The purpose of this study were to 1) study consumer’s behaviors at on choosing fresh coffee at restaurant 2) investigate marketing strategies affecting the consumer’s decision on choosing fresh coffee at restaurant 3 ) compare personal factors affecting the consumer’s decision on choosing fresh coffee at restaurant at Thai Airways International classifications on the factors for the educations will be consumer’s decision on choosing fresh coffee of Yellow Orchid Restaurant at Thai Airway International. The sample group was 225 Thai customer’s using the restaurants. The questionnaire was used in this study to collect data. The statistics used this research were percentage mean frequency standard deviation t-test and F-test. The results showed that the men age 35 to 45 years old work as employees for the private companies with salary of 35000 bahts and up the reasons for having coffee were because of the conferences and meetings. From 7:00 am until 9:00 am cost around 85 bahts/time. Consume hot coffee at least 1 cup. Cappuccino and latte are popularly being selected among the people. Do not buy other products alongside coffee. Change the coffee type sometimes. Other than coffee then they’ll be lemonade Anchan juice and decide for yourself. As for the marketing strategies affecting the consumer decision on choosing Fresh Coffee all strategies were rated high. According to the comparative marketing strategies affecting consumers in choosing Fresh Coffee it was found that sex or gender played no role in using the restaurant. However age affected products Place Promotion People process of service and Physical with significant statistic level at 0.05. However vocation affected products Place Promotion with significant statistic level at 0.05. However Earnings affected products price Place People process of service and Physical with significant statistic level at 0.05

The objectives of Perilla seed biscuits project is to study three basic recipes of biscuits. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor taste texture (crispy) and overall preference. The sensory evaluation is tasted by 9- point hedonic scale. There are 40 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and least significant Difference (LSD). Statistical evaluation is also used to analyze the amount of perilla seeds added in biscuits in 4 levels : 0% 3% 6% and 9% of the overall ingredient weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality of appearance color flavor taste texture (crispy) and overall preference. The sensory evaluation is scored in 9- point hedonic scale. There are 80 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Mutiple Range Test (DMRT). Statistical evaluation is also used to analyze.The results of the study showed that the third recipe was the most favorite in the aspect of appearance texture (crispy) and overall preference was moderate level. The first recipe was the most favorite in the aspects of color flavor and taste was in moderate level. The statistical analysis showed that the color flavor taste and texture (crispy) and overall preference were different with statistical significant (P≤0.05) The study of the amount of perilla seeds added in biscuits in 4 levels : 0% 3% 6% and 9% of the overall ingredient weight. The finding showed that the recipe with 3% of perilla added was the most favorite in the aspects of appearance color and flavor which was in moderate level. The analysis showed that the appearance and color were different with statistical significant (P≤0.05).

The objectives of this research are to analysis design and develop the Management Information System to Community Products of Tambon Rahaeng Lat Lum Kaew Pathum Thani. Also to install test and evaluate the system. To develop the System Development Life Cycle (SDLC) method is used. To develop and implement PHP script language and MySQL database management system are used. And the system is installed on the Internet Server. To evaluate the satisfaction the 2 groups are the samples the first is the group of 5 operation users and the second is the groups of 40 general users. Convenience sampling is used for sampling method. Gathered and analyzed the data by statistical processing program for Windows software. The result of research show that the satisfaction of the first group (5 operation users) about input screen a data entry is in a good level (x=4.00). About working process and reporting of the system is in a good level (x=4.15) the satisfaction of the group is a good level (x=4.08). The satisfaction of the group (40 general users) the results appear in the same level to the satisfaction of the first group in every case (x=4.21). So the research results can be concluded that all samples are highly satisfied with this information system. And this system can be installed in real working and suit the user requirement.

The purpose of this study is to study 3 formula basic formula cereal bar and study the using crispy riceberry flake to replace rolled oats in cereal bar in 4 levels : 0% 50% 75% and 100%. The experiment is analyzed by Randomized Complete Block Design ( RCBD ) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9 – Point Hedonic scale and evaluated by 40 subjects for study 3 formula basic and 80 subjects for study the using crispy riceberry flake to replace rolled oats. It is Analyzed by Analysis of Variance ( ANOVA ) and Least Significant Difference ( LSD ) and Duncan’s New Multiple Range Test ( DMRT ). The result of the study showed that the basic formula is the sensory evaluation is statistically significant ( P ≤ 0.05 ) of third formula. After the sensory evaluation of the appearance color flavor taste texture and overall basic formula which is mostly accepted. Scores are in the high level because the fact is chewy enough of it. As for the result of the study for using crispy riceberry flake to formula is replace the rolled oats in cereal bar it is sensory evaluation is statistically significant ( P ≤ 0.05 ) of 50% formula. After the sensory evaluation of the appearance color flavor taste texture and overall which is mostly accepted. Scores are in the high level and moderate because when to more replace in 75% and 100% while the solid of texture in cereal bar. So 50% formula is appropriate of study the using crispy riceberry flake to replace rolled oats in cereal bar.