เล่มวารสาร

Published: 03-08-2021

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Research Article

INFLUENCE OF HUMAN CAPITAL DEVELOPMENT ON HOTEL BUSINESSES’ COMPETITIVE ADVANTAGE AND OPERATIONAL SUCCESS IN THE UPPER NORTHERN REGION’S SECONDARY CITIES

Pattratida Wattanapunkitt

1-15

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STRATEGIC FACTORS INFLUENCING FUTURE DECISION -MAKING BEHAVIOR OF TOURISTS WITH PRIOR EXPERIENCE OF HOTEL SERVICES AND RESTAURANTS IN THE EASTERN ECONOMIC CORRIDOR (EEC)

Pimpisa Sangsuwan

16-31

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THE APPLICATION OF ASEAN COMMUNITY-BASED TOURISM STANDARD FOR DEVELOPING MUEANGMADAN COMMUNITY-BASED TOURISM AT TAMBOL TASAI, MUENG NAKHON NAYOK DISTRICT, NAKHON NAYOK PROVINCE

Prasert Yothicar

32-49

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IMAGE AND MARKETING MIX AFFECTING CONSUMPTION BEHAVIOR OF SOCIAL ENTERPRISE: A CASE STUDY OF BANANA FAMILY HEALTHY SNACK SHOP

Lamson Lertkulprayad; Pajongsak Moudsong

50-67

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SERVICE QUALITY AND MARKETING FACTORS AFFECTING AFTER EASING OF COVID-19 PROTOCOL

Pornnapa Thanapotivirat; Wachiravit Homboonyong, Aucharaporn Amornsittinon, Rattanawadee Patcharapuwadol, Nissara Hamloha

68-79

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THE ANALYSIS ON COST AND RETURNS OF HOMESTAY BUSINESS IN PHRA NAKHON SI AYUTTHAYA PROVINCE

Sarika Nonthasorn; Saranya Sritongmas

80-97

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MARKETING MIX FACTORS THAT AFFECT TOWARDS USING SPA SERVICES OF CUSTOMER IN BANGKOK

Jutarat Piriyabenjawat

98-112

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SUSTAINABLE FOOD TO SUPPORT HEALTH TOURISM IN BANG KACHAO SAMUT PRAKAN PROVINCE

Suwajee Tangon

113-128

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THE CAUSAL FACTOR MODEL OF ADAPTIVE CAPABILITY, BUSINESS PERFORMANCE, AND THE SURVIVAL OF SMALL BUSINESS ENTREPRENEURS IN THE COVID-19 SITUATION

Wanlee Putsom

129-144

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BUSINESS SUCCESS FACTORS OF FRESH MARKET: A CASE STUDY OF NEW NA KLUEA FRESH FOOD MARKET, BANGLAMUNG DISTRICT, CHONBORI PROVINCE

Sayanon Sahunan; Siwakon yavirote, Chalermpong Chavanaphutorn, Kunlaya Sroysing

145-161

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THE INFLUENCES OF FINANCIAL TECHNOLOGY ON THE ENTREPRENEUR COMPETENCY IN SMALL AND MEDIUMS ENTERPRISE

Jarin Jarusen

162-173

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GREEN RESTAURANT MANAGEMENT STRATEGY OF VIEW RESTAURANT ENTREPRENEUR BROCCOLI REVOLUTION, BANGKOK

Supawadee Thongpak; Kaedsiri Jaroenwisan, Manassinee Boonmeesrisa-nga

174-190

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FACTORS INFLUENCING ENGAGEMENT OF GENERATION Y EMPLOYEES IN FINE DINING RESTAURANT IN BANGKOK

Nattapon Tribusayarat; Praweena Kasai

191-207

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STRATEGIC BUSINESS MODEL DEVELOPMENT OF HEALTHY FOOD FROM BAMBOO MUSHROOM (DICTYOPHORA INDUSIATA)

Jurarut Sangaroon ; Ranee Esichaikul, Kingporn Thongbai

208-226

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MARKETING DEVELOPMENT APPROACH FOR THE FOOD TRUCK BUSINESS

Tanaphat Udonpreecha ; Wilasinee Yonwikai

227-237

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THE INFLUENCE OF LEADERSHIP AND EQ OF LEADER AFFECTING TO THE EFFECTIVENESS OF THE SMALL RESTAURANTS IN BANGKOK

Sirapob Funchien; Praweena Kasai

238-250

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CUSTOMER INSIGHTS AND MEDIA EXPOSURE OF PODCAST LISTENERS TO PRESENT AND PROMOTE PODCAST CHANNELS EFFECTIVELY ON FACEBOOK IN THAILAND

Dawit Prapayont; Patama Satawedin

251-265

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MANAGEMENT GUIDELINES FOR CONTEMPORARY THAILAND TOURISM AND HOSPITALITY INDUSTRY WITH THE CHALLENGING GROWTH OF SHARING ECONOMY PRACTICES

Sinsupa Wannasuth ; Pimmada Wichasin , Noppamas Kladkaew

266-279

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EXAMINING THE RELATIONSHIP BETWEEN INTENTION TO ADOPT MOBILE COMMERCE AND BEHAVIOR OF MOBILE COMMERCE ADOPTION IN CONSUMER ELECTRONIC PRODUCTS

Pornprom Suthatorn

280-296

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GUIDELINES FOR POTENTIAL BUILDING TOURIST DESTINATION IN SUANPUNG RATCHABURI

Bhorntida Thepprasit ; Simmanus Threedeach, Kanokaon Netchu, Anirut Srilekha , Thirawat Chantuk

297-313

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MARKETING MIX FACTORS OF CAT CAFES IN BANGKOK

Oraya Boonprasert ; Wilasinee Yonwikai , Atthawet Prougestaporn, Prach Punnasuparom

314-326

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THE FOREIGN TOURISTS’ PERCEPTION OF POTENTIAL TOURIST ATTRACTIONS AND QUALITY SERVICES OF CULTURAL TOURIST ATTRACTIONS IN RATTANAKOSIN ISLAND

Noppadol Dharawanij; Chawalee Na Thalang

327-341

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NOSTALGIA TOURISM SITUATION IN PHAK HAI DISTRICT, PHRA NAKHORN SI AYUTTHAYA PROVINCE

Natnaree Smith

342-360

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THE ANTECEDENT OF REVISIT INTENTION OF DOMESTIC HONEYMOON TOURISTS TO PHUKET

Akruthai La; Adarsh Batra

361-380

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THE EFFECTS OF RESEARCH BASED LEARNING IN DEVELOPMENT OF LEARNING AND INNOVATION SKILLS IN THE 21ST CENTURY IN HOSPITALITY INDUSTRY STUDENTS

Kunlaya Sroysing

381-396

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USING BEAN SPROUTS AND TOFU SKIN TO SUBSTITUTE PORK IN PORK SAKU PRODUCTS

Preedion Phetyai

397-411

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FACTOR AFFECTING PURCHASE INTENTION OF PLANT-BASED PROTEIN FUNCTIONAL FOOD IN FROM OF DRY FOOD–SNACK FOR THE OLD ADULTS IN BANGKOK AND GUIDELINES FOR PRODUCT DEVELOPMENT

Sirinuj Sethaphanich; Suphicha Booranavitayaporn

412-428

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Academic Article

BEHAVIORAL MODELS FOR ANALYZING CAMERA EAT FIRST: A CASE STUDY OF COFFEE CAFÉ IN THAILAND

Pimphattra Vijitbunyanon; Cheewin Kachendecha

429-442

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