Journal Of Technical Education Development最新文献

{"title":"Noise Pollution Problems Caused By Airports","authors":"Pongpipat leknoi, Pasakorn Saowaros, Jareeyakorn Hwangsuphakitkoson","doi":"10.14416/j.ted.2023.09.002","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.002","url":null,"abstract":"Noise pollution caused by airports is an important long-term problem as the noise level of most airport activities is higher than 85dB (A), which the World Health Organization (WHO) has assigned that a noise level greater than 85dB (A) is considered a dangerous noise affecting quality of life, due to non-standard noise control during operation or inefficient land management. Currently, the number of flights and passenger travel is likely to increase. It may cause more noise pollution and have a wider impact if not properly addressed. Therefore, this academic article aims to study the problems of noise pollution caused by airports including risk activities, future trend, impacts and solutions. It appeared that land use planning in the establishment of the airport and forecasting the upcoming air traffic in the future by taking into account the extent of the impact of noise in the airport vicinity area Including the addition of modern aircraft innovation and seriously implementation of the (International Civil Aviation Organization: ICAO) airport operating standards can help to effectively reduce the impact of noise pollution caused by airports.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122620956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Development of Video Program on Fruit Vegetable Carving and Banana Leaf Crafting","authors":"Sukunya Chantakul, Sakarin Hongrattanavorakit, Khajan Aitsarasuchip, Somprastana Suksala","doi":"10.14416/j.ted.2023.09.007","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.007","url":null,"abstract":"The purposes of this study are to 1) development of video program on fruit vegetable carving and banana leaf crafting, 2) find the effectiveness of practical fruits, vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80, and 3) to study the students' satisfaction towards video media of practical fruits, vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration, Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate, assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used, data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits, vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good, with an average score of 4.80, The overall video quality is in very good condition an average score of 4.62, which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80, the students' satisfaction towards video media of practical teaching fruits, vegetable carving and banana leaf overall, all subjects were in the highest criteria with an average of 4.72.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"110 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114242478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Waste Management at the Airport","authors":"Titisuda Sangnok, Onpriya Sichona, Korawit Mahakunwong","doi":"10.14416/j.ted.2023.09.001","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.001","url":null,"abstract":"The growth of the air transport industry is expected to continue to grow rapidly. One of the effects of the air transport business is the waste from airport operations and aviation activities. That causes pollution and environmental problems, which affects the community area around the airport. In order to mitigate the impact of waste, all airports must have waste management of efficiency and cost-effective process. This paper aims at presenting a concept of Zero Waste. Based on 3Rs (Reduce, Reuse and Recycle) combined with the waste management hierarchy, to minimize the occurrence of new waste at the airports. At Kansai International Airport, which has implemented of the world's best waste management practices. San Diego Airport and London Gatwick Airport are also focused on reducing the amount of waste per passenger and aircraft by analyzing qualitative data and studying ways to increase recycling rates and reduce landfill rates. To achieve the goal of eco-friendly airports and sustainable airport waste management.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121957791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of Problems Regarding Safety Management and Instruction of Engineering Workshop and Laboratory Practices of Public Higher Education Institutions","authors":"Adisak Woraphiwut","doi":"10.14416/j.ted.2023.09.015","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.015","url":null,"abstract":"The research aims and objectives are 1) to study the problems regarding safety management of students in respect of workshop and laboratory practices in public higher education institutions; 2) to explore the problems of laboratory-based and workshop-based practicum instruction; and 3)to apply the information obtained as development guidelines to improve workshop and laboratory efficiency. The Delphi technique was used to achieve consensus from 20 expert participants. Research instruments included interview forms and questionnaires while statistical measures for data analysis involved frequency distribution, percentage, median and interquartile range calculation. To categorize the issues, the problems related to managing safety and teaching engineering workshop and laboratory courses were found to consist of 7 main components and 31 subcomponents as follows: 1) Workshop and Engineering Laboratory Design, with 3 subcomponents; 2) Machine Shop Safety, Electrical Safety and Fire Safety, with 10 subcomponents; 3) Internal Environment for Workshop and Laboratory Practices, with 5 subcomponents; 4) Facilities and Equipment for Laboratory and Workshop Practices, comprising 2 subcomponents; 5) Operations Facility Management and Green Occupations, with 3 subcomponents; 6) Roles and Responsibilities for Operational Safety, containing 4 subcomponents; and 7) Curriculum Development and Learning Management, with its 6 subcomponents.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129186623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving Seafood Processing in Small Enterprise: A Case Study of Mixed Fish Sauce Production","authors":"Supitcha Cheevapruk, Thitima Chuangchai, Chedthawut Poompipatpong","doi":"10.14416/j.ted.2023.09.006","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.006","url":null,"abstract":"The seafood industry is economically important and generates high income. Therefore, the government has a policy to push the Thai food industry into a global food hub. This is a good opportunity for Thai seafood industries throughout the supply chain. In increasing the quantity and value of the export of Thai aquatic products. The fish sauce market has been adversely affected by the competition of seasoning powders that can be easily substituted and have good taste. This trend has had a serious impact on the competitiveness of small operators. Therefore, this research focuses on the study of the blended fish sauce production process, which is low price, large market, and high competition. But has a relatively high energy cost by increasing productivity in the brewing process at lower energy costs. The improvement results showed that the energy cost per 1 cycle of mixed fish sauce production decreased from 1,210.65 baht to 536 baht or approximately 0.55 baht / liter to 0.24 baht / liter, which increases the productivity per unit of energy by approximately 56.36%.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124168708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digital Content Platform For Education In The Next Normal","authors":"Chaipiput Srimanechai","doi":"10.14416/j.ted.2023.09.003","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.003","url":null,"abstract":"The objective of this research is 1) To analyze the general characteristics of digital content platform users. 2) To analyze usage conditions and the level of demand for digital content platforms in the education sector. And 3) To compare with the differences between current usage levels and the future usage levels of digital content platforms for education in the next normal. The research steps are as follows: collecting secondary data, Preparing questionnaires, assess IOC and submit questionnaires to sample groups by online channels. There were 638 samples be processed by a program and reported as a percentage, mean, standard deviation statistic. The mean was analyzed by T-Test method at a statistical confidence level of 95 percentage. The results of the analysis were mostly students. Were studying for a bachelor's degree In public education institutions, age of 18-24 years and the period of using the digital content platform in 1-2 years. The device were used for mobile phones and computers at the most level. It was found that at present, the level of platform usage is at a high level. The top three are mobile learning, social learning and video learning. The content of the learning media was at a high level. The top three are the infographics, short videos and e-books. In the future, there will be a high level of demand for teaching and learning platforms. The top three are Learning Experience Platform (LXP), immersive learning and Social Learning. In terms of learning media, there is a high level of demand. The top three are infographics, short videos and case studies. Overall, digital content platforms have higher demands in the future.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125407424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Guidelines for the Development of Traditional Cake Products Business of Entrepreneurs in Trang Province","authors":"Jatuporn Butkrut, Chayapat Kee-ariyo","doi":"10.14416/j.ted.2023.09.004","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.004","url":null,"abstract":"The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake products of entrepreneurs in Trang Province. 3) To compare the level of problems in business operations of traditional cake products of entrepreneurs in Trang Province classified by business conditions and, 4) to present guidelines for the development of business operations of traditional cake products of entrepreneurs in Trang Province. The population is 25 traditional cake products business entrepreneurs in Trang Province. The research instrument was a questionnaire. The statistics used for data analysis were frequency, percentage, mean, standard deviation. One-way ANOVA and analyze descriptive data. The results showed that: 1) The results showed that: 1) the traditional type of cake in the business is three flavor cakes, which has been in business for more than 31 years with a marketing channel as a point of sale. The business has an estimated daily production about 51-100 boxes or more than 151 boxes, earning approximately about 100,001-200,000 baht from product distribution and most of the businesses are located in the commercial area in the city. 2) Entrepreneurs have a high level of business problems. When considering each aspect in descending order, it was found that the aspect with the highest mean was finance, followed by sales, and the least was management.3) Comparison of the level of problems in business operations of traditional cake products of entrepreneurs in Trang province classified by business conditions found that entrepreneurs with different business conditions had no different problems in operating the traditional cake products business in Trang Province, except for entrepreneurs with a period of business and the location of the businesses were statistically different at the .05 level., and 4) the guidelines for the development of traditional cake products business of entrepreneurs in Trang Province are entrepreneurs should pay attention to the selection of raw materials that are of constant quality. There should be more beautiful cake designs and more variations. There should be an online ordering channel, such as ordering through the website or an application and has a delivery service. There should be a concise accounting of income and expenses, and sales are monitored regularly. Employees are encouraged to be professional and able to sustain and maintain their own business values.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125165182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Public Relations Format of King Mongkut’s University of Technology North Bangkok in The Age of Thailand 4.0","authors":"Khwanruethai Seewattananpon, Taweesak Roopsing","doi":"10.14416/j.ted.2023.09.011","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.011","url":null,"abstract":"The objectives of this research are 1) to study the elements of the models for public relations in the fourth industrial revolution. 2) to develop models of public relations for King Mongkut's University of Technology North Bangkok in the fourth industrial revolution and 3) to evaluate models of public relations of King Mongkut's University of Technology North Bangkok in the fourth industrial revolution. The researcher studied from a sample consisting of students, personnel, people, journalists and stakeholders of King Mongkut's University of Technology North Bangkok. Determination of the sample size was done by using the table from Taro Yamane formula at infinite level and using a sample of 400 people. The research instruments consisted of interviews and questionnaires used including average, standard deviation and stepwise multiple regression analysis. The result found that the elements and forms of models of public relations in the fourth industrial revolution consist of the main components and sub-components as following: the organization executives consists of 1) organizational policies and 2) needs to receive information. The organization consists of 1) the models of public relations that are modern and 2) the organizational communication plan. The target group consists of 1) the communication plan of the organization 2) the leadership of the executives 3) the design of public relations and 4) the budget of the organization. Public relations channel consists of 1) public relations news 2) public relations time and 3) expertise of technical personnel and data include (1) public relations success evaluation 2) modernization of technology and 3) corporate communication planning. The results of the evaluation of models of public relations found that both of the appropriateness and the feasibility of applying the model have the highest mean value.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"197 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115655701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Development of Multimedia Teaching Materials for Basic Course of Cooking Massaman Curry and Soup for Students of Thai Professional Vocational Certificate Program, MSC Thai Culinary School","authors":"Teerapat Butkrut, Chayapat Kee-ariyo","doi":"10.14416/j.ted.2023.09.005","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.005","url":null,"abstract":"The purposes of this research were: 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School and 3) to study the students' satisfaction towards multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials, practical test, appropriateness assessment form, the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, the efficiency was 80.70/89.75, which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students ,MSC Thai Culinary School Overall, it was at the highest level, and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, it was at the highest level.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126968896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a competency integrated cross-scientific curriculum Intelligent electronics to create innovations for industrial technicians Vocational Certificate Program (Vocational Certificate) under the Office of Vocational Education Commission in The Southern Region","authors":"Korrapat Chaleamwong, Nutjired Kheowsakul, W. Boonsong, Piya Prasongchan","doi":"10.14416/j.ted.2023.09.008","DOIUrl":"https://doi.org/10.14416/j.ted.2023.09.008","url":null,"abstract":"The purpose of this research was to develop a competency-integrated cross-disciplinary curriculum with integrated intelligent electronics competency in order to create innovations for the field of industrial technicians, Vocational Certificate Program (Vocational Certificate) under the Office of Vocational Education Commission in the Southern Region. The research’s objectives are 1) to develop integrated competency-based teaching and learning curriculum intelligent electronics to create innovations for industrial technicians; 2) to access the quality of a competency-integrated cross-disciplinary training course outline aspect of intelligent electronics to create innovations for industrial technicians . The research instruments consisted of a training course, an experimental package, an evaluation form for content congruence with behavioral objectives, and a form to assess the suitability of the training course outline. The statistics used in the data analysis were average analysis, standard deviation, and the IOC conformity index. The research results were as follows: 1) A integrated cross-scientific instructional management model of intelligent electronic competency was consistent between content and behavioral objectives with a mean score of 0.90, and content was consistent with behavioral objectives. Moreover, the assessment’s results for the suitability of the training curriculum outline for integrated intelligent electronics competency in intelligent electronics to create innovations for industrial technicians were: the training content was high, In addition, the duration of the activities was at a high level, and the experimental design technique was at a high level.","PeriodicalId":120890,"journal":{"name":"Journal Of Technical Education Development","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130057244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}