The Study of Assessing Youths’ Restaurant Entrepreneurship Competency: The Development and Examination of the Inventory
2019
This study aims to explore the construction and
examination of the questionnaire. A qualitative and quantitative method was
combined and implied in this study. In the qualitative phase, the in-depth
interviews of experts had applied for item development at first. The Delphi
technique had used for item modification and alignment. In the quantitative
phase, EFA had employed for initial construction validity examination.
Hereafter, the CFA in structural equation modeling had implemented for validity
and reliability test. Based on this study, a well-constructed instrument for
assessing youths’ restaurant entrepreneurship competency had developed for
further implementation of entrepreneur education and inspire youths’
entrepreneur potential. The literature on restaurant entrepreneurship
competency highlighted a competency and the relationship between the executives
of small restaurant companies; the development of the new venture also gained
significant attention in the hospitality industry. Therefore, restaurant
talents should gain restaurant entrepreneurship competency from the education
system. The findings contribute to the understanding of the main attributes of
restaurant entrepreneurship competency in the context of Taiwanese
practitioners.
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