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http://dx.doi.org/10.20878/cshr.2017.23.6.013

The Effects of Personality Factors of the Prep Entrepreneurs in Food Service Industry on Entrepreneurial Intention: Focusing on the Risk Sensitivity  

Park, Cheol-Woo (Dept. of Restaurant & Foodservice Management, Dong-eui University)
Bae, Gumkwang (Dept. of Restaurant & Foodservice Management, Dong-eui University)
Publication Information
Culinary science and hospitality research / v.23, no.6, 2017 , pp. 118-126 More about this Journal
Abstract
The purposes of this study were to estimate the relationship between Big 5 personality factors of prep-entrepreneur and entrepreneurial intention, and to identify the moderating effects of risk sensitivity on the relationship. There is a total of 181 questionnaire surveys distributed and 152 data were used for analysis with erasing incomplete responses. The data analysis was conducted to utilize frequency analysis and regression analysis with SPSS WIN 22.0. The results of this study demonstrated that there are only 2 factors, neuroticism and extraversion, significantly influence on entrepreneurial intention, while conscientiousness, agreeableness and openness to experience do not have significant impacts on entrepreneurial intention. Furthermore, risk sensitivity effects on the relationship between Big-5 personality factor and entrepreneurial intention. This study may contribute to help prep-entrepreneur by using baseline data. Prep- entrepreneur could know their personality factor and confirm their consideration about entrepreneurial intention. Meanwhile, for the market-oriented implication, this study suggested that it is instrumental and significant for knowing prep-entrepreneur's personality factor and their entrepreneurial intention before starting foodservice business.
Keywords
Entrepreneur; Personality factor; Risk sensitivity; Entrepreneurial intention;
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