The Study of Assessing Youths’ Restaurant Entrepreneurship Competency:
The Development and Examination of the Inventory
Abstract
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.