growth of Internet of Things concept accelerate the transformation of marketing environment into the era of marketing 4.0 In this era the market becomes more inclusive horizontal and social-oriented. Social media eliminate geographic and demographic barriers enabling people to connect and communicate limitlessly. Customers communicate more with each other and their decision-making process rely more on social trends. The access to wider range of news and information increases customers’ choices of purchasing and bargaining power which directly affects retailers who target the end users. The objective of this article is to review related literatures in order to study the suitability of the Omni channel retailing concept to the retail business in 4.0 marketing era. The result of this study suggests that the suitable approach for retail businesses is to do the Omni Channel retailing a multi-channel distribution approach using interconnect data and operating systems. Through this seamless channel of distribution approach customers can enjoy fast and convenient shopping experiences that suit their lifestyles as well as the customized services that increase the level engagement between customers and retailers resulting in the continuous growth of the retailing business.

The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla cocoa and coffee with the Randomized Randomized - Complete Block Design (RCBD). The sensory quality then was evaluated for visual appearance color odor taste texture and overall preference by rating the 9 - Point Hedonic Scale by 80 participants who were teachers and students Program in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The variance was analyzed by the Analysis of Variance (ANOVA) and the difference of Mean was analyzed by the Duncan’s New Multiple Range Test (DMRT). The data was analyzed by computer program. Based on 3 formulas of high energy nutrient jelly it was found that cocoa had the highest preference score with the preference score for visual appearance color odor taste texture and overall preference of 7.55 7.57 7.87 7.52 7.25 and 7.45 respectively which were considered as be in the medium level. The analysis of variance and comparison of statistical differences were found that for the taste was not statistically significant difference in three formulas. For the visual appearance color odor texture and overall preference were statistically significant different at 95% confidence level. From studying the nutritional value of high energy jelly nutrition. Found that high energy nutrition jelly at 100 grams. Providing complete energy and nutrients With 96.74 kilo calories of energy. Provide nutrients 4.97 grams of protein 13.05 grams of carbohydrates and 2.74 grams of fat per 100 grams of consumption which affects health. Health can be used as a supplement or substitute in patients with malnutrition or elderly people who suffer from anorexia to get enough energy and nutrients to meet the needs of the body

The objectives of this research were to: 1) study the conflict management methods of school administrators under South Bangkok School Group and 2) compare conflict management methods of school administrators classified by school administration experience and school sizes. The research populations were 58 school administrators under South Bangkok School Group. The research instrument was a five-scale rating questionnaire asking about conflict management methods of school administrators under South Bangkok School Group. The statistics for data analysis were frequency percentage mean standard deviation and compare mean difference by t-test and Analysis of Variance. In case of significant difference Scheffe method for pair test was used. The research revealed that 1) the conflict management methods of school administrators under South Bangkok School Group as a whole was at high level. Considering by methods found that they were all at high level arranging from high to low level were compromising smoothing confrontation withdrawal and forcing. 2) comparing the conflict management methods of school administrators under South Bangkok School Group classified by school administration experience as a whole found that there was no difference. Comparing by methods found that confrontation and smoothing were different at .05 level of significance. Classified by school sizes found that the conflict management methods were not different. 3) In depth interview of 12 school administrators concerning 5 methods of conflict management methods they advised that school administrators should have administration skill using appropriate methods for solving the conflict situation at occurring point and be fair to all concerned.

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).

The purposes of this research were to study to rank the needs and find solutions of RMUTP environment management on undergraduate students’learning development of RMUTP environment management on undergraduate students’learning development. This study is a survey research and the samples were 385 students. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D.) t-test modified priority needs index: PNI modified. The results demonstrated that : (1) The overall mean scores of the reality and expectation of RMUTP environment on students’learning are statistically different at 0.01.(2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors