คณะเทคโนโลยีคหกรรมศาสตร์ http://repository.rmutp.ac.th/handle/123456789/19 2025-08-27T15:48:39Z 2025-08-27T15:48:39Z Sanyakorn, Artit อาทิตย์ สัญญากร http://repository.rmutp.ac.th/handle/123456789/4093 2023-07-31T05:46:06Z 2023-05-02T00:00:00Z

Marketing concept of service in creative identity cafe business Sanyakorn, Artit; อาทิตย์ สัญญากร The purposes of this research were 1 ) to study the consumer demographic characteristics of creative identity cafes. 2) To study the level of factors affecting the marketing concept of creative identity cafe business service. And 3) to analyze the components of the marketing concept of the creative identity cafe business service. The sample group used in the research was a group of 4 1 0 consumers who used to use the services of creative identity cafes. This is a quantitative and qualitative research, collecting data by using questionnaires and semi- structured in- depth interviews. The statistics used in data analysis were frequency, percentage, mean, standard deviation, factor analysis and content analysis. The results showed that: 1 ) the demographic characteristics of consumers of creative identity cafes found that most of the consumers who used the service were female, aged between 2 0 - 2 9 years old, with bachelor's degree as a student with an average monthly income of about 10,000 baht per month, living in a family with about 3-4 people and living in a detached house. 2) Factors affecting the service marketing concept of the creative identity cafe business, it was found that all 70 variables had an overall average between 3.84-4.42, indicating that consumers were focusing on this aspect at a high level. The highest variable affecting the service marketing concept of the creative identity café business was variable 67, which was the creative identity café business that was cleaned regularly, followed by variable 40 found that the employees were enthusiastic to serve. The least important variable among consumers was the 8th variable, which was the food and beverages variable that indicated nutritional value and 3) the components of the marketing concept of the service business of the creative identity cafe business consist of 5 components as follows: 1) Sanitary 2) Spot ( the point that is easily accessible) 3) Perceived Value 4) Aesthetic 5) Marketing. And from the results obtained from the quantitative analysis and the results of the semistructured in- depth interviews in the qualitative research, the researcher has developed a marketing concept in the service of the creative identity cafe business. It's called "SSPAM Model". To provide customers with services from products that are meticulously crafted and beautiful with safety and hygiene standards that are worth more than the price paid, including services with convenience, speed and easy access. วิทยานิพนธ์ (คศม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2565

2023-05-02T00:00:00Z Leeviriyakul, Noppakorn นพกร ลีวิริยะกุล http://repository.rmutp.ac.th/handle/123456789/4078 2023-05-01T03:46:15Z 2023-05-01T00:00:00Z

The development of homemade black-sesame butter recipes Leeviriyakul, Noppakorn; นพกร ลีวิริยะกุล The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance, color, odor, taste, texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance, matt-black color, strong sesame odor, medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance, glossy black color, high sesame odor, lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85%, Rice Bran Oil Shortening 36.1%, Soybean Oil 3%, Powdered Sugar 1.7%, Honey 3% and Salt 1.2% by total ingredients weight โครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2565

2023-05-01T00:00:00Z Aobrom, Kanyamas กันยามาส อบรม Narad, Thanintorn ธนินทร นาราษฎร์ http://repository.rmutp.ac.th/handle/123456789/4077 2023-05-01T03:38:11Z 2023-05-01T00:00:00Z

Using tubtim chumphae brown rice flour substitute rice flour in khanom raerai Aobrom, Kanyamas; กันยามาส อบรม; Narad, Thanintorn; ธนินทร นาราษฎร์ The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0%, 40%, 50%, and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance, color, odor, texture, and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The data was verified by mean, Analysis of Variance (ANOVA), and then compared the mean difference at a 0.05 confidence level by using Duncan's New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour, tapioca flour, arrowroot flour, soybean oil, and water was 27.25%, 1.63%, 1.63%, 4.09%, and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance, color, odor, texture, and overall preference. The mean values were 7.80, 7.40, 7.27, 7.67, and 7.93, respectively, at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai, it was found that the tasters accepted 40% by weight of rice flour in terms of appearance, color, odor, texture, and overall preferences. The mean values were 8.60, 8.20, 8.40, 8.33, and 8.67, respectively, at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore, the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study. โครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564

2023-05-01T00:00:00Z Thongmeewong, Jinathip จิณณ์อธิป ทองมีวงศ์ http://repository.rmutp.ac.th/handle/123456789/4076 2023-04-18T14:41:07Z 2023-04-18T00:00:00Z

Development of game-based teaching materials for learning about food selection among junior high school students Thongmeewong, Jinathip; จิณณ์อธิป ทองมีวงศ์ The objectives of this research were 1) to create a game-based teaching media for learning about food selection among junior high school students. 2) To compare the learning achievements of lecture- based teaching with game- based teaching. And 3) to study the satisfaction of junior high school students with game- based teaching materials for learning about food selection. The sample consisted of 34 students studying in Mathayom 2 at Nawaminthrachinuthit Suankularb Wittayalai Samutprakarn School, academic year 2022. The samples were selected using Cluster Random Sampling method. The instruments used in the research were the media quality assessment and student satisfaction assessment. The statistics used to analyze the data were mean, standard deviation and t-test. The results of the research were as follows: 1) the creation of game-based teachingmedia for learning about food selection found that the suitability of teaching materials as a whole was of a very good quality, while the content aspect was also at a very goodlevel and in terms of educational technology, the quality was very good in all aspects. 2) The comparison of middle school student learning achievement after using method of lecture-based and game-based for learning in terms of buying food selection. It found out that the learning achievement after using between lecture- based and game- based were different as the statistic level of .05 which lecture-based achievement was lower than thestandard. While using game-based teaching was higher than the standard. 3) To study the satisfaction of junior high school students towards teaching media using games- based instructional media for learning about food selection, it was found that the satisfaction of the learners on the teaching media in terms of content was at a good level. As for the media aspect of the game- based format, it was at a very good level and the benefitsreceived from the media were at a very good level. วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2565

2023-04-18T00:00:00Z