หัวข้อวิจัย ชื่อผู้เขียนสาขาวิขา/คณ

Research author


Bachelor of leg / Board / University Year

advisors. Factors that influence the behavior of lemon flavored restaurants in Bangkok



Abstract.This research aims to study the use of lemon flavored food.Tools used in the study was a questionnaire constructed by the researchers themselves. The sample used in this study. 40 Best Restaurants in Bangkok findings that
.1) the form of the restaurant business. A majority of the limited partnership. Thailand is a restaurant. Size of the restaurant and restaurants. Most of the 51 to 100 seats located in the parking lane. Thailand was the most customers each day from 151 to 200 people.001-200000 S
.2) the behavior of the lime of resources. Lime is the most natural one. The flavored food. Individuals who have influenced your decision to buy a lemon is the customer.One problem or obstacle in the use of lime. Most of the water is low. Squeeze out the bitter. Buying patterns. Mainly through the purchasing department of the store
.3) Features of lemon to influence the behavior of the lime of the restaurant
breeds lime is lime key (yellow) and the lime is smaller 700 children (small) and the lime content daily average amount most. 1501-2,.The price is £ 000, 2:01 to 2:50, most purchased from stores such as Market
.4) ความสัมพันธ์ระหว่างลักษณะทั่วไปของร้านอาหารกับพฤติกรรมการใช้มะนาวปรุงแต่งรสชาติอาหารของร้านอาหารในเขตกรุงเทพมหานคร พบว่า ผลการวิเคราะห์พบว่า Behavior lemon flavored food.Type the restaurant or the food distribution. Significance.05 behavior lemon flavored food. The average daily volume. Correlated with Size of the restaurant and restaurants. Significance.05 behavior lemon flavored food. The size of a lemon. Correlated with Size of the restaurant and restaurants (sig. 0.034) at a significant level.05 behavior lemon flavored diet was associated with The average monthly income of a restaurant or restaurants
.05 significance level.

Research topics the author name of branch/legs/
VI

Advisor University academic year. Factors that influence the behavior of a prepared lime taste of Bangkok cuisine abstract



. This research aims to study the behavior of using the lemon additive taste. Tools used in the research are the research users, queries are generated. Samples used in research include a restaurant in Bangkok The number of 40 research shop
1) format of most of the restaurant business is a limited partnership is a Thai restaurant, the size of the restaurant or restaurant. The majority is 51-100 seats is located in SOI customer parking mostly Thai people. Approximately 151 per day – 200 people. 1 – 200000/
2) an lemon restaurant in Bangkok, Thailand. The majority of natural lime is used alone to cook up delicious dishes. People who influence the buying decisions of your customer is the lemon effect. 1. problems or obstacles in the use of most of the lemon effect is little water is squeezed out with bitterness. Purchase patterns The majority is through the Purchasing Department of the store.
3) lime features influencing the behavior using the restaurant's Lemon lemon lemon varieties is key
(yellow) The size effect is a small berry lemon 700 balls (small) Use the average daily quantity of lime results much, mainly is 1501 – 2,Child 0-2.01 baht 2.50 price is mainly purchased from wholesalers such as Tai market.
4) the relationship between the General characteristics of the restaurant with the behavior using a lime-cooked taste of the restaurant in Bangkok. The analysis results showed that the behavior using a lime-cooked taste. Not Type of cuisine or look at the significance level.5 the behavior using the lemon additive taste The average quantity per day. Are related to the size of the restaurant or restaurant. The significance level.5 the behavior using the lemon additive taste The size effect is related to the size of lemons, a restaurant or a restaurant. (Sig. 0.034) at significant levels.5 the behavior using the lemon additive taste There is no relation to the average income per month of a restaurant or a restaurant at .05 significance level
.

Research topics


branch name of the author, legs/faculty/University Ajarn

the academic year factors that influence behavior in the use of lime juice cooked taste of restaurant in Bangkok Excerpts



The objective of this research is to study the behavior of lime juice more often to flavor.The tools used in the research is a survey of the research has generated a sample group used in the Research: the restaurant in the Bangkok metropolitan area 40 restaurant Research found that
1) format of the restaurant business is mostly limited partnership is a Thai restaurant in the restaurant, or the restaurant is most 51 - 100 seats location there is a car park located in Soi most of the customers are Thai people around 151 - 200 per day.001 - 200,000 Baht
2) behavior in the use of lime is used mainly in the Bangkok Restaurant, natural lemon juice only to persons who have a fishy taste influence on the decision to buy the lemon juice is your customer1. problems or obstacles to the use of the lemon juice is less amount of water. It has a bitter taste to buy most of them are through the purchase of a restaurants
3) features of lemon juice with a big influence on the behavior of the restaurant Lemon juice lemon juice
species is Key Lime juice (yellow) is a result of lime juice small number 700 (small) use the amount of lemon juice per day how much is 1,501 - 2,000 ball price Ajarn - 2.50 Baht. Most buy from shops such as export markets,
4) the relationship between the general behavior of the restaurant with the use of lime juice more often to flavor food restaurant in the Bangkok metropolitan area found that the results of analysis found that behavior in the use of lime juice cooked food does not tasteType of restaurant, or the nature of Food sold at a level significantly.05 behavior in the use of lime juice flavors prepared by the amount of average per day is the relationship with the size of the restaurant or the restaurant at a level significantly.05 behavior in the use of lime juice more often to flavor food with lemon juice results in relation to the size of the restaurant and the restaurant (Sig.0.034) The Significance level.05 behavior in the use of lime juice more often to flavor food does not have a relationship with average monthly income of the restaurant or the restaurant at .05 significance level