Direct selling business has plays a vital role for generating national revenue towards Thailand economic for several decades. Particularly during last past decade direct selling business has been generating in the diversity size involved large medium and small business unites. This business attempts to win in national consumption markets by using the form of direct selling system for distribute of products and increase sale volume. Thus the objective of the research is attempts to study the quality of direct sales in particular supplement food products through the lens of independent distributor. The results of the study will used for developing of direct sale company service quality efficiency. Five point Likert scale and closed end questionnaires were used for collecting data from executives directors of 12 direct sale companies and 400 independent distributors. The data were interpreting by using percentage (%) Mean (x) and standard deviation (S.D). The inferential statistics represented by t - test and F-test. The research finding indicated that direct sales service quality management is the important factor that can be contributing business success. Considering in detail found that the relationship between service provider (direct sale company) and service receiver (independent distributor agency customer) have a most significantly important in among other service dimensions. Look through the company size dimension the large size company has pay attention on every service quality details. Despite the overall picture of direct sale companies in Thailand have providing promotional services to the independent distributor in order to meets the standards of the direct sale association development of Thailand. Addition the objective of this association is for enhance direct selling business standard simultaneously generated the confident of new comer businessmen and customer in direct sale business network. Hence promoting business development plan is requiring the expertise person who have been in this particular area of business to supervise of business outline under the framework of direct sale association development of Thailand Key words : The direct selling business

This research aims for 1) study SMEs Thai local wisdom herbal cosmetics consumer in elderly market that related to Thai local wisdom herbal cosmetics market 2) study SMEs Thai local wisdom herbal cosmetics competitors in elderly market that related to Thai herbal cosmetics market 3) analyzed elderly consumers and competitors in SMEs Thai local wisdom herbal cosmetics that related to SME Thai herbal cosmetics product. Samples were drawn from population within Bangkok calculated followed Taro Yamane (1967) steps with results of 402 samplings out of 10014705 elderly population data gathering using survey technique. The research tools are questionnaires; data collected and analyzed using SPSS the results are in frequency percentage mean standard deviation distribution and perform analyzing by Canonical correlation. The results are: 1) Thai herbal cosmetics customers in elderly market have related to SME Thai local wisdom herbal cosmetics in high range 2) SME Thai herbal cosmetics competitors in elderly market has related to SME Thai herbal cosmetics customer in moderate level 3) The relationship between elderly customer and its competitor have related SME Thai herbal cosmetics in moderate level.

งานวิจัยเรื่องความสัมพันธ์เชิงสาเหตุของรูปแบบภาวะผู้นำและความฉลาดทางสังคมที่มีอิทธิพลต่อรูปแบบ การจัดการความขัดแย้งของผู้บริหารบริาทที่จดทะเบียนในตลาดหลักทรัพย์แห่งประเทศไทย มีตถุประสงค์ของการวิจัยคือ 1) เพื่อพัฒนาโมเดลความสัมพันธ์เชิงสาเหตุของรูปแบบภาวะผู้นำแห่งการเปลี่ยนแปลงและความฉลาดทางอารมณ์ที่มีอิทธิพลต่อรูปแบบการจัดการความขัดแย้งของผู้บริหารบริษัทที่จดทะเบียน ในตลาดหลักทรัพย์แห่งประเทศไทย และ 2) เพื่อตรวจสอบความสอดคล้องของโมเดลที่พัฒนาขึ้นกับข้อมูลเชิงประจักษ์ ผลการวิจัยพบว่า โมเดลความสัมพันธ์เชิงสาเหตุของรูปแบบภาวะผู้นำแห่งการเปลี่ยนแปลงและความฉลาดทางอารมณ์ที่มีอิทธิพลต่อรูปแบบการจัดการความขัดแย้งของผู้บริหารบริษัทที่จดทะเบียนในตลาดหลักทรัพย์แห่งประเทศไทยไม่มีความสอดคล้องกับข้อมูลเชิงประจักษ์ อย่างไรก็ตามผลการวิจัยพบว่า รูปแบบภาวะผู้นำแห่งการเปลี่ยนแปลงมีอิทธิพลทางตรงเชิงบวกต่อความฉลาด ทางสังคมและรูปแบบการจัดการความขัดแย้ง รูปแบบภาวะผู้นำแห่งการเปลี่ยนแปลงมีอิทธิพลทางอ้อมเชิงบวกต่อรูปแบบการจัดการความขัดแย้งผ่านความฉลาดทางสังคม และความฉลาดทางสังคมมีอิทธิพลทางตรงเชิงบวกต่อรูปแบบการจัดการความขัดแย้ง

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer as well as to collect the knowledge of food ingredients and cooking methods in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources two types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods (84.62%) and dessert (80%) and main dish was at a moderate level (54.55%) Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (45%) and the potential in main dish was at a low level (59.60%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish.

The Potential of food crops in the Phraek Nam Daeng community Amphawa Samut Songkhram province for food security and sustainable use of biodiversity Local plants were tested phytochemical composition antioxidant activity antimicrobial activity and nutritional analysis. The results showed that phytochemical composition of local plants most of the cardiac glycosides tannins and antraquinones. Acanthus is the highest antioxidant activity Kloe and Hnampugda respectively. Antimicrobial activity of both Gram-positive bacteria. Gram- negative bacteria and yeast is very low.The nutritional value is the maximum on each side The amount of water is Phak Protein is Acanthus Fat is Hnampugda fiber is Kloe and carbohydrate is Hnampugda.