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    •   Intellectual Repository at Rajamangala University of Technology Phra Nakhon
    • Faculty and Institute (คณะและสถาบัน)
    • Faculty of Home Economics Technology
    • Research Report
    • View Item
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    Study of public relations guidelines and the creation of short-term vocational training courses

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    HEC_63_11.pdf (3.645Mb)
    Date
    2020-08-17
    Author
    Srihawattanakul, Piyathida
    ปิยะธิดา สีหะวัฒนกุล
    Rumpungjit, Rungrutai
    รุ่งฤทัย ราพึงจิต
    Suttijittiwa, Wilai
    วิไล สุทธิจิตรทิวา
    Sujitjool, Chanunchida
    ชนัญชิดา สุจิตจูล
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    Abstract
    Public relations media development results Short-term courses in home economics Webpage banner The quality is good (𝑥= 4.47, S.D. = 0.55). The poster has a very good quality and large publicity signs. The quality is at a good level (𝑥= 4.47, S.D. = 0.55) with a high level of satisfaction (𝑥= 4.00, S.D. = 0.88). Large public relations signs Was satisfied at a high level (𝑥= 4.05, S.D. = 0.83) and posters were satisfied at a high level (𝑥= 4.18, S.D. = 0.76) Short-term vocational training course development results Out of 100 respondents, most of them were 67 female, 67.00%, aged 31-40 years, 34 people accounting for 34.00%. 36 undergraduate studies, accounting for 36.00%. Professionals, employees / employees, amount 36 people, equivalent to 36.00%. Courses that need to be trained include bakery (averaging a total of 4.57). Need to train for 4 days (2 Saturday-Sunday), 58 people, equivalent to a hundred million. 58.00 and have a need for the appropriate cost of training, the price of 2,500 - 3,000 baht, 37 people, representing 37.00 percent. The satisfaction of the trainees for the vocational training, short vocational courses, bakery subjects. Satisfied with the short term vocational training course in home economics for bakery subjects. Participants were satisfied with the short-term vocational training program for home economics in the bakery subject at the highest level, with a mean of 4.84 which can be used for real (mean 4.83). Training (average 4.82) Transfer of knowledge of trainers (average 4.76) clarity of methods or procedures of each training plan (average 4.74) Used for training (average 4.73), duration of training (average 4.72), knowledge, skills and benefits received from training (average 4.70) training place (average 4.69), and The clarity of the methods or steps of each training plan (mean 4.68) respectively
    URI
    http://repository.rmutp.ac.th/handle/123456789/3257
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    • Research Report [248]

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